Zagat’s Hottest Tables in Philadelphia
It's no surprise with Chef Eli Kulp's new menus that akitchen and abar have been identified by Zagat as one of Philadelphia's "hottest tables." Click here to watch the video. To see the clip about what's hot at akitchen fast forward to 2:15. MORE→ Global Perspective Inspires a.bar’s New Seafood Menu
Under the direction of Eli Kulp, Food & Wine's Best New Chef for 2014, the seafood menu at a.bar has been transformed into one that any coastal city around the globe would envy. Adam Erace for City Paper writes "Whether your language is crudo, sashimi, tiradito, ceviche or poke, the raw (and citrus-cured) stuff is well represented . . . ." Click here to read City Paper's story about a.bar reborn. MORE→
Best of Philly 2014
Philadelphia Magazine has high praise for the new akitchen concept, so much so that it has been named Best of Philly for 2014. The magazine's Best of Philly issue, now in its 41st year, is a compendium of everything worth doing, seeing, drinking, and eating in Philadelphia. You can read more about akitchen's accolades as the Best Restaurant Reboot and the Best Squid dish in Trey Popp's review - click here to read. MORE→
A City Gem says Inquirer Restaurant Critic Craig LaBan
The New American menu from Kulp and his talented chef de cuisine, Jon Nodler, is just flat-out exciting. But the grill's true stars were whole fish for sharing that are different from any others in Philly. Like the restaurant's unconventional wines, this is an a.kitchen challenge worth embracing. To read the entire review click here. MORE→
An Amazing New Grill Restaurant
Food and Wine magazine says a.kitchen is an amazing new grill restaurant. Chef Eli Kulp grills over Japanese-inspired hardwood charcoal. To read the entire story click here. MORE→
a.kitchen and Chef Eli Kulp and Ellen Yin of Fork collaborate on a new culinary concept!
Chef Eli Kulp is reinventing the menus at a.kitchen with a simple, yet striking approach: flavor-forward cooking over lump hardwood charcoal using the freshest seasonal ingredients he can find. The technique is old-school in a way—just a red-hot smoldering fire—with Kulp bringing his modern approach and attention to detail to each dish. Add on a.kitchen's untouchable selection of food-friendly wines and you have a new one-of-a–kind Philadelphia dining experience. Look for new menus to launch in Mid–March. MORE→