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18th & Walnut Streets
NE Corner
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135 South 18th Street
Philadelphia, PA
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Center City Restaurant Week

Center City Restaurant Week

akitchen is a participating restaurant in the upcoming Center City Restaurant Week from August 2-7, 2015 and August 9-14, 2015.  Three Course Lunch is only $20 per person.  Three Course Dinner is $35 per person. Lunch Menu Dinner Menu   MORE→
Express Lunch - New at a.kitchen+bar

Express Lunch – New at a.kitchen+bar

akitchen+bar has added an Express Lunch option to the menu for guests looking for a quick lunch in Rittenhouse Square. The sandwich/soup Express Lunch will change weekly. Express Lunch for the Week of July 27th: smoked duck tacos with loaded potato soup   MORE→
a.kitchen Named One of America's Best Wine Restaurants

a.kitchen Named One of America’s Best Wine Restaurants

Congratulations to everyone at a.kitchenandbar being named one of Wine Enthusiast’s 100 Best Wine Restaurants in America of 2015! #100BestRestos Wine Enthusiast > MORE→
Jon Nodler, Rising Star of the Year, Semifinalist

Jon Nodler, Rising Star of the Year, Semifinalist

a.kitchen's own Chef de Cuisine, Jon Nodler has been named a semifinalist in the prestigious James Beard Award, Rising Star of the Year for 2015.  The awards, which are considered the Oscars of the food world, will be held in Chicago on May 4th.  Congratulations, Jon!  Read Philly Mag announcement. MORE→
a.kitchen is a  Restaurant Trendsetter says Courier-Post

a.kitchen is a Restaurant Trendsetter says Courier-Post

Writing for the Courier-Post, Adam Erace proclaims a.kitchen's attention to every detail of the dining experience from appetizer to dessert.  Eli Kulp and Ellen Yin have made a.kitchen a winner. To read the full review Click Here> MORE→
A.BAR among the Top Ten Bars in Philadelphia

A.BAR among the Top Ten Bars in Philadelphia

Philly Magazine recognizes a.bar as the most improved bar in Philadelphia for 2014 after being reinvented by Eli Kulp and Ellen Yin. now featuring a superb selection of traditional seafood, snacks, salads, sandwiches and globally inspired crudo, as well as a range of intriguing house cocktails and wines chosen to harmonize with seafood.  Read article: Philly Magazines Best Bars Class of 2014. You can also see the entire 2014 list of 50 bars evaluated by Philly Magazine.  The List. MORE→
Zagat's Hottest Tables in Philadelphia

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

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

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

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→
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