The Best Outdoor Dining Spots In Philadelphia
Photo Credit: Thomas Barwick | Getty Images

Photo Credit: Thomas Barwick | Getty Images

The Best Outdoor Dining Spots In Philadelphia

Philadelphia , United States
Leah Freeman-Haskin
Leah Freeman-Haskin Oct 2, 2020

Outdoor dining is the latest trend on the restaurant scene as people seek safer, healthier choices while eating out. Philadelphia is known for having many renowned dining options–but when it comes to outdoor seating, here are some of the spots that are at the top of the list.

The backyard beer garden at Dahlak is open for business. The restaurant has been serving up live performances and fresh Ethiopian food to the community for over 30 years. The menu includes neighborhood favorites like the Traditional Mesob combo plate and the Gomen Wat made with collard greens, kale, potatoes and cooked in berbere spiced tomato-based stew.

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Head to Talula’s Garden in Washington Square for a farm-to-table meal in their quaint outdoor garden.  “Driven by local ingredients prepared in unbreakable harmony with the season, Talula’s Garden is a celebration of cooking the way it ought to be,” reads the website. Grab brunch, dinner, or dessert from their seasonally fresh menu.

The Point Breeze neighborhood is home to American Sardine Bar and their outdoor patio lined with lawn chairs and picnic tables. Be sure to check the website for their outdoor dining hours, because you don’t want to miss their delicious signature dishes like the fried chicken sandwich made with honey mustard, cherry pepper relish, bacon jalapeño pub cheese, and fried pickles.

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This celebrated spot for traditional Cuban food has expanded its floorplan to include outdoor dining along the sidewalk and parking lane. Cuba Libre is operating at limited capacity, so make a reservation early to enjoy the rum bar menu and the culinary traditions of Cuba.

The East Passyunk Avenue patio at Le Virtù is like experiencing a mini Italian vacation. The restaurant is known for doing things differently and traditionally, “We do things the old way: meats are house-butchered and house-cured according to centuries-old methods, pastas cut by hand. Savory ragùs simmer all day over a low flame,” reads the website.

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