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Descend the waterfall encased staircase into Jean-Georges Philadelphia to discover a combination of Jean-Georges classic dishes and new culinary creations found only in the City of Brotherly Love. Panoramic city views provide a dramatic backdrop for flavourful dishes, taking Philadelphia’s vibrant culinary scene to new heights.

HOURS

Dinner
5:00 pm – 9:00 pm
Dress Code
SMART CASUAL ATTIRE IS REQUIRED. COLLARED SHIRTS, SPORT COATS, LONG PANTS AND COVERED SHOES ARE ENCOURAGED. SPORTSWEAR, OVERLY REVEALING ATTIRE AND HATS OF ANY KIND ARE NOT ALLOWED.

SIGNATURE DISHES

  • Two crackers with orange filling in between topped with caviar
    Egg Toast and Caviar with Herbs
  • A black bowl with a pile of sushimi and sauce in the middle of it.
    Yellowfin Tuna Noodles, Avocado, Radish, Ginger Dressing and Chili Oil*
  • Small foods on a white plate in a red sauce.
    Sweet Pea Potstickers, Sichuan Flavours with Mint and Sesame

Meet The Team

Portrait photo of Chef Jean-Georges Vongerichten in uniform

CHEF JEAN-GEORGES VONGERICHTEN

Chef
One of the world’s most famous chefs, Jean-Georges Vongerichten is also a skilled restaurateur, responsible for a constellation of three- and four-star restaurants worldwide. Born and raised on the outskirts of Strasbourg, France, Jean-Georges trained in both France and Asia, where he developed his love for the exotic and aromatic flavours of the East. Inspired by his travels, he is constantly developing fresh concepts and innovative menus.

“Philadelphia has become a major food destination with so many award-winning offerings. I am honoured to be part of this culinary community.”

A chef wearing a white shirt and a striped apron stands in a brightly lit restaurant setting with tables and chairs, shelves, counters, and potted plants in the background.

Chef Colin Henderson

Chef de Cuisine
Chef Henderson joined Jean-Georges Philadelphia in May 2024, bringing culinary excellence, expertise in restaurant sustainability and unwavering passion to his role; thoughtfully sourcing top-quality ingredients from small producers; and introducing his team to new techniques. Most recently, he oversaw Toronto’s Café Boulud and led kitchen operations at d|Bar. Before that, he was sous chef, starting his tenure with Four Seasons at the brand’s global flagship property in August 2018. A culinary management graduate of Ottawa’s Algonquin College, Chef Henderson has experience that includes working with Chef Michael Tusk in his San Francisco three-Michelin-starred restaurant, Quince, as well as under the tutelage of Michelin-distinguished Chef Daniel Boulud, learning the intricacies of fresh pasta and perfecting the sophisticated art of food plating.

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