Exploring the Philly Beverage Scene, One Digestif to Rule Them All, and The Perfect Wines to Bring to the Park

Hey guys!

Last week, I took a quick trip down to Philadelphia with my friend Tom from Stelle Wine Co. and, even in a short window, we managed to hit some gems that are helping shape the city’s evolving beverage scene. Philly isn’t necessarily the first place people think of when it comes to wine, but between natural wine lists, deep cellars, and an unmatched beer culture, it’s clear something exciting is happening.

Today, we’re chatting a few standouts from the visit, plus a little ode to Chartreuse and a producer who makes my favorite park wines. Enjoy 🙏 

A Wine Trip Down to Philadelphia 🔔 🇺🇸 

A look at a few standout spots that prove Philly’s beverage scene is one to watch.

Last week I made a quick visit to Philadelphia with my friend Tom from Stelle Wine Co. and we were able to visit a few places that are helping define the beverage scene in the City of Brotherly Love. Here are a few highlights:

My Loup

My Loup feels like the restaurant that everyone wants to be at. Tucked just off Rittenhouse Square, it’s a French Canadian spot that strikes a rare balance: stylish but not stuffy, intimate without trying too hard. The moment you walk in, you’re surrounded by floral wallpaper, vintage decor, and shelves of old cookbooks, it’s like stepping into a chic, Victorian-inspired living room

We went for dinner here and it was phenomenal. Côte de boeuf, steak tartare, soft shell crab with hollandaise and caviar, foie gras, you name it. I’ve heard the menu changes often, but the seafood seems to be a constant standout, and the portions don’t hold back.

The beverage program, led by Canadian-born Noah Ledwell, is just as serious. The cellar is stacked with Champagne, Jura gems, and a healthy stash of L’Anglore. Multiple people have told me it’s one of the best places to drink wine in Philly, and now I totally get it. Make this a spot you visit if you’re ever in town.

Little Water

Little Water is a newish coastal seafood spot in Rittenhouse, just a quick walk from My Loup. The vibe is polished but easygoing, with a focus on fresh, thoughtfully sourced seafood; oysters, uni, simply grilled fish, nothing too high brow. I feel like it works just as well for a casual pre-dinner bite (which is what we did) as it does for a more celebratory meal.

We started the evening here with their “Grand Plateau”, which was basically just a giant shellfish platter, and a bottle of Champagne, and it was exactly how you want a night of eating and drinking to begin. The beverage program goes beyond bubbles too, there’s a wide range of wines and cocktails that pair well with just about anything on the menu.

My experience here was short, but super memorable. If you go, grab a seat at the bar and order a few small plates with a crisp glass of white wine or bubbles.

Monk’s Cafe

Full disclosure: this isn’t a wine spot, not even close actually. There’s no wine here, and that’s kind of the point. Monk’s Café is all about beer, specifically Belgian beer, and if you know that world at all, a name like Cantillon should definitely ring a bell. Cantillon is a incredibly culty, farmhouse style beer that isn’t imported into the US. And Monk’s has a serious cellar of it.

When we visited though, it turned into a bit of a learning experience. We walked in after dinner, overly excited to cap the night with some Cantillon, and made the rookie mistake of asking for it right away. But spots like this aren’t just bars, they’re institutions. And just like in wine, it’s not great etiquette to walk in and immediately ask for the rarest, most prized bottles, especially if they’re not listed.

Places like Monk’s deserve more care and curiosity. The best move is to ask questions, get to know the program, and let your interest guide you. We were lucky the team was still kind enough to open something special, and we left even more grateful for the experience. Even if you’re not super into beer, this place is definitely worth a visit.

We didn’t have a ton of time in Philly this trip, and there’s still a long list of places I want to check out, so I’ll definitely be back. Next time, I’m hoping to hit spots like Pizzeria Beddia, Solar Myth, and Jet Wine Bar. Even Pray Tell, the former West Coast winery, has since relocated to Philly, and they have a tasting room that I’m dying to visit too.

Why Everyone in Wine Loves Chartreuse 💚 

Explaining why a digestif has a chokehold on the wine community

One night last year, after a long, overindulgent dinner at a friend’s apartment, I was handed a scotch glass filled with a volatile green liquid. “Green Chartreuse,” someone explained, as if the name alone should carry weight.

At 55% ABV, it wasn’t exactly what I expected, or wanted, after a night of wine. But my intrigue was there. I asked why everyone seemed so obsessed, and the answers came quickly, and very passionately.

It was explained to me that Chartreuse is one of the most unique and storied spirits in the world. It’s produced by Carthusian monks in the French Alps, that use a secret recipe that dates back to a 1605 medicinal elixir. The formula includes 130 herbs and botanicals, and to this day, only three monks are entrusted with the full recipe at any given time, and they’re not even allowed to travel together. Bottled at full strength and naturally colored by chlorophyll, it’s as visually striking as it is complex: sweet, minty, spicy, herbal, and just slightly medicinal, in a way that’s oddly compelling.

I was told you can sip it neat or mix it into a cocktail, but more than anything, it’s the mystique that draws people in. The monks intentionally limit production to preserve their way of life, which has only made Chartreuse harder to find, and even more sought after.

When I finally took a sip, I totally understood the hype. It was warming, aromatic, and boozy. Like Robitussin meets Spearmint candy, in the best possible way. Since that night, I’ve been hooked, and I try to get some it whenever I can. We made a video on Chartreuse this week if you’re at all interested:

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It’s pretty hard to track down at a liquor store, but most restaurants with a solid wine program should carry it, so look out for it on a menu next time you’re out.

Producer Highlight ⭐️ 

One of our favorite parts of wine is the discovery: we’re constantly being put on to new regions, producers, and cuvées from our friends. We’ll never be able to try EVERY wine, but we want to take a moment to mention some producers that excite us!

Question of the Week 💭 

That’s a wrap for this week!

Also thank you to everyone who came out to our Rude Mouth pop-up this past weekend. Wish the weather cooperated a little more, but I appreciate everyone who made it regardless. Many more events happening this Summer, so stay tuned!

Thanks so much for reading along and, as always, drink responsibly 🥂