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Serpico - Philadelphia

Serpico - Philadelphia Details

  • Dining Style: Casual Elegant
  • Website: http://www.serpicoonsouth.com
  • Email: serpico.info@starr-restaurant.com
  • Phone: (215) 925-3001
  • Hours of Operation: Sunday - Thursday 5:00PM to 10:00PM
    Friday & Saturday 5:00PM to 11:00PM
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: American
  • Executive Chef: Peter Serpico
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Counter Seating, Full Bar, Personal wines welcome, Personal wines welcome (corkage fee applies), Wheelchair Access, Wine

Getting there

  • Cross Street: Between 6th Street & 7th Street
  • Public Transit: Serpico is located nearest the Broad Street Line, 8 blocks east of the Lombard-South station. We are also easily accessible by SEPTA routes 40 and 47, or PATCO via the 9th/10th-Locust station.
  • Parking: No
A word from Serpico - Philadelphia
Serpico is a collaboration between James Beard award-winning chef Peter Serpico and restaurateur Stephen Starr. Located on South Street, the 60-seater will have a true neighborhood feel, with cozy booths, counter seating and a small bar at which the full menu will be available.

Serving dinner only, the cuisine is ingredient-driven offering a seasonally evolving menu of playful yet familiar takes on global fare. A small hand-picked list of food-friendly wines will perfectly complement the menu and a quality cocktail program will focus on boutique spirits. Continued
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerAmerican
  • Diners' Choice WinnerFit for Foodies
  • Diners' Choice WinnerHot Spot
Diner Reviews
  • "The food is AMAZING, but the service is cold. Also, why have an open kitchen surrounded by a bar if nobody will talk to you? The chef and her brigade, for me, have to share their passion."
    Dined on 4/19/2014
  • "Great food. Good booze. Beautiful interior. Excellent service."
    Dined on 1/3/2014
  • "We were visiting Philadelphia for business and got lucky that the hotel bar tender recommending Serpico to us this past Thursday. We had the pleasure of sitting at the Chef's bar facing the open kitchen and Peter Serpico served us himself. We had the 10 course tasking menu and every course was more innovative and interesting then the last. If you want a reasonably priced gourmet dining experience that has inspired and innovative cuisine. Got to Serpico's. "
    Dined on 4/17/2014
  • "Everything about this place is just about perfect for my sensitivity: the neighborhood, the decor, the ambience, the size, the menu choices, and the portion size. The pork and kimchi stew is very innovative and have a complex flavor normally you wouldn't think it would work. Highly recommended and willl be back soon. "
    Dined on 4/18/2014
  • "I made the reservation a month in advance as a birthday dinner for my husband. I was not asked about seating at the Chef's Table and that is where we were shown when we arrived. I was not given any other choice (nor were there tables for 2 available). While it is interesting to watch the cooks at work, it does not make for an intimate dining experience with the person you are with. And while the server did an excellent job, I flet being served from "behind" awkward at best. That being said, food is very good."
    Dined on 4/16/2014
  • "A very peculiar menu that tries too hard to be different. Food was tasty but too many ingredients on the menu.Waitress had to explain each dish to us so we would have an idea of what we were ordering. This restaurant is for the very adventurous only."
    Dined on 4/17/2014
  • "We were disappointed in our dining experience at Serpico. Normally we're huge fans of Steven Starr restaurants but Serpico did not live up to Starr's normal dining standards. The ambiance was very cool, but beyond that the restaurant left much to be desired. The food was tasteless. It was well presented but not flavorful. The service was also lacking by Starr standards. Our water and drink glasses were too often sitting empty and it took forever for our final entrees to come out. When eating tapas style you expect a constant flow of food not long spaces between courses. The location on South St. is fun and the open kitchen concept of the restaurant is great. I hope they consider tweaking the menu and improving the service."
    Dined on 4/12/2014
  • "Be cautioned that, even if you make a reservation and note that its a special occasion, you may (likely) end up sitting at the counter. While this will work for some occasions, it is not ideal for all, and they do not notify you in advance. Also, if you get seated next to a woman who has too much to drink and is not happy with her order (like i did) you then have no choice, but to be along for the ride as she complains incessantly next to you and stares at your food. Food was pretty good, but not a place where i am rushing back to anytime soon - if at all."
    Dined on 4/12/2014
  • "Went back after a few months, still good, service great. Fluke crudo amazing! And I dream about the duck leg. Had the tasting menu first time, just ordered from the menu this time; will do the same when I come back. Love sitting at the counter, such a calm kitchen even when busy!"
    Dined on 4/9/2014
  • "Our first time, so hostess recommended we sit at the counter, supposedly to watch them cook. What a joke. It was generic prep and plating work, and the cash register was right in front of us so every time customers paid their bill we got to see the receipt print out. Menu selections were limited and mostly fish. Short ribs were drenched in sugar and so overly sweet they were inedible. Salad was okay. Would not go back. Very disappointing."
    Dined on 4/8/2014
  • "Service was phenomenal--everyone is friendly and helpful. Food had a great balance in flavors and is pared down, so you can taste each of the ingredients (many of them unique)."
    Dined on 4/4/2014
  • "A wonderful place in an unassuming neighborhood. Easy walk from Independence Mall area. Funky and fun - menus are written on the walls, colorful bar, modern and sleek, huge open kitchen takes up 1/2 the space. Our server was very careful of our allergies - checking with the chef on everything even if she thought she knew the answer. The corn ravioli was amazing, as was the hamachi & cobia tartare, the foie gras mousse, and the trout. For dessert, don't miss the burned apple pie. Wow!"
    Dined on 4/6/2014
  • "The accolades that the reviews have given are all well deserved. It was my first time there and won't be the last. They've taken culinary creativity and preparation to new heights!"
    Dined on 4/5/2014
  • "This place is a gem. Philadelphia has good restaurants, possible as good as NYC but Serpico takes the level even higher. Amazing food. Fried Duck leg is a MUST."
    Dined on 4/5/2014
  • "My friend and I went here for dinner and it was delicious! The 10 course menu my one friend tried was imaginative and great presentation. I've never seen him more satisfied with a meal. I had the braised short ribs which were perfectly cooked. The service was attentive and welcoming, and they really accomodated us and made us feel comfortable. Overall, great ambiance, great crew, amazing food, and an overall wonderful experience."
    Dined on 4/3/2014
  • "Went to Serpico for the first time. Have eaten at many of the really good restaurants in Philadelphia and this one is the equal of the best of those. We took a couple from West Chester with us who also eats out a lot and they were equally impressed. The place is casually elegant with a very good vibe. The food is exceptional. The service was spot on:experienced staff who are well-versed, friendly yet never too much if you know what I mean. Another real gem on the Fine Philly restaurant scene."
    Dined on 4/3/2014
  • "Thought Serpico was worth a try since we liked somethings about our first visit. On our second trip, we were underwhelmed by the food and offended by the incredibly stingy drink portions. The one standout dish was the copes corn ravioli. The short rib and pork entrees were hugely disappointing, showing absolutely no finesse, lack of seasoning in the shortrib, and just plain unappetizing. But the worst was the 3oz pour of the signature cocktails, which for a drink that cost $12 is really offensive. We won't be back."
    Dined on 3/31/2014
  • "We sat at the kitchen counter unsure of how the interaction would occur between the chefs and the diners. Watching the chefs was fascinating and when we had a question as to what they were preparing they were enthusiastic in describing what was being prepared and how they were preparing it. This was a fabulous experience which I recommend. Their menu is unusual, but works!"
    Dined on 3/25/2014
  • "I never write reviews on anything, but this experience warranted a review. I took my foodie parents from out of town after reading rave reviews. It is possible that we went on an off night (Saturday night), but it was a really disappointing meal- and crazy expensive. We decided to do the $85 tasting menu, which may have been our mistake? The ingredients were "fancy" (caviar, foie gras), but flavorless and boring. Each course was more disappointing than the one before- even dessert was lame and tasteless. I went to Serpico expecting the meal of my life, based on the reviews, and it was the most disappointing meal of my life. Also, the $12 mixed drinks were tiny! For four people, the bill was $598.00. Save your money- go somewhere else."
    Dined on 3/29/2014
  • "When you go their, deffenitly reserve a table. It was warm and inviting. That added a touch of sparkle to the room with a little romance."
    Dined on 3/29/2014
  • "Food was interesting, unusual and delicious. Alcohol too expensive and underpoured."
    Dined on 3/29/2014
  • "One of the better dining experience in recent memory. I'm a fan David Chang's restaurants and since Chef Serpico was his right hand man I def wanted to try out his restaurant. I am amazed by Stephen Starr's empire I find Chef Serpico and him an unlikely marriage. Glad to see Serpico has not become a food factory - bottom line driven - no compromises even after 9 months. The raw seafood dishes were as beautiful as they were delicious. I was blown away by the fried duck leg sandwich. The lamb ribs came with a japanese eggplant side that I can't get out of my mind. Though the food was the crowning jewel every other part of our dining experience was held to the same standard-cocktails, service, wine, down to the pour over coffee-exceptional"
    Dined on 3/26/2014
  • "Serpico exceeded my expectations, which were high from reading the great reviews. Great new restaurant!"
    Dined on 3/14/2014
  • "I saw this restaurant on a website that said it was a place to check out if you are ever in Philly so I make sure to check it out and I was not disappointed. I decided to go with the chiefs tasting menu and it was very good. The scallops were the best and I don’t usually like scallops. Kudos to Serpico."
    Dined on 3/23/2014
  • "I did the tasting menu, which was a great way to see what the restaurant can do. Out of the 10 courses served, I would say that four were outstanding, four were good and two were not something that I particularly cared for. All in all, a very good showing for the restaurant, although it may be a matter of timing- the first course served was truly exceptionally good, so after that, they set the standard very high for the subsequent courses. They need to work on dessert- shaved foie gras does not work well as dessert, even though there was a more traditionally sweet dessert afterwards. I gave a 5 star rating because the food was exceptionally good and on par with NYC restaurants. There is definite talent in the kitchen here."
    Dined on 3/23/2014
  • "Food was very good but missing something. Maybe an ease about it as the kitchen staff looks to be laboring over each detail with an utmost in effort. Peter Serpico is on to something but the grip on the wheel is very tight. Our first course was good. Our second course was better. And our main course was back to good almost very good but it was the meat itself that was par excellence. Perfectly cooked and deliciously flavored. Skipped desert because there was no room left. 2-3 courses per person is just over the comfortable limit so your moneys worth is easily had here. Go now before it becomes impossible to get in. AE"
    Dined on 3/23/2014
  • "My husband selected Serpico for us to celebrate my birthday. We had a very nice time. We were able to sit at the chef's counter and I really enjoyed watching the cooking staff create beautiful dishes. We will definitely eat there again."
    Dined on 3/22/2014
  • "This has been my second time at Serpico, and both times were fantastic. Serpico should be one of the Top 10 in Philly Mag – dare I say Top 5. Excellent service and the unique late-night atmosphere characteristic of South Street already impress you when you walk in the door. Then, when you finally get your food, you are blown away. The presentation is simple, yet elegant. You almost feel bad taking your first bite and ruining such a beautiful mosaic of ingredients. However, in the end, each dish is meant to be eaten, and they are all fantastic. Recommendation: sit at the open kitchen counter; you will not regret seeing real culinary artists at work. Hats off to such a fantastic restaurant."
    Dined on 3/22/2014
  • "I really was not impressed. I had high expectations for Serpico and maybe it was just the winter menu but it was bland and so-so. There was really nothing remarkable that I can say 'that dish' was a stand-out. The best dish was probably the cavatelli pasta with brussel sprouts and bacon and the Cope's Corn Ravioli but it's pasta, that should be good but it shouldn't be the best dish. I think it was under-achieving compared to the highly respected Peter Serpico."
    Dined on 3/20/2014
  • "We had a good time. Sat at the bar around the kitchen. It was fun to watch the action. Palmer"
    Dined on 3/21/2014
  • "My husband and I were able to sit at the chef's counter and watch the staff prepare meals, which was very entertaining. The service was excellent as the staff were knowledgeable, attentive, and very friendly. The food was superb! Very unique and the flavors mixed so well."
    Dined on 3/22/2014
  • "Must be an adventuresome eater! Many strange pairings. Vegetarians will have trouble finding much to eat."
    Dined on 3/15/2014
  • "Nice variety of seating. Ask for the Chef's Table. Richard is incredibly friendly."
    Dined on 3/19/2014
  • "Got the ten course Chef's recommendation. A bargin due to the excellent selections."
    Dined on 3/15/2014
  • "Serpico was excellent. Food choices were different and interesting. Hand torn pasta and hamachi tartare were delicious. Swordfish and short rib entrees very enjoyable. Fun vibe. Apple dessert delicious."
    Dined on 3/15/2014
  • "This place was recommended to me by a friend. The ambience was nice, the setup is really cool, and overally we were pleased with the service. The food was very disappointing however. My wife and I each had three courses as was recommended by the waitress and nothing was really good at all. The salad was just OK at best, the pasta dishes were mediocre, and the main course was a the swordfish meal which was literally not edible. We are low key people, so we didn’t complain. The waitress did not even mention that 0% of the main course had been eaten, nor did she mention 65% of the salad and pasta dished had been eaten which was interesting."
    Dined on 3/14/2014
  • "I enjoyed my dinner at Serpico so much that I returned the next night for dinner again! Peter and his uber-talented staff made me feel welcome from the moment I walked in. I recommend sitting at the L-shaped counter so you can watch the kitchen work their magic. It was fascinating to see their quiet precision, collaboration and attention to detail. My first plate was a delicately prepared hamachi tartare, with toast.. It was better than the version I enjoyed at Morimoto in NY. My main course was cavatelli served in a roasted bacon broth with shaved brussel sprouts, toasted panko crumbs and crumbled bacon. It is a testament to the skill of the kitchen that such a savory dish was perfectly balanced with a mix of textures. I'll be back soon."
    Dined on 3/11/2014
  • "We live in Society Hill and have been looking forward to our long-awaited Saturday night reservation. Cool ambience, great booth seating, surprisingly comfortable noise level so we could enjoy our conversations with our friends. The roasted vegetable dish was extraordinary, had to have a second order! Waitstaff outstanding with personality and understated panache!"
    Dined on 3/7/2014
  • "really enjoyed our dinner at Serpico. All dishes were carefully conceived and well executed, with some real standouts, like the sword fish with a seaweed and mushroom broth, and the hand torn pasta with crisped chicken skin and snail sausage. The snail sausage tasted like a dark mortadella, the chicken skin was a fabulous idea, imparting crackle and fatty richness to the dish. As "Old World" eaters, we especially appreciated the sliced pig head (we ate it with the little toasts that came with the hamachi tatar, a good dish but no stand-out. The second pasta, corn filled ravioli with chorizo, did not come together as a dish. Dessert was good, service excellent but the hostess tried to seat us at the counter when we had a reservation."
    Dined on 3/6/2014
  • "Visiting my home town, wondering where to have dinner, researched Serpico's on South Street and so glad we went. I'm going to be a little NYC-centric and say that this place could have been a Brooklyn or Soho transplant—in fact, one of the owners said he was from NYC—but Phila diners are lucky to have this wonderful restaurant in their neighborhood. We opted for a booth, but next time we'll try to get a seat at the open kitchen and watch. Three of us shared several dishes and the standouts were the Corn Ravioli with chorizo, a swordfish with mushrooms and seaweed, and a duck breast. Nicely-priced wine and sake made for a fun, delicious dinner. We were too stuffed to try dessert, but I can only imagine that they were good too. GO!"
    Dined on 3/5/2014