PENNSYLVANIA, USA — For the past 12 months, New York Times (NYT) reporters and editors have been traveling across the U.S., filtering out the best eateries from each state.
NYT added 32 new restaurants since the 2023 best was assembled, but also kept in long-standing establishments that were "no-brainers."
Within the 2024 list, three Pennsylvania restaurants were incorporated and are listed below.
Passerine
114 N Prince St., Lancaster, Pa.
This French-inspired American restaurant opened in June 2024 in the heart of downtown Lancaster. Passerine says they are based on five core values; exceptional experience, meaningful food and beverage, sustainable systems, regional focus and intentional education.
The restaurant is an advocate for regional producers of the area.
NYT food reviewer Nikita Richardson reviewed Passerine's food and said, "Think perfectly seared scallops set into a colorful salad of sweet summer corn and shishito peppers, or a 25-layer zucchini and goat ricotta crepe cake under a shower of ramp powder. Based on my visit in July, it’s unclear whether Lancastarians know that they have an absolute gem of a restaurant in their midst."
Fet-Fisk
4786 Liberty Ave., Pittsburgh, Pa.
Fet-Fisk started as a pop-up location in 2019 and created a new menu every Monday. The popularity of the traveling establishment led to a brick-and-mortar in March 2024 that highlighted regional produce throughout each season.
With sustainable sourced meat and seafood and a handful of selections for wine and spirits, NYT food reporter Priya Krishna reviewed Fet-Frisk's Nordic-inflected menu and stated, "He [Nik Forsberg, owner and chef] and his co-chef, Csilla Thackray, can make a delicate appetizer of thin-sliced scallops and pickled strawberries feel at home alongside a rustic main of chicken brined in whey and smothered with lingonberries and fresh cheese."
Little Walter's
2049 E Hagert St., Philadelphia, Pa.
This Polish restaurant tucked away in East Kensington is a tribute to owner Michael Brenfleck's grandfather where the menu reflects Brenfleck's rich heritage and culinary creativity. Brenfleck created a menu of traditional Polish favorites with unexpected twists.
Richardson described Little Walter's menu as "robust and deftly executed Polish cuisine" and highlighted foods like, "The pierogies are a nonnegotiable, of course, but there are other equally appealing dishes: the rustic sourdough served with dill butter and smalec (lard); the wieprzowina z rożna, sumptuous rotisserie pork on a bed of hearty kapusta (stewed cabbage with onions and sauerkraut)."
The full list of 50 restaurants can be found here.
