640 N. Broad St. (215) 763-0920.www.osteriaphilly.com.Seats: 138.Cuisine: Northern Italian.Specialties: seasonal vegetable antipasti, including oven roasted peppers, salt-roasted red and yellow beets, oven-dried tomatoes and Brussels sprouts with pancetta; salumi plate featuring prosciutto, pancetta and porchetta; lobster spaghetti—lobster split in half and cooked with brandy, red pepper flakes, basil, salt and pepper, served with house-made spaghetti and tomato sauce.Main courses: $15-$30.Executive chef: Jeff Michaud.Owners: Jeff Benjamin, Michaud and Marc Vetri.
253 S. 20th St. (215)-545-5655.www.phillysnackbar.com.Seats: 58.Cuisine: progressive comfort food.Specialties: wasabi-crusted miso caramel apples; charred octopus with smoked paprika; mussels steamed in white beer and chorizo; pumpkin and Blue Point Toasted Lager soup.Main courses: $13-$24.Chef: Jonathan MacDonald.Owner: Jonathan Makar.
114 S. 20th St., (215)-665-9150.tintorestaurant.com.Seats: 55.Cuisine: Basque tapas.Specialties: lamb loin brochette with eggplant, bacon and sherry jus; duck confit with Serrano ham, black cherry and bleu de Basque spread; smoked salmon bocadillo, roe on croissant with queso de cabra and crispy shallots.Tapas: $4-$24.Chef-owner: José Garces.
The Water Works Restaurant and Lounge
640 Water Works Drive. (215) 236-9000.www.thewaterworksrestaurant.com.Seats: 400.Cuisine: inspired neo-classical.Specialties: pan-seared black bass with braised leeks, tomato confit, yellow split pea, candied olives and saffron-infused tomato broth; black pepper-crusted duck breast with mashed sweet potato, pickled sliced fennel and duck demiglace; mustard seed-crusted salmon with dill and yogurt spaetzle, mustard emulsion and microgreens; vanilla butter-poached lobster with truffled mashed potato and horchata foam.Main courses: $18-32.Chef: Darryl Harmon.Owner: Michael Karloutsos.
408 S. 2nd St. (215) 238-7280.www.xochitlphilly.com.Seats: 60.Cuisine: traditional Mexican.Specialties: tableside guacamole; vuelva la vida cóctel with shrimp, octopus, scallop and oysters served with onions, cilantro, tomato, jalapeño and avocado; roasted poblano stuffed with ground beef, dried fruits and nuts in creamy walnut-pomegranate sauce.Main courses: $16-$26.Chef-owner: Dionicio Jímenez.Co-owner: Steven Cook.