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ED HILLE / Inquirer Staff Photographer
A for Amada, B for Basque . . . : Chef of the Year Jose Garces at Tinto, his lively wine bar with "pinxto" small plates of marvelous Basque tapas.
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The bells: One more time

What a fine dining year it's been: A maturing Philadelphia scene enjoys confident second restaurants, exciting neighborhood action, Belgian pubs, and more tasty surprises.

707 Restaurant & Bar

707 Chestnut St., 215-922-7770; www.707restaurant.com.

You can nibble fancy pigs in a blanket in the crushed-velvet booths at this highly styled restaurant-lounge near Washington Square. The appealing space feels like a less annoying, affordable take on an Old City hot spot, but the updated comfort foods rarely go beyond cutesy concepts to satisfying flavors. Hopefully, a new chef slated to begin in January will fulfill 707's real potential. Reviewed Sept. 9.

Warmdaddy's

1400 S. Columbus Blvd., 215-462-2000; www.warmdaddys.com.

The brothers Bynum, Benjamin and Robert, have moved their Old City blues club to a smaller but spiffier space near South Philly's riverfront. The colorful room offers improved sight lines, but the soul-food menu could use more gusto, consistency and ambition. Service also needs work. Reviewed March 11.


Craig LaBan

Best chef: Jose Garces.

Best restaurant: Osteria.

Best meal: A "farm table dinner" at Talula's Table.

Best ethnic delivery: Tiffin.

Best relocated classic: Fuji.

Best new BYOB: Blackfish.

Best single bite: 

Tinto's blue-cheese-smeared

"montadito" toast topped with duck confit wrapped in Serrano ham, crowned with a black cherry.

Best raw food: Scallop and watermelon seviche at Xochitl.

Best updated bubbe food: Veal kreplach with artichokes at Rae.

Best cheeseburger: The cheese-stuffed wonder at the Good Dog Bar.

- Craig LaBan

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