Martha Stewart

"What to Do While in Philadelphia: The Dandelion - Head to this take on the English gastropub (from restaurateur Stephen Starr) for rabbit pie and other hearty but refined fare."

Food & Wine

"The best Philadelphia restaurants: The Dandelion - The masterfully executed comfort dishes veer old-school British but there are some American standbys as well, like mac and cheese (made with English cheddar), complemented by a terrific selection of cask ales."

Food & Wine

"The best Philadelphia restaurants: The Dandelion - The masterfully executed comfort dishes veer old-school British—beer-battered fish and (triple-cooked) chips."

Craig LaBan

"The rail-cut chips, crisped in tallow, are about as good as fries get."

Craig LaBan

"The all-out embrace of richness isn't going anywhere, whether it's the cheesy root-veggie soup or the sticky toffee puddings with rummy date ice cream for dessert."

Craig LaBan

"Robert's heart lies in homier comforts, and his updates to the classics rise high on ingredients and techniques. Beer and grain mustard perk up the cheesy smear of Mornay that gets broiled to a speckled brown glaze over Welsh rarebit toasts made from puffy buttermilk bread."

Craig LaBan

"Sublimely tender morsels of rabbit are a pot-pie delight in creamy gravy studded with mushrooms, cipollini onions, and bacon below a puff pastry lid."

Travel + Leisure

"Proof that pub fare is more than a fad here: the fish-and-chips, which achieves the pinnacle of moistness and flavor when its crust puffs up to encase the cod, letting the steam work its magic."

Zagat

"Stephen Starr's stunning British tavern set in a stately old Victorian house transports fans across the pond to merry ol' England – but at a fair price; the terrific menu is gastropub-inspired grub like excellent fish 'n' chips."

Craig LaBan

"It is as magnificent a piece of fried fish as I've ever had: a thick slice of flavorful white fish encased in a deep brown pillow of beer-batter crunch. There's such an intense savoriness to each bite; the huge flakes of meaty Chatham cod (no wimpy scrod here) are almost creamy where they cling to the pastry shell, and I pretty much devoured them before even thinking of a malt-vinegar splash or a dab of tartar sauce."