- RESTAURANTS
- Bad Brother
Restaurant Details
Bad Brother
Nestled in a corner rowhouse so nondescript you could walk right by, this understated Fairmount gastropub turns out bar fare that would make it the envy of any neighborhood. There are a few artfully executed mainstays: the sell-out sausage roll (housemade Mangalica chorizo in a seeded Carangi roll drizzled with queso), the lavishly dressed Caesar salad showered in grated Parm, and the towering pile of wings drenched in sriracha-buffalo sauce. The reason Bad Brother is packed by 5:30 p.m., though, is chef Justin Koenig's ever-shifting entrees, like a grilled bone-in pork chop served over a peach glaze with confit potato and braised kale, or squares of polenta cake nestled in vegan creamed corn and topped with slabs of smoked trumpet mushrooms that are dead-ringers for crispy bacon. Add to that a long list of intriguing cocktails — a pink peppercorn gimlet, a Fruity Pebbles-infused milk punch, a Tahitian vanilla-spiced “saz-arak” — and you'll be plotting a return trip before you've even signed the check.
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The Inquirer aims to represent the geographic, cultural, and culinary diversity of the region in its coverage. Inquirer staffers and contributors do not accept free or comped meals — all meals are paid for by the Inquirer. All dining recommendations are made solely by the Inquirer editorial staffers and contributors based on their reporting and expertise, without input from advertisers or outside interests.