Just two blocks from the bustle of Rittenhouse, iconic Philadelphia restaurant Friday Saturday Sunday has reopened its doors. 

Their upgrades include an almost entirely new staff—such as mixologist Paul McDonald, formerly of A. Bar. My ~hot date~ (aka my roommate) and I were eager to check out the new digs. We imbibed and vibed in the romantic candlelit upstairs dining room and sent a picture to her parents, who had frequented the joint during their romantic days at Penn. Though much has changed—including an almost entirely new staff (our waiter Budd Connelly was the only member of the waitstaff onboard pre–renovation) and a complete interior renovation, it maintains its classic charm and incredible quality. 

The drink menu includes offerings such as “Trigger Warning” and “Safe Space.” We ordered the Control State (vodka, lime, grapefruit, honey and savory bitters) and Assassin’s Handbook (Jamaican rum, cognac, mulled wine shrub, averna, habanero) per Budd's recommendations, both for $13. It’s out of control how killer these drinks were. The cocktails alone would have been enough to bring us back, but we opened the menu for kicks.

Though they offer a few larger, entrée style dishes as well, Friday Saturday Sunday’s focus is on small plates.

We began with the oysters ($16). As a self–proclaimed oyster purist, I was wary of the house–made frozen meyer lemon mignonette, but I was pleasantly surprised. It was certainly different, but the icy tang was refreshing. 

By the time we’d made it to the bottom of our oyster tower, we’d also made it to the bottom of our cocktails—so naturally, we inquired about the wine selection. I was taken aback by a vast selection of grapes from regions of which I had never heard. Further inquiry uncovered a sommelier specializing in Middle Eastern Wines (I wasn't familiar with the Middle East produced wine—how educational!).

Our next two dishes were vegetable dishes. I love a good steak as much as the next girl, so I was skeptical of a vegetable–centric meal that doesn't come from Sweetgreen. But I was blown away. The Charred Cauliflower ($13) was unbelievable and perfectly complimented by the tangy purée, and the Confit Carrots ($12) were some of the best I’ve ever had.

The Octopus ($16) was an interesting dish—a tad on the salty side, but also heartier than typical preparations with its gordo beans and pickled onions. It was, however, somewhat set aside when the Roasted Potato Gnocchi was set down beside it. My roommate described them as “small, delicious pillows,” and I can’t say I disagreed. 

The smaller plate sizes were ideal, as they left just enough room to explore the dessert options. We were glad we did. The pastry chef at Friday Saturday Sunday specializes in ice cream. Any given day, one might find six half–eaten pints of Halo Top in my freezer, but those couldn’t hold a candle to Tish Smith's house made, French–style ice creams. Their egg yolk base makes them creamier than standard ice creams and the exotic flavors (we sampled Moroccan Mint Tea and Honeycomb) were as tasty as they sounded interesting.

I’ll be back as soon as my wallet will let me.


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