• Complimentary chef's choice dessert when you dine at the restaurant

Jaxon in Northern Liberties is the kind of place where people who care about food can have a good time. The impeccably fresh ingredients, often sourced from local purveyors, translate into deeply satisfying dishes like soft shell crabs with spaghetti and parmesan and cauliflower tempura with sour cherries, smoked tahini, and sumac. Philadelphia Magazine lauds Jaxon, saying, “This place is all heart and soul…with a not too frou-frou menu of seasonal eats.” With its whitewashed brick walls, Edison bulbs illuminating dangling terrariums, and its open kitchen, Jaxon is warmth incarnate, or what the Inquirer calls a “cozy, grown-up place to eat.” Chef Paul Zelinksy maintains this impeccable atmosphere with aplomb, having trained under some of Philadelphia’s finest chefs — Marc Vetri, Jeff Michaud, and Marcie Turney — before taking the creative reins at Jaxon.

  • Restaurants