WE LIKE TO PLAY WITH OUR FOOD
We offer an informal, seasonal menu inspired by our Pennsylvania roots and influenced by our favorite experiences. Uncomplicated and unexpected, always fresh and often local, our menu is designed to accompany whatever you’re drinking — morning, noon, and night.
Hearty and healthy coexist here, at the center of the Headhouse Farmers Market, where we proudly pay homage to Philadelphia’s past and our present day community. Our chefs take a diverse approach to local ingredients, bringing their own home-cooking and heritage into our kitchen. We like a spin on Philly comfort food that’s eclectic, easy-going, and a little experimental.
Pastries are baked fresh in the early morning from our own dough, every batch pulled hot from the oven proving that favorite formula of flour, yeast, timing, and temperature — simple becoming spectacular.
You’ll always find us tinkering in the kitchen: fermenting, pickling, smoking, and curing to create combinations of flavors and fresh ingredients that surprise, delight, and amuse us. On Sundays, we just step outside into the market and see what we like. Bloomsday is our playground and we like to play with our food.
We make it up fresh as we go.
To Accompany Coffee
PASTRIES ARE BAKED FRESH DAILY. STOP IN TO SEE WHAT STRUCK OUR FANCY TODAY.
With a Side of Spirits
OUR MENU CHANGES OFTEN, BASED ON SEASON, INGREDIENT + WHIMSY.
with coffee or spirits (brunch)
WE’LL BRING OUR SUNDAY BEST. YOU CAN COME AS YOU ARE.
FARMER + WINEMAKER SPECIAL
Farmers and winemakers, you’ll always have a special spot in our hearts and on our menu. Stop in and enjoy the specials we created as thanks for your dedication to producing good food and drink. We charge you less because we love you lots.
AFTER MARKET SPECIAL
Friends of the Headhouse Farmers Market, join us on Sunday afternoons for our After Market Special. It changes weekly, inspired by our favorite vendors and the ingredients that made our mouths water most.
WE THINK A LOT ABOUT WASTE, PRESERVATION + PROVENANCE.
Nearly everything we serve, we make here from raw ingredients that are sustainably sourced, often locally. We like to get to know the farmers, producers, and small businesses we work with, and we believe in what they do.
To reduce waste, we order fresh ingredients more frequently to ensure we use all of what we buy. We also creatively preserve or reuse when possible (see: our house vermouth). To donate fresh food we’re unable to sell, we partner with Sharing Excess, a local hunger relief organization.
We don’t like to brag, but we take this stuff seriously and are happy to share more about our efforts.