Vernick Food & Drink

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Vernick Food & Drink
We’re open for dinner Tuesday - Saturday from 5:00pm - 10:00pm. Join us early at the bar at 4:45pm. The bar/lounge offers unreserved seating with the full menu available - we welcome guests walking in!

Reservations are available for parties sized up to 6 guests. Reservations go live on Resy the first of the month for the following month starting at 8:00am. Reserve here.

We are now on Resy! Existing reservations will be transferred to our new reservation platform, Resy. If you have any questions, don't hesitate to email info@vernickphilly.com or call 267-639-6644

Follow us @vernickphilly

Vernick Wine
After eight years of creating excellent dining experiences at Vernick Food & Drink, we expanded into our neighboring brownstone - just up the steps and next door at 2029 Walnut Street - back in 2019. Concepted as a wine shop by day and dining room by night, this sophisticated yet comfortable space wears a few hats, as detailed here:

Wine Shop
Our shop next door at 2029 Walnut St. is open for in-store retail Tuesdays to Friday from 1:00pm - 9:00pm and Saturday 11:00am - 9:00pm. We carry nearly 100 bottles of wine spanning natural, orange, and classic old-world styles from around the world, meant for everyday enjoyment. We also rotate in a small selection of our favorite sherries, vermouths, amari, & house-made chef’s grocery items (always stocked with our Vernick hot sauce!). To inquire about our selection, or to join our monthly wine club, reach out to us at wine@vernickphilly.com for more information.

Private Events
Set in a brownstone built in 1840, the elegant dining space features high ceilings with original decorative floral plaster and is surrounded by bottles of wine to give the room a charming, jewel-box feel. Up to 28 guests can be seated at one long table down the center of the room. Ideal for smaller sized celebrations, business dinners, and family gatherings. Please complete the form at vernickphilly.com/vfd/PrivateEvents or contact us at events@vernickphilly.com for more information.

Our menu changes frequently, please contact us for the current menu.

on toast

fromage blanc, pickled cherries17

new jersey tomatoes, roasted garlic butter 16

crispy shrimp fritto misto, cherry pepper aioli 21

blue crab, lemon aioli, tarragon 26

pork belly porchetta, broccoli rabe 24

beef tenderloin tartare, fresh horseradish 24

raw

1/2 dozen oysters, ginger mignonette 22

ocean trout, crispy skin & dill 19

yellowfin tuna, parsley & lemon, candied pine nut23

kanpachi, melon aguachile, lemon balm23

sea urchin & warm scrambled eggs25

vegetables

marinated tomatoes, sesame & shiso, crispy shallots 15

roasted wild mushrooms, black garlic glaze 18

crispy potato, sauce choron, chive14

small plates

summer squash salad, hazelnut vinaigrette, goat cheese, mint 18

watermelon salad, chili & tamarind, avocado, sunflower seed 17

mussels & chorizo, baby corn, croutons, toasted chili broth 24

sweet corn & ricotta agnolotti, roasted poblano, basil 23

spaghetti, blue crab, tomato broth, brown butter crumb 27

roasted eggplant timbale, piri piri sauce, preserved lemon 19

large plates

atlantic halibut, baby bok choy, corn & lemongrass broth 42

grilled black sea bass, crispy baby artichokes, zucchini, sauce vierge 40

6-hour duck leg, marinated cherries, turnips, mustard greens, cherry tomato 43

pork chop milanese, piave cheese, peach & arugula salad 42

simply roasted

tonight's whole fishMP

whole/half chicken, lemon herb jus58. / 34

rack of lamb, rose harissa, cucumber raita72

spiced lamb chops, charred eggplant, chermoula47

20oz beef strip loin, brown butter, blistered tomato & lemon85

cocktails, beer & wine by the glass

cocktails

love on the avenueamari, rye, hopped grapefruit bitters17

death's door #2mezcal, melletti, sesame wash18

twenty-fourth & a half centurygin, aperol, cocchi americano, aztec bitters16

good morning, vietnam!rhum agricole, lemongrass, peach, club soda16

mirror mirrorapple brandy, spiced pear, lime, orgeat16

haciendaclarified milk punch, mezcal, sotol, apricot liquer, pineapple16

the crossing of 1909gin, blanc vermouth, genepy16

mister darcycardamaro, cognac, fig, cynar18

old fashionedoverproof bourbon, demerara, aromatic bitter16

earl grey & rosemary (N/A)tea syrup, rosemary sprig11

ginger lime soda (N/A)spicy ginger syrup, lime, sparkling water10

beer

post up pilspilsner 4.8%, Neshaminy Brewing, USA9

broken heels ipahazy ipa 7%, New Trail Brewing, USA9

stranger than fictionporter 5.5%, Collective Arts Brewing, CAN10

cidermannormandy cider 5.5%, Cyril Zangs, FR15

saison dupont6.5%, Brasserie Dupont, BEL13

sparkling

'19 Pere Mata, 'Cupada No. 26' Reserva Brut Nature Penedes, SP18

white

‘21 Bink, Outlaw RieslingBarossa, AU15

'22 Bellande, Pinot Gris Willamette, US16

'22 Nicolas Reau, 'Attention Chenin Méchant' Loire, FR17

'22 Jean-Paul Brun, Beaujolais Blanc, Chardonna Burgundy, FR18

rosé & orange

'22 Van Loggerenberg, 'Break a Leg' Cinsault Rosé Stellenbosch, SA15

'22 Calicantus, 'Chiar'otto' Chiraretto di Bardolino Veneto, IT20

'20 Rosha, 'Timothée' Rkatsiteli & Mstvane Kakheti, GE18

'21 Pradarolo, 'Vej' Malvasia Aromatica Emilia-Romagna, IT23

red

'22 Crivelli, Grignolino d’Asti Piedmont, IT16

'20 Orly Lumbreras, 'Chanzos' Mencia & Souson Galicia, SP16

'20 Beausejour, ‘Empreintes’ Merlot & Cabernet Franc Bordeaux, FR18

'17 Thee & Thou, 'Perfidia' Tempranillo blend California, US17

after dinner

dessert

espresso pot de cremedark chocolate, black pepper cookie10

meyer lemon & rhubarb tartchamomile cremeux, candied buckwheat12

passionfruit pavlovacoconut macaroon, pineapple, toasted almond ice cream14

brown butter cakepoached pear, cinnamon, candied feuilletine11

dark chocolate browniemilk chocolate ice cream, white chocolate fudge9

ice cream & sorbettoday's selection5

nightcap

coquitorum, coconut, allspice16

night night, josephinerum, banana liqueur, mole bitters16

sweet wine

cadillac moeulleux 2016 Chateau Peybrun, Bordeaux, France15

cream sherry Lustau Solera Familiar, Capataz Andres, Jerez, Spain14

lbv port 2015 Quinta do Infantado, Duoro, Portugal15

pedro ximenez Dandelion Vineyards, 'Legacy of Australia xxxo',Barossa Valley, Australia18

“In a city of dining riches, Vernick has reinvented the new American restaurant”

Craig LaBan, Philadelphia Inquirer 4 Bell Review

“Vernick represents everything that we love about dining out in this country right now: Honest, compelling food made with great ingredients and cooked with genuine soul.”

Bon Appétit

Winner
2017 Best Chef: Mid-Atlantic

James Beard Foundation

"Chef-owner Gregory Vernick has a knack for taking the best of each season and turning it into something you can’t wait to repeat"

Tom Sietsema, The Washington Post

Vernick Food & Drink

2031 Walnut Street
Philadelphia, PA 19103
267-639-6644
info@vernickphilly.com
Google Maps

Hours

Tuesday-Saturday
5:00 PM to 10:00 PM Dinner

Reservations

Book your Vernick Food & Drink reservation on Resy

Reservations go live on the 1st of the month at 8:00am for the following month.

Large Party & Private Events

events@vernickphilly.com

@vernickphilly

Gift Cards

Gift cards are available online

Careers

Please send your resume to
careers@vernickphilly.com

Media Inquiries

Caroline Bubnis
caroline@neighborlyrelations.com

greg vernick

Chef & Owner

Cherry Hill, NJ native Greg Vernick could be found in the kitchen at an early age thanks to his grandfather owning a Philadelphia butcher shop and mother, Beth, owning a local restaurant near their hometown. Pursuing his passion for the restaurant industry, Greg is now an award-winning chef with his own nationally recognized restaurant, Vernick Food & Drink.

Greg earned a degree in hospitality management from Boston University followed by a culinary degree from the Culinary Institute of America (CIA) in New York. After his CIA externship with Chef Ken Oringer at Boston’s Clio, Greg moved to New York City where he rose through the ranks of the Jean-Georges Vongrichten’s empire serving as sous chef at Jean-Georges, Nougatine, and Spice Market, and traveling the world as chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah. After years in the Jean-Georges family, Greg took his final post away from home as chef de cuisine of New York’s Tocqueville.

In 2012, Greg returned to Philadelphia with his wife Julie and opened the doors to his own restaurant, Vernick Food & Drink, where he serves an honest, no-fuss menu featuring his version of new American cooking.

Vernick Food & Drink has been recognized by the likes of Food & Wine, Bon Appetit, StarChefs, Philadelphia magazine, The Washington Post, and The New York Times. In 2016, Greg was named “Chef of the Year” by the Philadelphia Inquirer and Vernick Food & Drink earned a 4-Bell, re-review from restaurant critic Craig LaBan who called it the “Best Overall Restaurant” in the city.

In May 2017, Greg Vernick was named the Best Chef: Mid-Atlantic by the James Beard Foundation, coinciding with the fifth anniversary of the restaurant’s opening. Greg is the first Philadelphia chef to win the award since 2011. Most recently, Greg has partnered with Four Seasons Hotel Philadelphia at Comcast Center. In October 2018, he opened Vernick Coffee Bar, a modern café and barista bar. Then, in August of 2019, Vernick Fish opened its doors, featuring Greg’s take on the favorite hallmarks of American oyster bar fare.