to About

About

What is Philly To Table? Deeply driven toward a mission to contribute and help the Philadelphia culinary community, founders Travis Rosenbluth and Tim Flank - both local to Philadelphia - in partnership with local chefs, including Zahav’s Michael Solomonov, created Philly To Table to reimagine the urban culinary experience.

We deliver the essence of the Philadelphia food scene to your doorstep’. Philly to Table showcases local chefs' - both renown and up-and-coming - delicacies; made from locally sourced ingredients that are procured, prepared and curated in our very own city.

Boxes are filled with mouth-watering creations - both savory and sweet. Unlike our popular competitors you will not be burdened by separate ingredients or required recipes, rather you will be receiving exclusive products ready to eat, serve, and enjoy immediately or at your leisure.

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Sign-Up For Our
Fall 2021 Subscription Plan

Click the button below to learn more and sign-up for our Fall 2021 Subscription Plan!

Fall 2021 Subscription Signups

Fall Subscription Program

We are getting ready to launch our third round of subscription boxes for Fall 2021. We are planning to include six boxes as part of this run. Our boxes are designed to be similar in nature to dishes that would appear on the menu at your favorite Philly restaurants - highlighting seasonal ingredients that are transformed into one-of-a-kind creations by our partner chefs.

Members receive exclusive access to cutting edge technique and creativity, and even sneak peek previews of dishes before they are unveiled in our surrounding restaurants! Boxes are delivered fresh with agreed-upon delivery times to ensure quality and shelf stability.

Each box features a savory chef as well as a pastry chef with two to three dishes from each chef along with other treats, accompaniments, and goodies to round out the box.

Included in Fall Program

Six (6) Subscription Boxes, with each box including 7-10+ custom creations from a rotating cycle of local savory and pastry chefs from the Philadelphia Region.

The Boxes will be produced & packaged locally on September 18th, October 2nd, 9th, 23rd, November 6th, & 20th

Testimonials from our Loyal Subscribers

"Thank you for providing a culinary experience that was long overdue in Philadelphia!"

"A fantastic selection of different delectable delights! Love the combination of "short term" items with longer living items as well. Still have the strawberry rhubarb jam in my fridge (though it's getting low)."

"The food and menu was incredible! We really liked the info card on the chefs and the dishes/ingredients. We also loved the variety of dishes and how delicious everything was, we had an amazing meal."

" Loved the variety and the care that went into each dish."

"Items featured fresh ingredients and were well prepared."

Cooked Gravy Meat

Meatballs In Gravy

Jamaican Patties

IsgrosBoxes

Tenderloin

Pulled Pork

Completed Box #2

Community Kitchen

Stocking Community Kitchen

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Our Team

Monica Glass

Recognized as ‘Best Pastry Chef’ by Food & Wine chef Monica Glass brings her mastery of pastry both gluten free and traditional to Philly to Table. Her culinary journey has lead her through Gotham Bar & Grill in NYC, Le Bernardin, Clio, and 10 Arts Bistro & Lounge. Monica is also one of two Chopped "Sweets" champions on our team!

Kurt Evans

Curtis Evans is a Philadelphian chef and activist of the newly opened Down North Pizza. His mission to spotlight social justice issues through his food, such as mass incarceration, has made Chef Evans one of Philadelphia’s rising and most intriguing culinary talents. His noted initiatives are his ‘End Mass Incarceration’ -EMI- dinner series, and ‘Everybody Eats’ campaign.

Abby Dahan

Chef Abby Dahan spent her formative years in Paris honing her aptitude for pastry before finding herself working under acclaimed the chef Joel Roubuchon at Philadelphia’s own Le Bec Fin. Her growing expertise and reputation landed chef Dahan the Pastry Chef role at Stephen Starr’s beloved Parc Rittenhouse. Dahan went on to win Food Network’s Chopped “Sweets” and will be bringing her champion spirit to Philly to Table.

George Sabatino

Chef George Sabatino started cooking in Philadelphia over eight years ago. He most recently has spent time as a rockstar chef at Barbuzzo, and went on to open up Aldine in 2014. In 2012, Chef Sabatino was selected as ‘Best chef’ in Philadelphia by Philadelphia Mag.

Nok Suntaranon

Kalaya owner and chef Chutatip ‘Nok’ Suntaranon certainly needs no introduction in the Philadelphia area. Her acclaim blossoms from her hard word, her love for her cuisine, and her determination to give back to her true adopted home of Philadelphia. Kalaya was awarded best new restaurant 2020.

Richard Cusack

Chef Richard Cusack, whose long resume includes Philly spots like Bibou, the Dandelion, Le Bec Fin, Parc, and Le Cheri, Daniel in New York, joins Philly To Table to provide his French influence and expertise to our box experience. Richard has most recently opened new Philly hotspot, June BYOB.

Anthony Colotonio

Eager and talented (and former sous) chef says his love of genial mealtime and food prep was inspired by his Italian family heritage. “Everything was discussed and resolved around the table,” he notes. Following up with a degree from the Restaurant School at Walnut Hill in 2012, he continued to hone his culinary chops with impressive stints at Juniper Commons, El Vez, Lolita and Brick Farm Tavern.

Ellen Yin

Legendary restauranteur Ellen Yin joins the Philly to Table team in an advisory role. From Fork to High St on Hudson, Yin has planted her flag as not only one of the city’s best restauranteurs but the east coasts.

Mike Solomonov

Philly to Table is ecstatic to have had on one of Philadelphia’s top restauranteurs, Chef Mike Solomonov, as their mentor from project inception.

Bad Brother

Started by brothers Nicholas and CJ Pund the Fairmount gastropub adopted the mantle from beloved Bridgids in the summer of 2019. The young restaurant was an instant success and now important staple in the neighborhood and is still a hidden gem in the Philadelphia food scene.

Cadence

Before chefs Jon Nodler, Samantha Kincaid, and Michael Fry opened their South Kensington charmer, they all worked in various kitchens of beloved Philadelphia restaurant group High Street Hospitality for about six years—a lifetime as far as kitchen tenures go. It speaks to a sense of loyalty and basic goodness that carries through in every exchange at Cadence.

Contact

Sole Proprietor Timothy Flank

400 Walnut Street

Philadelphia, PA 19106

PhillyToTable@gmail.com

Tel: 856-404-8004