Amada and Village Whiskey have introduced new menu items in Philadelphia, with updates spanning both concepts from Chef Jose Garces. The additions reflect a continued focus on menu innovation, with each concept leaning into its own distinct culinary direction.
At Amada, the selections spotlight bold Spanish flavors and seasonal ingredients. Highlights include:
- Merluza al Pil Pil – herb-crusted hake with pil pil sauce, lemon and parsley ($19)
- Bistec de Carnicero – Creekstone hanger steak with nora butter, guindilla aioli and chimichurri ($23)
- Torreznos – crispy marinated pork belly with guindilla aioli ($22)
- Camarones – roasted jumbo prawns with mojo verde ($16)
Additional items include Espárrago Blanco with truffle aioli and cured egg yolk ($15), as well as a rotating, chef-driven Seasonal Paella (market price).
At Village Whiskey, the latest dishes lean into Southern-inspired comfort with a focus on shareable plates and bar pairings, expanding variety across both dinner and happy hour occasions. Highlights include:
- Chicken Fried Steak – served with beef gravy and arugula salad ($34)
- Mac & Cheese – topped with buttermilk fried chicken or bourbon-glazed pulled pork ($21)
- House-made Pickles – served with whipped ricotta and grilled sourdough (starting at $7)
- Blackened Market Fish – paired with duck fat fries and chow-chow tartar sauce (market price)
Additional items include Chicken Gumbo with braised chicken thighs and andouille sausage ($21), and Bourbon-Glazed Pork Cheddar Fries ($15).
Village Whiskey’s happy hour menu also adds hot chicken and pulled pork sliders, a Caesar salad and cocktails including the Orange Line and NY Sour.
