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@philapans

3.2K

followers

984

following

That’s/That/Boul
Best New Chef @foodandwine
Emerging Chef @beardfoundation
150 Most Influential @phillymag
Chef•Owner @mawnphilly @saophilly

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The rumors are true 👀
Our next Chef Charity collab launches on 10/27 with Chef @philapans , owner of @mawnphilly and @saophilly. Two of his dishes will be on our menu for one week only and we’ll donate a portion of sales to a cause that is close to his heart. Mark your calendars to learn more and order next week.

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Reservations are open. ROSY Supper Club No. 1 lands October 28.

Phila + Rachel Lorn of @mawnphilly are trading Philly for Cleveland to cook with us around the fire. Their no-rules noodle house runs on family, Cambodian roots, Southeast Asian flavor, and a point of view all their own.

One night. Two kitchens. One fire.

A little @mawnphilly
A little @rosy.restaurant
Made for Cleveland.

Seats are limited. Book via @OpenTable or at rosy.restaurant/supperclub (link in bio).

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Introducing ROSY SUPPER CLUB.

A year-long series of collaborative dinners bringing chefs we admire from around the country to Cleveland to cook with us around the fire. Each night pairs their point of view with ours for a menu that exists only once.

First up:
Phila + Rachel Lorn of @mawnphilly
Telly Justice of @hags_nyc
Andrew Brochu + Dave Baker of @brochus_restaurant

And plenty more to come.

Reservations for our dinner with Phila + Rachel go live tomorrow at 12 PM ET. Join the list at rosy.restaurant/supperclub for future releases.

Presented by @opentable

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Red carpet ready @mawnphilly 💃

Angkor Baby
@clarksonpotter Spring 28

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Behind the scenes: Angkor Baby, the @mawnphilly cookbook, first photo shoot 👑

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Instagram is not real life. Yes, this summer was exciting, it was also busy, exhausting, and sometimes lonely. I was burning out.

Once things slowed a bit, I made a list of things I wanted to do to rest and recharge. Five minutes later, I’m deciding to wander Philly and take some portraits with my #Hasselblad - not work, not for assignments, not scheduled or organized or on deadline, just have camera, will create.

My first thought was that I’m so immersed in work, I just don’t know how to rest anymore, but after I started, I was so relieved to have a reason to take the ‘work’ out of my work and just chat with people and make some photos. Many thanks to everyone who put up with me. It was great to slow down and remind myself why I enjoy this.

#mediumformatfilm #filmisnotdead #kodakgold200

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💦Making a Splash in our Celebrity Dunk Tank💦

Yo‼️ Clear the street and clear the sidewalk, because we need to give a massive, loud, and absolute proper South Philly Block Party welcome to Phila Lorn! He’s the South 9th Street legend and James Beard Award-winning chef crushing the game behind two of the hottest spots in the city, Mawn and Sao!

Phila is as Philly as it gets, literally named after the city itself. He’s serving up pure magic by blending killer Cambodian flavors, deep personal history, and that unmistakable, gritty hometown energy.

Alongside his rockstar wife, Rachel, they opened the no-rules noodle house Mawn right on 9th Street back in 2023. It quickly became one of the hardest tables to score in town, snagging Phila the title of James Beard Emerging Chef.But you know South Philly doesn’t sit still.

The dynamic duo doubled down on East Passyunk with Sao, their seafood-forward oyster bar. It’s all about massive flavors, next-level crudos, and craft cocktails, keeping the vibe rooted in heritage, heart, and pure hustle.

🕜So be sure to stop by @phillyaidsthrift anniversary
Block party, Sat September 26th at 1:30pm... buy a bunch of game tickets and dunk his ass!

@philapans @saophilly @mawnphilly

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Only one more week until our very own Chef @frankieeramirezz joins some of Philly's best in the kitchen while raising money for a great cause. Get your tickets on @rivertwicephl Resy today.

@greensandbeans79
@philapans
@eleveillee
@pastry_slut_
@twistoutcancer

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Holy shit! Sao is ONE!

Found this old photo of the beautiful grocery and basket shop that occupied our space in the 1970s and ’80s. It’s incredible to look back at the history of this corner and the people who helped shape it.

We’re honored to be a small part of that legacy and to continue bringing life to this space for a new generation. Stop by and see what we’re doing today—and here’s to many more years of memories still to come.

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A year ago today @foodandwine anounced the 2025 class of best new chefs. This is an honor I never thought was in the cards for me. To say it has changed my life is an understatement. I've dealt with imposter syndrome for a long time. When your surrounded by some of the best in the biz it's easy to constantly second guess yourself. If this year has taught me anything it's that I have earned my place on that stage through countless hours in the kitchen, unlimited sacrifices and good old blood, sweat and tears. Never doubt yourself and always keep pushing, you never know where it can take you. For me it brought me into a truly special group of chefs that I have a life long connection with.

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Blink and it's gone

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Full Disclosure, Birthday Edition

After spending the last few days calling out corrupt influencers and businesses for glowing posts built on undisclosed money or free food, I realized my birthday gave me the perfect opportunity to show you what this is supposed to look like when it’s done right. I didn’t talk about it at the time because birthday posts make me feel like I’m asking everyone to celebrate me, and that can also make the praise harder to trust. So six months later, here’s the version I want to write. I’ll tell you when something was free or there’s a pre-existing relationship, then I’ll explain why I think it deserved the praise anyway. That way, you get the context first and can decide for yourself how much weight to give everything I write after it. But that context doesn’t change my standard, and I hope you know that I wouldn’t praise something I didn’t firmly believe deserved it. And one more thing, I’m leaving the New York part of my celebration out of this post because what happened there deserves a lot more than a quick blurb.

@charpizzaphl Chocolate Cream Pie

One of the perks of becoming a regular is that people learn your weaknesses, so Viraj knowing pie is mine meant there was zero chance my birthday dinner was ending without this showing up on the house. I’ve had it plenty before, though, and I’m always happy to see it because the slice delivers exactly what I want from chocolate cream pie, cold pudding with a dense, velvety set, dark cocoa sharpened by flecks of sea salt, then a firm Oreo-cookie crunch underneath before the whipped Oreo cream softens the next forkful with a sweeter dairy note. It sounds like a lot of chocolate because it is, yet I never find myself wearing out on it, which says plenty coming from someone who usually reaches for just about anything else first. And I’m far from alone, because this is one of the desserts people keep singling out when they talk about Char, which feels about right given how often I’ve seen others order it and immediately understand the appeal. – above & beyond highly rec

@saophilly Honey Butter Hoe Cake

This is another spot where I’ve become somewhat of a regular, and apparently pretty pr

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