Now Seating

Amada, 217-219 Chestnut St., 215.625.2450
Former Starr chef Jose Garces recently opened this much-anticipated tapas spot in Old City. The restaurant combines classic Iberian looks (the bar is modeled after a Spanish bodega) with contemporary flair. Guests can enjoy items a la plancha (grilled to order) while sipping red and white sangria from earthenware pitchers. Bite This: Garces offers several interpretations of Spanish paella, each order large enough to share. The Paella Valenciana features chicken and chorizo with artichoke-tomato salad, saffron aioli and garlic toast.

The Black Door, 629 S. Second St., 215-574-2958
What's better than one bar? Two bars, of course. This Queen Village mainstay reopened last week after adding an all-new bar to its bottom level. Bite This: Hoegaarden's a beer, not a place. But don't you wish you could, like, go there? Get close with chef Michael Berninger's Chicken Hoegaarden, a roasted half bird brushed with honey-lemon-tarragon beer sauce.

Estia, 1405-07 Locust St., 215-735-7700
The theater district's upscale Mediterranean spot is finally open and ready to serve seafood recipes straight from the Greek Isles. After diners choose what fish they'd like from an enormous display case, it's expertly prepared with simple ingredients to preserve the natural flavor. The international wine list (featuring vino from Morocco, Spain, France, Lebanon and Italy) is also worth browsing. Bite This: Estia's "chips" are actually pan-fried slices of zucchini and eggplant served with tzatziki sauce and kefalograviera cheese. Don't worry — you don't have to spell it to order it.

Waiting List

Sabor, 38-40 Chestnut St.
Chef Chris Nguyen plans to celebrate the culinary traditions of Indochina and the Pacific Rim with this new venture, slated to open the first week in November. The menu features inventive tapas and an extensive martini list, and all entrees are honestly priced under $20. Watch for the portable sushi bar, which literally rolls up to your table and serves tuna rolls. Beautiful. Bite This: Nguyen loves to combine hot and cold items. Try his fire-roasted gazpacho topped with margarita shrimp, sauteed croutons and fresh avocado.