MUSI BYOB

Thank you everyone that made Musi the special, delicious, and unique experience we all shared. It was positively weird and that was amazing. Please stay tuned @musiphilly for pop up info and whatever comes next.

We’re currently hosting the Breadily Available Square Pies & FrizWit Cheesesteak pop up
Sat & Sun, 12p-8p, Nov 26 & 27
menu and order at frizwit.com

EATER’S THE 16 BEST NEW RESTAURANTS IN AMERICA - 2019
PHILADELPHIA MAGAZINE’S BEST OF PHILLY 2019 - BEST CHEF
FOOD & WINE MAGAZINE - BEST DISH OF 2020

COMMITTED TO SOURCING NON-INDUSTRIAL INGREDIENTS AND MINIMIZING FOOD WASTE.
WE CALL THAT RELATIONSHIP CUISINE.

Read chef Ari Miller’s recent piece in
Food & Wine Magazine

#YALLAMUSI #RELATIONSHIPCUISINE

SUMMER RECAP PART ONE! The first of many. (Turns out we made a ton of food this season. A few lucky people have had every dish pictured!) Which were your favorites? Click the link in our bio to make a reservation, and see what we’re making t
POTATO GNOCCHI! Potato Gnocchi with Perrystead Field Day Cheese & Fig Leaf Brown Butter. Add on some peaches & corn and dangerously addicting crispy potato bits and we’ve got ourselves a plate. Click the link in our bio to make reser
It’s brunch o’clock and we have all the regular stuff but also FOUR MUSI TOMMY - FRIZWIT CHEESESAUCE BACON FRIED ONION WATERMELON RIND RELISH FRIED EGG AND A FRICKIN’ HOT DOG. Seriously just four of these and WALK-IN ONLY Your ticke
GROUND CHERRY FOCACCIA! Everyone loves bread and butter. We’ve got bread and butter. Specifically, we’ve got Emily’s amazing focaccia (pictured here, studded with ground cherries) alongside our house scallion butter (utilizing
“Musi prioritizes the things that diners ought to demand — a menu informed by local product and a kitchen connected to the region’s best purveyors — but the restaurant doesn’t beat you over the head with it.”
— Hillary Dixler Canavan, Eater restaurant editor
“Musi’s considerable charms, reside both in its quirky intimacy and its passionate embrace of the unconventional.”
— Craig LaBan, The Philadelphia Inquirer