Elwood Restaurant

07/20/2026

Elwood Restaurant and Chef Adam have a little feature in this YouTube video. The hosts wanted to have some real iconic Philly food.

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07/17/2026

Donut Peach and Peach Ice Cream

The Women's Centennial Committee put together the National Cookery Book, a compilation of recipes to help fundraise for the 1876 Philadelphia Centennial Exposition, which was a massive 6-month festival that had over 10 million people visit our city. In the preface to the ice creams the editor extolls the virtues of the modern age and touts the convenience of saving time and labor with the new ice cream machines, writing, "By internal machinery and mechanical appliances, they beat, stir and scrape, and, in short, perform the whole operation of freezing the cream properly, it being necessary only to attend to a few simple directions, which accompany the machines. All this, too, is done in a marvelously short time. "   

So it is in that spirit that when we turn to their recipe for peach ice cream- "Peaches, when used for flavoring ice cream, are mashed into a pulp and sweetened with a portion of the sugar and are then stirred into the cream in the can." - We stir our peach puree into our Pacojet canister and marvel at the wonder of convenience 150 years later.

Fortunately, Jenny's prized peach trees didn't suffer the fate of the rest of the region, and we have a pretty good harvest, we will see how long they last.  

07/12/2026

Thank you Vibrant Compass and The Manual for the feature on Elwood Restaurant. We loved having everybody in.
Article in the link in bio.

06/27/2026

We will be closed for vacation starting tomorrow. We will be back July 9th! See you then

06/20/2026

Guinea Fowl
A bird native to Africa, the domesticated species traveled the world, being a good farm bird -eating bugs, ticks, and grubs, and also shouting the alarm when danger is near. But also is a very delicious bird, tastier than a chicken and a little fattier, Thomas Jefferson was said to be very fond of them. I get mine from Earl Keiser . The last picture is from Claire Rosen new artistic work - Birds of a Feather. A book with portraits of birds set against decorative backdrops- Link in the bio to buy a copy.

06/08/2026

A well loved condiment stretching back over 250 years, but that you don't see much anymore here in Philadelphia was Pepper Sherry. William Woys Weaver in his The Roughwood Book of Pickling gives a recipe and a very interesting story of a famous brand of pepper sherry.

It has a great flavor -spiciness of the chilis mixed with the sherry is a very interesting flavor combination. We serve it here at Elwood with our turtle soup and it adds a delicious spicy element to the dish.

05/25/2026

Rose Dessert
Rosehip puree
Rose sorbet
Almond Cake

05/11/2026

Clams and Fiddleheads in a Pennsylvanian Age
Clams cooked in a ramp sauce with fiddlehead ferns and asparagus.

When out exploring the majesty of the forests and streams in our Penn's Woods this Summer, don't forget the rich often forgotten world of ages past. Snapshots in time, not with modern technology, but preserved in rock.  I'm talking about fossils of course. While you won't dig up any dinosaur bones in PA, there are certainly interesting finds to be discovered. 
There is even a geologic age, a sub period of the Carboniferous Era, named -The Pennsylvanian.  
The booklet produced by the - Common Fossils of Pennsylvania- says "Plant fossils are found in many parts of Pennsylvania in the rocks and coal that formed in extensive swamps during the geological period of time called the Pennsylvanian Period (330 to 290 million years ago) "

You can also find many other corals, mollusks, gastropods, and arthropods. Our state fossil is the trilobite if you didn't know. 
The fossils found by above show an abundance of life; they could possibly be one of the most common fossils found in PA, called Brachiopods. These were clam -like creatures, but not related to clams and mollusks, that covered much of the ancient sea floors in the Paleozoic Era, now there are only a few species left.  
So this Summer, be on the look out for fossils and contemplate what life was like millions of years ago in the swamps and the seas of Pennsylvania.
Remember to fossil hunt responsibly and look up the for more information.



credit to Pennsylvania Geologic Survey

Hoskins, D. M. 1999, Common Fossils of Pennsylvania

(2nd ed.): Pennsylvania Geological Survey, 4th ser., Educational series 2, 19p.

Illustrations by Albert E. Van Olden and John G. Kuchinski

05/04/2026

We are joining for their Joyful Dinner series this May. The Joyful Dinner Series is a celebration from Slow Food USA that centers community driven dinners, honoring the vibrant and diverse food traditions of everyday people. Across the nation and its territories, we’re gathering at farms, restaurants and even your backyard in the pursuit of joy through a shared meal and a story that respects the Slow Food movement.
Join us at Elwood for a 4-course dinner where we will dine on local fare and heirloom ingredients. $55pp. Link in bio

04/30/2026

May 1 will be our 7th anniversary! Thank you to all of our guests and hope to see you all again in the years to come!

04/15/2026

Check out the latest issue of the local Fishtown Magazine- The Hook- where Elwood is featured.
The picture is of Chef Adam, Sous Chef Amber who was born and raised in Fishtown, and Jamie Fahey, lives in Kensington and graduated from East Mastbaum High School's culinary department.

https://lifestyles.media/2026/04/13/the-hook-issue-9/?fbclid=IwdGRjcARLQo9jbGNrBEtCXmV4dG4DYWVtAjExAHNydGMGYXBwX2lkDDM1MDY4NTUzMTcyOAABHplYQzF_sGDQJqGbTAUf4M8UJM0IoaLdljzANfqtMHXjQrj2o8yZAdfmOlya_aem_SgoHOwvWVp4_RQE5dAovFw -df_7770/2/

03/14/2026

It's that time again! The Fish of Fishtown! The American Shad, in this area was once looked forward to every year at the beginning of Spring, but now it's getting harder to find.
We will have it on the menu as long as we can, so tell your friends and family to come in and try this delicious historic fish!

03/04/2026

Easter will be here soon! We will be serving our dinner menu from 3pm-9pm. Of course, our Easter Hams made from pigs my brother raised will be on the menu. Check out the full menu online on our website.