There's a detailed description of each establishment on the page containing this story.
Bibou - Pierre Calmels, working with his wife, Charlotte, in a South Philadelphia BYOB, is the rare chef with the polish and feeling to make oldies seem fresh and new.
Fountain - Chef William DiStefano cooks like itís 2012 at the grand, timeless main room at the Four Seasons ó and proving a talent worth wider notice.
Talula's Table - Why does every dinner I savor at this Kennett Square BYOB seem more inspired than the last? The real answer is Aimee Olexy.
Vetri - Marc Vetri, cooking from a Center City brownstone, remains a singular leader for his generation and why his namesake restaurant remains our very best.
Zahav - Under chef Michael Solomonov, who can be found in front of his wood-fired taboon oven, this Society Hill Israeli is living up to its name. It translates to "gold."