High Street on Hudson is a Philly spinoff from a group that has garnered much attention in both its original city and NYC since opening in 2015. The venue has consistently been a critical darling of publications like NY Mag, NY Times and Eater. The all day, modern/casual West Village restaurant offers coffee & pastries in the morning and the menu evolves throughout the day to become a bit higher-end in the evening. Recently they brought in a new chef, Sean McPaul, to helm the kitchen. He brings with him a range of flavors taking inspiration from Mexico, Morocco and American cooking. The kitchen excels at just about everything from sausage & egg biscuits for breakfast, pastrami on rye for lunch, and freshly made malfadine pasta with squid ink & smoked mussels for dinner.