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Cramming Burgers on Frankford Avenue in Fishtown

Austin Morgan
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Cramming Burgers on Frankford Avenue in Fishtown

Can there be too much of a good thing? Sometimes there’s no adequate substitution. You’re craving the sensory overload that can only be met by sinking your teeth into a meaty burger patty, sandwiched messily—or neatly perhaps—between a soft bun accompanied by gooey, melty cheese, and any toppings you fancy. Frankford Avenue in Fishtown has more than its fair share of burger offerings, and chains like Shake Shack and 7th Street Burger have recently crammed themselves onto the scene. With the recent departure of Bottle Bar East and the unknown status of The Slider Co., there is no better time to support local Philadelphia businesses. So, who is doing burgers right?

Two Robbers

Initially known for its hard seltzers, Two Robbers has been holding down Fishtown with their restaurant and taproom for nearly four years. The no-frills menu offers an intentional selection of burgers, sandwiches, and small bites. Double-patty smash burgers (pictured above) are served with Pat LaFreida beef and cheese on a potato roll. Classic. Toppings and condiments are free, so rest assured your burger will arrive exactly as you imagined it. The restaurant also sells bacon cheeseburgers if you want more meat, and a veggie burger if any meat is too much. 

Huda’s Cali Burger | Photo: Austin Morgan
Huda’s Fresh Milk Buns | Photo: Austin Morgan

Huda Burger

Yet to hit their first-year anniversary, Huda Burger was recently named the best burger in Philadelphia by Philadelphia Magazine. Chef and co-founder Yehuda Sichel saw an instant demand for smash burgers during a one-time experiment at his first location, Huda PHL, which sold out amid a snowstorm. Huda Burger was born. Every burger arrives on a house-made Japanese-style milk bun, which Sichel explains is a three-day process and a huge differentiation between their burgers and others. Each bun is hand balled before baking and resting, resulting in a softer bread served at peak freshness. The patty itself is a blend made specifically for Huda, using high-quality beef from a Maryland purveyor. They offer a variety of signature burger styles with unique toppings and sauces, making it somewhat difficult to choose your fighter.   

Johnny Brenda’s Double Burger | Photo: Austin Morgan

Johnny Brenda’s

Approaching 20 years in business, Johnny Brenda’s is not only a Philly institution, but some have credited the club and restaurant with single-handedly reviving the Fishtown neighborhood. While appropriately renowned for its lively events and loud music, it’s possible that JB’s doesn’t receive enough credit for its food. Their standard burger features prime sirloin, Cooper sharp, and harissa mayo, amongst other toppings. They also offer a veggie substitute.   

Burger Special at Pearl’s on the Corner | Photo: Austin Morgan

Pearl’s on the Corner

The vibey setting at Pearl’s on the Corner is situated on the corner of Frankford Ave & Jefferson St. Yes, they offer a full kitchen menu, and yes, you can order items à la carte. But for our drinking folk, we’d be remiss to not mention the burger special that is undoubtedly the best combo value around. For $20, score yourself a smash burger, a side of fries, a shot of Old Grand-Dad bourbon, and a draft beer. On Tuesdays, you can snag the burger by itself for only $7. 

Forest & Main’s “Main Street” Burger | Photo: Austin Morgan

Forest & Main

Come for the beer, stay for the food! In addition to a standard cheeseburger made with a brisket blend, Forest & Main often offers a rotating or seasonal special. Pictured above is the Main Street burger with the same base patty, featuring Shropshire blue cheese, thick-cut bacon, jalapeños, and Rineer Family Farms blackberry jam. Be sure to check out their menu ahead of time to see what’s available.

  

Making Philly: Nikki Graziano of Bar Palmina

Austin Morgan
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Making Philly: Nikki Graziano of Bar Palmina

Nikki Graziano is the owner and do-it-all operator of Bar Palmina, a zero-proof cocktail bar named after her late Grandmother. Nestled under The L on Front Street, the bar serves craft NA mocktails, born not only of Nikki’s creative spirit and desire for community, but also of a necessity to avoid consuming alcohol—for good.

In August of 2022, she found herself on life support for nearly two weeks. “I was pretty much dead,” Graziano said as she described her diagnosis of end-stage liver disease. “I drank myself to death… I drank morning, noon, and night for six years.” The only thing that would save her life was the liver transplant she received, providing her a new lease on life. During hospitalization and through being immobilized, Nikki’s muscles atrophied so badly that she needed to relearn to walk, but that wasn’t the only thing she learned from her near-fatal experience.

Bedridden and bored out of her mind during recovery, Nikki needed something positive to occupy her mind. The idea of starting a business also gave her goals to work toward, but what would that business look like? COVID restrictions had recently been loosened in Philadelphia, but the only certainty at the time was skepticism. The lockdown period drove many of us to, at a bare minimum, become aware of our relationships with booze. But as liquor store sales skyrocketed across the nation, Nikki was reversing course.

When she returned to the point of going out and socializing again, being sober wasn’t difficult; finding good drinks sans alcohol was. Cocktail bars couldn’t offer many creative or flavorful options that didn’t include liquor. She began jotting down ideas and perfecting mocktail recipes, emphasizing quality ingredients over the standard sugar-filled mixers that mask the flavor of cheap products. Her recipes progressed. Sobriety aside, Nikki knew that there must be enough community to sustain a business where people could gather and socialize without needing to get drunk.

By Nikki’s account, more than half of Bar Palmina’s customers consume alcohol somewhat regularly and simply enjoy a delicious craft beverage, regardless of its alcohol content. When asked about the stigma that might surround the price of a mocktail, Nikki pointed to the ingredients and processes involved in producing a well-rounded NA spirit. “It’s actually more work to build something that’s not going to ferment, or to remove the alcohol… per ounce it’s very expensive.”

Bar Palmina officially launched in the summer of 2024, opening its doors to the community. Thousands of customers later, there aren’t any lavish dreams of building a zero-proof empire. “Mostly, I just want this place to be sustainable,” Nikki said. She is also open to the idea of collaborating with restaurants for pop-ups and consulting with bars to make NA drinks more accessible. You can check out the current cocktail menu online or follow along on Instagram for more updates.

Kensington Drinking Trifecta: The International Bar, Fermentery Form, and Four Humours

Austin Morgan
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Kensington Drinking Trifecta: The International Bar, Fermentery Form, and Four Humours

It’s not the same generic barhopping excursion you can replicate just anywhere. Within a quarter-mile walk in Kensington lies the idyllic trifecta of The International Bar, Four Humours, and Fermentery Form; a drinker’s heaven composed of whimsically unique beverages, distinct settings, and experiences. If you want to impress your friends and show off your knowledge of beverages, this is the jaunt for you.

Start your journey by snagging a traditional stool, or, weather permitting, an outdoor table at The International Bar. If you can catch the 5-7 pm happy hour, a $4 rotating beer selection and $7 daiquiris await. Hard-to-beat HH prices aside, the normal drink menu features an array of creative cocktails, from takes on classics to seasonal libations. Fill up on items like birria bao buns, miso butter beer mussels, zaatar cauliflower, or whatever else you fancy from their intentional food menu. Recently, the Intl team added personal-sized, Ooni-fired pizzas to their Thursday and Friday menu as they gauge interest in further rollout.

Next, make your way up a few blocks to Fermentery Form on Palethorp Street. It’s just a five-minute walk, and the farthest distance you’ll cover on this journey. If you aren’t looking for FF specifically, or already know where it is, you can easily overlook the unassuming double-door entrance within the dead-end alley. Explore beers made from mixed fermentation, aged with oak, and often in contact with wine grapes or various fruit macerations. Flavor profiles range from fruity and tart to woody and sweet. Spicy? Sure. Crisp? You bet. Operational hours are limited to just Friday and Saturday, unless otherwise noted, making the second leg of this trifecta a tricky one. But what they lack in availability, they make up for with time dedicated to their craft.

Finally, backtrack around the corner to Four Humours, a craft distillery and cocktail bar serving up house-made whiskeys and boasting a cocktail program built to compete with the best. The research and commitment show. Creating high-end original spirits is no easy feat, and consistently pairing the effort with new concoctions makes a splash amongst regulars and newcomers alike. Try drinks like the Chip on Your Shoulder, a celery and corn-infused reposado, made with onion simple syrup and topped with spicy pineapple foam, or the Pho-Gettabout It, an agave-based cocktail infused with pho broth, ginger, lime, and basil.

Any given day, visiting one of these Fishtown staples should be considered a treat. Playing tic tac toe and lining up all three is a move for victors.