The Elwood experience is centered around sharing our personal connection to PA Dutch country cuisine and sharing the heirloom dishes and native ingredients of Pennsylvania’s rich culinary history. Jenny Ko, Chef Adam Diltz’s wife, designed our intimate and comfortable dining room inside a Philadelphia rowhouse, preserving the space to feel like home, a place where you can pass around family-style entrees like you’re seated at a holiday table in the country without leaving the city.
There was a time in Philadelphia when hunters brought their wild game to the back door of the restaurant. When dishes like green sea turtle soup, catfish and waffles, and braised venison were restaurant staples. And when a young country’s mix of culture, culinary styles, and local ingredients birthed a food renaissance along the Delaware River. Chef Adam Diltz brings his appreciation for country cuisine centered around whole-animal butchery, native ingredients, and relationships with local suppliers to reintroduce these heirloom dishes to our guests.
Thursday – Sunday
5 – 10pm
Saturday & Sunday
11am – 2:30pm
The restaurant was named after the grandfather of Chef Adam Diltz, Elwood Andreas.
Yes, please feel free to bring in your favorite wine or beer. If you happen to forget, our neighbors at Fishtown Social Wine Bar sell bottles. We can even arrange for them to deliver a bottle and have it ready upon your arrival.
Alternately, we have non-alcoholic drinks on the menu using syrups and products from BarefootBotanicals, an organic herb farm in Doylestown, PA. We also offer hot tea from Premium Steap and Oma Herbal Teas.
Enjoy appetizers, family-style entrees, and desserts that celebrate the country cuisine of Chef Adam Diltz’s childhood. Family-style entrees are meant to be shared with accompanied vegetables and sides that rotate based on availability of local ingredients. Because of Chef Diltz’s heritage, Elwood focuses on the foods and traditions of the Pennsylvania Dutch, an underrepresented cuisine in Philadelphia. He brings this appreciation for country cuisine to his preparation of dishes pulled from the history of Pennsylvania’s food culture.
The restaurant utilizes whole animals from farmers connected with Chef Diltz. We do our best to use the entirety of the animal and animal fats are used in most dishes in lieu of oil.
At the turn of the 1800s, Philadelphia was a culinary capital of the world, much the way we think of Hong Kong, Paris, Marrakesh, New York, or London today. Its open market was the largest of its time, stretching from the Delaware River down Market Street to City Hall. Immigrants were pouring into the city, mixing culture and culinary style. The challenge of applying traditional techniques towards the use of indigenous ingredients brought about many unique new dishes placing the city at the pinnacle of fine-dining for its time.
Although reservations are recommended, we are happy to accommodate walk-in patrons. Please do keep in mind that the restaurant has only 28 seats.
We accept all major credit cards: Visa, Mastercard, Discover, and American Express.
“It’s that mix of deep food-history geekery and brash confidence that makes Elwood one of the most exciting and important new restaurants to come along in this city in quite some time.”