Friday Saturday Sunday

Ahhh can I go here everyday?!

What an absolute treat to dine here! It's a tasting menu so the experience delivers on that fancy mystique and coupled it with a homey, comfortable ambiance.

We had made reservations a while ago and had heard great things about this place!

After being seated, we were introduced to how things would work. We were provided the menu for our viewing pleasure but since some items were not vegetarian, the chef had other options that would come out in place of the ones with animal products.

Every bite was just amazing. Lots of great use of ingredients and flavor profiles. I really appreciated the portions as it was enough for you to savor but not overfilling from plate to plate that you couldn't complete your full meal.

The service was excellent and our waitress was so great with explaining everything on the plates as well as what drinks would pair well.

Side note: there is a wine pairing option with the meal but we ended up doing cocktails - but definitely something to explore!

Such a great meal, service, ambiance! Looking forward to another reason already to go back!

Wow. A very very very very VERY long awaited review. Friday Saturday Sunday has been around for many decades and been through many iterations. I live in New York now but I grew up in Philly and it was always on my radar, long before I knew anything about food. It happens to be across from my dentist's office so I often used to glance in there -- so close yet so far. In the last few years, it's become increasingly harder to get a reservation here. Changing menus, national acclaim, legacy, etc. My mom, being the reservation sleuth that she is, was able to snag a table for us soon after she learned we'd be coming to Philly for Phillies Opening Day. The game was miserable but the dinner salvaged the day and then some.

We came here at 8:30 on a Saturday night. We sat upstairs in a corner booth which was a nice arrangement. With the tasting menu set, we turned our attention to drinks. The cocktail menu here is creative and diverse, with many inviting options. I ended up asking our server about many of them to get more info (i.e., light vs spirit-forward, etc.) and he ended up telling us about several off-menu items that sounded even better to me than what was listed, at least for my preferred flavor profile. He knew about these drinks because he had worked here for almost a decade so is familiar with all iterations of the bar program. I can't remember the names of the drinks I ordered, but one had some martini vibes and the other was more of a Manhattan-style drink. Both were delicious. My husband and my dad both got the wine pairing, which was advertised as being on the heavier side, meaning my mom and I got have some sips here and there.

Food-wise, the menu here is varied and creative, making use of a variety of proteins and seasonal produce. The flavors are truly next-level, with lots of umami/savory elements. I'll do my best to recount the plates, but ultimately with a tasting menu what you get is what you get, so letter grades don't mean as much here. Eats, below:

Crudo w/ ossetra, manzano pepper, sabayon
Served in a tart form (see picture), unlike any crudo I've ever had. Somehow both light and rich.

Squash w/ chestnut custard, truffle, calamansi
Served in a bowl with a little wooden spoon, this would be the dish to turn me onto custard, a texture I usually have an aversion to.

Benton's Country Ham w/ collard greens, potlikker
Served as tortellini, this was actually one of the lighter dishes of the night. Don't forget to get some extra spoonfuls of the delicious broth.

Sweetbreads w/ mushroom, plantain, vin blanc
Not typically a fan of sweetbreads but the accompanying elements were great. The picture I have isn't great because you mainly see the vin blanc, but trust that it's all underneath.

Fish w/ pea greens, grilled leek, coconut
A perfectly looked piece of fish with delicate, impeccably balanced flavors.

Grilled quail w/ pate, coco bread
Another super savory dish. You're encouraged to take a swipe of the pate on the quail for a complete bite and I'd second that recommendation.

New York Strip w/ oxtail, cabbage
By this point I was quite full but I had to persevere. Beautifully presented, nice seasonal produce, the steak a perfect medium rare.

Blood Orange Cake w/ curd, honeycomb candy, brown sugar ice cream
Nice to get a relatively light dessert to round out the meal. Unique flavors, lots of great textures, a great way to end the night.

An amazing experience from end to end!

I'll be honest, I had mixed feelings about the pre fixe menu. I loved the idea of checking my stomach at the door and allowing the chef to do their thing. On the other hand, would I like it? Would it meet my growing expectations on FSS?

The answer was, in spite of significant hype and exceedingly high expectations, absolutely amazing. The only things you need to think about with regards to FSS is when you'd want to make a reservation and what cocktail(s) you might want along with your meal!

Came here for a business dinner. It was really an amazing experience. This place is a bit pricey but you get what you pay for. It's a tapas style tasting menu so they just bring you out like a dozen different dishes. The portions were perfect and everything was cooked to perfection. The ambiance is really nice and although the space is small it's not loud at all. I thought the waiter was also very nice professional and knowledgeable. This is definitely a high end place that is worth a visit. This may be one of the best restaurants in Philly.

Friday Saturday Sunday is all about the Beginning Middle End, the totality of the experience from start to finish. Chef Chad Williams is a culinary maestro who created for us a beautiful composition starting with a delicious sonata allegro in the form of wonderful, lively starters and ending with a sonata rondo with sublime sweets that were the perfect ending notes to a perfect night.

We were seated promptly at a wonderful table and Tracy our server was stellar from beginning to end.

We started with some signature cocktails, for my spouse, the Assassin's Handbook (cognac, Jamaican rum, Averna, mulled wine shrub and a hit of habanero) and for me, The Queen of Two Worlds (Guyanese rum, coffee liqueur, passionfruit).

We loved them - I never would never have paired coffee liqueur and passionfruit but it worked beautifully in this cocktail and they were the perfect opening act.

The real performance began with the first dish CRUDO - a duo of wonderful bites, one was a bite of tartare on brioche, and the other was a small tartlet with ossetra caviar, tuna crudo, manzano pepper and a silky sabayon. Two to three bites of pure Heaven. The tartlet shell was shatteringly crisp and yet it melted in the mouth with the creamy sabayon, ossetra caviar and tuna crudo.

Next up was SQUASH - a bowl layered with foie gras, chestnut-squash custard with some crunchy bits and truffle. This was superb - words cannot express how good, but our bowls were spotless (and we aren't squash fans!)

BEET was an interesting dish of grilled blackberry, agnoletti, buttermilk and again - bowls scraped spotless.

SWEETBREADS were crispy on the outside, creamy on the inside, the mushroom and plantain delightful under a beautiful vin blanc sauce. We made the dishwasher happy, yet again.

FISH was a beautiful halibut in a pool of a coconut milk-based sauce that was flecked with flavor and it was exquisite - we both loved this dish and if we had to rank the dishes - this likely would hold the top spot in a menu filled with number ones.

GRILLED QUAIL was just that, perfectly executed and intriguingly paired with a pâté smear and a basket of mini coco bread filled with pâté. I will be making Chef's version of coco bread for my next apéro!

NEW YORK STRIP was perfectly cooked and the cabbage and root veg were fantastic. The purée of sweet potato was great and the addition of the Columbian pandebono and the broth at the end of this course was perfection.

BAY LEAF SEMIFREDDO was SO brilliant and a wonderful end note to a sumptuous meal. The flavor of the bay leaf was just right, the caramelized milk was a delightful surprise the pear and red verjus added a nice tart note.

This was truly one of the best meals we have had across Asia, Europe, Canada and the USA - just wonderful from start to finish.

BUT THERE'S MORE: - we had coffee with dessert and were then treated to a slice of classic and perfectly executed Marjolaine with nutty meringue, rich chocolate ganache, vanilla and hazelnut on a plate wishing me "Happy Birthday" in chocolate and two perfectly cooked cannelés (à l'orange) de Bordeaux!

A memorable meal. A meal that embodied the taste and the experience of fine dining at its best.

Bravo and thanks to Chef Williams and the crew at Friday Saturday Sunday. We already have our next visit on our calendar!

Hands down the BEST (yes BEST) restaurant I've tried in Philly! Wow! My mind was blown with every dish! I did not try the tasting menu (couldn't get a resy) but got a chance to sit at the bar and enjoy these dishes and some drinks! First, this place is pricey but i also think it's worth it as the portion sizes are large and the food taste and quality is out of this world! The beef tartare is the best dish here! I usually wouldn't pick this dish but I'm so glad my cousin and I did because it was amazing! The flavors were incredible and paired perfectly with the sourdough slices they provided (you can also ask for more sourdough if needed). The gnocchi was the best gnocchi I've ever had! So buttery and savory! The octopus was very interesting and tasted like an Indian dal but still very good and flavorful. The crab spaghetti was also very tasty and the pasta was cooked to perfection.

We enjoyed multiple drinks and the bartenders were very engaging. The restaurant is intimate and beautifully decorated with the upstairs being reservations only. Super glad we got a chance to try this place out! Wish we had one in DC as i will need to make frequent trips to Philly just to eat here! Can't wait to be back!

Friday Saturday Sunday is a showcase of culinary excellence, marked by extraordinary service. When an accidental cancellation threatened to mar our evening, the staff handled the situation with utmost grace and professionalism, ensuring we were comfortably seated without any fuss.

The restaurant presented a simple yet beautiful environment, inviting guests into a space of casual elegance. The floors, adorned with black and white tiles, offered a cool, classic touch that grounded the room in a timeless aesthetic.

The presence of a banana plant, or perhaps a variety of palm, introduced a refreshing element of greenery, injecting life and vibrancy into the space. This touch of nature balanced the urban chic of the restaurant, creating a harmonious blend of the organic and the designed.

The lighting in the restaurant was thoughtfully arranged, providing a low, warm glow that enhanced the overall experience. It was bright enough to appreciate the visual artistry of the dishes served, yet dim enough to maintain an intimate, cozy atmosphere. This careful balancing act of illumination added to the overall allure of the space, making the dining experience both comfortable and engaging.

While the design of the restaurant could have embraced a more exquisite approach, its current styling did not detract from the delightful experience. The ambiance resonated with a sense of laid-back sophistication, a perfect backdrop for the culinary delights. The atmosphere buzzed with the contentment of patrons, further affirming that the charm of Friday Saturday Sunday lies in its ability to create a welcoming and enjoyable space for all who enter.

The culinary expedition commenced with the Tuna Crudo, a dish that defied the ordinary. It was akin to a jalapeño queso sauce over tuna tartare but elevated to a higher level of complexity. The texture was light and airy, and the flavor profile was enhanced by the subtle hints of jalapeño and the smoothness of the Sabayon. While the caviar's presence was understated, its contribution to the dish's layered taste was undeniable.

Moving on, the Sweet Corn Chawanmushi didn't quite reach the heights of its menu companions. The custard layer under the corn seemed to miss an opportunity in enhancing the dish's texture. Nonetheless, it was still a pleasant experience, albeit a bit overshadowed by the other offerings.

The Beet Pasta, adorned with grilled blackberries, stood out for its innovation. The rarity of grilling fruit was a welcome addition to the meal. The beet filling inside the pasta was impressively smooth, yet I found myself wishing for a larger portion to fully appreciate its delicate flavors.

The sweetbreads were a delightful surprise. This ingenious combination of fried sweetbreads with mushrooms, plantains, and a white wine cream sauce was a testament to culinary creativity. The blend of sweet, savory, creamy, and fried elements was both balanced and light, adding a distinct character to the meal.

The Halibut was a testament to perfect cooking, delivering a delightful taste experience. The Grilled Quail was equally impressive, tender and flavorful, accompanied by Coco bread that offered a comforting taste akin to buttery biscuits.

The New York Strip, a well-executed classic, was complemented by perfectly cooked oxtail. Although I usually prefer a fattier cut, this dish left no room for dissatisfaction.

The meal culminated with the Bay Leaf Semifreddo, a dessert that was both innovative and delicious. Its unique texture, similar to ice cream but warmer, combined with fruit and red verjus, made for a perfect ending to the meal.

Friday Saturday Sunday offered a remarkable dining experience. The menu was thoughtfully curated, presenting a wide array of flavors and textures. Each dish was skillfully prepared, with the only minor suggestion being a revision of the Sweet Corn Chawanmushi to elevate it further. This restaurant is highly recommended for its exceptional culinary offerings and attentive service.

It is worth the price and an excellent dining experience. The only minor issue our party had was with accommodating dietary restrictions. We called ahead and had a fairly rude interaction with the person on the other end.

This was the perfect place to celebrate my birthday, which happened to coincide with the restaurant's birthday! The food is approachable yet impeccably done. Think comforting, filling morsels, but elevated and executed with peak precision, and with a slight twist. I loved every bite: the perfectly toasted bread on the beef tartare, with that little spritz of dill; the crusty crudo bursting with all the best flavors of the sea; the crisp skin of the roasted quail, floating on a leg of juicy meat; the subtle tartness and creamy mouthfeel of the bay leaf semifreddo... I could go on and on. Dish after dish, comforting, familiar but better than anything you might actually recall...and not only that, but you will leave stuffed.

Very friendly staff, cute interior, with classic jams playing that have been sampled often. It's fancy but low-key at the same time, which was exactly what I needed. Highly recommend!

Had to give it a try when this restaurant came up on every google search revolving around 'best restaurant philly'. Luckily got a reservation during our short trip and had a chance to experience the restaurant. We got a late timeslot so the dining room was quite hectic when we got up. The dining room was compact, dimly lit but very well decorated. Loved the low key, but chic feel to the restaurant. I was a little disappointed that there are no bar seats to watch the kitchen at work, but that just meant more focus on the food. The service was fast, attentive and friendly.

The food was creative and definitely led me through a culinary adventure. There was an underlying island influence to the food which gave the dishes a unique flair in the realm of fine dining. Had a blast trying little bites and was happy trying all the things. My fave was the quail with the coco bread.

Fun experience, if the menu rotates I would consider returning.