The story
On South 2nd Street in Philadelphia, Roxanne serves both lunch and dinner with a confident, unfussy approach. The restaurant offers a la carte and tasting menu options, each built around precise technique and unexpected combinations.
The lunch menu is full of bold moves: a cheeseburger on a sesame bun with room-temp red rock cheese and onion; a tuna melt on challah with four-year vintage cheddar; a hot chicken sandwich on brioche with pickles. There are oysters Rockefeller on their own bread, snow crab claws with onion dip, and a fruit en papillote that sounds like dessert but lands as a savory starter. Spaghetti pomodoro with veal meatballs sits alongside a roast chicken with pomme puree, peas, and jus.
At dinner, the ambition sharpens. A raw cheesesteak arrives on pomme rösti with house cheese. Shrimp cutlet comes with ebi shrimp tartare, banana, and trout roe. Boudin blanc is paired with grand cru gruyère polenta and plum. The nduja shells combine Calabrian pork, clothbound cheddar, and frozen lemon. A moulard duck is served with steamed strawberry, Murray’s Stilton, and jus. Desserts include a foie gras cookie skillet with soft serve and a banana cream pie with dulce de leche and lime ice.
The beverage list includes thoughtful non-alcoholic options like a toasted cinnamon and yuzu ferment, and a caramelised pear and kombu drink.
Roxanne earned a Michelin Recommended distinction for 2026, a recognition that aligns with the restaurant’s clear-eyed cooking and willingness to take risks. It’s a place where the menu reads like a conversation between the kitchen and the season, with no filler.
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