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R2L

50 S 16th St
37th floor, Two Liberty Place
Philadelphia, PA 19102

Average Cost: $$$

Phone: 215-564-5337

Categories: Contemporary, Raw Bar, Brunch, Clams, Lobster, Oysters

Features: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

Signature main courses at acclaimed Chef Daniel Stern's R2L can include roasted and poached lobster, roasted rabbit, and horseradish- and pepper-rubbed tuna loin. 


From the restaurant's website:
"Built on the belief that everything modern needs firm roots in the past, R2L recalls the elegance of a bygone time and celebrates the excitement of what's to come. With a nod to tradition, R2L's design reflects the Art Deco look of its building's exterior and pays tribute to the mood and essence of that time. With an eye to the future, Chef Daniel Stern takes traditional American flavors and brings them up-to-date with a modern twist — resulting in his unique interpretation of Creative American Cuisine."


Full bar. Serving lunch Mon–Fri, dinner nightly. Sun brunch 11 am–2 pm.

 

"Familiar to diners of his previous restaurants, Gayle and Rae, Stern’s culinary sleight of hand keeps you guessing, in dishes like venison and caramelized cippolini “cheesesteaks” and lobster cocktail 'franks.'"
Gayot



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Signature main courses at acclaimed Chef Daniel Stern's R2L can include roasted and poached lobster, roasted rabbit, and horseradish- and pepper-rubbed tuna loin. 


From the restaurant's website:
"Built on the belief that everything modern needs firm roots in the past, R2L recalls the elegance of a bygone time and celebrates the excitement of what's to come. With a nod to tradition, R2L's design reflects the Art Deco look of its building's exterior and pays tribute to the mood and essence of that time. With an eye to the future, Chef Daniel Stern takes traditional American flavors and brings them up-to-date with a modern twist — resulting in his unique interpretation of Creative American Cuisine."


Full bar. Serving lunch Mon–Fri, dinner nightly. Sun brunch 11 am–2 pm.

 

"Familiar to diners of his previous restaurants, Gayle and Rae, Stern’s culinary sleight of hand keeps you guessing, in dishes like venison and caramelized cippolini “cheesesteaks” and lobster cocktail 'franks.'"
Gayot




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