I moved from Philadelphia to Washington, DC, 20 years ago. I love my new city, but I miss so many things about my hometown.
We developed deep, permanent roots in the City of Brotherly Love that welcomed us with open arms — until I broke family tradition and left.
About 20 years ago, I moved to Washington, DC, for law school. I still thought I'd end up back in Philly, but I got married, had children, and laid my own deep roots in DC instead.
I love the life I've built with my family here and have no plans to leave — but when I visit Philadelphia, I'm reminded of everything I miss about my hometown.
Philadelphia has a much stronger sense of community
Like my family, many Philadelphians have roots in the city that go back 100 years or more. As a result, even though Philly is about twice the size of DC, it has a small-town feel.
Whenever I visit Philadelphia, it's not unusual for me to run into someone I know from high school or a family friend when I'm dining out or running errands.
So, yes, local connections are strong, but that doesn't mean outsiders aren't welcome.
Transplants to Philadelphia are almost always warmly embraced as part of the community. There's a real sense that we look out for our own in Philadelphia that I haven't experienced in DC.
I think the transient nature of DC makes it harder to replicate the sense of community I've found in Philadelphia.
Although there are many families who have lived in the nation's capital for generations, people frequently move in and out of my Northwest DC neighborhood.
My children are constantly saying goodbye to good friends because their parents' jobs that brought them to this city are now taking them elsewhere. I've also lost many good friends this way.
Although it's nice always being able to meet someone new, I miss the community that comes from spending years going through different stages of life together.
DC has incredible restaurants, but I still think the food is better in Philadelphia
Washington, DC, has many great places to eat, including several with Michelin stars. I especially love dining at the many legendary José Andrés restaurants scattered throughout the city.
Plus, it's hard to beat local favorites like Ben's Chili Bowl and the famous slices of "jumbo pizza" that are bigger than my head.
Although Philadelphia doesn't have any Michelin stars yet, I think its food scene is superior to DC's.
It has plenty of world-class restaurants that are on par with the best of José Andrés' DC empire — but it's impossible to match Philly's famous local specialties like hoagies, cheesesteaks, tomato pie, and water ice.
There's no place quite like Reading Terminal Market, an atypical food court full of authentic Philadelphia specialties and local vendors.
I also haven't come across anything like Philly's charming small restaurants where patrons bring their own alcohol, thanks to Pennsylvania's strict liquor laws.
People in Philly don't seem as obsessed with their careers
It's an annoying truism that in Washington, DC, people are more likely to ask what you do for a living before they ask your name.
Since nearly everyone I meet moved here for a job, it makes sense that career choice is top of mind when meeting someone new.
However, I think most people are far more than their work, and deeply dislike that many people in DC prefer to be known by their profession.
In Philadelphia, there are plenty of people with successful careers. However, what they do to earn a living isn't usually the first thing you learn about someone.
Instead, Philadelphians are more likely to ask what you do in your free time, your favorite restaurants, or your family background as a way to search for common ground.
Although I miss a lot about home, I have no plans to leave DC
These are just a few of many things I miss about my hometown. I don't have plans to move back, but I'm grateful I still get to visit often and have as much tomato pie as I'd like.
My life would be wildly different if I'd never left Philadelphia, but I'm glad DC has been such a great place to land.
And even though my kids are all native Washingtonians, you can find our family wearing green anytime we head back to Philly for an Eagles game.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Business Wire
5 hours ago
- Business Wire
Libro Reports 30% Increase in Revenue for the First Half of 2025
MONTREAL--(BUSINESS WIRE)-- Libro, a leading provider of reservation and guest management solutions for the hospitality industry, reported a 30% increase in revenue for the first half of the year, continuing the company's consistent and impressive growth trajectory. The Company expanded its customer base within Canada and the U.S. adding over 400 new merchant locations, including One Eyed Jack, Sushi Taxi, and most notably, Cora, the iconic Québec breakfast and lunch chain of restaurants. Additionally, Libro has entered into a partnership agreement with U.S.-based Heartland, a Global Payments Company, to provide seamless integration with both Genius for Restaurants and the Global Payments' payment network. With over 750,000 customers using Heartland to provide the financial technology to make money, move money, manage employees, and engage their customers, Libro is proud to be the only Guest Experience and Reservation Platform currently integrated with Genius for Restaurants. Libro debuted generative Artificial Intelligence (AI) features to help restaurant operators customize responses to guest reviews and draft marketing campaigns with minimal effort. Additionally, Libro rolled out its integration with Meta and TripAdvisor, allowing restaurants to incorporate guest reviews from both platforms to gain more online visibility and attract new customers. At the completion of Q2 2025, over 11 million guests have been seated through the Company's platform. Libro's growing appeal and usability in the fine dining category can be reflected in the number of award-winning MICHELIN starred restaurants relying on Libro—including Alentours, Beba, and Tanière³. With a robust pipeline and additional features on the horizon, the Company continues solidifying its position as a leader in restaurant technology solutions. 'Libro is becoming the platform of choice for both independent restaurants and larger hospitality chains that want control over their guest experience and their bottom line,' says Lorne Schwartz, President of Libro. 'The momentum we're gaining with multi-location brands and award-winning restaurants shows that the market is ready for a better, more effective alternative.' About Libro Libro is one of North America's leading online guest experience solutions providing restaurants with an affordable, fully branded solution to fill tables, manage reservations, reduce no-shows, engage customers, and elevate the overall guest experience. The company's Software-as-a-Service (SaaS) platform empowers restaurateurs to control the entire online reservation experience, retain all customer information, and eliminate pricey commission models that often come with third-party reservation sites. Headquartered in Montreal, the Libro reservation platform is utilized at locations across Canada, the United States, and Europe. For more information, visit
Yahoo
10 hours ago
- Yahoo
He earned a Michelin star, but all he really wants to do is sell ice cream
There are more than 3,000 restaurants in the world with at least one Michelin star. Only one of them is dedicated solely to ice cream, and you'll have to travel to Taiwan to experience it. Located in an alley in the city of Taichung, next to the tree-lined Calligraphy Greenway boulevard, Minimal's spartan gray and dark charcoal façade is a stark contrast to the sweet, colorful treats served inside. Founded by chef Arvin Wan in 2021, it's included in the Michelin Guide's 2024 Taiwan edition, which was unveiled last August. But just a few months after receiving that star, Wan took a bold step that highlights the pressures many chefs face — he did away with Minimal's tasting menu, which was served in a separate dining space, opting to sell takeaway scoops only. 'I had been contemplating this decision before the [2024 Michelin] ceremony,' Wan tells CNN Travel. 'I've always wanted to sell ice cream and only ice cream. The tasting menu was a temporary journey for me to explore the flavors and possibilities of iced desserts. I learned a lot in the process, which will benefit my ice cream-making. But sustaining it would demand more of my time and energy on plating and service — time and resources I could have spent on ice cream. I chose the latter.' The 20-seat dining section, on Minimal's second floor, offered a creative seven-course menu that focused on the various temperatures of its dishes, including a -5° Celsius (23° Fahrenheit) shaved ice dessert and a bowl of very chilly -196° C (-321° F) ice crystals. The menu, piloted in 2023, clearly impressed Michelin Guide inspectors. 'Focusing on ice and ice cream, the restaurant skillfully layers flavors and textures through temperature variations and creative combinations, using unique local ingredients from Taiwan,' says the Michelin Guide's write-up on Minimal. 'The meticulous flavors, delicacy and mature, skillful techniques all impressed us and reached a higher level, warranting a Michelin star.' Whether they'll still feel that way now that he's gotten rid of his dining space is out of his hands, Wan says, telling CNN Travel that all the added attention made it challenging to devote time to his true passion — the ice cream. He won't have to wait long to find out — the 2025 edition of the Taiwan Michelin Guide will be unveiled on August 19. A different kind of ice cream shop Wan has been fascinated with the cold treat since childhood. Observing how little ice cream shops have evolved compared to their food and beverage counterparts, such as restaurants and bars, he was determined to build something different. Since becoming the world's first Michelin-starred ice cream shop in 2024, Minimal has become a culinary attraction, luring ice cream lovers from near and far. Hopeful patrons line up patiently every Friday through Monday, often waiting over an hour until the last scoop is sold out around 4 p.m. 'After gaining a star, the biggest change for us has been the increased business and attention,' he says, his tone a mix of pride and concern. 'But other than that, I haven't changed much. I just want an ice cream store. No one should have to wait an hour for ice cream, or any food, for that matter.' When asked if opening another shop could ease wait times, Wan says he doesn't plan to leverage his success to expand his business — for now at least. His reluctance to scale up makes sense, considering the complexity of his offerings — these are not your run-of-the-mill flavors. Take one of his gelatos, featuring olive oil, oolong tea and magnolia leaf. To extract the most from each ingredient, he slowly condenses steeped tea to maximize its fragrance. Milk is blended in afterward, in powder form, to avoid diluting the flavor. To compensate for the decreased aroma from the tea leaves during the brewing process, magnolia leaves and olive oil are added to enhance the flavor, giving it a dose of freshness. 'An ice cream only consists of four elements — fats, proteins, sugar and liquid. What I want to do is to rethink each of these elements and play them to the extreme for that ideal flavor, without adding anything extra,' explains Wan. Every batch of ice cream, even those with tested and confirmed recipes, requires a lot of tasting and adjusting. The complexity of each batch makes it difficult for Wan and his small team to produce large quantities. 'Instead of risking a dip in quality or sacrificing work-life balance, I want to focus on what I can handle for now,' he says. Life in a pressure cooker CNN Travel has reached out to Michelin for comment on its judging process. According to the official website, a Michelin star is awarded based on five criteria: the quality of the ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through their cuisine, and consistency across the menu and over time. It stresses that a Michelin star is awarded only for the food on the plate — not the decoration, style, formality or service of a restaurant. Restaurants don't need to offer a tasting menu to receive a star. However, Minimal's no-seating policy could seal Wan's fate. 'I guess about 70% of our star was awarded because of our tasting menu,' says Wan. 'But they did sing praises to our ice cream as well. If we don't get a star because of (our latest decision), then it's meant to be. If we still get a star as an ice cream store, then it'll mean much more to me.' Wan certainly isn't the first chef to make an unconventional decision after receiving a star from the industry's most sought-after gourmet bible. Acclaimed TV show 'The Bear' offers a fictional but somewhat realistic account of just how hard chefs need to work to get that star. Which makes it all the more surprising when one of them suddenly decides they're no longer willing to play the game. 'The culinary industry's obsession extends beyond Michelin stars to other accolades like the 'World's 50 Best',' says Agnes Chee, a Hong Kong-based international food critic. 'While it's understandable for chefs and restaurants to pursue recognition — both for personal achievement and business success — the problem arises when some chefs lack self-awareness. 'They become completely driven by these rankings, prioritizing constant media and social media exposure over actual cooking and culinary development… This represents the negative impact of such awards on the industry, as human nature tends to lose itself in the glare of accolades.' While a star from the Michelin Guide serves as an achievement and often brings lucrative business opportunities, some restaurateurs have spoken out about the stresses of keeping it. Chef Michel Roux Jr. surprised everyone by closing his two-star Michelin restaurant, Le Gavroche, in London in 2024 to 'make time for a better work/life balance.' Meanwhile, the owners of the now-closed Michelin-starred fine-dining restaurant Deanes EIPIC in Belfast, Northern Ireland, said it was not financially sustainable for them to keep going. Others have even taken Michelin to court. After suing the prestigious guide over an unfavorable review of his soufflé, chef Marc Veyrat earlier this year decided to ban Michelin inspectors from visiting his new venture Le Restaurant. In Wan's case, he says he still holds immense respect for the guide but believes it shouldn't dictate his happiness. His goal has always been simple — make delicious ice cream. 'In this age of overwhelming information from anyone, I think awards like the Michelin Guide serve as an objective and authoritative voice to clear the fog,' he says. 'But at the same time, it might be tempting for chefs to guess what the guide wants or to follow a path they think might earn them a star. You may lose your own way as a result. I find it even more frightening to lose myself than to lose a star.' What makes the perfect cup of ice cream? These days, Wan is content, telling CNN Travel he sells about 300 cups of ice cream per day. 'We can't do more than what we're selling really,' he says while scraping creamy gelato from a tub, gently nudging and spreading it to the side a few times before scooping out a smooth and cold serving into a cup. For this ice cream perfectionist, each scoop needs to be executed with just the right technique and a dose of patience, every cup leaving his hands with a uniform ridge. This ensures the ice cream's texture is extra smooth and melts more slowly. 'Fragrances and flavors are released more as temperature rises,' says Wan. 'I want my ice cream to melt two seconds after you put it in your mouth, rather than one second. It just tastes better.' Food critic Chee agrees with Wan's choice to refocus on his true passion — the ice cream. 'While Minimal's decision might appear 'unwise' at first glance, it actually reflects a very grounded mindset,' she says. 'The owner understands that regardless of any star ratings, their true professionalism lies in making excellent ice cream. Customer satisfaction ultimately matters more than award recognition.' And when it comes down to it, she says Minimal really is special. 'Having their ice cream is akin to having a whole dessert course — so flavorful and delicate.'
Eater
21 hours ago
- Eater
Gymkhana, London's Two-Michelin-Starred Indian Restaurant, Is Opening at the Aria
A two-Michelin-starred restaurant out of London is landing on the Las Vegas Strip, bringing upscale Indian dining to the Aria Resort and Casino. Gymkhana will debut this fall with a design inspired by Indian social clubs, chaat-style sharing plates, and the refined cooking that made it one of London's most sought-after reservations. In London, Gymkhana was upgraded to two Michelin stars in 2024 after earning its first star in 2014 for its extensive Northern Indian-style menus, with standout dishes like tandoori masala lamb chops and kid goat methi keema. At Aria, the restaurant will focus on tandoor-grilled chicken, classic curries such as Goan prawn curry and pork cheek vindaloo, and fragrant biryanis, like a version made with wild venison, pomegranate, and mint raita. Gymkhana will also introduce new menu items exclusive to Las Vegas, along with a full bar program built around Indian-inspired cocktails. The restaurant will take over the former Julian Serrano Tapas space, which closed in February following legendary chef Julian Serrano's retirement. In London, Gymkhana spans two floors, designed with jewel-toned interiors, a vivid red basement dining room, and architectural elements influenced by Northern India. At Aria, the Las Vegas outpost will feature a bold forest green entrance, replacing Tapas' open format with double doors that lead into a mirror-flanked foyer and a dramatically warm interior. The restaurant was founded by siblings Jyotin, Karam, and Sunaina Sethi of JKS Restaurants, inspired by Indian social clubs where members of high society socialize, eat, drink, and play sports. Gymkhana is the first-ever upscale Indian restaurant to open on the Strip, which is surprising given the sheer number of restaurants and the breadth of Indian cuisine in the city. While Tamba, which opened earlier this year at Town Square, recently brought higher-end Indian cooking back to Las Vegas Boulevard, Gymkhana will be the first to bring a globally recognized Indian fine dining standard to the heart of the Strip. Gymkhana opens this fall, marking a rare moment for the Las Vegas Strip: the arrival of an acclaimed Indian fine dining restaurant — and a major win for the Aria, which hasn't seen a marquee opening since Cathédrale, whose brief two-year run ended in May.
