Noble: An American Cookery

If there’s one bartop in the city as beautiful as that first post-work drink, it belongs to Noble: An American Cookery. The jaw-dropping single piece of wood stretches almost the entire length of the Sansom Street restaurant. It was purchased from Hearne Hardwoods in Oxford, PA, a company that focuses on salvaged and sustainable wood. They had the entire naturally-fallen tree—Noble just got a slice.

Noble has gone through some changes recently—most notably, the addition of chef Brinn Sinnott (Fountain, LaCroix, Supper, Amada)—but one thing that hasn’t changed is their commitment to seasonal food.

Co-owners Bruno Pouget and Todd Rodgers had a vision for a restaurant that would reflect the American bounty throughout the year. All their wines are North American, and their entire beer list is comprised of American craft beers. Their food is also sourced domestically—and, whenever possible, locally.

When it comes to buying close-to-home, they often rely on Lancaster Farm Fresh Co-op. Using an organization that has access to over 50 farmers allows them a bit more control over their menu. Chances are that someone will have what they’re looking for.

The restaurant also has its own garden. Over the summer, herbs, tomatoes, peppers and icicle radishes all came from raised beds on the roof. Pouget and Rodgers’ old restaurant, Blue on Long Beach Island, always featured a garden. “It’s something that tells a story to our guests,” explains Rodgers. “I think that’s really important to people today.”

Noble: An American Cookery, Bruno Pouget and Todd Rodgers, 2025 Sansom St., 215-568-7000, noblecookery.com