Apricot Stone brings Armenian, Syrian, and Middle Eastern cooking to North Philadelphia's Girard Avenue corridor. Executive Chef Fimy Ishkhanian heads the kitchen, drawing on recipes she mastered growing up in her family's kitchen in Aleppo, Syria.
The name comes from an old Armenian fable, in which a mother sends her daughter into marriage with the advice to be "soft on the outside like the flesh of an apricot and on the inside as strong as its stone."
Regulars describe a family-run spot with staff who take time to explain the cuisine's origins, along with a reputation for memorable desserts. Apricot Stone also handles catering for offices and private events, and operates as a BYOB.
The name comes from an old Armenian fable, in which a mother sends her daughter into marriage with the advice to be "soft on the outside like the flesh of an apricot and on the inside as strong as its stone."
Regulars describe a family-run spot with staff who take time to explain the cuisine's origins, along with a reputation for memorable desserts. Apricot Stone also handles catering for offices and private events, and operates as a BYOB.