High Street occupies Philadelphia's historic Franklin Building, operated by High Street Hospitality Group and founded by Ellen Yin. Executive Chef Christina McKeough runs a kitchen built around locally sourced grains, turning out hand-crafted sourdough pizzas, fresh pastas, and artisan breads alongside seasonal Mid-Atlantic produce, meats, fish, and cheeses.
The bar follows the same regional logic, pouring an all-American wine list and cocktails built on local ingredients. The building also holds The Back Room, a private dining and event space separate from the main dining room.
Regulars often point to the bread and appetizers as high points, with entrées drawing a more mixed reception — but the room's warmth and service keep people coming back.
Eater named High Street to its Essential 38, and the restaurant carries a Michelin Selected designation for 2025. The kitchen has also produced two James Beard Foundation Rising Star Chef of the Year finalists, in 2015 and 2016.
The bar follows the same regional logic, pouring an all-American wine list and cocktails built on local ingredients. The building also holds The Back Room, a private dining and event space separate from the main dining room.
Regulars often point to the bread and appetizers as high points, with entrées drawing a more mixed reception — but the room's warmth and service keep people coming back.
Eater named High Street to its Essential 38, and the restaurant carries a Michelin Selected designation for 2025. The kitchen has also produced two James Beard Foundation Rising Star Chef of the Year finalists, in 2015 and 2016.