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Serving Food: 6:30 AM until 10:00 PM Lounge: 11:30 AM - 1:00 AM daily Phone: 215-231-7346 Click to Contact Hotel

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Bank & Bourbon Restaurant

Prime yourself for enjoyable evenings around a fabulous meal in this rustic yet modern restaurant that features exposed pipes, wooden beams, and comfortable tufted leather banquettes. Our chef serves up fresh takes on American classics using seasonal, top-quality ingredients all sourced from local pureyors and artisans. Expect to see some of your favorites on the menu but be prepared to find delightfully new dishes at each visit, too.


Thanksgiving

  • Join us at Bank & Bourbon this Thanksgiving for a special buffet created by Chef Joe Thomas Jr. and his talented culinary team. Fresh oyster and seafood displays, carved local turkey and prime rib, and an elaborate choice of pies will be just a few of the items available to our guests. See the full menu here. Reservations are available on Thursday, November 22nd from 11:00 am through 3:00 pm and 4:00 pm through 10:00 pm. For reservation inquiries please call (215) 231-7300, email us at info@bankandbourbon.com, or visit OpenTable.

Four Roses Bourbon Tasting Dinner

  • Master Distiller, Brent Elliot, from Four Roses will be hosting a ticketed dinner on November 14th that will feature an exclusive menu by Chef Joe, paired with an extensive tasting of 5 bourbons

Purchase Your Ticket Here

Bourbon Tastings

  • Bank & Bourbon is the perfect setting for intimate tastings alongside our expert Bourbon Master. Please see our website for more information on options available for you to enjoy. Call (215) 231-7244 or email us at info@bankandbourbon.com for additional information or to book your tasting.

Bank & Bourbon Five @ Happy Hour

  •  Delight in Bank & Bourbon's Happy Hour as Chef Joe Thomas partners with our Bourbon Master to create a tapas-style menu featuring three cocktail selections and two appetizers for $5.50 each and our local draft beer at $5. Items will be available at our bar Monday through Thursday from 5pm to 6pm.

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