Bank & Bourbon
1200 Market St., Philadelphia, PA 10107
Right in the Loews Philadelphia Hotel you’ll find one of the finest restaurants in the entire city. Bank & Bourbon is where traditional American fare and techniques are re-imagined and made totally new with a modern twist. 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 purveyors and artisans. Expect to see some of your favorites on the menu but be prepared to find delightfully new dishes at each visit, too.
Meanwhile, our Bourbon Master directs a unique barrel-aging program for bourbon, whiskey and rye spirits. You can even rent a bourbon locker to age your own drop.
With an attentive staff and a cool ambience, Bank & Bourbon has everything to gratify locals and visitors, and even business travelers entertaining an important client. Private dining rooms and a bourbon-tasting room allow for a more intimate experience or places to host a special event.
1200 Market St., Philadelphia, PA 10107Get Directions
6:30 AM–11:30 AM
11:30 AM–2:00 PM
5:30 PM–10:00 PM
Dining InformationChildren's Menu
Extensive Wine List
Additional ServicesBanquet Facilities
Full Service Catering
Payment DetailsAmerican Express
Thomas Harkins, Executive Chef
Chef Thomas Harkins developed his passion for cooking when he started his first restaurant job when he was just 14 years old. He graduated from the Culinary Institute of America in 1989, and went on to work in some of the country's finest kitchens at the Bonaventure Resort and Spa, Hotel Atop the Bellevue, Rittenhouse Hotel, Moshulu, Circa and Plate, before coming to our City Center restaurant.
As Executive Chef of first SoleFood and now Level 33 at the Loews Philadelphia Hotel, he's become known for his unique and innovative Philadelphia seafood dishes and expert management style. He's been awarded "Best Savor Dish of the Year" by Philly Magazine and Manager of the Year by Loews Hotels. A particular point of pride is that hes been chosen to cook at the James Beard House four times. He says, "I have a passion for sourcing great product and creating something with it."