Roxanne BYOB

Eating at Roxanne was the most fun I've had out to dinner, ever. Not only is the menu seriously delicious and creative, it's also very clearly a labor of love for the chef Alex. The effort and love is so obvious in the product she creates. I can't remember being more impressed. The menu changes weekly, so I can only speak to my experience, but highlights included scallop, pea purée, and blueberry first course and a (I think?) play on peanut butter and jelly with duck, berry jam, and lobster purée. Alex REALLY knows sauces. Two dessert courses (a staple at Roxanne) including ice cream topped with Parmesan cheese. Not only was everything perfectly cooked, it was all so damn interesting. The cost was $85 per person. Alex came out and walked everyone through the menu first before going back and making everything while someone else served. It was about a two hour experience all in all. The atmosphere was social, friendly, and loud. Music was jamming the whole time, and songs would be abruptly skipped if they weren't to someone's (Alex's, I assume) taste, just like any of us would do in our own kitchen. I can't overstate how much fun and how interesting it was. Air conditioner was blasting all night, so bring a jacket if you are easily chilled. Alex has said on Instagram that this project isn't going to last forever (I think she said within the year a few months ago). I can't express how important it is to get there before this amazing experience ends. It should be top priority for anyone curious.

So much respect for the Chef. It was a privilege and a pleasure to be able to enjoy this experience. I thought the fried chicken bits that were served with the chicken tortellinis dish were on the chewy and dry side (wasn't crispy enough). Still excited to return to try more amazing dishes! Service starts after all patrons arrived -- so be early!

One of the most unique meals I've ever had in Philadelphia. They're playing with really interesting flavors/textures and experimenting in very cool ways that wake you up with each new course. That steamed apple with the bay oil and sepculoos anglaise was unreal, would never have called that out in a million years. And the black truffle huckleberry lamb was the best lamb I've ever had. Hands down. 10/10 - so lucky to have experienced this.

A delicious, weird, and unique trip down chef Alex Holt's culinary rabbit hole...into a wonderland of fascinating taste and texture combinations. The food: We were delighted, surprised, intellectually and tastebud-ly engaged, and laughed out loud a few times. Our favorites: My partner and I both agreed the banana split was the "wow, home run" last course of the meal. Imagine this: frothy whipped cream with little pops of sourness hidden within (which turned out to be finger limes), over the deep salty taste of yeast ice cream, on top of smooth nutty sunflower fudge and then bits of toasted bread reminiscent of french fries. This is incredible, not only because I want seven more of these sundaes, but also because my partner doesn't much like sweets. I definitely considered asking the person next to us (who was too full to finish her sundae) if I could eat hers.My favorite (after the "seven more please banana split") was the king trumpet mushroom course. A deeply buttery trumpet mushroom glowing with chestnut butter against the savory richness of la tur cheese and a sweet-sour quince paste. It tasted like a mushroom danish, in the best possible way, but with such different textures.My partner's favorite: octopus grilled to perfection with a potato foam, trout roe, and a vinegary boquerones dressing.Worth mentioning for the fun (I think at this point we've almost covered the whole menu):the persimmon salad -- this dish made me laugh when it came to the table and tasted like elementary school. It was so much fun to taste the ways the dish transformed as you tried different components together. spider crab -- chunks of fresh crab covered in a newburg sauce with bites of buttered toasted bread. tasted like a deconstructed lobster rollThe vibe:Chef Alex (and her front of house/busser/server/does a little of everything person, Lauren) have put together a restaurant that feels relaxed, eclectic, creatively charged, and fun. Roxane's lavender neon sign shines into a cozy restaurant with moody pink walls lit by tealights in pink himalayan salt containers. Quirky pictures on the wall (one of them, the giving tree) are placed at different levels throughout a gallery wall. There's a wall of tiny plushies outside the bathroom. The music playing is up for grabs -- anyone can go up to Alexa and shout out a request. As Lauren said during our meal, "we're not serious about anything other than the food." Pro-tip: Portions are large (heyyy Philly). If you can't finish something, especially early on, ask for a box. Trust me, you want to have room for dessert. Pro-tip in the other direction: If you are an especially hungry person, make a reservation for 1. A bunch of the dishes are sharing dishes, and if you eat alone, you lucky hungry person, you get twice the food, you get me?Final thoughts: This was so much fun. I kept saying to my partner that I can feel meh about eating out sometimes (especially about brunch, I don't need someone to scramble eggs for me for 5x the money, thanks) but I felt like this was such great value (8 course + a take home for $75 each) for the experience. It's fascinating to see what a tasting menu looks like when seen from the perspective of a pastry chef. I learned a lot, I feel creatively inspired, and I had a great time. I'll be thinking of this meal (and its intriguing choices) for a long time.Go, go quickly, and go often (their menu changes every week!). Especially if you are finding yourself jaded about food or if novelty is your stuff of dreams. We came back musing about the ways we could stretch our own imaginations when cooking and tasting, and excited to experience what happens next time.

Easily this city's most inspired food maker. Y'all are in for a treat tasting Alexandra's dishes.We've been two or three times now, visiting again tomorrow. I need to write a proper review - but then again things are still changing and adjusting. I will revisit writing a formal review with details until it feels like there are some restaurant basics in place. Right now, everything Alexandra touches is gold - it will be tough to pare the plates down to something consistent when so many are outstanding. Perhaps it will never happen - and if so, then this review is a perfect match. Nebulous, beautiful - a blob restaurant for people willing to push comfort zones and play with their expectations. You're in for a treat no matter what. Good people are drawn here, it's clear. Already made a few friends from simply attending. Go.

We celebrated New Year's Eve devouring a procession of scrumptious and innovative small plates created by chef/owner Alexandra Holt. The restaurant offers a playful, relaxed vibe while providing creative pairings of sumptuous ingredients. The eight-plate menu (served to all) spanned from chocolate pasta, raw beef and monkfish to white strawberries and a mandarin dessert. The service was attentive and impressively fast, given that we received fresh cutlery and plates for each dish. It's BYOB with payment upon reservation. The price includes a set dinner fee and service fee. Reservations are made through an app. You can join a waitlist for cancellations. We wish them continued success!

Came here for a birthday, it was an intimate and Cool experience. Lovely food both visually stunning and delicious. The menu changes pretty regularly so we'll have to come up with another to visit. It's also a BYOB so come prepared. The service was excellent, even though there's one person front of house and chef in the back - but honestly, you'd never really notice how lean they run, because the courses came out perfectly timed.

The most innovative dishes I've ever had. Dining here is an experience. If you if you manage to snag a reservation, you will not regret it! While I felt the menu needed a *touch* of refinement, it still gets 5 stars. I would return to Roxanne before returning to some Michelin star restaurants I've dined in.