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Friday Saturday Sunday Philadelphia Reviews from The Last Year
We had to wait for an hour and a half for a seat at the bar.
The wait was well worth it. I'd never say that because waiting sucks. The staff is delightful and Chef Chad creates sublime dishes. We enjoyed marinated olives and an amazing pasta dish (perfectly balanced with salt, spice, and crunch).
So amazing.
Service was impeccable! Came here last minute and we were blown away Highly recommend.
Had to give it a try when this restaurant came up on every
Had to give it a try when this restaurant came up on every google search revolving around 'best restaurant philly'. Luckily got a reservation during our short trip and had a chance to experience the restaurant. We got a late timeslot so the dining room was quite hectic when we got up. The dining room was compact, dimly lit but very well decorated. Loved the low key, but chic feel to the restaurant. I was a little disappointed that there are no bar seats to watch the kitchen at work, but that just meant more focus on the food. The service was fast, attentive and friendly. The food was creative and definitely led me through a culinary adventure. There was an underlying island influence to the food which gave the dishes a unique flair in the realm of fine dining. Had a blast trying little bites and was happy trying all the things. My fave was the quail with the coco bread. Fun experience, if the menu rotates I would consider returning.
I was in Philly for a convention and went to eat at Friday
I was in Philly for a convention and went to eat at Friday Saturday Sunday. I have never had some of the dishes on the menu (chicken liver pate, caviar tuna tartar, smoked herring with crab pasta), to name a few. Everything was absolutely delicious! Weeks later, I am still thinking about the food; it was a beautiful experience. A couple next to me said they lived in the Philly suburbs and told me they come into town every chance they get to eat at this restaurant. She explained every dish that came out to me...LOL! The atmosphere was warm and inviting, and the drinks were delicious! The couple next to me were eating the tasting menu, as well. I felt very special that Chef Chad Williams personally brought our selections out. If you are in Philly, I encourage you to check this gem out! You will not be disappointed.
Hands down the BEST (yes BEST) restaurant I've tried in
Hands down the BEST (yes BEST) restaurant I've tried in Philly! Wow! My mind was blown with every dish! I did not try the tasting menu (couldn't get a resy) but got a chance to sit at the bar and enjoy these dishes and some drinks! First, this place is pricey but i also think it's worth it as the portion sizes are large and the food taste and quality is out of this world! The beef tartare is the best dish here! I usually wouldn't pick this dish but I'm so glad my cousin and I did because it was amazing! The flavors were incredible and paired perfectly with the sourdough slices they provided (you can also ask for more sourdough if needed). The gnocchi was the best gnocchi I've ever had! So buttery and savory! The octopus was very interesting and tasted like an Indian dal but still very good and flavorful. The crab spaghetti was also very tasty and the pasta was cooked to perfection. We enjoyed multiple drinks and the bartenders were very engaging. The restaurant is intimate and beautifully decorated with the upstairs being reservations only. Super glad we got a chance to try this place out! Wish we had one in DC as i will need to make frequent trips to Philly just to eat here! Can't wait to be back!
PERFECTION!
⭐️⭐️⭐️⭐️⭐️Friday Saturday Sunday is all about the Beginning Middle End, the totality of the experience from start to finish. Chef Chad Williams is a culinary maestro who created for us a beautiful composition starting with a delicious sonata allegro in the form of wonderful, lively starters and ending with a sonata rondo with sublime sweets that were the perfect ending notes to a perfect night. We were seated promptly at a wonderful table and Tracy our server was stellar from beginning to end. We started with some signature cocktails, for my spouse, the Assassin’s Handbook (cognac, Jamaican rum, Averna, mulled wine shrub and a hit of habanero) and for me, The Queen of Two Worlds (Guyanese rum, coffee liqueur, passionfruit). We loved them – I never would never have paired coffee liqueur and passionfruit but it worked beautifully in this cocktail and they were the perfect opening act. The real performance began with the first dish CRUDO – a duo of wonderful bites, one was a bite of tartare on brioche, and the other was a small tartlet with ossetra caviar, tuna crudo, manzano pepper and a silky sabayon. Two to three bites of pure Heaven. The tartlet shell was shatteringly crisp and yet it melted in the mouth with the creamy sabayon, ossetra caviar and tuna crudo. Next up was SQUASH – a bowl layered with foie gras, chestnut-squash custard with some crunchy bits and truffle. This was superb – words cannot express how good, but our bowls were spotless (and we aren’t squash fans!) BEET was an interesting dish of grilled blackberry, agnoletti, buttermilk and again – bowls scraped spotless. SWEETBREADS were crispy on the outside, creamy on the inside, the mushroom and plantain delightful under a beautiful vin blanc sauce. We made the dishwasher happy, yet again. FISH was a beautiful halibut in a pool of a coconut milk-based sauce that was flecked with flavor and it was exquisite – we both loved this dish and if we had to rank the dishes – this likely would hold the top spot in a menu filled with number ones. GRILLED QUAIL was just that, perfectly executed and intriguingly paired with a pâté smear and a basket of mini coco bread filled with pâté. I will be making Chef’s version of coco bread for my next apéro! NEW YORK STRIP was perfectly cooked and the cabbage and root veg were fantastic. The purée of sweet potato was great and the addition of the Columbian pandebono and the broth at the end of this course was perfection. BAY LEAF SEMIFREDDO was SO brilliant and a wonderful end note to a sumptuous meal. The flavor of the bay leaf was just right, the caramelized milk was a delightful surprise the pear and red verjus added a nice tart note. This was truly one of the best meals we have had across Asia, Europe, Canada and the USA – just wonderful from start to finish. BUT THERE’S MORE: - we had coffee with dessert and were then treated to a slice of classic and perfectly executed Marjolaine with nutty meringue, rich chocolate ganache, vanilla and hazelnut on a plate wishing me “Happy Birthday” in chocolate and two perfectly cooked cannelés (à l'orange) de Bordeaux! A memorable meal. A meal that embodied the taste and the experience of fine dining at its best. Bravo and thanks to Chef Williams and the crew at Friday Saturday Sunday. We already have our next visit on our calendar!
Friday Saturday Sunday is all about the Beginning Middle
Friday Saturday Sunday is all about the Beginning Middle End, the totality of the experience from start to finish. Chef Chad Williams is a culinary maestro who created for us a beautiful composition starting with a delicious sonata allegro in the form of wonderful, lively starters and ending with a sonata rondo with sublime sweets that were the perfect ending notes to a perfect night. We were seated promptly at a wonderful table and Tracy our server was stellar from beginning to end. We started with some signature cocktails, for my spouse, the Assassin's Handbook (cognac, Jamaican rum, Averna, mulled wine shrub and a hit of habanero) and for me, The Queen of Two Worlds (Guyanese rum, coffee liqueur, passionfruit). We loved them - I never would never have paired coffee liqueur and passionfruit but it worked beautifully in this cocktail and they were the perfect opening act. The real performance began with the first dish CRUDO - a duo of wonderful bites, one was a bite of tartare on brioche, and the other was a small tartlet with ossetra caviar, tuna crudo, manzano pepper and a silky sabayon. Two to three bites of pure Heaven. The tartlet shell was shatteringly crisp and yet it melted in the mouth with the creamy sabayon, ossetra caviar and tuna crudo. Next up was SQUASH - a bowl layered with foie gras, chestnut-squash custard with some crunchy bits and truffle. This was superb - words cannot express how good, but our bowls were spotless (and we aren't squash fans!) BEET was an interesting dish of grilled blackberry, agnoletti, buttermilk and again - bowls scraped spotless. SWEETBREADS were crispy on the outside, creamy on the inside, the mushroom and plantain delightful under a beautiful vin blanc sauce. We made the dishwasher happy, yet again. FISH was a beautiful halibut in a pool of a coconut milk-based sauce that was flecked with flavor and it was exquisite - we both loved this dish and if we had to rank the dishes - this likely would hold the top spot in a menu filled with number ones. GRILLED QUAIL was just that, perfectly executed and intriguingly paired with a pâté smear and a basket of mini coco bread filled with pâté. I will be making Chef's version of coco bread for my next apéro! NEW YORK STRIP was perfectly cooked and the cabbage and root veg were fantastic. The purée of sweet potato was great and the addition of the Columbian pandebono and the broth at the end of this course was perfection. BAY LEAF SEMIFREDDO was SO brilliant and a wonderful end note to a sumptuous meal. The flavor of the bay leaf was just right, the caramelized milk was a delightful surprise the pear and red verjus added a nice tart note. This was truly one of the best meals we have had across Asia, Europe, Canada and the USA - just wonderful from start to finish. BUT THERE'S MORE: - we had coffee with dessert and were then treated to a slice of classic and perfectly executed Marjolaine with nutty meringue, rich chocolate ganache, vanilla and hazelnut on a plate wishing me "Happy Birthday" in chocolate and two perfectly cooked cannelés (à l'orange) de Bordeaux! A memorable meal. A meal that embodied the taste and the experience of fine dining at its best. Bravo and thanks to Chef Williams and the crew at Friday Saturday Sunday. We already have our next visit on our calendar!
Walked into a dark and cozy setting.
Was led to the second floor by an attendant. Server was promptly assigned to me and received my water order. The crudo was savory with its sashimi style tart and tuna tartar. The squash consisted of a chestnut custard and covered with a thin slice of black truffle. The truffle went exquisitely with the custard but once it was gone, the custard's flavor dropped. Guess the truffle needs to be split evenly among the custard to enjoy the dish consistently. The beet plate came with pasta mixed with beet sauce, olive oil, and a hint of what I believe is goat cheese. The sweetbreads weren't as sweet as expected due to the vin blanc sauce. Personally, thought it reduced this dish's flavor but I usually prefer sweet over savory. Ate the fish plate by combining a leek leaf with fish and the sauce and it produced an heavy unami flavor. The grilled quail was my favorite dish. Combining the quail with the pate, lemon and wrapping with coco bread was savory and slightly spicy. Cleaned my palate with inhouse made broth. Ate new york strip by mixing it with the orange goo and cabbage. It was good but not melt in your mouth good. Bay leaf semifreddo was soo delicious that I forgot to take a pic of it till i already finished it.
Friday Saturday and Sunday offers a tasting menu, and our
Friday Saturday and Sunday offers a tasting menu, and our group wanted to try this restaurant out while we were in town. The menu included: Crudo (ossetra, manzano pepper, sabayon), Sweet Corn (chawanmushi, pickled tomatillo, red chili), Beet (buttermilk, grilled blackberry), Sweetbreads (mushroom, plantain, vin blanc), Fish (pea greens, grilled leek, coconut), Grilled Quail (pate, coco bread; had a crisp exterior but wasn't a fan), New York Strip (oxtail, cabbage), and Bay Leaf Semifreddo (pear, red verjus, caramelized milk; was slightly tart). Unfortunately, I wasn't really a fan of the meal, and I ended up stopping by at another place for a redo. Service was friendly and attentive. Street parking is a bit difficult, but can be found around the area. +friendly service +limited street parking available
Seemed at first like a solid, if very overpriced meal.
Highlights included the quail, New York strip, and the first dessert option. Ended up getting food poisoning very soon afterwards though, and felt very sick for the next two days. Think it was either from the foie gras or the egg yolk jam. Good and friendly service from the staff. Overall ambiance upstairs is cozy and intimate in a positive way.
Friday Saturday Sunday is a showcase of culinary
Friday Saturday Sunday is a showcase of culinary excellence, marked by extraordinary service. When an accidental cancellation threatened to mar our evening, the staff handled the situation with utmost grace and professionalism, ensuring we were comfortably seated without any fuss. The restaurant presented a simple yet beautiful environment, inviting guests into a space of casual elegance. The floors, adorned with black and white tiles, offered a cool, classic touch that grounded the room in a timeless aesthetic. The presence of a banana plant, or perhaps a variety of palm, introduced a refreshing element of greenery, injecting life and vibrancy into the space. This touch of nature balanced the urban chic of the restaurant, creating a harmonious blend of the organic and the designed. The lighting in the restaurant was thoughtfully arranged, providing a low, warm glow that enhanced the overall experience. It was bright enough to appreciate the visual artistry of the dishes served, yet dim enough to maintain an intimate, cozy atmosphere. This careful balancing act of illumination added to the overall allure of the space, making the dining experience both comfortable and engaging. While the design of the restaurant could have embraced a more exquisite approach, its current styling did not detract from the delightful experience. The ambiance resonated with a sense of laid-back sophistication, a perfect backdrop for the culinary delights. The atmosphere buzzed with the contentment of patrons, further affirming that the charm of Friday Saturday Sunday lies in its ability to create a welcoming and enjoyable space for all who enter. The culinary expedition commenced with the Tuna Crudo, a dish that defied the ordinary. It was akin to a jalapeño queso sauce over tuna tartare but elevated to a higher level of complexity. The texture was light and airy, and the flavor profile was enhanced by the subtle hints of jalapeño and the smoothness of the Sabayon. While the caviar's presence was understated, its contribution to the dish's layered taste was undeniable. Moving on, the Sweet Corn Chawanmushi didn't quite reach the heights of its menu companions. The custard layer under the corn seemed to miss an opportunity in enhancing the dish's texture. Nonetheless, it was still a pleasant experience, albeit a bit overshadowed by the other offerings. The Beet Pasta, adorned with grilled blackberries, stood out for its innovation. The rarity of grilling fruit was a welcome addition to the meal. The beet filling inside the pasta was impressively smooth, yet I found myself wishing for a larger portion to fully appreciate its delicate flavors. The sweetbreads were a delightful surprise. This ingenious combination of fried sweetbreads with mushrooms, plantains, and a white wine cream sauce was a testament to culinary creativity. The blend of sweet, savory, creamy, and fried elements was both balanced and light, adding a distinct character to the meal. The Halibut was a testament to perfect cooking, delivering a delightful taste experience. The Grilled Quail was equally impressive, tender and flavorful, accompanied by Coco bread that offered a comforting taste akin to buttery biscuits. The New York Strip, a well-executed classic, was complemented by perfectly cooked oxtail. Although I usually prefer a fattier cut, this dish left no room for dissatisfaction. The meal culminated with the Bay Leaf Semifreddo, a dessert that was both innovative and delicious. Its unique texture, similar to ice cream but warmer, combined with fruit and red verjus, made for a perfect ending to the meal. Friday Saturday Sunday offered a remarkable dining experience. The menu was thoughtfully curated, presenting a wide array of flavors and textures. Each dish was skillfully prepared, with the only minor suggestion being a revision of the Sweet Corn Chawanmushi to elevate it further. This restaurant is highly recommended for its exceptional culinary offerings and attentive service.
Outstanding food and service!
Outstanding food and service! Lots of neat flavors and combinations going on. Peers were probably the best I’ve ever had, halibut was rich and delicious, Quaile with Pat today and lime was outstanding, and a great match with fat and acidity, and the skirt steak was very good though the cut wasn’t the same standard as their other courses. The wine list is above average, but lacking age and depth. Allowing outside bottles for $50 solves that problem.
A must visit!
I was lucky enough to score a reservation for my husband’s birthday to FSS (the cool way to say it) before they became the best restaurant in the US, per the James Beard Foundation. To say it was phenomenal would be an understatement! I don’t eat peas (texture), I don’t eat beets (taste), and I definitely would never order sweetbreads! I would go back just for the beet ravioli!! We may have to see if they do takeout, just so we could lick the plates clean without being judged!!! 😂 The staff there is top notch…we interacted with at least 6 different people/positions, and all of them took the time to chat and answer any questions we threw at them. We will definitely be returning!
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Working on your bid?
By 👻 @DemurePain59, 10/01/2021 4:24 pm
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Newbie here. Was just curious what it means when it says that someone is working on your bid?
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Answer from 👻 @EvocativeFold67 (10/02/2021 7:37 pm)
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:50 am)
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When it says working on bid, it means there are people looking to fill it.
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