QUEEN VILLAGE. Beau Monde is crazy for crepes! Though this beautifully decorated eatery serves appetizers and salads as well, the crepes are the main attraction. And they aren't just for dessert. For dinner, try a buckwheat crepe stuffed with herbs and chicken or shrimp. For dessert, the sweeter wheat crepes are served with fruit or cream filling. Reservations are accepted for groups of six or more.

MANAYUNK. A truly stylish place to catch a game on the tube, Canal's suave atmosphere includes a house DJ, cool music, weathered rock walls, eight TVs and an eight-foot projection screen TV. On the restaurant side of things (downstairs), Bourbon's kitchen delivers New American fare, and many dishes bare a splash or two of Big easy influence.

DOWNTOWN. A casual alternative to George Perrier's Le Bec Fin, this restaurant serves contemporary French cuisine with Asian and Italian influences. The modern deco interior features warm rich colors and lighting, and a large bar area. Starters include escargot with sauteed spinach and macadamia pernod, and yellow tomato gazpacho. Entree choices may include seared flank steak with black pepper fettuccini, or wild striped bass with lemon couscous. Dessert is a must-have ­ try the pistachio crème brulee or a citron tart.

SOUTH PHILLY. A family-owned venture located within just a few steps of the Tomb of the Unkown Soldier, Cafè SUD is famous citywide for its authentic Moroccan fare and delectable cakes and pastries, all of which are made in the adjoining bakery. For a particularly tremendous treat, try their weekend brunch, which features awesome omelet and griddle creations alongside more unique dishes such as kefta and eggs served in a tagine or crispy filo-stuffed with chicken, eggs, parsley, cilantro and cinnamon.

SOUTH PHILLY. Do a few things and do them well. Carman obviously believes in this philosophy ­ the menu, which features five or six dishes, changes daily and is recited by your server. Quirky combinations and breakfast standbys with a twist are the norm; loyal patrons swing by regularly to sample Carman's old favorites and new concoctions. Call ahead to reserve a table ­ the place is small, and it gets packed. After visiting once or twice, Carman will probably call you by name.