PHILADELPHIA - Field Day, a new neighborhood bar and regional fermentation lab, has opened its doors in Northern Liberties at 923 North 2nd Street. The project comes from James Beard Award-winning author and bartender Danny Childs and his wife, Katie Childs, who have created a space that appears equal parts polished cocktail destination and welcoming local hangout.
The concept blends a serious drinks program with a strong sense of place. Field Day leans heavily on Mid-Atlantic foraged ingredients and zero-waste techniques, powered by an on-site house fermentation lab. Leftovers find new life here—one example turns leftover tomato pie into miso—reflecting the couple's commitment to sustainability and regional flavor.
On the drinks side, guests can expect creative cocktails such as a fig-leaf daiquiri, a Pine Barrens cranberry cosmo, birch beer bourbon, and the Cel-Rey, a mezcal-and-celery-soda highball. The list also features natural wines, house-made kombuchas, and collaboration draft lagers, giving the bar a distinctly local and inventive personality.
The kitchen, led by executive chef Melissa McGrath and sous chef April McGreger, delivers elevated takes on classic Philly comfort foods. Soft pretzels, Philly Dips, tomato pie, hoagie salad, and spicebush soft-serve desserts round out a menu designed for sharing and lingering.
Inside, a 20-seat walk-in bar anchors the front of the house, while a 50-seat dining room (reservations available through Resy) offers a more seated experience. A backyard garden provides additional outdoor space, completing the neighborhood gathering-spot feel Danny and Katie Childs set out to create.
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