|Salmon at Heirloom|
At the top of Chestnut Hill, Al Paris has added a new salad with asparagus and young radish, and alongside his creamy burrata you’ll now find warm charred eggplant. Kale shows up in a crème fraîche with potted King salmon, which also is featured as a main dish, crisped in a skillet (215-242-2700).
Harvest Seasonal Grill
If you want to get a jump on a summer bod, this farm-to-table wine bar in University City has the menu for you - only eight out of more than three dozen dishes have over 500 calories. Pesto flatbread? Scallops with chipotle orange sauce? Lemon-thyme chicken? All under the mark. There’s hope for eating healthy yet (215-662-1100).
Resurrection Ale House
In Grays Ferry, chef Rhett Vellner is continuing to elevate pub food with dishes like strawberry-strewn grilled asparagus and fava-bean-mint risotto. Don’t miss his take on scrapple, panko-crusted and served with a red beet egg (215-735-2202).