{"id":2117,"date":"2026-07-06T18:13:46","date_gmt":"2026-07-06T18:13:46","guid":{"rendered":"https:\/\/corporate-movers-usa.com\/?p=2117"},"modified":"2026-07-06T18:13:46","modified_gmt":"2026-07-06T18:13:46","slug":"lillians-opens-in-point-breeze-with-rotating-chefs-and-a-parlor-style-cocktail-bar","status":"publish","type":"post","link":"https:\/\/corporate-movers-usa.com\/?p=2117","title":{"rendered":"Lillian\u2019s opens in Point Breeze with rotating chefs and a parlor-style cocktail bar"},"content":{"rendered":"<div>\n<div>\n<div><audio><\/audio><\/div>\n<\/div>\n<p>For years, Sam Ahern imagined opening a place that felt less like a restaurant than a gathering spot.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=2115\">A flood watch remains in effect for the Philadelphia region until 8 p.m<\/a><\/p>\n<div><\/div>\n<p>Now, just a few doors from her first Philadelphia apartment, she\u2019s done exactly that.<\/p>\n<div><\/div>\n<div><\/div>\n<p>Lillian\u2019s opened last week at 19th and Mifflin Streets in Point Breeze, transforming a onetime barbershop into a bistro and cocktail bar decorated like an old-fashioned living room parlor, complete with vintage furnishings and an evolving food program that will regularly hand over its kitchen to guest chefs.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>\u201cI wanted something that felt like you were hanging out in somebody\u2019s house,\u201d Ahern said.<\/p>\n<div><\/div>\n<p>Ahern took the name from her great-great-grandmother, who had a speakeasy in her basement in North Jersey and was known in the family as Diamond Lil. \u201cThe story goes that she would keep jewelry if you couldn\u2019t pay with cash, and apparently she made her own gin,\u201d said Ahern, who accepts cash and credit cards at Lillian\u2019s.<\/p>\n<div><\/div>\n<div><\/div>\n<p>The project is the culmination of a path Ahern never expected to follow. She studied graphic design and fiber arts in graduate school in Savannah, Ga., where she began helping a friend open a restaurant. Hospitality stuck.<\/p>\n<div><\/div>\n<p>After moving to Philadelphia in 2018, she worked behind the bar at Cicala at the Divine Lorraine, then at the private Fitler Club, before becoming bar manager at Fabrika in Fishtown.<\/p>\n<div><\/div>\n<p>She also put down roots in Point Breeze eight years ago. Her first apartment was three houses from where Lillian\u2019s is now.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>During the pandemic, Ahern and friends hosted backyard supper clubs featuring rotating chefs. The dinners proved there was an audience for intimate, chef-driven experiences outside the traditional restaurant model.<\/p>\n<div><\/div>\n<p>When a property around the corner from her home came on the market, \u201cit felt meant to be,\u201d Ahern said. \u201cAt the same time, someone I knew was selling a liquor license and it also became available, so everything just fell into place.\u201d <\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=2113\">Trump says red card call on Folarin Balogun was \u2018horrible\u2019 but insists he left outcome to FIFA<\/a><\/p>\n<div><\/div>\n<div><\/div>\n<p>Rather than hire a permanent executive chef, Ahern decided to build Lillian\u2019s around residencies. The idea, she said, is to tie the supper-club ethos into a neighborhood bar where someone can stop in for a martini and a sandwich one night, then return weeks later to discover a different chef, menu, or cocktail.<\/p>\n<div><\/div>\n<p>Chef Alejandro Mart\u00edn S\u00e1nchez, who is location-shopping for his fine-dining restaurant Mesona, consulted on the opening menu, kitchen layout, and operations. Kitchen operations are managed by Isobella \u201cIzzy\u201d Ioffreda, while guest chefs rotate through for weekend or monthlong engagements.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>The opening menu is intentionally concise, built around Mediterranean-inspired snacks and light meals meant to accompany cocktails. It includes mixed pickled vegetables ($5); panzanella salad ($12) with optional toppings; brioche toasts ($6 each), topped with anchovies, sardines, or enoki mushrooms; shrimp cocktail ($15 for five); a cheese and charcuterie board ($25), and sandwiches including vegetable ($13) with whipped ricotta, roasted piquillo peppers, and confit garlic; prosciutto and Manchego ($15) with house-made fig jam; and grilled chicken salad with Calabrian tomato jam ($15), topped with arugula and Parmesan on brioche toast. Desserts include flavored shortbreads ($2 each), chocolate mousse ($11) with Marsala and pretzel streusel, and olive oil cake ($13) with orange syrup, fig jam, and Greek yogurt. The menu is expected to evolve alongside the rotating chef residencies.<\/p>\n<div><\/div>\n<p>The residency program begins this month with Miled Finianos\u2019 Lebanese-focused Habibi Supper Club, which is on its way to a permanent location on Passyunk Square. On July 9-11, 17-18, and 23-25, Finianos will offer a six-course ticketed dinner at 8 p.m., preceded by a public happy hour from 5 to 7 p.m. featuring a more casual Habibi menu. August will be devoted to refining Lillian\u2019s own operation before residencies resume in September.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>The cocktail program comes from Ahern\u2019s former Fitler Club colleague Avdo Babic. Like Ahern, Babic came to Philadelphia through the arts, arriving to attend art school before discovering bartending under Katie Loeb at the Trestle Inn.<\/p>\n<div><\/div>\n<p>The menu leans on classic cocktails interpreted through house-made ingredients. Babic prepares his own tinctures, bitters, shrubs, syrups, and cordials, drawing inspiration from Prohibition-era recipes as well as the homemade herbal infusions his family made while he was growing up in Bosnia.<\/p>\n<div><\/div>\n<div><\/div>\n<p>The Ms. Martinez ($15), for example, infuses Beefeater gin with osmanthus flowers and linden honey to lend floral, honeysuckle notes to the classic cocktail. Persephone\u2019s Garden ($14) turns the martini savory through clarified pickle juice, dill, celery, coriander, black pepper, caraway, and Greek yogurt. La Molina ($16), a pisco sour, grew out of a recent research trip to Peru while incorporating a lime cordial recipe Babic has refined over several years.<\/p>\n<div><\/div>\n<p>\u201cWe built it around seasonal ingredients, but the foundation is classic cocktails,\u201d Babic said.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Lillian\u2019s, 1900 S. 19th St. Hours: 5 to 11 p.m. Tuesday to Thursday, 5 p.m. to midnight Friday and Saturday. Kitchen open to 10 p.m.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=2111\">Ring of Honor will return to the 2300 Arena, continuing Philly\u2019s \u2018great tradition of wrestling\u2019<\/a><\/p>\n<div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The cozy corner bar pairs cocktails with an evolving kitchen that will regularly host chef residencies. <\/p>\n","protected":false},"author":1,"featured_media":2116,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-2117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-restaurants"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lillian\u2019s opens in Point Breeze with rotating chefs and a parlor-style cocktail bar - Corporate Movers USA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/corporate-movers-usa.com\/?p=2117\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lillian\u2019s opens in Point Breeze with rotating chefs and a parlor-style cocktail bar - 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