Social Still

• “The vibe and style of Social Still is generated from the fact that we’re producers, not just another restaurant,” explains co-owner Adam Flatt. “We make it here and we represent it here. We’re brand ambassadors in everything that we do.”
• Thai peanut noodles. Maki rolls. Scallops. Good things come in threes, and they’re all found in the Seared Sea Scallops—a maki roll made out of Thai peanut noodles, topped with succulent scallops, and decorated with house-pickled vegetables and freshly made miso vinaigrette.
• Social Still’s own bourbon made with Pennsylvania-grown corn and rye, maple syrup, orange zest, muddled rye cherry, and housemade smoky apple bitters all make up the Fallin’ Old Fashioned, their signature spin on a classic cocktail.
• The bar has expanded its offerings from the house-distilled spirits and is now a jubilant celebration of hyperlocal beverages. Now you’ll find a variety of Franklin Hill wines and hard ciders as well as four frequently rotating beers from Pennsylvania craft breweries within 30 miles.
• Handcrafted, hip, and oh-so-good, the menu is a list of back-to-back hits like the Philly Roast Pork Sammich, Cuban-style pork slow roasted and layered with garlicky broccoli rabe and aged provolone, paired with hand-cut truffle fries and a side of truffle dip.