Walking into the Loews Philadelphia Hotel feels like stepping into a bit of a time capsule, but once you hit the lobby floor, the vibe shifts immediately toward oak, leather, and the smell of charred sugar. Honestly, if you’re looking for the Bank & Bourbon menu, you aren't just looking for a meal; you're looking for that specific intersection of "Philly history" and "I need a drink that costs more than my first car." It’s a place that manages to feel incredibly upscale without being so stuffy that you’re afraid to laugh too loud.
The restaurant occupies the ground floor of the historic PSFS building. That matters. It matters because the architecture—that towering, International Style grit—dictates the soul of the food. Chef Thomas Harkins hasn't built a menu that tries to be trendy or "fusion" in a way that feels forced. Instead, it’s basically an ode to the American traditionalist who occasionally wants to see what happens when you put high-end bourbon in a sauce.
Decoding the Bank & Bourbon Menu: Start with the Raw Bar
Most people skip the raw bar because they want to get straight to the steak, but that’s a mistake. The seafood here is remarkably fresh for being blocks away from City Hall. You've got the standard oysters, sure, but look at the Colossal Shrimp Cocktail. They call it "colossal" and they aren't kidding. It’s the kind of shrimp that makes you realize the grocery store stuff is a different species entirely.
There is a nuance to the way they handle citrus in their seafood. It isn't just a lemon wedge tossed on a plate. They use bright, acidic pops to cut through the salt. If you’re there with a group, the "Grand Plateau" is the move. It’s expensive. It’s flashy. It’s also exactly what you want when you’re trying to impress a client or celebrate a promotion in a room that used to be a literal bank.
The Secret Sauce (Literally) of the Main Courses
The heart of the Bank & Bourbon menu is, unsurprisingly, the meat. But it’s not just about the cut; it’s about the aging process. They have an in-house dry-aging room. You can actually see some of the cuts if you peek around the right corners. This isn't just for show. Dry-aging changes the molecular structure of the beef, concentrating the flavor into something funky, nutty, and deep.
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The Dry-Aged Cowboy Ribeye is usually the star. It’s 18 ounces of "I'm going to need a nap after this." What makes it work isn't just the quality of the beef—though they source carefully—it’s the char. They get the temperature high enough to create that Maillard reaction crust that contrasts against the butter-soft interior.
Then there is the Hampshire Pork Chop.
People sleep on pork chops at high-end spots.
Don't.
This one is often served with a seasonal accompaniment—sometimes it’s a stone fruit glaze, other times it’s more savory with root vegetables—but the constant is the moisture. It’s thick-cut and juicy. If you’re tired of the "steakhouse" trope, this is the pivot point.
Sides That Actually Matter
Let’s talk about the Crispy Brussels Sprouts. I know, I know. Every restaurant in America has had crispy sprouts on the menu since 2012. It’s a cliché at this point. However, the version here uses a balance of honey and chili that actually works without being cloying.
- The Mac & Cheese uses a blend of cheeses that stays creamy even as it cools.
- Truffle Fries are available, but honestly, the Roasted Root Vegetables often provide a better earthy balance to the heavy fats of the entrees.
- Sometimes they offer a Creamed Spinach that isn't just a bowl of green mush; it actually tastes like spinach and nutmeg.
The Bourbon Program is the Hidden Menu
You cannot talk about the food without the liquid. The "Bourbon" part of the name isn't just branding. They have a Bourbon Master, which sounds like a made-up title until you talk to them and realize they know more about mash bills than you know about your own family tree.
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They have an "at-home" aging program. They literally age bourbon in small barrels right there in the restaurant. This changes the profile of the spirit, mellowing out the "burn" and replacing it with notes of vanilla and toasted marshmallow.
When you look at the drink list, you’ll see the Secret Barrel.
Drink it.
It’s a rotating selection that they’ve tweaked themselves. If you’re a purist, they have a library of whiskies that spans from the affordable "everyday" pours to the "I just won the lottery" bottles of Pappy Van Winkle or rare WhistlePig expressions.
What Most People Get Wrong About Brunch
Everyone thinks of this as a dinner spot. That’s a massive oversight. The Bank & Bourbon menu for brunch is one of the best-kept secrets in Center City, mostly because the tourists are all waiting in line at Reading Terminal Market or some over-hyped pancake house.
The Smoked Salmon Toast here is legitimate. They don't skimp on the capers or the red onion. But the real winner is the Short Rib Hash. They take the trimmings from those high-end dinner steaks and slow-cook them until they fall apart, then toss them with crispy potatoes and topped with perfectly poached eggs. It’s heavy, it’s salty, and it’s the perfect cure for a Friday night spent exploring Philly's dive bars.
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The Logistics of Dining at 1200 Market Street
Look, Philly parking is a nightmare. If you’re coming for the menu, just valet at the Loews or take the train to Jefferson Station. It’s right there.
The dress code is "smart casual," but you’ll see people in full suits and people in nice jeans. The key is just looking like you tried. The service is fast—sometimes a little too fast during the lunch rush—but during dinner, they let you linger. They want you to order that second glass of bourbon.
Why the Quality Stays Consistent
The restaurant industry in Philadelphia is notoriously cutthroat. Spots open and close in six months. Bank & Bourbon has stayed relevant because they don't overcomplicate things. They rely on the quality of the raw ingredients.
Chef Harkins has a background that emphasizes the "farm-to-table" ethos before that was a buzzword. He works with local purveyors to ensure that the trout or the greens aren't sitting on a truck for three days before hitting your plate. This seasonality means the menu you see in October won't be the same one you see in May.
Expect heavier, fat-forward dishes in the winter (think wagyu meatballs and thick stews) and lighter, herb-driven plates in the summer. This prevents the menu from feeling stagnant, which is the death knell for hotel restaurants.
Actionable Insights for Your Visit
- Ask for the Barrel-Aged Flight: If you aren't an expert, don't guess. The flight allows you to taste the progression of how wood impacts the spirit. It's an education in a glass.
- Make a Reservation for "The Library": If you want a quieter, more intimate experience, ask if seating is available in the back library area. It’s tucked away from the main bustle of the bar.
- The Burger is a Cheat Code: If you’re on a budget but want the Bank & Bourbon experience, get the B&B Burger. It uses dry-aged beef scraps and is easily one of the top five burgers in the city.
- Check the Seasonal Cocktails: While the bourbon is the star, their gin and vodka cocktails are surprisingly inventive, often using house-made shrubs and bitters.
- Don't Rush Dessert: Their Bourbon Pecan Pie (when available) is the only logical way to end a meal here. It’s dense, slightly boozy, and exactly what the space calls for.
The Bank & Bourbon menu isn't trying to reinvent the wheel. It’s just trying to make the best possible version of the wheel, then soaking that wheel in high-end whiskey. Whether you're a local or just passing through, it remains a cornerstone of the Philadelphia dining scene for a reason: it’s reliable, it’s bold, and it tastes like the city it calls home.