Elwood Restaurant

05/25/2026

Rose Dessert
Rosehip puree
Rose sorbet
Almond Cake

05/11/2026

Clams and Fiddleheads in a Pennsylvanian Age
Clams cooked in a ramp sauce with fiddlehead ferns and asparagus.

When out exploring the majesty of the forests and streams in our Penn's Woods this Summer, don't forget the rich often forgotten world of ages past. Snapshots in time, not with modern technology, but preserved in rock.  I'm talking about fossils of course. While you won't dig up any dinosaur bones in PA, there are certainly interesting finds to be discovered. 
There is even a geologic age, a sub period of the Carboniferous Era, named -The Pennsylvanian.  
The booklet produced by the - Common Fossils of Pennsylvania- says "Plant fossils are found in many parts of Pennsylvania in the rocks and coal that formed in extensive swamps during the geological period of time called the Pennsylvanian Period (330 to 290 million years ago) "

You can also find many other corals, mollusks, gastropods, and arthropods. Our state fossil is the trilobite if you didn't know. 
The fossils found by above show an abundance of life; they could possibly be one of the most common fossils found in PA, called Brachiopods. These were clam -like creatures, but not related to clams and mollusks, that covered much of the ancient sea floors in the Paleozoic Era, now there are only a few species left.  
So this Summer, be on the look out for fossils and contemplate what life was like millions of years ago in the swamps and the seas of Pennsylvania.
Remember to fossil hunt responsibly and look up the for more information.



credit to Pennsylvania Geologic Survey

Hoskins, D. M. 1999, Common Fossils of Pennsylvania

(2nd ed.): Pennsylvania Geological Survey, 4th ser., Educational series 2, 19p.

Illustrations by Albert E. Van Olden and John G. Kuchinski

05/04/2026

We are joining for their Joyful Dinner series this May. The Joyful Dinner Series is a celebration from Slow Food USA that centers community driven dinners, honoring the vibrant and diverse food traditions of everyday people. Across the nation and its territories, we’re gathering at farms, restaurants and even your backyard in the pursuit of joy through a shared meal and a story that respects the Slow Food movement.
Join us at Elwood for a 4-course dinner where we will dine on local fare and heirloom ingredients. $55pp. Link in bio

04/30/2026

May 1 will be our 7th anniversary! Thank you to all of our guests and hope to see you all again in the years to come!

04/15/2026

Check out the latest issue of the local Fishtown Magazine- The Hook- where Elwood is featured.
The picture is of Chef Adam, Sous Chef Amber who was born and raised in Fishtown, and Jamie Fahey, lives in Kensington and graduated from East Mastbaum High School's culinary department.

https://lifestyles.media/2026/04/13/the-hook-issue-9/?fbclid=IwdGRjcARLQo9jbGNrBEtCXmV4dG4DYWVtAjExAHNydGMGYXBwX2lkDDM1MDY4NTUzMTcyOAABHplYQzF_sGDQJqGbTAUf4M8UJM0IoaLdljzANfqtMHXjQrj2o8yZAdfmOlya_aem_SgoHOwvWVp4_RQE5dAovFw -df_7770/2/

04/14/2026

This week's salad

03/14/2026

It's that time again! The Fish of Fishtown! The American Shad, in this area was once looked forward to every year at the beginning of Spring, but now it's getting harder to find.
We will have it on the menu as long as we can, so tell your friends and family to come in and try this delicious historic fish!

03/04/2026

Easter will be here soon! We will be serving our dinner menu from 3pm-9pm. Of course, our Easter Hams made from pigs my brother raised will be on the menu. Check out the full menu online on our website.

02/16/2026

Check out my interview in the Winter issue of Edible Philly Magazine! Talking turnips and compost

Chef Adam Diltz reveals his favorite things in local food

01/12/2026

Successful day at the , .w.ko saw her first pig and cattle judging, did a demo on turnips at the Culinary Connection Stage with students at his old culinary school- , then guest judged a culinary competition. Also got to see his Chef instructor from !!25!! years ago!!! Thanks to the chefs, organizers, and students for all the help!

01/08/2026

Elwood will be closed all day this Sunday, January 11 -
because Chef Adam will be doing a cooking demo at the ! He will be showing off his love of turnips with a demonstration of his turnip salad along with his old culinary school- .
If you aren't going to the Farm Show, they will be streaming all day at the link in the bio.


pa

01/01/2026

Happy New Year!!!

12/23/2025

So honored to be included in the Philadelphia issue!
Amazing photography and stories. Thanks for having us.
We will have some copies to sell if anyone wants to have one.

12/09/2025

Pumpkin soup, pumpkin seeds and pumpkin oil
Made with a Long Island Cheese Pumpkin, an heirloom variety in the Northeast. Grown by us in Fishtown. Last pic is .w.ko with her harvest.

12/07/2025

Christmas will be here soon! We will be open Christmas eve and Christmas day. Of course, we will have our Christmas hams, pigs raised by my brother and goose on the menu.

12/04/2025

Did you see Jamie's TV debut on Thanksgiving day!? Chef Adam Diltz and Jamie were on Phl-17 making stuffing! Tune in Christmas day because they are running the segment again.

https://phl17.com/video/holiday-recipe-show-2025-elwood-positively-philly/11308498

11/20/2025

Elk Chops
There once was a king of the Pennsylvania Forests. Cervus Canadensis Canadensis- the Eastern Elk.
The Eastern Elk was once a prolific sight up and down the East Coast of North America. Of course, like most of our historical discussions here, Pennsylvania's native elk has been extinct for almost 150 years, the folklore being that the last one was killed in Pennsylvania in 1877. Its habitat was destroyed and it was hunted without any regulations or oversight. In Mario L. Chiappelli's 2023 book - Preserving the Pennsylvania Wilds, The Rebirth of Elk Country, he tells the story of how the Eastern Elk went extinct, then the newly formed Pennsylvania Game Commission decided to transplant Rocky Mountain Elk to Pennsylvania's forests in 1913. The program was fraught with issues and under intense pressure from all sides , the author talks about the unbridled lumber and coal industries, the diseases, and starvation that almost took out the herd, but after 50 years it is considered a great success, with a majestic elk population back in Pennsylvania where they once ruled Penn's Woods.
Our elk supplier is

11/08/2025

Skirret Salad
A skirret is a root vegetable that was originally from China, but through out history was greatly loved by the Romans, Europeans, and especially the Tudor Period of England. In America it was prized and grown also, especially in the Colonial Period. It fell out of favor and you rarely see it today, which is a shame, because it has a flavor like a parsnip, a little sweeter and no bitterness. grows it at and he is the one who introduced it to me. We used it for a colonial dinner last we done very simply to the recommendation of Thomas Jefferson Murrey, renowned Chef of The Continental Hotel in Philadelphia and the Astor House in New York City. In his book from the year 1884- Salads and Sauces-He says of the skirret-"They are the whitest and sweetest of esculent roots, and contain a large amount of nutriment. He recommends for an excellent salad to boil and toss with potatoes and celery and mix with a basic dressing, so that's what we did.