We spent a lovely Friday night enjoying the cozy ambiance at Felly Bistro on Pass. This neighborhood favorite is run by Chef Felipe and Pastry Chef Kelly (“Fe-lly”). Between them is 40 years of experience in the restaurant business. Opened in May 2019 at 769 East Passyunk Ave., Felly is their leap of and first restaurant in Philadelphia. The menu is filled with inspiration from French, American cuisines, as well as family backgrounds from Puerto Rico and Barbados.
We started off our evening with a bottle of our favorite wine since Felly is a BYOB. Then we settled on a very popular dish on the on menu since opening, Steamed Mussels tossed in a garlic cilantro butter and white wine sauce. Easily some of the best mussels we’ve enjoyed in the city, this dish is served with crostini to soak up all the delicious broth, or gluten free. Another dish not to be missed at Felly is the Roast Pork Empanadas served with a side of roasted garlic and tomato mayo. You can’t miss the flavors in this dish while the empanadas are filled with sofrito and roast pork. The Spanish Octopus was also a lovely addition to our meal with a piquante pepper and caper emulsion and basil oil and friee salad.
Enjoy the new seasonal menu items at Felly including the Fall Salad with beets, tomatoes, craisins, olives, and tomato vinaigrette or the Stuffed Zucchini with sweet corn, sundried tomato, spinach, and smoked grueye cheese over butternut squash puree. For the main course we adored the Braised Lamb Shank. This beautiful dish is served bone in over a truffled spaghetti squash, and sure to turn heads of other diners in the restaurant when it’s served. The Felly Paella was our other choice. This hearty dish is filled with saffron rice, house made chorizo, peas, shrimp, salmon, mussels, and clams.
We will be back to enjoy dessert, but sadly had no room in our bellies this trip. Other notable main dishes include the Roasted Pernil Sandwich with Puerto Rican style roast pork, cornichon mayo, gruyere cheese, and arugula or the Baked Acorn Squash with mushroom blend, quinoa, glazed walnuts and apple cider glaze.
Stop by on Tuesdays and Wednesdays to enjoy a special 5 Course Tasting Menu including: Spicy Butternut squash and Coconut, Fall salad, Steamed mussels, Roasted Brussel Sprouts, Felly Paella or Braised Lamb Shank or Baked Acorn Squash or Marinated Lancaster Pressed Half Chicken or Salmon Piccata.
Chef Felipe Marquez Jr. was raised in Puerto Rico and Bronx, New York. Cooking was a way of life his grandfather owned his own business in Puerto Rico and his talent to manipulate food into a masterpiece was essential. Now as a new owner of Felly Bistro on Pass he is continuing his family legacy using hand-picked meats, seafood, vegetables and an array of food were carefully chosen. Chef Kelly Marquez was born and raised in New Jersey. She always had a passion for creativity and baking and studied Baking and Pastry Arts at Johnson and Wales University. Chef Felipe and Kelly married in May of 2003 and we have three children. Chef Kelly strives to create exquisite desserts with natural ingredients, while continuing to innovate with flavors. For the past 20 years she has specialized in making pastries, wedding cakes, and plated desserts.