Almanac, a Japanese-American speakeasy-style bar tucked above Ogawa Sushi & Kappo in Old City Philadelphia, is turning heads with its thoughtful blend of hyper-local ingredients and Japanese precision. Led by Danny Childs, a James Beard Award-winning author and ethnobotanist, and Rob Scott, a respected Philadelphia bartender and Japanophile, Almanac is the first bar to fully embrace the Slow Drinks movement.
Located at 310 Market Street, Almanac takes its name from seasonal farming calendars—a nod to its ethos of harvesting and preserving ingredients at their peak. Childs and Scott reimagine classics using ingredients sourced from the Mid-Atlantic region and preserved through fermentation, infusions, and traditional techniques. The result: an ever-changing menu that reflects microseasons and deep respect for local terroir.
Cocktails Rooted in Seasonality and Philosophy
The cocktail list bridges Japanese technique with American flavor narratives, offering a two-fold approach: introduce Japanese ingredients like shochu and ume in an approachable format, and build cocktails that change with the seasons. Every drink is informed by ethnobotanical research and Japanese concepts like Kodawari (pursuit of perfection) and Omotenashi (wholehearted hospitality).
Signature cocktails include:
Kyushiki – A Japanese Old Fashioned with Japanese whisky, Bourbon, kokuto, bitters
Hey Mami – A savory Dirty Martini with shochu, gin, vodka, mushrooms, and pepper
Sadōtini – Matcha-inspired, with shochu, gin, vodka, amazake, and egg white
Konbini Curry Punch – A clarified milk punch inspired by Japanese convenience store curry
Aquarian Dance – A highball with tequila, ume, kvass, mint, and Sichuan pepper
Yuki in the Pinelands – A Mid-Atlantic Grasshopper with pine, crème de menthe, and amazake
Drinks feature housemade nocino, amaro, fermented rice beverages, and even kvass from beet shokupan bread. The spirit list leans heavily on American and Japanese producers, including 30+ Japanese whiskies and nods to Scotland’s influence on Japan’s whisky tradition.
Food and Design to Match the Mission
Chef Carlos Wills, a protégé of Chef Minoru Ogawa, delivers a bar menu that reimagines American classics through a Japanese lens. Highlights include:
Yuzu Miso Wings
Wagyu Hot Dog with Tonkatsu Sauce
Karaage Chicken Sandwich
Panko Tofu Sliders
Fries with Wasabi Garlic Dip
Gochugaru Pickled Cucumbers
The moody, intimate interior was designed by Cait Borkowski Design and Phoebe Schuh. With just five seats at the bar and room for 16 more, Almanac feels personal and precise. Leather banquettes, mid-century furniture, floral wallpaper, and shelves lined with house ferments set the tone.
A Movement Taking Root in Philadelphia
“Almanac is the culmination of my life’s work applying ethnobotany and Slow Food values to cocktails,” says Danny Childs. “We’re showing how sustainable, seasonal drinks can be inventive, delicious, and deeply rooted in place.”
Rob Scott adds, “We celebrate Japan’s microseasons (sekki) and infuse that rhythm into our drinks. It’s about matching our environment and honoring tradition while creating something new.”
Almanac is open Wednesday to Saturday, 5pm–2am, with the kitchen open until 1am. It’s more than a bar—it’s a seasonal chronicle of ingredients, technique, and care.
For more, visit www.almanacphilly.com or follow @almanacphilly
