New American Cuisine Inspired by
The story of America was written in its colonial taverns, where future revolutionaries gathered to trade ideas and engage in spirited debate over hearty meals and cold drinks. Being that we’re smack in the heart of the cradle of liberty, Red Owl aims to revive that classic tavern experience, with a distinctly modern touch. The restaurant's superior details—hand-crafted cocktails, house-cured charcuterie, butcher-shop cuts of steak—make it a neighborhood respite. We do our best to accommodate the individual tastes and preferences of our guests with a variety of vegan, vegetarian and gluten-free menu options. That’s how Red Owl manages to be old, new and free-thinking all at once. Just like Philly.
Executive Chef Robert Surdam
Chef Robert “Bobby” Surdam has worked in restaurant kitchens, in virtually every job, since the young age of 17. He’s held every post from prep cook, to butcher, to executive chef. Originally from the Washington D.C. area (Fairfax County, Virginia), The L’Academie de Cuisine graduate fell in love with cooking early on in life. What he loves about the cooking, is that no matter how many times you create a dish, there’s always a new variable to consider. Each dish is unique. Surdam has worked under Chef Robert Weidmaier as Sous Chef and later Executive Sous Chef. Before returning to Red Owl Tavern as Executive Chef, Surdam headed up culinary operations at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel, winning accolades in Washingtonian Magazine, Zagat, DC Eater and other respected publications. He also was Executive Chef at Philadelphia’s Square 1682 and Executive Sous Chef at Red Owl Tavern. Surdam is excited to be back at Red Owl Tavern. He says he loves the energy of the busy restaurant on Independence Mall. When Surdam is not in the kitchen, he is most likely out walking his Lab-mix dog “Cash,” spending time with family or watching his favorite hockey team, the Red Wings.
Lead Bartender Kyle Darrow
[bio coming soon]