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But more than anything, Martha has become a prime stage for all things local, from beers to local wines (Va La) and nearly 60 local spirits, including some made literally a block away. Try the "sammy" with Kensington Quarters ham and bacon-braised cabbage.

Lloyd Whiskey Bar This funky neighborhood bar at Fishtown's eastern edge has evolved into one of the best cocktail havens in town, with one of the most fairly priced whiskey lists.

The kitchen, likewise, has become increasingly ambitious, with house-charcuterie and creative uses of fatty favorites (fried duck skins, pork belly sliders) to complement the booze, plus whimsical brunches themed to the bar's eclectic music playlist.

Kraftwork Few of Fishtown's pubs are as handsome as this corner bar fitted with hop-leaf-carved saw blades, tiger-maple tables, and a tool motif ode to industrial days past.

Set in the soaring brick bones of an old warehouse, it's a bold experiment in the possibilities for coffee-driven hybrid concepts - in this case, a bakery and rum distillery - and a vibrant magnet for the neighborhood.Fette Sau This partnership between Brooklyn's Joe Carroll and Stephen Starr pairs one of Philly's great American whiskey collections with its best barbecue. Philly's "it" BYOB has illuminated the fringe of this emerging neighborhood as talented young co-owners Kevin D'Egidio and Mike Griffiths made the most of their debut, and were named co-chefs of the year for 2015.I especially love the slow-smoked brisket, short rib and pork belly, a coffee-rubbed array of sliced-by-the-pound meats eaten at communal tables in a space that feels like a rambling southern shack. They've transformed a simple (noisy) 34-seat space into a blackboard-menu showcase for ultra-seasonal cooking driven by North Philly's urban farms, from house burrata to lamb with tiny local turnips and Brussels sprouts tortellini.It continues to thrive as the Philadelphia Brewing Co., which produces Walt Wit, Kenzinger, and Rowhouse Red, and is also a fun destination for Saturday tours. Part of the Philly’s rising new guard of brewers, Saint Benjamin presents beers that have slowly become a fixture on local taps, with intriguing takes on kölsch (tinted with coffee), stout (with peat smoke) and saison (infused with lavender).Plans to open a spacious tap room with communal tables and a full kitchen this year should make the brewery a destination, too.

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