A dramatic new steakhouse along Philadelphia’s “Mini Restaurant Row”
Nestled within the Historic District — just a few blocks’ walk from Independence Hall, the Liberty Bell and the National Constitution Center — sits Union Trust, the new steakhouse by local restaurateurs Ed Doherty and Chef Terry “TW” White.
Under Union Trust’s elegant, 65-foot ceilings, you’ll happily find more than 18,000 bottles of wine, a raw bar, an authentic charcuterie and a steakhouse experience poised to become a local favorite.
Union Trust — open for lunch and dinner — joins celebrated restaurants Morimoto, Jones and the newly opened Chifa on this dining “power block.”
In Philadelphia, a town known for its steakhouses, only Union Trust has secured an independent contract with Chicago’s Allen Brothers, the leading supplier of USDA Prime (the top ranking for American beef).
True to form, Union Trust’s steak selections are extraordinary — though pricey — including the prime porterhouse (serves two), long bone, dry-aged rib eye and and rib eye filet mignon.
Other highlights include monkfish osso buco, Australian lobster tail and a slow-roasted swordfish chop.
Aside from the Chicago-supplied steak, the majority of Union Trust’s ingredients are locally grown, a testament to the true-to-Philly spirit of the restaurant.
Under Union Trust’s sweeping, illuminated ceiling, multiple dining rooms are appointed with polished marble, rich leather and precious metals.
This high-end design is a tribute to the building’s roots; originally built in 1888 to house three separate banks, the building was “reimagined” in 1923 by architect Paul Philippe Cret (who also co-designed the Benjamin Franklin Parkway and the Rodin Museum).
The building also once served as The Union Trust Company Bank, hence the name.
The restaurant’s current design blends “the old with the new.” Many of the original safes are incorporate into the current design, while other two-story vaults have been remodeled into kitchens.
For the most exquisite of dinners, experience a vertical tasting: the steak is aged in sections for 56, 49, 42 and 35 days, then cooked to your specifications and split four ways. Bring your appetite and your checkbook for this one.
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