A Guide to Zero-Proof Restaurants & Bars in Philly

Perched above Old City’s Sassafras (a solid spot for zero-proof concoctions in its own right), this high-tech listening room and cocktail bar features a host of non-alcoholic options like the Polyester Dinosaur, which includes pineapple, a turmeric-honey syrup, ginger, and a spicy tajin rim for that extra kick, or the Coconut Matcha Mojito, which mixes cream of coconut with lime and matcha for a creamy, tropical drink.

Bar Hygge is one of the beloved neighborhood bars in Fairmount, and they’ve created an inclusive atmosphere for all guests, including those choosing to skip the alcohol. They always stock a handful of options that give sober guests plenty of options. Try an alcohol-removed wine, a zero-proof amaro, as well as a handful of signature cocktails made without any alcohol, including a lavender lemonade and spritz made with Ritual’s gin alternative and Seedlip’s Garden 108 herbal blend.

Bar Palmina is Fishtown’s only zero-proof bar, where owner Nikki Graziano goes deep on non-alcoholic drinks. Named for her grandmother, the bar has an expansive and ever-growing selection of non-alcoholic options. The menu includes both inventive and classic cocktails, plus non-alcoholic wines and beers.

Amidst the alcohol-heavy nightlife on 13th Street, Charlie was a sinner. is an upscale respite that always has several zero-proof options on its menu priced around $11. The bar leans heavily on housemade syrups and cordials to amp up the drinks without sacrificing flavor. Try the spicy apple, which combines apple cider with Fresno chile, or the blackberry ginger soda.

Pair one of Libertee Grounds’ refreshing non-alcoholic drinks with a night of mini golf. Its bar offers non-alcoholic beers from Athletic Brewing Co. — including the Upside Down Golden Lager and Free Wave Hazy IPA — in addition to select mocktails. This putt-putt spot, adorned with Philly-centric murals, provides the perfect backdrop to practice your swing while sipping a tasty beverage.

Step back in time at The Living Room’s 70s-inspired bar. Experience a curated selection of zero-proof cocktails like the French 0.75, made with non-alcoholic gin, lemon, simple syrup and club soda; the I’ll Drive, made with non-alcoholic gin and raspberry syrup; and drinks made with Fever-Tree tonic water. Pair your sips with a shareable bite and enjoy the sophisticated atmosphere.

Bartenders at R&D are quick to whip up custom non-alcoholic cocktails upon request — but zero-proof libations also maintain a spot on the wide-ranging menu. R&D offers a handful of classic cocktails in non-alcoholic form, including an N/A Penicillin, an N/A spritz and an N/A Negroni, as well as two takes on tiki drinks: a virgin piña colada and virgin Junglebird.

This swanky year-round rooftop bar on the 11th floor of the Kimpton Hotel Monaco in Old City features a handful of seasonal (and delicious) zero-proof options. The Amalfi Coast — a non-alc riff on an Aperol spritz — is composed of Lyre’s Italian Orange, club soda and orange, while the Cos-No-Politan is made with Seedlip’s Grove 42 citrus blend with cranberry and lime. Guests can treat themselves to these flavorful sippers while taking in the lounge’s stellar views of the city or participating in one of the venue’s many events.

Chef Yun Fuentes’ Latin American dining room and rum bar, nestled in bustling Rittenhouse Square, offers a variety of summer-themed spirit-free cocktails on its mocktail menu, curated by Beverage Director Tony Jimenez. Jimenez was recognized as one of Punch Drink’s Best New Bartenders 2024, and you’ll see why when you try his drinks. The menu includes several fruit-infused choices, such as the Punch It featuring Lyre’s Dark Cane Spirit, mango, coconut and ginger beer; the No Jito with Lyre’s White Cane Spirit, lime, mint and soda; and the Hibiscus Lemonade made with Lyre’s Dry London, lemon and hibiscus.

Bloomsday’s general manager D’Onna Stubblefield calls it a “one-stop shop for vibes.” That just means the spot has what you want, whether it’s a bottle of wine for a party, a happy hour with oysters and N/A cocktails, or a morning coffee and pastry. Bloomsday’s specialty, though, is wine and vermouth, which is easily stirred into soda water for a low-ABV beverage. It also offers a handful of zero-ABV drinks, including a spicy and refreshing homemade ginger beer, a ginger-spiked lemonade, and a citrus- and grenadine-infused drink called Cuddle on the Beach.

Much like the restaurant’s savory menu, the drinks at Ember & Ash lean into Asian flavors. Take the Korean spice margarita, made with mandarin purée, gochujang, ginger, barley and lime. (The gochujang spice replaces the burn of alcohol, and the barley adds a nice savory note.) Or beer drinkers can unwind with options like an N/A Bitburger brew. The East Passyunk restaurant offers three dining spaces: a bar and lounge, a main dining room beside a custom-built wood-burning hearth, and a second-floor dining room overlooking the avenue, so there’s a comfortable spot for any occasion.

Friday Saturday Sunday’s beverage director and head bartender, Paul MacDonald, has a constant thirst for knowledge (pun intended). He’s at the forefront of whatever is happening in the beverage world, which means he’s always trying the newest non-alcoholic offering that’s hit the market. Snag a seat at the bar and ask for non-alcoholic options — he’ll make you a mean mocktail, then pour you his favorite non-alcoholic wine, chatting all the while about what he thinks is coming next to the world of zero-proof drinks.

Sam Pritchard, the general manager and head of beverages at Kampar, is innovative in everything he does, including the restaurant’s non-alcoholic drink program. Options include a rotating seasonal soda that he makes in-house, as well as kombucha from Baba’s, a Philadelphia-based company. The soda gembira is a traditional Malaysian drink made with rose syrup, pandan and condensed milk. It’s typically served with street food, making it the perfect pairing for Kampar’s menu. Try it with the Ramly Burger or Maggi Goreng noodles for a meal that’ll transport you to street food heaven.

Lark’s chef-owner, Nicholas Elmi, has been sober for years, so he always goes out of his way to make sure there’s a robust zero-proof section on the drinks menu at his restaurants. The crew at Lark likes Fre, a non-alcoholic wine company that they keep behind the bar, as well as N/A beers and two signature cocktails: a refreshing blend made with mint tea and club soda, and an autumnal spritz made with blood orange, celery and fig leaf shrub.

Laser Wolf owner Michael Solomonov has been sober for more than a decade, and all of his restaurants have thoughtful non-alcoholic options. Pair the Laser Lemonade — made with lemon, cardamom, orange blossom and butterfly pea flower — with your salatim, and enjoy the Banana Phone — made with banana ginger beer and club soda — with your main course.

Little Walter’s menu of pierogies, kielbasa, sour rye soup and other Polish specialties is complimented by a thoughtful wine and cocktail menu that includes several zero-proof options. Each bearing a Polish name, the sadownik is a cherry juice spritz with lime and tonic, while the zielarz combines rosemary honey with herbal tea and bitters for something that mimics a spirit-forward cocktail.

Royal Izakaya is one of Philly’s most popular restaurants, offering upscale Japanese fare. Chef-owner Jesse Ito is sober, and this is part of why the restaurant offers a robust non-alcoholic selection. His favorite is the Yuzu Spritz, made with yuzu, lime, plum bitters and soda, but they also offer interesting Japanese sodas, like Choya Yuzu and Kimino. The talented bar team can also whip things up on the fly by request.

Chef Townsend Wentz’s French restaurant and bar on East Passyunk Avenue boasts a diverse selection of spirit-free offerings. Among these are the tropical flavors of the Getaway Car, featuring pineapple, orange juice, coconut cream and soda, and the restaurant’s tangy Hey Driver spritz, crafted with rhubarb, lemon and ginger beer. Beer enthusiasts can enjoy the Collective Arts Non-Alcoholic IPA, hailing from Ontario and with less than 0.5% alcohol content.

The modern American steakhouse located in the Logan Hotel known for its locally sourced ingredients and in-house butcher shop and mushroom program also boasts a zero-proof cocktail menu, perfect for those who are sober-curious, abstaining from alcohol entirely, starting a wellness journey or just cutting back. Guests can enjoy tipples such as the UF No-Groni with Seedlip Grove 42, aperitif syrup and verjus “vermouth,” or the Flight of the Dove with grapefruit, lime, red pepper jelly and soda.

Wilder’s eclectic interior design is matched by its impressive selection of non-alcoholic drinks. Both the regular and happy hour menus feature unique creations such as Doctor’s Orders made with lapsang souchong, ginger and honey; One Last Question, made with sarsaparilla, vanilla and lime; and Top Shelf Bubbles, a spritz made with orange, lime and TÖST N/A Sparkling. You’ll need more than one visit to sample them all.