Unfortunately, I had a horrible experience there…and I had such high hopes too! Haystack Shallots were burnt to the point on inedibility, the braised short ribs flatbreat was probably sitting in the window for 10 mintues before we got it. The “Buffalo Style “lollipops were just ok, and the duck had a horrible aftertaste (but that just may be my own tastebuds). The Crab and Corn Hushpuppies sounded like a good idea, but I couldn’t really taste the crab at all.

The only positive part of the experience was how nice the managers were to me after I realized later that night that I left my cellphone there…

Loved the food and loved the scene. Truffle Flatbread was off the hook ! Loved the lollipop wings, the seared tuna, and the pretzel sandwich. Great bar scene, great music, very very impressed with the decor. Had a blast and def will be back.

The opening of Ladder 15 was great news to my office. Desperately in need of a new, closer happy hour gathering place, we welcomed the restaurant with open arms. Although we have only made it over there a few times now, all of our experiences have been impressive. The food was excellent and the crowd was nothing short of professional. If having Coors Light on tap makes it a “brohang”, Im wondering what other “brohangs” will start serving duck? I’m slightly offended since Im partial to a cold Coors Light occasionally…most women I know would agree, since bathing suit season is looming. Ladder 15 is unique, quite beautiful inside and the food is far from ordinary. I have no fear that a place like this could fall to the wayside when on a daily basis Ladder 15 is full of suits, drinking martinis and munching on truffle flatbread.

As one of the owners of Ladder 15, I felt obliged to respond to this article and the many reviews posted. After reading it multiple times, I can only say that I appreciate that the author says nothing but great things about our restaurant and the food that he/she ate, and extremely grateful that he/she is beckoning foodies to support our interesting menu. I feel that if the author had not known that the same people who opened Mad River were responsible for opening Ladder 15 by reading it somewhere, than this article wouldn’t incorporate the theme of the turf war, which I think was biased especially considering he/she was there on a Wednesday night. We are very proud of Mad River and many people have had a lot of fun there, however Ladder 15 is absolutely a completely different place, from the food, to the music, to the clientele, to the atmosphere, etc..
We take much pride in our menu, which is diverse and interesting, and will do everything possible to keep it that way. We have been fortunate to have the help of Mike Stollenwork and Ann Campbell (of White Dog Cafe) on our team, and have put a lot of work into serving the best product possible, as well as serving unique items that aren’t found on other menus. To insinuate that we will simply drop our menu and start serving chicken fingers to make way for the “brahs” is simply just not the case. We have many local beers in house, as well as many mainstream domestic and import beers for the simple reason that not everybody wants to drink a slyfox or a dogfish all the time. To those who insist that we will not carry local beers in the future to make way for more mainstream products, I assure you that this is not the case, and that you will see a good selection of local beers for a long time to come, as well as the mainstream products that we currently carry…because the bottom line is that offering both will enable us to please people who want a Guiness or a Coors Light, and those who want a Yards or a Flying Fish ESB.
When I eat, I enjoy places like Amada and Little Fish, and thought that with the right executive chef on board (Ann Campbell) and the help of Mike Stollenwork we could offer a product that was new to Philly and well executed, just like the former restaurants that I admire so much. Offering a great dining experience is extremely important to us, and as far as “dining accessibility,” goes as Ben states, we are opening our upstairs in a couple weeks and will be able to utilize that space for non-dining customers if need be, to keep our dinner guests pleased.
In our first couple weeks we have had the great fortune of having a wonderful crowd of business professionals and local Philadelphians come in to eat, drink, and socialize. We believe that by offering a good product we will be able to keep this great crowd and gain many new customers. But as far as catering to the “Brahs,” goes, it’s just silly and there is simply nothing that has happened in our establishment so far to support that….and we have no idea who Arthur Kade is (no offense Arthur).
We understand that it is a challenge to have a successful dining crowd and happy hour/late night crowd as well, but feel that it is 100% possible as long as we offer the best product possible, and make our customers happy. I’m well aware that we will receive some criticism, as it’s the right of any individual to criticize, and we will use constructive criticism at times to make the place better. But we are going to stay true to our product and stand by it as we are extremely proud of what we are offering at Ladder 15, and hope that existing customers will continue to enjoy our establishment, and new customers will continue to come in and give us a try.

Max- regardless of an upstairs seating area- that does not solve the accessibility issues- As a local resident, who is a professional and often has to work until 8-9 at night, I want to be able to grab a beer and some good food in my neighborhood when I get home @ 10. So lets say I want to grab a bite @ Ladder 15 on a Friday night, or catch the Phils game when they’re out west, how can I when at that time of night I have to wait in line simply to get into the place behind a, god-forbid, velvet rope?

That’s not a restautant, thats a club.

Even once I get to the front of the line, I have to be sure that what I’m wearing is bouncer approved- so how again is this place accessible? Especially when I can walk another block and go to Good Dog or Misconduct or even Nodding Head?

Max- I just want to say that I admire your passion for your business. Just do not be fooled by these food critics whom do not really know the business at all (no offense) the problem with doing so is you are letting these people dictate how you are running your brand new business. You started this place with a plan, stay on that plan and do not let anyone tell you how to run your place. I am a very succesful restaurant owner in Philadelphia, and know how rough the fine people of this city can be. If you think you have a great idea let them come around and try you out for who you are, not what they are. that is all… ps I still have to come check you guys out but for now I will stick to running my places…
Good Luck, stay strong

J

JG- What restaurants do you own? Want to be sure to avoid them since you seem oh so annoyed with paying customers in this city. stay strong.

Cheese, you sir, are on the money.

And this ‘food critic’ who doesn’t know how a restaurant is run happened to work in all facets of the restaurant biz from front of the house to kitchen to mgmt.

I stated I want the place to succeed and that luxury ingredients need loving attention and an audience.

The real JG is good friends of the Phood, and is too busy to be commenting on a blog.

I noted very much that I highly appreciate the critic’s desire to see the restaurant succeed…Very, very much appreciate it. It was an extremely positive article in regards to Ladder 15. I was responding more to the repeated comments insisting that we are gonna drop all the local beers and creative menu to make way for the “brahs.” I was simply trying to state that we are proud of the menu and are not going to let it fall by the wayside. JG was being very cool and trying to communicate that we should stick to our guns and not let the pressure of restaurant ownership and critical review change who we are at heart. Again, much appreciation to the reviewer. I should not have responded on the thread in the first place as it was probably unprofessional, and will let the place speak for itself going forward.