Philly Grub

At Post Haste, a new chapter is unfolding under the direction of owner and bar director Fred Beebe and chef Ari Miller, who joins the project as it transitions from a bar-forward concept into a more complete, food-driven restaurant in Philadelphia.

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Miller brings a resume rooted in both precision and restraint, most notably from his time at Musi, the critically acclaimed East Passyunk restaurant that helped define a hyper-seasonal, ingredient-first approach to modern American cooking. That philosophy now anchors Post Haste’s kitchen, where sourcing is treated as the starting point for everything—guiding not just what appears on the plate, but how the bar program and kitchen interact as a single system rather than two separate identities.

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The result is a tighter, more intentional dining experience where dishes are built around regional producers, full-use ingredient strategies, and a circular approach to cooking that minimizes waste. Even signature items reflect that mindset, including the playful “Billion Layer Lasagna,” a dish that nods to culinary nostalgia while rethinking structure and execution through Miller’s lens.

Under this evolution, Post Haste is no longer just a destination for drinks with elevated bites—it’s becoming a restaurant where food and cocktail programs are deliberately intertwined, shaped by the same philosophy of craft, reuse, and local sourcing, and unified by a shared vision of what a modern neighborhood restaurant in Philadelphia can be.

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There is a full dinner menu, bar menu, and desserts. The bar menu is available until 11PM. Peep all the menus here.

Happy Hour is Wednesday through Saturday from 5-7PM, featuring $11 rotating experimental cocktails.

And Sundays… are pay-what-you-can. You heard that right! Choose how much you’d like to pay for every item on the menu. Brilliant.