Brian Freedman finds that Stateside is an excellent spot to eat, drink and not regret.

It’s with these more comforting dishes that Stateside is at its best. Pork liver terrine is a chunky, funky wonder, the gaminess of the organ both unabashed and primal in the best sense. Bone marrow and truffle sausage is the kind of dish that would give any self-respecting doctor nightmares. Loosely packed and rich enough to be the carnivore’s equivalent of freebasing umami rocks, it’s a great intro to marrow if you’ve never had it before. Bourbon-brined chicken is feathery and dizzyingly moist beneath its crisp lid of skin.

Eat, Drink & Be Merry at George Sabatino’s Stateside on Passyunk Ave. [Philadelphia Weekly]
Stateside [Official Site]