Our goal is to encourage a sincere connection to the Delaware River
Valley and mid-Atlantic region through the ingredients we select
and the dishes we serve. A close relationship with local purveyors
allows us to develop an evolving menu with seasonal harvests,
making every visit a unique experience. James Beard-nominated Chef
Randy Rucker’s culinary style has been defined by an ethos of using
...
ingredients of the highest quality possible to create focused
cuisine that highlight the natural flavors of the region. Amanda
Rucker’s focus on sustainable design and working with local
artisans is the guiding force behind the interiors of River Twice.
After living and working across the country, they are proud to have
found a home on East Passyunk Avenue.
