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$8 Lunch Specials: April 20 - April 25, 2015


Jerk chicken with orange pepper chutney, ice berg lettuce and dark rum glaze on ciabatta.  Served with fries or side salad.



Fried tofu tacos with shredded lettuce and cherry pepper salsa.  Served with tortilla chips.



Portobello cheesesteak with crispy fried onions and jalapeno cheese sauce on long brioche roll.  Served with fries or side salad.



Risotto with asparagus, wild mushrooms, and fresh herb cream sauce, topped with parmesan cheese.



Mixed bean burrito with shredded lettuce, Colby Jack, and cilantro lime crema.  Served with fries or side salad.


Bacon-wrapped hot dogs with chili and ghost pepper cheese sauce.  Served with fries or side salad.



Duck confit tacos with pickled red onions, shredded cabbage, and tangerine -hoisen glaze.  Served with wasabi seasoned fried wontons.



Curried chicken, orange peppers, cilantro, and tomatoes wrapped in Bibb lettuce.



Apple sausage flatbread with caramelized onions, roasted tomatoes, fresh rosemary and Colby Jack.



Beer-battered fish n' chips with hard cider apple slaw.


$10 Weekly Features

Weekly Features

Grilled Cheese

Honey goat cheese and roasted golden beets on Texas Toast.  Served with fries or side salad.



Spinach, granola, blackberries, goat cheese, and a honey yogurt dressing.



Pretzel crusted chicken with tomatoes, shredded romaine, and honey Dijon mustard.  Served with fries or side salad.


Entrée $15

Seared swordfish over asparagus spears, capers, mixed cherry tomatoes, and a citrus-herb butter.







Click here to use OpenTable's website to make your reservations.

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