Huda Burger makes its case on Frankford Avenue with stacked burgers and house-made classics.
Hear me out: Frankford Avenue in Fishtown just might be the food capital of Philadelphia. Smack in the middle of a trendy neighborhood of young transplants and long-time locals, you can bounce from Philly staples like Frankford Hall and Suraya to neighborhood favorites like Pearls on the Corner and Elwood, with national names like Van Leeuwen thrown in for good measure.
The newest addition hoping to carve out its place on the avenue is Huda Burger, which opened in November 2025 and is already drawing serious attention for its towering smashburgers, nostalgic Americana aesthetic, and unexpectedly standout sides.
Huda Burger keeps things relatively simple. The space itself is small, with only a handful of barstools and tables, clearly designed more for quick bites and takeout. Still, the restaurant manages to pack in plenty of personality. Vintage diner influences weave throughout the space, with teal tiles and old diner-style photographs of the menu offerings.
SETTING THE TABLE
Playful Americana touches, from the root beer float to the shakes, feel plucked straight from a roadside burger stand decades ago. Owner and chef Yehuda Sichel describes the branding as “a mix of classic American burger culture with a more modern, chef-driven feel,” adding that the goal was to make the restaurant “fun, approachable, and a little different.”
Sichel is no stranger to Philadelphia’s dining scene. Before launching his flagship fast-casual sandwich shop Huda in Rittenhouse, he built his reputation cooking in some of the city’s most acclaimed kitchens, including Abe Fisher, where he served as executive chef. His culinary background stretches even further back, beginning in a kosher deli as a teenager before attending culinary school in Israel. That mix of deli roots, fine-dining experience, and fast-casual focus helps explain why Huda Burger feels simple, but not careless.
The burger concept itself was born unexpectedly during a Philadelphia snowstorm. Sichel recalled grinding brisket from his refrigerator, setting up cast iron pans as a makeshift griddle, and selling burgers to hungry customers. “We sold out in a couple of hours — people were driving through the snow to get it,” he said. “From there, it just kept growing.”
Co-founder Dan Berkowitz was a former tour manager for popular Philly band The Disco Biscuits. He brings his unique hospitality background to the mix, helping shape the restaurant’s casual, high-energy feel. Sous chef Shane Bescor helps keep the kitchen consistent day to day, from the burgers and fry baskets to the sauces and everything else leaving the line.
ORDER UP
The classic cheeseburger is the menu’s centerpiece and, according to Sichel, one of the most challenging items to get right. During my visit, I opted to go with the namesake Huda burger instead. The burger arrived piled absurdly high with fried onions, melted cheese cascading over the edges, and plenty of house-made pickled green tomato slices tucked inside.
The whole thing sits on Huda’s signature seeded Japanese-style milk bun, baked fresh in-house and soft enough to hold everything together without disappearing into the background. All the flavors worked together so well that I didn’t even realize I was eating tomatoes — a food I notoriously dislike — until I checked the menu afterward.
But don’t stop at the burger, there’s so much more.
The honey buffalo nuggets completely blindsided me in the best possible way. They may honestly be the best boneless wings I’ve ever had. Instead of the aggressively crunchy exterior many spots aim for, Huda’s version uses a mix of rice flour, panko, and other ingredients to create a softer breading that resembles more of a classic wing.
The fries are equally successful. Patrons can choose between curly fries or shoestring fries, and honestly, there’s no wrong decision. The curly fries lean nostalgic and heavily seasoned, while the shoestring fries satisfy anyone looking for something crispier and more classic. Personally, I’d go with the curly fries.
For dessert, the milkshake delivers exactly what you hope for from a burger joint committed to Americana nostalgia. The chocolate shake was intensely rich and creamy. If shakes aren’t your thing, the ice cream sandwich cookie offers another playful ending to the meal. Or a root beer float!
Keeping things tidy was a challenge, I won’t lie. The onions slid off the bun with every bite, and Huda sauce dripped onto my hands. But do not fret: hand wipes and a sink are right there in the dining area. It’s one of those simple additions that elevates a customer experience — having what you need when you need it.
YOU’RE WELCOME
Part of what makes Huda Burger feel fitting for Fishtown is how naturally it slides into the neighborhood’s identity. Sichel said the team chose the area because of Fishtown’s great energy and strong food scene, and it’s hard to argue with that assessment. On a corridor already packed with some of the city’s most recognizable food destinations, Huda Burger still manages to feel distinct.
Now, that once-improvised snow-day burger has become a full-fledged concept centered around consistency and simplicity done exceptionally well. With house-made milk buns, a focused menu, and moist towelettes handy when the sauce starts winning, Huda Burger understands the assignment: make the food so good, no one minds the mess.
Huda Burger
1603 Frankford Ave (Fishtown)
hudaburger.com | @hudaburgerphilly
BUN INTENDED! Huda’s burgers are built on seeded Japanese-style milk buns, baked fresh in-house daily. The slightly sweet, pillowy rolls trace back to shokupan or “Hokkaido”-style milk bread, known for its soft crumb and gentle richness. Sichel developed the bun program through Huda, his Rittenhouse sandwich shop, and even designed Huda Burger’s kitchen to function partly as a bakery. It’s a small detail with a big job: holding together all that cheese, sauce, fried onion, and burger chaos without stealing the show.
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COMMENTS WELCOME! 
What do you think? Are you a fan of fusion, or curious about what to try? If you have a favorite dish or restaurant tip, please comment below, or catch up with me on Instagram @gingersliketoeat. If you enjoyed this feature, please check out my last column on Cerveau Restaurant in Callowhill, a new incarnation of the famous Pizza Brain brand.
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