Philadelphia magazine’s Best of Philly® 2016 – Best American Restaurant
La Peg’s interior and beer garden was designed by Groundswell Design and Stokes Architecture. The industrial-chic design pays homage to the building which was originally built at the turn of the century as a high pressure pumping station which fed fire hydrants around center city and the north east allowing Philadelphia to grow in height. The dining room is adorned with some of the salvaged tanks, shelves, staircase, doors and a map of the pumping system from the original building.
The FringeArts building also houses their 230 seat theater. A massive 30’x30’ sound-proof door can open to combine the theater space with the restaurant. Throughout the year there are events at the FringeArts and La Peg that blur the lines between performance and the restaurant experience.
Peter Woolsey, Proprietor and Executive Chef
Peter, as an adolescent, started cooking breakfast foods and pasta sauces by his father’s side. On a whim he decided to attend Johnson and Wales for the culinary arts and immediately fell in love with cooking as a profession. In the late 90’s he began his professional career cooking at the Sun Valley Resort and New York’s Waldorf=Astoria. In 2000 he moved to France to study pastry at Le Cordon Bleu. In Paris, Peter worked for the world famous three-star Michelin restaurant, Lucas Carton, under Alain Senderens and Frederic Robert. In 2002 he moved back to Philadelphia working at George Perrier’s Le Mas Perrier and the Striped Bass under Alfred Portale and Chris Lee. In 2004 he married French native Peggy Baud-Woolsey. In 2008 he opened Bistrot La Minette only five months after the birth of his son Jules. Six years and many accolades later Bistrot La Minette has flourished. In August 2014, only one and a half months after the birth of his daughter, he opened La Peg, exactly six years to the day after opening Bistrot La Minette.