Figs, chef Mustapha Rouissiya’s cash-only Moroccan BYOB in Fairmount, should be on everyone’s list for the baked brie, eggplant lasagna, lamb shank, and whole fish with special charmoula sauce. The vegetable platter with couscous is also a delight, whether or not you’re vegetarian. Try a bottle of agiorgitiko from Nemea or a red from Illyria.

With a mix of Mediterranean, Armenian, and Middle Eastern flavors from chef and co-owner Fimy Ishkhanian, Apricot Stone in Northern Liberties is the destination for prix fixe meze or dinner-for-two menus. Bring a few bottles of crisp whites (assyrtiko from Greece or musar blanc from Lebanon) and chillable reds (xinomavro from Greece) to enjoy alongside hummus plates, boreg, and lamb kebabs.

Chef Michael Millon curates A Mano’s menu according to the seasons, so you can expect a dynamic dining experience whether you opt for three or four courses. The appetizers and house-made pasta courses include fish, chicken, and pork shank in traditional Italian preparations with a twist. Of course, it all goes extremely well with any Sicilian wine, like nerello mascalese.

Located in the Fairmount neighborhood, the cozy Umai Umai from chef Alex McCoy is a great spot for stir-fries, seafood paella, and inventive sushi rolls like the Krakken with shrimp tempura, eel, avocado, soft-shell crab, cherries, aioli, and almonds. BYO sake, pilsners, or white wine.

Eater Philly’s pick for best new restaurant of 2022, Pietramala is an Italian-inspired vegan BYOB offering an intimate dining experience in Northern Liberties. Chef Ian Graye cooks with locally sourced ingredients, so the menu shifts, but keep an eye out for highlights like the fire-roasted delicata squash or the salad of escarole with radish, fennel, and fermented ramps. There’s a $20 corkage fee per bottle.

Although the focus at this Center City BYOB is on Malaysian cuisine, Banana Leaf takes inspiration from Chinese, Indonesian, and Thai cuisines as well. The roti, satay, and clay pot curries are bursting with vibrant spices and aromas. Don’t forget to try the Singapore rice noodles — they’re unmatched. Bring a 6-pack of Thai Singha beer.

This intimate Mediterranean BYOB in Old City has a wide array of pasta dishes to satisfy most tastes. Head to Olea on a Monday night with a bottle of Yarden cabernet sauvignon or Recanati chardonnay to complement the food — just remember to bring cash.

Chef Sathish Varadhan’s essential Indian restaurant focuses on centuries-old South Indian dishes like rasam (lentils with spices and curry leaves), medhu vada (doughnut-shaped fritters), curd rice (rice made with yogurt and spices and curry leaves), idli, and dosas. Amma’s, which has locations in University City and New Jersey in addition to this Center City restaurant, can also cater to your heat-level preference. Pair the delightful food with lighter-bodied red wines, crisp whites like sauvignon blancs or vinho verdes, or pale ales and lagers.

Warm hospitality shines at Mabu, where Canadian-born chef Ayad Sinawi and his partner, Grace Cavallo, meld French and Southern influences at brunch and dinner. It’s magic from start to finish, from a cauliflower steak to a smash burger to confit fried chicken and scallion waffles. End your culinary journey with banana pudding. This Washington Square West restaurant is an excellent place to tuck into some weekday comfort food with a cider, IPA, or elegant natural wine from France.

Bring your favorite sake to upscale Queen Village restaurant Sakana, which offers just one dining option: an omakase tasting menu that changes constantly. The chef-led experience is one of the city’s best bets for sushi, featuring the likes of fish aged expertly by owner Xiang Yu (Sam) Lin.

Lazeez’s tandoori Malai chicken and lamb biriyani are made to perfection in a typical Mughlai style. Try gobi (cauliflower) or chicken Manchurian and fried rice too. Bring along a lightly sweet Indian lager like Kingfisher or grab something crisp and easy-drinking from the likes of Dock Street Beer.

Chef Lou Boquila’s modern take on Filipino food comes as a prix fixe Kamayan style of communal dining on banana leaves at Perla, with everything from pork lumpia to a whole fried fish. If you’re bringing beer to the restaurant just off East Passyunk Avenue, consider a bright lager or pale ale; for wine, an off-dry riesling or a pinot grigio would be perfect.

Gabriella’s is the East Passyunk manifestation of chef Thanh Nguyen’s dream to bring Vietnamese flavors to Philadelphia and to introduce each dish as it is served in the streets of Vietnam. Locally sourced ingredients make their way into water fern dumplings, savory crepes with pork and shrimp, shaken beef, and a whole fried fish. Definitely bring some Thai Singa beers, pinot bianco, or riesling.

Philly is stuffed with unforgettable Italian American food but some of the absolute best is across the Delaware River in Collingswood. Here, chef Joey Baldino, who also runs Philly’s excellent members-only Palizzi Social Club, serves house-made pastas, delicious meat and fish courses, and deluxe desserts, all leaning toward the traditions of Sicily. Wine made from nero d’Avola, the native Sicilian grape, should carry you through the entrees, at which point you should uncork a fortified dessert wine like sauternes to go with Zeppoli’s namesake doughnuts for dessert.