Fire up your appetite—Keating’s Rope & Anchor is turning up the heat on the Delaware River with a new BBQ series this month.
Sunset Sizzle on the River will take place throughout July in honor of National Grilling Month. Keating’s Rope & Anchor, a seafood-forward restaurant and bar located at the Hilton Penn’s Landing on the Delaware Waterfront, invites guests to patio cookouts every Friday and Saturday (5 to 9 p.m.) featuring a rotating selection of elevated BBQ dishes and live music.
Executive Chef Matthew Andrew will be stationed at the patio smoker each weekend, cooking while diners enjoy performances from Nick Horan on Fridays and Michael James on Saturdays. The featured dishes range from specialty burgers to seasonal seafood to smoked meats, and all those bold flavors will pair perfectly with a Blood Orange Margarita or other refreshing cocktails from the Rope & Anchor menu.
Before he takes to the grill, Chef Andrew sat down with Metro to talk more about the series, seasonal ingredients he’s most excited about, and how his own grilling roots influence the dishes at Rope & Anchor. He also reveals a few personal BBQ favorites and what he enjoys doing around the waterfront.
How did you decide on the menu and why did you want to rotate the options?
The rotating menu lets us highlight a broader range of what summer grilling can be. I didn’t want to be limited to just burgers or ribs. I wanted the freedom to get creative and pull from different inspirations each week. Whether it’s Asian flavors on a burger, citrus-glazed seafood, or a coffee-rubbed pork rib, each weekend has its own personality. The goal was to keep things exciting for guests who might come back multiple times during the month and to show how diverse grilling can be when approached with a little finesse.
Are there any seasonal ingredients or flavors you especially enjoy working with right now?
This time of year, I’m all about ingredients that can stand up to the grill and really benefit from that smoky depth. Think heirloom tomatoes, fresh basil, charred corn, grilled stone fruits, and citrus. I’m using a lot of fresh herbs and citrus oils to brighten heavier proteins. Truffle oil with lobster, smoked apples with pork loin, or a vibrant couscous with grilled seabass – it’s all about striking that balance between indulgence and freshness.
You’ll be manning the smoker yourself every weekend. What’s your own background with grilling or smoked food?
Grilling has always been a huge part of my culinary DNA. I grew up with a charcoal grill in the backyard, and some of my earliest food memories involve watching meats caramelize over an open flame. As a chef, I’ve carried that love into my kitchens. I’ll be at the smoker every weekend not just because I love it, but because I want guests to feel that hands-on passion. There’s an authenticity in cooking that way, especially outdoors.
What’s your go-to grill dish when you’re cooking at home? Any staples you always come back to?
At home, my go-to is Verlasso salmon. It’s sustainably raised, incredibly flavorful, and takes so well to the grill. I usually give it a simple marinade, maybe a little citrus, honey, and herbs. It gets this beautiful char on the outside while staying buttery and tender inside. I’ll usually pair it with grilled vegetables or a chilled grain salad. It’s a staple that feels both light and satisfying.
Of all the dishes on this July lineup, is there one you’re especially excited to share with guests?
It’s tough to pick just one, but I’d say the Rocky-themed burger by our Sous Chef Joe. It brings together comfort and luxury in a way that feels really celebratory. It’s the kind of dish that surprises people; it’s not your typical cookout fare, and that’s exactly the point.
What kind of vibe or memories are you hoping guests take with them after spending a night on the patio?
I want people to feel like they just stumbled onto the best backyard party in the city. Great food, live music, sunset over the river, a cold cocktail in hand, leaning into that laid-back summer magic. I hope guests leave feeling full, relaxed, and already planning their next visit. Whether you’re local or visiting from out of town, it should feel like the Philly summer moment you didn’t know you needed.
You mentioned that there’s no better place to be than the Delaware River Waterfront in summer. Do you have a favorite activity or destination there?
I love taking a walk down to Spruce Street Harbor Park after service. It’s vibrant, laid-back, and full of character, just like Philly. The hammocks, the lights, the food vendors — it’s the perfect post-dinner stroll. I’ll always recommend Blue Cross RiverRink Summerfest to families or anyone looking for something fun to do before or after dining with us. The waterfront is packed with energy in the summer, and we’re lucky to be right in the heart of it.
Your July grill guide: What’s sizzling each weekend
July 4-5: Rocky Burger ($18), Cheesesteak on top of burger with cheese whiz, onion and peppers; Smoked Clams Pasta ($26), served over linguine puttanesca sauce; Coffee Rub Pork Ribs ($25), served with coleslaw.
July 11-12: Asian Burger ($18), served with Sriracha Mayonnaise and Asian slaw; Grilled Lobster Tail ($45), served over smoked mozzarella ravioli with corn, sundried tomato and wild mushroom with basil oil and truffle oil; Pork Loin Rib Chop ($35), served with smoked apples and smashed potato with rosemary and spinach.
July 18-19: Turkey Burger ($18), served with spinach and feta on brioche roll; Grilled Seabass ($45), served over couscous and asparagus spears and sundried tomato; Slow Roasted Apple Cider Brined Beef Tenderloin ($42), served with Hasselback potato and asparagus.
July 25-26: Hot Honey and Pepperoni Burger ($18), served with mozzarella cheese on brioche roll; Grilled Ahi Tuna Steak ($33), served with jasmine rice, baby bok choy and soy glaze; BBQ Smoked Chicken and Pineapple Skewers ($28), served with rice pilaf.
Reservations can be booked via OpenTable.
