Walk into Hungry Pigeon, a Queen Village newcomer from chefs Scott Schroeder and Pat O’Malley, and you might feel a wave of deja vu. Early morning, you’ll find familiar pour-overs curated by the folks from Ultimo Coffee. The bar is staffed with people who’ve poured you a drink at American Sardine Bar or South Philly Taproom. A wall in the dining room shows off work by recognizable local artists, and even the greenery that lines the dining room windows comes from a local flower farm.

RELATED: Warm up at one of these Philadelphia bars with fireplaces

Operating straight through from 7 a.m. to 10 p.m. weekdays and until 11 p.m. on weekends, Hungry Pigeon is a comfortable neighborhood concept from the two chefs who met years back working at the 15th Street nuevo Latino spot Pasion. O’Malley made his way up to New York, eventually settling into a pastry chef position at the lauded SoHo brasserie and bakery Balthazar. Back in Philly, Schroeder moved up to helming the kitchens at South Philly Taproom and American Sardine Bar. 

When he came back, O’Malley joined Schroeder to revamp the Fabric Row corner spot into an airy space, with breakfast and lunch service featuring pastries and breakfast bowls, and afternoon fare like a vegan chopped salad and a locally sourced cheeseburger.

RELATED: What to expect at the Philadelphia International Festival of the Arts

When the evening hours roll around, the restaurant goes full-service with a sit-down menu beginning with shareable firsts, like a winter scallop crudo with citrus and wheat berries and goat stroganoff with egg noodles, followed by entrees for the table, like braised chicken served with salsa verde and tortillas to make your own tacos.

With an affordable lineup of wines, a handful of cocktails that lean toward the bitter end of things and a predictably good beer selection, the bar at Hungry Pigeon is worth a trip on its own. And the same could be said for the dessert menu, a short and sweet selection that currently features a classic tarte Normande with heirloom apples and frangipane, and a grapefruit pavlova with orange flower meringue. ​