Drinks & Dancing Above Old City Stratus Lounge is an open-air respite high-above Old City that feels refined yet comfortable, and uniquely Philadelphian. Our indoor/outdoor space is complete with an expansive bar and lounge seating behind floor-to-ceiling mechanical garage doors that provide a flexible barrier to our outdoor terrace and private pavilions. The drink and food menu reflects Stratus’s global vibe, with a cocktail-forward beverage program that is complimented by a broad selection of wine and craft beer to be enjoyed alongside our shareable bar bites.
Stratus welcomes all guests, but please be mindful of our
Meet Our Team
Mirek Struniaski, Lead Bartender
In 2015, while studying Organic Chemistry at Temple University, Mirek began food running at Stratus’ sister restaurant, Red Owl Tavern. After working with Red Owl’s lead bartender, Kyle Darrow, Mirek realized that his heart was in crafting creative and delicious cocktails.
After graduation, Mirek started with the Stratus team and has been creating the cocktail menus ever since. He admits that if it were up to him, the whole menu would consist of bourbon, mezcal, and chartreuse cocktails, but he creates a variety of drinks to allow guests to experience something they might not be used to.
Currently, Struniaski is working on some interesting infusions, botanical syrups, and statement garnishes. When he’s not behind the bar, he loves to cook and work on photography and videography projects.
Bobby Surdam, Executive Chef
Originally from the Washington D.C. area, Chef Robert ‘Bobby’ Surdam fell in love with cooking at an early age. After working in every position in the kitchen, Chef Bobby attended, and graduated from, The L’Academie de Cuisine.
Before returning to Red Owl Tavern as Executive Chef, Surdam headed up culinary operations at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel, winning accolades in Washingtonian Magazine, Zagat, DC Eater and other respected publications. Surdam moved north to Philadelphia to became Executive Sous Chef here at Red Owl Tavern where he opened the restaurant to great success. He then oversaw the kitchens at Square 1682 in Center City as Executive Chef until returning to his home here at Red Owl.
When Surdam is not in the kitchen, he is most likely out walking his Lab-mix dog “Cash,” spending time with family or watching his favorite hockey team, the Red Wings.