The Food Issue: 50-Plus Things You Must Eat & Drink

Belgian fries, pig popcorn, sausage from a home-improvement store, bacon brownies (pictured!) and more stunning dishes and divine drinks you should be tasting right now.

By Cristina Perachio, Tim McGinnis, Brian Freedman, Brian McManus, Nicole Finkbiner and a few foodie friends.
Add Comment Add Comment | Comments: 7 | Posted Nov. 2, 2011

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Amis, 412 S. 13th St. 215.732.2647.

The Many Bourbons (and Other Whiskies) at Cooperage

Load up on carbs and blow through as many unfamiliar bourbons as you can here: It’s one of the best places in the city to bone up on your knowledge of Kentucky’s finest. Start with Johnny Drum, throw back a Black Maple Hill, and end with a Blanton’s Single Barrel before starting in with the scotch and the Advil.

Cooperage, 123 Seventh St. 215.226.2667.

Country Style Beef Cubes at Nam Phuong

As a diner near us feasted on this dish of sautéed flank steak and watercress tossed in a vinegar and black pepper sauce, we heard one prospective patron ask, “What do those beef cubes taste like?” The response? “Like a cow and Jesus in your mouth.” Fair assessment.

Nam Phuong, 1100 Washington Ave. 215.468.0410.

Charcuterie and Scripelle at Le Virtu

Chef Joe Cicala and sous chef Massimo Conocchioli, the culinary core of Le Virtu, will take you in the basement of this East Passyunk ode to Abruzze and show you their box. It’s tricked out to serve as the incubator for their amazing cured meats. Salt-rubbed guanciales, capocollos air-dried bresaola, a spreadable spicy Calabrian sausage and the piece de resistance Prosciutto di Philly. They make magic in there. On top of that, they make very thin, delicate crepes that’ll remind you of the kind Grandmom used to make, minus the cursing. Best ordered on a cold night, their airy, pecorino-filled scripelles (or crepes) float in savory chicken broth and are the perfect pick-me-up.

Le Virtu, 1927 E. Passyunk Ave. 215.271.5626.

Stuffed Challah French Toast at Sabrina’s Cafe

Packed with farmer’s cream cheese and bananas, doused in vanilla syrup and topped with a few more banana slices, this massively delicious breakfast has become one of Sabrina’s most beloved. Though your stomach might beg you to stop after a few bites, it’s just too fucking heavenly not to indulge.

Sabrina’s Café, 910 Christian St., 1804 Callowhill St., 3400 Powelton Ave. 215.574.1599.

Tacos al Pastor at Taqueria la Veracruzana

This Washington Avenue stalwart is proof that, sometimes, the best dishes are served in the most unpretentious atmosphere. Savory sliced pork is paired with pineapple and whatever combo of salsas you add. Chased with a Jarritos Tamarindo soda, it’s as satisfying as anything you might eat at restaurants that cost a lot more.

Taqueria la Veracruzana, 908 Washington Ave. 215.465.1440.

Torta al Pastor at Los Gallos

So we love Pastor and couldn’t decide on a favorite. So what, wanna fight about it? Nicknamed “El Monstruo” because of its “monstrous Mexican-style roll,” the al Pastor at tiny, humble Los Gallos is an authentic recipe from San Mateo, Puebla. Gyro-style spiced pork is piled high on bread and spread with refried beans, mayo and topped with pineapple, Oaxaca cheese, avocado, pickled jalapeños, tomatoes, sautéed onions and romaine. Unhinge your jaw and enjoy.

Los Gallos, 951 Wolf St. 215.551.1245.

Stock Market Crunch Sundae at Franklin Fountain

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Comments 1 - 7 of 7
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1. BAR said... on Nov 2, 2011 at 11:38AM

“Speaking of chicken livers.even for people who hate them:.none can even begin to touch those crisp,soft (yes, both)addictive little numbers at Cochon. Make a meal out of two or three appetizer orders. You won't regret it!”

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2. pete said... on Nov 2, 2011 at 03:01PM

“Too rich for my stomach.

I just think of the endless GI issues which
result from eating all that food.

Maybe it is just me but I can't eat anything
which I do not make myself or it will cause
me GI distress.

Is there bacteria present in restaurant kitchens
which is not present in mine?”

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3. JP said... on Nov 2, 2011 at 05:19PM

“Great article! Pete it is just you.”

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4. LadyAdmin said... on Nov 3, 2011 at 11:31AM

“One of the finest Sidecars in the city is at Southwark. Truth.”

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5. Anonymous said... on Nov 3, 2011 at 02:55PM

“The Budino at Barbuzzo is BY FAR my favorite dessert on the planet. It's perfection and I'm so happy to see it on this list.”

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6. Pat I said... on Nov 6, 2011 at 10:05AM

“Can someone explain to me why every chef and server in this city has to be a wailing wall of tattooes?”

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7. Steve said... on Nov 7, 2011 at 01:15PM

“Speaking of Cochon... the poor man's pudding. It seriously competes with Barbuzzo's budino (one of my other favories) in rich, sweet, vanilla/carameliness. It's shortbread dough (dough!) in a cup of hot maple-bacon caramel with a scoop of bacon ice cream that just melts right into the gooey awesomeness below. Highly rec'd.”


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