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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Aztec Burrito, 1138 S. 13th St. 215.463.2020.

Kielbasy at Czerws

When we asked a Polish- American friend of ours to describe Czerws’ kielbasy, he responded, “Like my Polish pappy, it’s not subtle, but instead honest and direct and full of Polish love and pride. And like my Ciocia Veronica, it fills my house up with the smell of smoke and garlic.”

Czerws, 3370 Tilton St. 215.423.1707.

Kibbi at Alyan’s

Have you ever needed to justify your carnivorous ways to veggie-only friends? Enter Kibbi. This meaty marvel is a deep-fried bulgur wheat cone-ish structure stuffed with ground meats (lamb and such), spices and pine nuts. In the words of Ron Swanson, “It’s a whole new meat delivery system.” Slather ’em in Tahini and thank God for animals.

Alyan’s, 603 S. Fourth St. 215.922.3553.

Edamame Ravioli at Buddakan

Damn you, Stephen Starr! This appetizer is worth the 12 smackers you’re making us shell out. Light, al dente ravioli stuffed with creamy, savory edamame filling, dressed in a truffled, sauternes-shallot broth and topped with a handful of shelled edamame. It’s pasta, it’s healthy and it could convince you to forego meat altogether. Almost.

Buddakan, 325 Chestnut St. 215.574.9440.

Bar Pie at Stogie Joe’s Tavern

There’s been much debate recently about Philly pizza. Whose is the best? Worst? Ugliest? Our vote for no-bullshit pie is this upside-down pizza. Stogie Joe’s oil-kissed square crust is not quite as thick as Sicilian but thick enough to quench your carb craving, topped with a subtle stringy mozz and plop of tart tomato sauce. It’s not best that matters, but rather what’s best for you.

Stogie Joe’s Tavern, 1801 E. Passyunk Ave. 215.463.3030.

Rhuby from Art in the Age

In his 1936 essay, “The Work of Art in the Age of Mechanical Reproduction,” Walter Benjamin lamented the loss of the inspiring moment one is confronted with a singular work of art. It’s with this ethos that Art in the Age created its singular liqueurs. Their newest, Rhuby, is based on a recipe that Ben Franklin and John Bartram stewed up: tea, rhubarb, beets, cardamom, pink peppercorn and vanilla. It’s truly a masterpiece.

Art In the Age of Mechanical Reproduction, 116 N. Third St. 215.922.2600.

Gnocchi at Monsu

This recipe was imported all the way from Catania on the Ionian Sea. These pasta pillows made with ricotta impastata, nutmeg and pecorino are served in a tomato cream sauce with fresh crab meat and toasted pistachios. Top it all off with some shaved ricotta salata and sip on some pinot noir—perfecto.

Monsu, 901 Christian St. 215.440.0495.

Sausage and Pepper Sandwich at Rocco’s in the Parking Lot at Home Depot on Columbus Blvd.

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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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