Clásico hot chocolate, Sazon (Venezuelan)
$6. 941 Spring Garden St.
Fresh pasta, Talluto’s (Italian)
$4.99/lb. 944 S. Ninth St.
Fresh mozzarella, Claudio’s (Italian)
$7.99/lb. 926 S. Ninth St.
Short of smuggling an Italian water buffalo into the States and letting it roam up and down 9th Street, the Auriemma family bought a machine from Italy to make fresh cheese in the style of the Campania region's famous mozzarella di bufala. -Tara Desmond, crumbsonmykeyboard.com
Kitfo platter, Abyssinia (Ethiopian)
Rare beef, minced and spiced.
$9.50. 229 S. 45th St.
Octopus takoyaki, Maru Global (Japanese)
$4.86. 255 S. 10th St.
Part of what I love about the octopus takoyaki is the slight fear-factor element of eating “octopus balls.” Not literally. But they are scrumptious little spheres of spicy octopus dipped in crepe batter, then topped with a tasty kewpie mayo and bonito flakes. -Daniel McLaughlin, thethirteenthdiet.com
Texas weiner, Texas Weiner (South Jersey)
$1.86-$2.85. 1426 Snyder Ave.
“Turn-of-the-century Greek cooks started spreading the gospel of encased meats by opening hundreds of hot dog stands throughout the country, called “Coney Islands” in the midwest and “Texas Weiners” in the northeast. Grilled dogs were dressed in “Texas Chili” that’s actually more of a heavily spiced Greek-diner bolognese. The one on Snyder has been around since 1923—they still serve the Greek sauce on split & grilled hot dogs with the added Philly spin of cheese whiz.” -Hawk Krall, seriouseats.com
Nacatamales Nicaraguense, El Gallo Pinto (Nicaraguan)
$4. 1163 S. Seventh St.
Tofu tikka masala tacos, Coup de Taco (Indian/Mexican)
$3.50. 40th St. between Locust and Spruce sts.
“Indian mashes up with Mexican street food at these lunch truck tacos. Delicately spiced tofu, basmati rice and mango chutney make for a more sophisticated taco that showcases my two favorite cuisines.” -Kelly Phillips, livingonthevedge.net
Korean Tacos, Meritage (Korean/Mexican)
$5. 500 S. 20th St.
Jubano, Delicatessan (Cuban/Jewish)
$11. 703 Chestnut St.
“As deliciously unhealthy as Cuban sandwiches can be, some of them can also be pretty bland. This house-smoked pastrami and spicy brown mustard seem more appropriate for a sandwich that shares provenance with Che Guevara.” -Marcos Espinoza, fidelgastro.com
Roast pork with BBQ sauce, Porky’s Point (Philly/Puerto Rican)
$6.50 . 3824 N. Fifth St.
Wings, Chifa (Peruvian/Cantonese)
$12. 707 Chestnut St.
“On nights when I’m not going to restaurants for work, my wife and I gravitate toward standards like wings and burgers. Chifa’s wings are crispy, savory and easy to eat—and don’t stray too far from familiar ground despite the unexpected flavor.” -Brian Freedman, PW food writer
Saag paneer pizza, Tiffin Etc. (Indian/Italian-American)
$5.50. 712 W. Girard Ave.
Pizza al pastor & pizza carnitas, San Lucas Pizzeria (Mexican/Italian-American)
$3. 18th and Mckean sts.
“San Lucas pizza is a fantastic example of street-level fusion—a convergence that happens naturally in diverse neighborhoods rather than being forced by chefs. Big, fold-over slices piled with delicious authentic Mexican toppings and drizzled with homemade hot sauce.” -Hawk Krall, seriouseats.com
Garces Trading Company's wine boutique is the first and only one of its kind in the state established by the Pennsylvania Liquor Control Board, and a concept that’s stirred up a ton of resentment among Philadelphia restaurateurs this year.
Even more people are interested in old-school butchers, not just for their exotic specialty meats, but for the local and organic. Many of D’Angelo’s customers are younger people, entranced by shows on the Food Network, who want to explore gourmet cooking.
“We debated if we could financially maintain an all-vegan place or if we should compromise our beliefs and go into work everyday to look at fucking milk in the fridge."
Daniel McLaughlin wants you to diet. But first, he wants to change your understanding of “diet” from something Cathy shrieks about in the funny pages to something easy—from temporary OCD agony to a natural way of life. But which way?
Bittman doesn’t suggest eliminating meat, or white flour, or sugar, or any of the so-called “bad” foods from your diet, just eating much less of them. He calls his diet a “Two out of Three Plan” or “Part-Time Vegan” or “Vegan Before Six”; i.e. consuming mostly vegan fare during the day, and then for dinner essentially eating anything you want.
There are several bars in Philly that take classic cocktails very seriously, so we went to chat with a few experts for some tips on making an old-school Old Fashioned (and other classics)—and how not to screw it up.
A 12-ounce can of Pabst Blue Ribbon and a jigger of Jim Beam is known at Bob & Barbara's simply as “the special.” It’ll cost you $3. But where did it come from?
Dinner with Luke Palladino