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.
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. buddakan.com
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. artintheage.com
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. monsurestaurant.com
Sausage and Pepper Sandwich at Rocco’s in the Parking Lot at Home Depot on Columbus Blvd.
We’ve been stuffing ourselves to the gills around here with soul food from every corner of this fair city. And in the Food & Drink Issue you can see where, exactly, we’ve been doing it. Dig in.
PW has compiled a list of the 50 best things to eat and drink in Philly rightthisverymoment. We’ve included—in no particular order—some entrenched favorites (Osteria pizza, Cape May Salts) but mostly illuminated the new and newly discovered: everything from offbeat beers (Alehoof Grut) to cheeses with stories to tell (Mancuso ricotta). They might just become your next favorites. They’re already ours.
Immigrants are not a zombie invasion
PW's Fall Guide 2014
PW's 2014 College Issue
PW's Music Issue 2014