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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It’s the perfect symbiotic relationship: Head on out to the Depot to satiate your manly need to DIY, and, on the way to your car, stop into Rocco’s for a sausage and pepper sandwich. The symbolism can’t be beat, and the sheer density of the meat will give you all the energy you need for whatever projects you have lined up the rest of the afternoon.

Rocco’s, 1601 S. Columbus Blvd.

Aloo Papri Chaat at Ekta

We have no idea how they do it, but time and again, Ekta finds a way to deliver this sweet, salty, beautifully layered snack still crunchy, despite the chutneys and yogurt. Best not to question their method, and just tuck into it with all the gusto it deserves. A word of warning, though: Eat it quick because this chaat doesn’t do so well in the fridge overnight.

Ekta, 250 E. Girard Ave. 215.426.2277. ektaindianrestaurant.com

Polenta and Broccoli Rabe at Tre Scalini

Behold, a miracle: comfort food that doesn’t make you feel like a greasy pile of crap. The crisp-on-the-outside, soft-and-starchy-on-the-inside cornmeal polenta paired with the bitter-in-a-good-way rabe at Tre Scalini will have you singing hymns.

Tre Scalini, 1915 E. Passyunk Ave. 215.551.3870. trescaliniphiladelphia.com

Bluecoat American Dry Gin at Philadelphia Distilling

We asked the man behind Philadelphia Distilling why—with all the red tape our great commonwealth has wrapped around liquor laws—he would choose Philly to set up his distillery. His response: “Because this is my home, damn it!” It’s that attitude that’s made him a success. Our favorite of his potent potables is his gin, a blend of botanicals like juniper berries, citrus peels, coriander and angelica root. The mixture makes Bluecoat a serious sipper. Keep the tonic and lime away. It’s best enjoyed unadulterated.

Philadelphia Distilling, 12285 McNulty Rd. 215.671.0346. philadelphiadistilling.com

Wine With a Name You Can’t Pronounce at Estia

We all should be drinking more Greek wines. From a flavor and food-pairing standpoint, they seem to be custom-fitted to our collective palate. But the names of the grapes tend to scare people off. Next time you’re at Estia, go wild and try a Moschofilero, a Xinomavro, or an Assyrtiko. They’re as great to drink as they are difficult to pronounce.

Estia, 1405-07 Locust St. estiarestaurant.com

Banana Frullati al Cioccolato

These chocolate shakes are frothy, rich and make the perfect base for an adult milkshake. Made with milk chocolate, banana and your choice of liquor—we recommend dark rum for the banana shake but tequila, vodka or bourbon are also recommended by owner, Fabio Scarpelli— this decadent dessert is a stay-cation in a glass. (Wipes slobber from keyboard.)

Golosa, 806 S. Sixth St. 215.925.1003. golosacafe.com

Cheese

Doe Run Dairy, the 700-acre grass-based dairy in Chester County, has helped put PA on the cheese-making map with products like the Hummingbird, a funky camembert-ish cheese with strong herbal notes and a zing that will make you sing.

Doe Run Dairy, 324 Hicks Rd., Coatesville. 610.383.4593. chestercountycheese.org/doe-run-dairy

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COMMENTS

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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