239 Best Dishes to Eat in Philly: Bring It Back!

Strawberry heart tart at the Commissary
“I worked at the Commissary during the summers when I was in college, and I still remember the recipe. The tarts were beautiful, but they didn’t last overnight, so at the end of the night we could eat any leftovers.” — Alison Barshak, chef/owner of Alison Two

Calves’ liver at La Panetière

“The liver was thinly sliced, sautéed, then sauced with shallots, white wine, butter and parsley. I was a line cook then and brought the dish with me when I opened Frog.” — Steve Poses, restaurateur, caterer, and author of At Home by Steve Poses: A Caterer’s Guide to Cooking & Entertaining

Pepper pot at Emil’s

“This lusty soup wasn’t on the menus of the upscale restaurants I reviewed, but I managed to find it at lunch counters around the city. The soup introduced me to tripe, which I enjoyed wherever I traveled.” — Elaine Tait, former restaurant critic for the Inquirer

Filet mignon sandwich at Arthur’s Steak House

“There was a nice portion of filet mignon on rye — it must have cost $5. This was back in the ’60s, into the ’70s. Our offices in those days were about a half a block away, so it was really great to have nearby.” — Herb Lipson, chairman of Philadelphia magazine

Milan salad at Jimmy’s Milan

“It was a nice big salad with lots of shrimp, and it was cold and hearty. Just an iconic Philadelphia salad. And it inspired the Milan salad on the menu at Table 31.” — Chris Scarduzio, chef/owner of Table 31 and Mia

Shrimp, tomato and cheese pie at the Fish Market

“It was just amazing. People came at holiday times and ordered six to eight at a time, and took them home to serve to their families on Rittenhouse Square.” — Neil Stein, restaurateur

  • Inga

    The Milan Salad was created by chef Tony D’Angelo. It is still very well alive and served nightly as the D’Angelo Salad at D’Angelo’s. Other chefs and restaurants may be inspired by it but the ORIGINAL, BEST Milan Salad is still made by Tony D’Angelo 45 years later!!