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Characuterie: Fork
It seems like everyone’s hanging a salami out to dry these days, but Fork’s ample platter, made and curated by sous-chef Andrew  ...

Chocolate: Eclat Chocolate
There are many delicious chocolates in Philly, but only Christopher Curtin’s caramels–from classic milk chocolate  ...

Whoopie Pies: Bleiler’s Bakery
This traditional Amish confection is the new darling of the pastry world. (You’ve been dethroned, cupcake!) But Beiler’s big, soft chocolate  ...

Sandwicherie: Paesano’s
Peter McAndrews’s second Paesano’s–and his third eatery, counting Modo Mio–opened at 9th and Christian back  ...

Pasta: Le Virtu
How can you choose between chef Luciana Spurio’s fresh fazzoletti “handkerchiefs” with rich duck ragu, the feathery crepes  ...

Pretzel: Brauhaus Schmitz
This house-made über-pretzel is served with salted radishes and mustard, but we recommend you ditch all that and dip it in  ...