Scrapple, that spinster aunt of Philly foods, has been getting haute makeovers on menus all around town lately. Here, our favorite renditions.

Crab Scrapple
At Daniel Stern’s University City pub, the regional specialty is doctored with bits of crab and served with tartar vinaigrette (below). MidAtlantic, 3711 Market Street, 215-386-3711, midatlanticrestaurant.com.

Oyster Scrapple
This seafood-centric version, made with cornmeal, buckwheat and oysters, is elevated from side dish to entrée, served with fried eggs and horseradish crème fraîche. Saturday brunch only. Oyster House, 1516 Sansom Street, 215-567-7683, oysterhousephilly.com.

Foie Gras Scrapple
It only appears as a special on the weekend brunch menu sometimes, but this luxe pork and goose-liver rendition is surprisingly light—and definitely worth seeking out. Silk City, 435 Spring Garden Street, 215-592-8838, silkcityphilly.com.

Vegan Scrapple
 Even vegetarians have a swank scrapple to call their own: vrapple, a meatless, seitan-based imposter served as a side at this music venue/cafe. Milkboy Coffee, 2 East Lancaster Avenue, Ardmore, 610-645-5269, milkboycoffee.com.

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