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Miss Rachel’s Pantry

  • Cuisine:
  • Alcohol: BYOB
  • Price: $$$
  • Accepts Credit Cards: Yes

Latest About Miss Rachel’s Pantry

The Magic of Miss Rachel’s Pantry: The Vegan Dinner I Haven’t Stopped Thinking About for Months

The communal table at Miss Rachel's Pantry | Photo via Facebook

The communal table at Miss Rachel’s Pantry | Photo via Facebook

If I’ve seemed at all distracted for the past couple months, that’s because I have been — by mushroom bacon. Mushroom bacon bits, actually. On a Saturday night back in December, I sat down to dinner at the 12-person table at South Philly vegan eatery Miss Rachel’s Pantry, and she served up some vegan scallops — king oyster mushrooms cut about one-inch thick and cooked, magically, in a way that imitated the texture of scallops — topped with mushroom bacon bits. My friend — the kind of person who orders a side of sausage and mac and cheese at Honey’s at 10 in the morning on a Sunday, i.e. someone who wouldn’t rank vegan food as high on her priorities list — exclaimed, and I quote, “This actually tastes just like bacon. ACTUALLY.” I haven’t stopped thinking about that mushroom bacon since. Read more »

Leave Thanksgiving Cooking to Someone Else

Bring home this turkey and Percy Street will donate a turkey to a local food bank.

Bring home this turkey and Percy Street will donate a turkey to a local food bank.

Not looking to get that blood pressure above 120/80 or your stove above 425º, then here are some Thanksgiving suggestions for the cooking averse.

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Chef Scott Schroeder Prepares Vegan Dinner at Miss Rachel’s Pantry

Miss Rachel’s Pantry, a vegan meal delivery service and catering company with weekend brunch and dinner, is hosting a special dinner with guest chef and sometimes vegan, Scott Schroeder. This Saturday, November 3rd, Schroeder will be preparing a farmhouse table dinner that will put his vegan skills to work. Schroeder, chef at South Philly Tap Room and American Sardine Bar is serving up a four-course dinner complete with beer pairings. The menu includes an antipasto platter complete with caramelized brussel sprouts and pickled squash, tomato soup with garlic croutons, a vegan pasta with kale and celery root, and an oatmeal crusted maple pear tart for the sweet finale. The dinner will have two seatings, at 5 p.m., and 8 p.m., and is priced at $50 per person.

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