Who knew working for your food would be so much fun? Grab your crew and get rolling. Read More »
1311 Sansom Street, Philadelphia, PA | 215-545-0170 | Website
We can think of exactly one reason to visit Luke Palladino's Valley Forge Casino Resort steakhouse: the grilled and smoked paprika bacon. It's pork candy — thick strips of sweet, tender pork belly, sticky with a maple-mustard glaze — and addictive enough that it deserves its own support group. Read More »
1160 1st Avenue, King of Prussia, PA | 610-768-5003 | Website
Every meal everywhere should start with the impossibly thin, crisp Malaysian flatbread and creamy curry sauce from this Chinatown staple. Like heroin or the music of Neil Diamond, try it once and you'll never get it out of your head. Read More »
117 North 10th Street, Philadelphia, PA | 215-413-2531
He loves working the dining room as much as the stove, so chef Joncarl Lachman might hand-deliver this dish himself: fried doughy balls of pork shoulder, spiced with nutmeg and mustard. Read More »
1046 Tasker Street, Philadelphia, PA | 267-909-9704 | Website
It's served with poached cherries in the summer and spiced pumpkin bread in the fall. Regardless of the seasonal accompaniments, the foie here is always expertly prepared. BYO sauternes. Read More »
1009 South 8th Street, Philadelphia, PA | 215-965-8290 | Website
Thanks to Cope's corn ravioli a mashup of old-school Lancaster dried corn, chorizo, and hearts of palm soaked in lime juice the most riveting pasta in town is no longer Italian, but Mexican by way of the Pennsylvania Dutch. Read More »
604 South Street, Philadelphia, PA | 215-925-3001 | Website
This tender squid is stuffed with pork shoulder and 'njuda, a spreadable sausage from Italy. The result is almost too rich until you swirl a bite in the bracing, bright-green cilantro sauce it's floating on. It's a one-two punch, in the best possible way. Read More »
135 South 18th Street, Philadelphia, PA | 215-825-7030 | Website
It's hard to believe that any single bite can pack as much pleasure as one crisply fried olive at Le Virt. Each fruity green specimen is crammed with a potent mixture of three types of slow-braised meat (beef, pork and chicken), then breaded and fried for the ideal amount of crunch. The tangy-meaty-briny babies are a specialty in Marche, the Italian region that chef Luciana Spurio calls home, and theres no better place to taste them stateside. Read More »
1927 East Passyunk Avenue, Philadelphia, PA | 215-271-5626 | Website