Don’t Sleep on These 7 Reading Terminal Market Dishes
Everyone knows the go-to standbys at Reading Terminal Market, the roast pork … the fried chicken … the doughnuts … Here's what to eat next.
So you’ve eaten your way through all the classics at Reading Terminal Market. Now, a guide to what to order next time.
The go-to: Doughnuts, duh.
Now try this: Sure, those hand-rolled doughnuts are the Beyoncé of Beiler’s operation. But the moist, not-too-sweet banana nut loaf (which also comes in muffin form) is the Solange, which is to say: different vibe, equally talented.
The go-to: The roast pork sandwich
Now try this: The brisket sandwich — loaded with zingy hot peppers, sharp prov, and peppery brisket so thin, it looks like it went through a paper shredder — is a secret staff favorite.
The go-to: Chicken and waffles
Now try this: True, the full name of the place is Ma Lessie’s Fried Chicken & Waffles, but the flaky fried fish showcases the kitchen’s skills at the deep-fryer even more than the chicken does. Get yours with a side of the Tabasco-tinged collard greens.
Dutch Eating Place
The go-to: Apple dumplings, scrapple
Now try this: The Super Turkey Melt — griddled, layered with bacon, slathered in Russian dressing — is starred as a staff favorite on the menu, but employees will tell you that people regularly skip over it. Don’t be one of those fools.
The go-to: Whoopie pie
Now try this: Imagine a sandwich made entirely of chocolate-chip cake and chocolate-chip filling. That’s the Whoopwich, which owner Elizabeth Halen calls “the cannoli of the whoopie-pie world.” They don’t bake it every day; call ahead.
The go-to: Peking duck
Now try this: The crispy roast duck gets the fanfare, but the shrimp wonton soup, topped with slightly sweet roast pork, is fantastic — and basically two dishes in one.
The go-to: Cannoli, cheesecake, amaretti …
Now try this: Less traditional but no less special: the rich, sticky caramelized pecan diamond bars. Just tack ’em onto your usual order. (Apologies to your wallet.)
Published as “Been There, Ate That? Try This.” in the July 2022 issue of Philadelphia magazine.