239 Best Dishes to Eat in Philly: Continued

ART ETCHELLSFounder of foobooz.com

Piquillos rellenos at Amada — “One bite into the molten mix of crab and cheese, and you know you aren’t sharing that second pepper with anyone.”
217 Chestnut Street, 215-625-2450.

Escargots at Cochon — “The shiitake mushrooms and tomato confit take this rendition to another level.”
801 East Passyunk Avenue, 215-923-7675.

Gorgonzola gnocchi at Hosteria da Elio — “If you’ve had this pasta, you’ll never forget this small Italian BYOB.”
615 South 3rd Street, 215-925-0930.

Cannoli French toast at Café Lift — “How do you make French toast — finished with bananas, chocolate chips and pistachios — more decadent? Top it with ricotta cannoli filling.”
428 North 13th Street, 215-922-3031.

Lombardo pizza at Osteria — “The bubbles in the crust, the runny egg and the sweet sausage combine to create the perfect bite of pizza.”
640 North Broad Street, 215-763-0920.

KIRSTEN HENRI…Editor of Grub Street Philadelphia

Gachot & Gachot rib eye at Barclay Prime — “It has that lusty dry-aged flavor, it’s beautifully marbled, and if you order it medium-rare, it’s damn near perfect.”
237 South 18th Street, 215-732-7560.

Foccacia breakfast sandwich at Morning Glory — “You have to order it with the sausage patty to really get the full effect.”
735 South 10th Street, 215-413-3999.

Tuna burger at North 3rd — “Peter Dunmire’s version is something altogether different. It always tastes bright and fresh, and it’s hot enough to clear your sinuses.”
801 North 3rd Street, 215-413-3666.

Anything at Capogiro — “I like anything Capogiro makes, although it’s especially hard for me to resist the only occasionally available stracciatella with mint gelato.”
Multiple locations.

Fried oysters and chicken salad at Oyster House — “It sounds like something you might ask for if you were pregnant, but it’s a Philly classic.”
1516 Sansom Street, 215-567-7683.