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2 Days to Dine in Philadelphia

2 Days to Dine in Philadelphia

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Compared to other cities in the country Philadelphia is relatively small, so despite its important role in American history, it often gets overlooked. Until recently, I had only been there once when I was 12 on a school trip to see the Liberty Bell. So, when I was invited by a friend to visit Philly for a weekend, I felt like I needed to go and see what Philly’s up to these days.

We decided to stay at the Hotel Palomar (a Kimpton hotel) near Rittenhouse Square. It was perfect for us; a nice, clean boutique hotel in a great neighborhood, walking distance to lots of shopping and the Rittenhouse Square park. Also nearby is the Rittenhouse Hotel, a little more expensive than the Hotel Palomar and slightly more traditional. If you’re looking to stay very close to the Liberty Bell and other historical sites, check out Hotel Monaco, another trendy Kimpton Hotel.

As my friend and I discussed our culinary schedule for the weekend trip, I assumed it would largely consist of items commonly known as the cuisine of Philadelphia: cheesesteaks, hoagies and soft pretzels. I’ve never been so pleased to be proven wrong. Here are some of our favorites from the weekend.


Sbraga: Sbraga is a beautiful, airy restaurant located on Broad Street, otherwise known as the Avenue of the Arts. The restaurant is located right near the Kimmel Center, the Academy of Music, and the Pennsylvania Academy of the Fine Arts. We sat at the bar, which offers the full dinner menu and was actually a really nice experience. There’s also a chef’s counter with seating, as well as the main dining room with regular tables. You can’t go wrong with anything at Sbraga, and the menu changes constantly due to seasonality, but the most memorable dishes we had were the foie gras soup, the roast pork with provolone bread pudding and long hots, and the "Key lime pie" dessert.

Zahav: Zahav is an Israeli restaurant located in Society Hill. There are some familiar Mediterranean dishes on the menu, but also some unfamiliar, surprising flavors that are very different than anything else I’ve tasted before. Definitely start with the Turkish hummus and laffa bread. The hummus is served warm with melted butter and grilled garlic, and the bread is completely addictive. Next, move onto the grilled duck hearts. Don’t let the hearts scare you; when we were there, these delicious, flavorful pieces of meat were served with fried onions and a hint of sweetness. We also had the excellent house-smoked sable, served on challah bread with a fried egg and poppy seeds. For the main dishes, there’s a mix of poultry, red meat, and fish offerings; we loved all of the main dishes we tried, so you really can’t go wrong, but our favorite was the branzino, served with a walnut pilaf, green beans, and tzatziki.

Serpico: OK, I’ll admit, I am cheating on this one. We didn’t actually eat here because it wasn’t open yet. But, this place looks fantastic. The chef is James Beard Award-winning Peter Serpico, originally the opening chef de cuisine at Momofuku Ko and director of culinary operations for the entire Momofuku empire. The menu at Serpico is focused on fresh ingredients with simple preparations, and I’d like to eat everything on it. The raw fluke (tonburi, charred jalapeño, celery, and soy) and the duck liver mousse (pomegranate and grilled bread) both caught my eye immediately, along with the corn ravioli (chorizo, white cheese, pickled and roasted onions, sour cream, and lime). If this restaurant is as good as it sounds, it will be amazing. In fact, I think I’ll be paying another visit to Philly very soon to decide for myself.

Food Conservation During WWI

Save Wheat, Meats, Fats, Sugar (New York: United States Food Administration, 1917). Color lithograph.

Food Will Win the War

Eat local, meatless Mondays, go wheatless, more fruits and vegetables, less white sugar— many of the things we hear a lot about today Americans did during the First World War. The United States Food Administration, created in 1917 and headed by Herbert Hoover, campaigned to convince Americans to voluntarily change their eating habits in order to have enough food to feed our military and starving civilians in Europe. This included conserving wheat, meat, sugar, and fats, so those items could be sent overseas. The Administration advocated using alternatives like honey or molasses for sugar and corn or barley for wheat. They educated with memorable slogans, such as “when in doubt, eat potatoes” and “help us observe the Gospel of the clean plate” and invented “Meatless Mondays” and “Wheatless Wednesdays.” To free up transportation for war supplies, they encouraged buying locally produced food, or better still, growing liberty gardens.

John Sheridan, Food is Ammunition (New York: United States Food Administration, 1918). Color lithograph.

Save the Sugar

The United States Food Administration encouraged Americans to conserve white sugar, so it could be shipped overseas for our troops and allies. Americans certainly had a serious sweet tooth. This is evident in comparing the different nations’ consumption of sugar. In 1916, Americans ate an astonishing 85 pounds of sugar per person a year! In comparison, the British consumed 40 pounds, the French 37 pounds, and the Germans only 20 pounds. Americans loved sugary sodas and spent eighty million dollars annually on candy. [1] In Philadelphia, the candy-making industry in the city had grown to over 130 chocolate and candy manufacturers, and sugar refineries operated along the Delaware River.[2] To increase sugar conservation, the Administration encouraged Americans to use less sugar in their coffee and tea, eat less candy, and stop frosting cakes. Food Administration recipes promoted fruit in desserts: fresh fruit, preserves, and dried fruit, such as raisins or dates. Alternatives to white sugar included honey, maple syrup, corn syrup, and molasses, and many wartime recipes use these substitutions.

Lloyd Harrison, Wholesome-Nutritious, Foods from Corn (Baltimore: United States Food Administration, 1918). Color lithograph.

Take the Eat out of Wheat

Eating gluten-free is not a recent trend. The Food Administration during World War I promoted going wheatless. The ravages of the war led to a food crisis in Europe, and they desperately needed wheat. The United States also had over four million servicemen to feed. The Administration urged Americans to eat potatoes whenever possible (the weight of potatoes made them impractical to ship across the Atlantic Ocean). Corn, called the grain of America, could be used to make corn bread, griddle cakes, muffins, and other baked goods. “War bread” could contain any number of alternative flours, including rice, barley, rye, oats, potato, or buckwheat. Another aim of the Administration involved stopping food waste, especially of bread. If every one of the twenty million American households wasted one slice of bread that would equal 875,000 pounds of flour wasted! [3] To curb this waste, many recipes contain bread crumbs as an ingredient to use up stale or leftover bread. Three of the four recipes we tested contain crumbs.

Cushman Parker, Little Americans, Do Your Bit (United States: United States Food Administration, 1917). Color lithograph.

Meatless Mondays

Meatless Monday is popular today, but the Food Administration coined the term a hundred years ago. They pleaded with Americans to participate in lowering meat consumption, particularly beef and pork. The Administration campaigned with colorful posters and published information in pamphlets, newspapers, and magazines. To encourage meatless meals, they created recipes and sample menus for meatless days. Alternative proteins included fish, beans, peanuts and other nuts, and cheese. Many recipes feature vegetables, especially those that were homegrown. What we call nose-to-tail eating was also promoted. There are recipes for using offal, such as kidneys, liver, heart, snout, and every part of the animal, so that nothing would be wasted.

Charles Livingston Bull, Save the Products of the Land, Eat More Fish (New York: United States Food Administration, 1917). Color lithograph.

Eat Less Fat

The U.S. Food Administration advocated Americans conserve fats. But eating less fat was not for weight loss it was so fats would be available for the war effort. The Administration promoted using less oil by baking, broiling, and boiling food rather than frying. They issued numerous tips on saving oil and drippings and how to render and reuse fats. A number of recipes substitute butter with margarine or shortening.

Sowing the Seeds of Liberty

In order to win the war, the United States needed to provide a large quantity of food. A number of organizations mobilized civilians to create liberty gardens, as growing food would allow more commercially-grown produce to be available for our troops and European Allies, who had been ravaged by years of war. Liberty gardens provided an opportunity for many people to serve.The National War Garden Commission, created in 1917, encouraged Americans to cultivate gardens.The Commission aimed to “arouse the patriots of America to the importance of putting all idle land to work, to teach them how to do it, and to educate them to conserve by canning and drying all food they could not use while fresh.” [4] Eating local meant less need for transportation, which was required to move troops, munitions, and coal. The campaign resulted in over five million gardens. [5] Communities gardens sprang up, and children tilled the land at their schools.

Carter Housh, Preserve (New York, 1917-1918). Color lithograph.

A number of organizations targeted youths, including the United States School Garden Army whose motto was “A Garden for every child. Every child in a garden.” Women played a large role in the war garden movement as farmerettes, soldiers of the land. The Woman’s Land Army of America equipped over 20,000 women to aid farms after the male workers enlisted in the military. Demonstration centers taught agricultural skills, such as the National League for Woman’s Service’s center in Germantown known as Little Wakefield. They grew beans, corn, cabbage, peaches, and raspberries over four acres and held classes in canning and preserving.

[1] Goudiss, C. Houston and Alberta M. Foods That Will Win the War and How to Cook Them. New York: World Syndicate Company, 1918.

[2] The Candy Making Industry in Philadelphia. Philadelphia: Educational Committee of the Philadelphia Chamber of Commerce, 1917.

[3] Goudiss, C. Houston and Alberta M. Foods That Will Win the War and How to Cook Them. New York: World Syndicate Company, 1918.

Keystone Cravings: The Best Things to Eat in Pennsylvania

Dive into the best of the Keystone State, including shoofly pie, hoagies and, of course, cheesesteaks.

Related To:

Prized P.A. Eats

There's a whole lot more to Pennsylvania's food-scape than cheesesteaks and soft pretzels. The cuisine of the Pennsylvania Dutch (a confusing misnomer since these settlers migrated from the region we now call Germany) lies between the hoagies of Philadelphia and the fry-topped salads of Pittsburgh. This list will lead you to unrivaled classics and to obscure destinations - like a chocolate company that predates Hershey's, a hole-in-the-wall pizza shop with the best 'white tray' you've never heard of, and a tiny bakery where Amish women still twist pretzels by hand.

Illustration by Hello Neighbor Designs


Southeastern Pennsylvania is home to Snyder’s of Hanover, as well as some of the oldest pretzel bakeries in the country. The snack has long been a staple among the Pennsylvania Dutch: immigrants from what is today southeastern Germany. There are still small-scale local bakeries throughout the region, where you can watch workers twist pretzels by hand. Head to Martin’s Pretzels in Akron and hope for one fresh from the oven, which will yield a slightly chewy interior.

Photo courtesy of Katherine Rapin

Old Forge-Style Pizza

In northeastern Pennsylvania, a whole pizza is a "tray" (not a "pie"), and a serving is a "cut" (not a "slice"). And it’s packed up to-go in shirt boxes, since Old Forge-style pizza predates pizza boxes. It’s fiercely beloved by locals — the staggering number of pizza shops in the area should be proof enough. Options are red — for a sturdy crust topped with sauce, diced onions and cheese — and white, which is often double-crusted, stuffed with cheese, and topped with herbs and black pepper. Go to Elio G’s for the classics, including his grandma’s recipe. He says she made the first pizza in the area back in 1926. Kids lined up around the block for her cuts with spicy sauce, onions and anchovies — a combo Elio calls the Nonni.

Photo courtesy of Katherine Rapin

Italian Hoagie

Other places call it a sub, hero, grinder or torpedo in Philly, it’s always the hoagie. Workers at the Navy Yard on Hog Island were called "hoggies" and got their favorite lunchtime sandwich named after them, or so the popular origin story goes. Ricci’s Hoagies has been serving build-your-own hoagies with sliced-to-order cold cuts since the '20s. Go for the classic Italian hoagie: Genoa salami, cooked salami and capocollo with provolone, tomatoes, pickled peppers, lettuce, onions, a drizzle of olive oil and a dash of oregano. Ricci’s also does an old-fashioned Italian, with prosciutto, soppressata, roasted peppers and sharp provolone.

Photo courtesy of Katherine Rapin

Tomato Pie

This pizza-ish snack is essentially crust with a smear of red sauce and a dusting of cheese. There’s a plethora of old Italian bakeries in south Philly — including Cacia’s, Francoluigi’s and Sarcone’s — that serve it at room temperature by the slice. If you want to try a new-school adaptation, go to Square Pie, where the pizza dough gets 72 hours to ferment, which gives the chewy crust new depth of flavor. It’s served piping hot, topped with olive oil and grated Grana Padano. (Note: You won’t find "tomato pie" on the menu. It’s by request only.)

Photo courtesy of Katherine Rapin

Philadelphia-Style Vanilla Ice Cream

The city’s distinct style of ice cream, popularized by Bassets and Breyers in the late 19th century, is made of just milk, cream, sugar and flavoring — sans the common egg custard base. Historically, Philadelphians were loyal to vanilla and demanded specks of the actual bean in their scoops as evidence of quality. The Franklin Fountain, a whimsical ice cream parlor and soda fountain in Old City, Philadelphia, makes an unbeatable rendition of the classic. They use cream from a family-run, Pennsylvania dairy and load it with three unique vanilla extracts and plenty of beans. (If vanilla’s too boring for you, all their flavors are Philly style, and the sundaes are over the top.)

Photo courtesy of Katherine Rapin


Scrapple is the traditional breakfast meat of Pennsylvania. Developed to minimize food waste, it’s made with pork trimmings leftover from butchering, mixed with cornmeal, formed into a block-shaped loaf, then sliced and fried. (If that sounds weird and gross, well, the state has its lovers and haters.) Sulimay’s, a homey diner near Kensington, serves Eggs Bensington, its tasty tribute to the neighborhood and to scrapple. Two thick pieces of toast are topped with crispy-on-the-outside, mushy-on-the-inside slices of scrapple, sharp cheddar cheese and dippy eggs — Pennsylvanian for sunny-side up.

Photo courtesy of Katherine Rapin

Soft Pretzel

Salty, chewy and cheap, the soft pretzel is the humble street food of Philadelphia. Its shape is unique, an oblong squashed knot, baked in a pretzel chain to best utilize oven space (because the city eats so many of them). They’re doled out from carts all over the city for breakfast, lunch and anytime snacks, always with mustard on hand for topping. Get them straight from the oven at Center City Pretzel Co. for 35 cents apiece. You can ask for a middle piece if you like extra chewy if you want the most crust possible, go for a hand-twisted pretzel.

Photo courtesy of Katherine Rapin

Wedding Soup

Italian immigrants have had a strong influence in Pittsburgh, making wedding soup a popular dish throughout the city. Colangelo’s makes it every morning, full of tender chicken, acini de pepe (peppercorn-sized pasta) and little meatballs that leave enough room on your spoon for a pool of broth. Each bowl is topped generously with chopped fresh spinach and Romano cheese and served with housemade ciabatta. Make it a meal with a side of garlicky beans and greens, the dish locals line up for. And don’t miss the classic Italian pastries for dessert — their flaky sfogliatella alone is worth the wait.

Photo courtesy of Katherine Rapin

Philly Cheesesteak

Thinly sliced and griddle-fried beef, with or without onions, topped with Cheez Whiz, American or provolone (you choose), and piled into a long crusty roll — this is the Philly icon. Though Pat’s and Geno’s are the household names, many locals prefer John’s Roast Pork, where the steak is cooked to order and the rolls are seeded. The family-run sandwich shack has been around since the 1930s, and though named for another classic Philly sandwich, it's the local go-to spot for cheesesteaks too. Opt for sharp provolone rather than Whiz or American, and get it with onions (just say "wit" — it’s faster and lines are long) to pack in maximum flavor.

Photo courtesy of Katherine Rapin


Pierogies are a regional tradition, especially near the Polish Hill neighborhood of Pittsburgh. Apteka, a sleek but homespun spot, is giving new life to the Eastern European dish. Apteka has both the typical mushroom-and-sauerkraut pierogies, and a more innovative smoked potato with briny turnip and mustard greens. Though you’d be easily fooled, the entire menu is vegan. The pierogies come topped with cashew almond yogurt with mustard that tastes remarkably similar to horseradish cream — worth swiping up every last bit.

Photo courtesy of Katherine Rapin

Birch Beer


State pride for this treat matches the Philly-based company’s simple claim: “Nobody bakes a cake as tasty as a Tastykake!” They’re thrown from the towers of the Eastern State Penitentiary at Philadelphia’s re-enactment of the storming of the Bastille (“Let them eat Tastykakes!”). At hockey games, the first Flyers player to score a goal gets a case donated to a charity of his choice (“And he scores . for a case of Tastykakes!”). Pennsylvanians especially love the Peanut Butter Kandy Kakes and Butterscotch Krimpets, available at grocery and convenience stores across the mid-Atlantic.

Photo courtesy of Katherine Rapin

Burnt Almond Torte

Prantl’s is a Pittsburgh institution, nationally famous for its burnt almond torte. Layers of light yellow cake are held together with vanilla custard, covered in snow-white buttercream and smothered in toasty sugared almonds. The nuts make the cake. Every morning, bakers toss sliced almonds with sugar, egg whites and water, then toast them until they’re golden and brittle. They press them onto all sides of each and every cake by hand. Prantl’s ships the cake to nostalgic former Pittsburghers all over the country.

Photo courtesy of Katherine Rapin

Fried Fish Sandwich

What started as a Lenten tradition, the fish sandwich turned into an emblematic dish available in Pittsburgh’s bars and restaurants year-round. The landlocked city’s not stingy with the fish. Wholey’s Fish Market serves two colossal batter-dipped slices of fresh cod that dwarf the bun (a slightly sweet and feathery kaiser roll from Mancini’s Bakery right next door). Take a trip through the fish market to the seating area upstairs, where you can dress up the sandwich with tartar, cocktail or hot sauce. And make sure to grab a container of tangy coleslaw to go with.

Photo courtesy of Katherine Rapin

Wilbur’s Chocolate

Turns out, the Kiss wasn’t exactly Hershey’s original idea. Wilbur’s Chocolate had been making its Wilburbuds (foil-wrapped chocolate morsels with the signature form Hershey’s later made famous) for 10 years before Hershey’s debuted its take in 1907. You can still get the original buds at the museum and store in Lititz, Pennsylvania, (just 25 miles east of Hershey). And right around the corner, Café Chocolate of Lititz uses Wilbur’s 65 percent cacao chocolate (made exclusively for the Café) for its themed menu. The dark chocolate crepe, stuffed with mascarpone, strawberries and a rich chocolate ganache, is a local favorite.

Photo courtesy of Katherine Rapin

Mushroom Strudel

Roughly half of America’s mushrooms are grown in Chester County, Pennsylvania, the home of the first commercially cultivated fungi. Seven miles from the mushroom capital — Kennet Square — Hank’s Place is known for its mushroom strudel. They cook cremini, shiitake, portobello and white mushrooms into a rich sauce with cream cheese and savory bits of ham and dried beef. It’s wrapped in a neat phyllo package and baked until golden and crispy. The restaurant is just a mile from the studio of Andrew Wyeth — the American painter most famous for Cristina’s World who used to frequent the corner table.

Photo courtesy of Katherine Rapin

Red Beet Eggs and Ring Bologna

Black Forest Brewery rounds up the classic snacks of the region for its Pennsylvania Dutch platter. Most of the components are made locally, like the ring bologna from Hippey’s Meat Company in Denver, pickles from the nearby Green Dragon Market, and the brewery owner’s housemade red beet eggs (hard-boiled eggs pickled with vinegar, sugar, spices and beets) — a classic Pennsylvania Dutch recipe. Make sure to enjoy the hearty plate of snacks alongside a Black Forest beer.

Photo courtesy of Katherine Rapin

Snapper Soup

Stewlike snapper soup made with, yes, actual snapping turtle meat, used to be a staple at high-class bars and private clubs in Philadelphia. It’s been on the menu at the Oyster House, a family-run Philadelphia-favorite, since the '70s. They boil whole turtles (shell and all!) to make the rich stock, and add simple mirepoix, allspice and cloves for their warming version of the classic. It’s brightened with chives and garnished, as is traditional, with hard-boiled egg and a side of sherry to splash into the soup. It’s, perhaps surprisingly, delicious, and it should be followed up by a tray of oysters.

Photo courtesy of the Oyster House

Philly Surf and Turf

The under-the-radar Philly surf and turf, a local invention, is strange, but you should know right off that it’s tastier than it sounds. Start with a sturdy bun from a local Italian bakery. Add a fried fish cake, lay a beef hot dog down the middle, then top the lot with pepper hash — a Pennsylvanian cabbage, pepper and vinegar slaw — and you have the unexpectedly delicious combo. Get it at Johnny’s Hots, where you can sub in the restaurant's famous hot sausage for the dog.

Photo courtesy of Katherine Rapin

Shoofly Pie

Eat this sticky-sweet pie on a back porch in the summertime and the name makes sense (the less charming reason for the name is the Shoo Fly molasses brand popular in the late 19th century). The "wet-bottom" molasses pie that Lancaster County, Pennsylvania, loves best has a thin pastry crust on the bottom, a sugary crumb cake topping and a middle-layer of thickened molasses that gets cooked until it’s just set but still gooey. Go to Zig’s Bakery in Lancaster Central Market for the standard-setting version of the Pennsylvania Dutch classic. You can get a mini pie to enjoy with a cup of coffee at the market, or pick up a whole pie to take home.

Photo courtesy of Katherine Rapin

Water Ice

Despite its charmingly nonsensical name, water ice is a South Philly highlight. Not quite Italian Ice, not quite a slushie, the seasonal treat has a velvety texture all its own. John’s Water Ice has been spinning filtered water, sugar and fresh fruit juices in batch freezers since 1947. You’ll find bits of pulp in the lemon water ice, John's most-refreshing flavor. Saloon, a family-run Italian spot a couple blocks from John’s, serves it with citron vodka and limoncello in its seasonal (early April through late September) Iceberg Martini.

Photo courtesy of Katherine Rapin

Roast Pork Sandwich

Though it stands in the shadow of the cheesesteak, roast pork, piled with broccoli rabe, sharp provolone and long hots, makes up the arguably more flavorful Philly sandwich. Get it at Paesano’s, where the cheese and garlicky greens punctuated by hot peppers melt into a drippy toothsome mess of slow-roasted pulled pork on a seedy roll. (You’ll definitely need the hand-washing sink they’ve placed under the chalkboard menu.) It’s listed on the menu as The Arista, Tuscan-style roast pork that got its name from Greek origins. It means "the best."

Photo courtesy of Katherine Rapin


Pittsburgh&rsquos Primanti Bros. is famous for massive sandwiches, piled high with french fries, coleslaw and tomatoes. Order the classic Pitts-Burger and your patty will be topped with sharp provolone &mdash plus the standard trifecta &mdash and smashed between slices of soft Italian bread. Though the company is newly franchised and spreading their sandwich craze to neighboring states, the original location in Pittsburgh&rsquos strip district maintains the feel of the old-school sandwich counter the Primantis opened in the 1930s.

Photo courtesy of Katherine Rapin

Pittsburgh Salad

In Pittsburgh, french fries belong on sandwiches and salads. Lettuce topped with grilled steak or chicken, a few vegetables, cheese and a heap of french fries is on the menu at most restaurants in the city. (Many Pittsburghers can legally drink before they realize fry-topped salads are not normal elsewhere.) At Pamela’s, the city’s beloved diner, iceberg lettuce is topped with tomatoes, cucumbers, olives, shredded cheddar, grilled chicken and french fries, all served in a mixing bowl with a side of housemade ranch. It might just make you wonder what’s so great about croutons anyway.

Photo courtesy of Katherine Rapin

Zucchini Planks

Zucchini planks are a go-to order at bars all over Pittsburgh. Broad, thin strips of zucchini are breaded and fried, topped with a generous dusting of Parmesan and served with marinara and a cold beer. At Nico’s Recovery Room, a typical Steel City dive bar, they’re shatteringly crisp and hot. Yes, your mouth will be watering as you practice massive restraint and let them cool. Play a game of darts while you wait.

38 Standout Dining Destinations Around Philly

There’s no denying that the past year has been an extremely challenging one for restaurants in Philadelphia and beyond. For a solid 12 months and counting, restaurant owners and restaurant employees have had to make a constant and ever-changing calculus about what’s safe, what’s not, and what will keep businesses afloat during the COVID-19 crisis. Indoor dining in Philadelphia ceased, restarted, stopped again, then started again as coronavirus cases fluctuated, and as a result, many restaurants were forced to close.

In the past, the Eater 38 has been an elite list that aims to show off the best, most alluring dining destinations Philly has to offer its residents and visitors alike. For this first refresh in 2021, Eater Philly is continuing to focus on places that offer stellar outdoor dining and takeout, at least until food service workers are fully vaccinated and indoor dining is deemed completely safe again.

From places selling frozen versions of menu favorites to keep diners’ freezers stocked to restaurants that have found ways to maintain a commitment to hospitality during this incredibly difficult time, these are the places the community has come to depend on for joy, solace, and sustenance during the pandemic. Safety, creativity, and comfort are more important than luxury these days, though there are still special occasion places to transport diners, even if just for a few hours.

The four recent additions include newish places — Huda, Mina’s World, and Fudena — and a not-as-new local spot that stays on point. (Lookin’ at you, White Yak.)

Restaurants on this map have been open for at least six months. For the most exciting new restaurants in town, go here.

Takeout is widely considered to be the lowest-risk option during the pandemic. Studies indicate there is a lower exposure risk when eating outdoors versus indoors (which is available only at maximum 50 percent capacity in Philly right now), but the level of risk involved with outdoor dining is contingent on restaurants following strict social distancing and other safety guidelines. Masks should be worn whenever you aren’t eating. Tip your servers well, as they are risking their health to serve you and vaccinations for food service workers are still ongoing. For updated information on coronavirus cases locally, visit the City of Philadelphia website.

13 Best Mother&rsquos Day Takeout Dinners and Specials from Restaurants Across the Country

From Olive Garden to the Capital Grille, your favorite spots are offering all sorts of deals for Mom.

There's no way around it: Mother's Day will be different this year. With most non-essential businesses closed, traditional Mother's Day activities &mdash things like brunches, massages, and concerts &mdash are all out of the question. But just because you need to stay home doesn't mean you can't treat Mom to a fabulous restaurant meal. In fact, many of the restaurants she loves IRL are offering incredible Mother's day specials and discounts on takeout, delivery, and to-go meals. Whether you and Mom are together or apart, order her a special Mother's Day meal from spots like Cheesecake Factory, Capital Grill, Outback Steakhouse, and more. Ahead, here are the best Mother's Day restaurant deals for 2020. And while we have you, don't miss our best gifts for Mom.

4-Day Keto Meal Plan

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

If you’ve watched my 8-week keto transformation video, then you’ll know that the keto diet can be a great way to get results. I know many of you are really excited to try this out, as I’ve been getting floods of emails and requests for a keto meal plan.

As a bonus, I’m making this amazing meal plan – and other keto meal plans – available in my MealPrepPro app! So, if you’ve been wondering what the hype is all about and you want me to some of the heavy work for you by providing a fresh, customizable keto meal plan each week, then make sure you test drive my MealPrepPro app. The app is FREE to try and available right now to download on iPhone and iPad.

For this keto meal plan we’re making 4 meals, for 4 days.

When you’re starting any diet, it’s a good idea to seek the advice of a dietitian or a certified personal trainer with knowledge of nutrition.

Also, it’s never a bad idea to catchup with your primary care physician to find out anything you need to know about your body. If you are on any kind of medication, you should consult with a doctor to check whether following a ketogenic diet could have any adverse effects. Also, if you struggle to digest fats, keto might not be the right choice.

Also, check out my Q&A video on the ketogenic diet inside the MealPrepPro App – I know it’ll answer a LOT of your questions!

Lastly, keto diets can be a bit more expensive than regular meal prep diets in my experience. To that end, make sure you do what your budget allows. No sense in “breaking the bank” – research viable substitutions on the Internet but also start keto when you’re absolutely ready, both mentally and financially.

If you’re ready to get started, then here’s what you’ll need from the grocery store:


*UPDATED January 3, 2018*

All of these ingredients should be relatively easy to find at your local grocery store.


  • 4 oz heavy cream (double cream)
  • 8 oz cream cheese spread (full fat)
  • 2 oz cheddar cheese
  • 8 oz provolone cheese (sharp)
  • 3 eggs


  • Oregano
  • Cayenne Pepper
  • Red pepper flakes (optional)
  • Pepper
  • Sea salt
  • 8 oz smoked salmon
    • Note: depending on where you live, smoked salmon can be kinda pricey. Feel free to swap this out with other fatty proteins such as chicken thighs, (ground) lamb, fatty ground turkey, etc. Just be sure to adjust for the calories and macronutrients.



    • 1 red bell pepper
    • 1 red onion
    • 1 onion
    • 2 lemon
    • 2 green onion (spring onion)
    • 1 broccoli
    • 6 oz lettuce
    • 3 oz cherry tomatoes
    • Lime
    • 3 oz mushrooms
    • 2 jalapenos
    • 2 bell peppers
    • 1 bag arugula (or “rocket” if you’re fancy and live across the pond)


    • 6 fl oz olive oil
    • 1 fl oz sesame oil
    • 1 fl oz coconut oil
    • 3 oz peanut butter


    • 1 3/4 tbsp coconut flakes, unsweetened
    • 2 1/2 tsp cocoa powder
    • Vanilla extract
    • 2 oz almond flour
    • 5 tsp stevia
    • 1 tsp baking powder

    Initially you may be surprised that on keto diets you eat less frequently. That’s because the fats are pretty satisfying. But as you normalize and adjust into a ketogenic state, that may change and your appetite may increase. That’s fine and completely normal. Use whatever diet you decide to follow as a starting point – it should be “written in pencil” so that you can make changes along the way. Consider adding an extra meal, marginally increasing the size of the meals or just adding a shake between meals. It’s up to you – just listen to your body. For example for me, I added a low-carb “green powder” shake supplement to my regimen along with either flax seed oil or some nuts in order to satisfy my hunger.


    • You need more salt and pepper than you think. Don’t waste your time using freshly ground pepper. You want regular old black pepper from a tin can.
    • You need to fry the onions in oil. Don’t skip this. The cheesesteak is not health food. Think of this like birthday cake. If you want it to taste good, you need to cook it the way it’s supposed to be done.
    • Onions. We always go with fried onions but it’s legit to order raw onions. Some places serve diced onions (that’s my preference) and some serve super thin sliced onions, either works! For this recipe, you want yellow onions.
    • Hot Peppers are almost always a good option. Usually called “Hots”, they are pickled hot cherry peppers of various colors, some places will offer a hot pepper relish or some other kind of pickled hot pepper. Long hots are usually reserved for roast pork sandwiches but are also delish on a cheesesteak.
    • Gluten-Free Option: This is the first gluten post I’ve posted on here in like 4 years. I don’t have to be gluten-free but we keep our house GF because of our older son and because we all feel significantly better avoiding gluten 98% of the time. With that being said, while we go with real hoagie rolls for cheesesteaks, there are some decent GF options out there. I would go with either Three Bakers Gluten Free Hoagie Rolls or Schar Gluten-Free Sandwich Rolls.
    • Low Carb Option: My Philly Cheese Steak Stuffed Peppers take all of the goodness of the classic Philly Cheese Steak recipe and ditch the bread.
    • Griddle or Cast Iron? The best way to cook a Philly Cheese Steak sandwich is on a flattop griddle. I realize that most people don’t have that at home so another fantastic option is a large stainless steel frying pan or cast iron pan. Don’t use a non-stick pan or get crazy and bake the ingredients. Bottom line is that you need to brown the meat and onions to get good flavor!

    Cream Cheese Expiration Date Fact and Some Easy Indicators to Identify It

    If you love cream cheese, you need to know the cream cheese expiration date. Cream cheese can be good friend for breakfast. It can be applied on breads and it will make the breads tastier. You can also use the cream cheese as part of cooking ingredients. It can be made into various menus with great taste. However, cream cheese cannot last forever. It has expiration date. Even if you cannot find the date, it still can expire and you need to know the fact.

    As other food products, especially dairy products, cream cheese can easily expire. When it is already expired, it is no longer tasty and even can be dangerous for health. In this case, you need to know that the softer cheeses will be expired faster compared to the harder types of cheese. However, it is better to say that the cream will only last for around a month after it is opened. It means that it is not safe to eat after that time.

    However, sometimes you may forget about the date. You do not remember the moment you open the cream, and you also do not make any note about it. In this case, it is very important to know some indicators of expired or spoiled cream cheese. It is good way so it can prevent you from eating spoiled cream cheese. These are some indicators.

    1. Mold
      It is the easiest indicator. Once you find small mold in the cheese, it means it has been spoiled. You do not need to know the cream cheese expiration date anymore, since it is not safe to eat the cheese. It is not recommended to remove the mold since it does not change the condition of product.
    2. Hard appearance
      Then, the second indicator is seen from the appearance. Spoiled or expired cheese cream will have waxy appearance. The surface will also be harder. When you find it, it is better to move it away.
    3. Cracks
      Then, you may also find cracks on the cheese. The cream is hardened and you will see some cracks. It can be indicator that the cream is no longer safe since commonly it will be soft and smooth.

    By knowing these indicators, you will be able to identify the cream cheese in your house. As prevention, it always better to give note after you open the cheese. However, when it still cannot help, these signs will tell you, so you will know the cream cheese expiration date.

    Is something automatically more fun when it has a secret, exclusive vibe? Maybe, but it helps when one of the region’s best Italian chefs is at the helm. A hundred years ago a group of expats from a town in Italy started a club in a South Philly rowhome and named it after an Italian painter. In 2016, chef Joey Baldino — known for his Collingswood destination spot Zeppoli — inherited the club from his uncle and now runs it as a members-only restaurant and bar. Those lucky enough to hold a membership card feast on raviolo, spiedini, spaghetti with crabs, and tricolor spumoni. To accommodate socially distanced dining, the Social Club is offering three nightly seatings.

    Since 1963, the throwback Villa di Roma has been an Italian Market favorite for hearty pasta dinners. The red sauce is so popular that the restaurant even sells it by the jar. But it’s not just spaghetti here. The menu includes enough veal, seafood, chicken, sausage, and steak entrees to make choosing just one a challenge. It’s cash only and reservations are recommended for indoor dining.

    Dinner for two recipes

    Discover romantic recipes for two, including indulgent brunch dishes, starters, main courses and desserts.

    Crab & asparagus pappardelle

    Crab is so good to serve in the spring – combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad

    Chicken stuffed with herby mascarpone

    This super-quick and special recipe for two is bound to become a My Good Food favourite

    Special seafood & saffron pasta

    Mussels, scallops and king prawns make this shellfish supper for two a real treat - it works just as well with spaghetti or linguini

    Steak & aubergine salad

    Rustle up this protein-packed salad in just 25 minutes. Made with sirloin steak, fried aubergine and feta in a zesty dressing, it makes a great summer dish

    Blackberry & lemon fool

    Create this delicious pudding in just 10 minutes, then pop it in the fridge. Serve in glasses and garnish with fresh blackberries for an elegant summer dessert

    Watch the video: 2 days in Philadelphia, USA Travel VLOG. Top sights in Philly. Rocky Stairs. Cheese Steak (June 2022).


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