The bloody beetsteak is roasted, then pan-fried “under a brick” to smash it down. This results in a deliciously caramelized flavor paired with the skin’s nutty earthiness and flesh’s firm texture. Read more.
A soup dumpling is not some confused way of saying dumpling soup. No, this is exactly what it sounds like: a dumpling, with soup inside. It’s basically like eating dumpling soup, but inverted. Read more.
The Philly taco: Cover your cheesesteak with fries, and the accompanying cheese, then wrap the whole thing, taco-style, in the slice of pizza. Consume. Read more.
ake a Philadelphia tradition — the classic soft pretzel — and add ooey, gooey cheesesteaky goodness. Read more.
The potted duck is heaven. Heaven in duck fat form. I honestly cannot think of any family-friendly to describe what I want to do to this dish. Read more.
A Cap’n Crunch-crusted tilapia burrito that manages to bring a slightly sweet but not overwhelming flavor from the cereal you loved when you were 11 years old. Read more.
The menu is simple: tell the kitchen what kind of wine you brought and they’ll pick the cheese and meats. Read more.
