Natives and tourists alike typically have the same idea when asked what is considered ‘Philadelphia Cuisine’. They undoubtedly visualize rows of bronzed and twisted soft pretzels alongside bottles of spicy mustard – or imagine a griddle coated with heaps of sizzling shaved ribeye next to mounds of caramel-hued fried onions then piled onto rolls. I suppose they’d even picture an assortment of tubs filled with pastel-tinted water ice being scooped into a decorated paper cup.
But aside from these staples, I think it’s time we look further past them to examine the entire breadth of cuisine in the city of Brotherly Love. More than just eating to sustain ourselves, we gather at these spaces to socialize – to feel a part of a shared experience – from restaurants and markets to stalls and stands. “Food is our common ground, a universal experience.” There’s much more to distinguish this city from others than soft pretzels or cheesesteaks (not to diminish their iconic status).
Whether you’re wiping your mouth with a folded cloth napkin or a wrinkled paper one – whether you’ve had those near-impossible reservations for weeks ahead of time or you sat yourself on the spot at a shared table – whether you’re using a platinum card with points earned back or it’s cash only and you’ve got exact change – there’s no right or wrong way to enjoy a meal in Philly.
Tastes are subjective so how can we quantify what is a truly great restaurant from any other? The annual James Beard Award – titled in honor of famed American gastronomist and food writer James Beard (quoted above) – is a venerated culinary distinction awarded by his namesake foundation since 1991 for a variety of categories including outstanding chef, pastry chef, bakery, restaurant, and bar. Eighteen Philadelphia-area chefs and establishments earned semi-finalist nominations for 2023 alone – with six of them granted finalist nominations. Both of these recognitions are remarkable honors for chefs and restaurateurs. For 2020 and 2022, two Philadelphia pastry chefs were awarded Food and Wine’s Best New Chef.
I don’t anticipate others to typically be as enamored by or knowledgeable about these topics as I am, so I’m always thrilled to help people discover a new culinary location. Of course if you’re looking for a more verified and published opinion to trust, look no further than The Philadelphia Inquirer’s renowned restaurant critic – Craig LaBan – who frequently writes about both beloved institutions and the newest spots alike. The columnist has recently eschewed his former number-based ‘bell’ system (from zero-to-four) in favor of focusing his thoughts solely towards the food and ambiance in order to be more useful to both readers and restaurateurs.
Philadelphia’s most popular spots at the moment don’t necessarily feature any sort of regional or domestic delicacies. They reflect the city’s desire to culinarily travel outside the borders of the U.S. – Kalaya in Fishtown is Southern Thai cuisine, Her Place Supper Club in Center City calls itself, “a little French, a little Italian”, Machine Shop in South Philly is a both a traditional and experimental French boulangerie, and Laser Wolf in Northern Liberties is focused on charcoal-grilled Israeli cuisine which in itself is not one specific cuisine but rather an amalgamation of surrounding territories such as Egypt, Morocco, Lebanon, and Syria. All of the above have garnered James Beard nominations and awards. These highly acclaimed international destinations represent the trend of a desire for more global tastes in Philadelphia.
It’s not easy attempting to dine at each and every great restaurant in Philly – but some things are worth trying and failing more than never trying at all.