est. 2014 as a food truck; brick-and-mortar joint (as seen on DDD) closed due to the pandemic but they offer take-out at the South St location; scratch-made traditional Polish food w/ a new spin; check website for location & hours
Gnocchi Sorrentina Bread Bowl scratch made potato gnocchi, mozzarella, pecorino romano & basil served in a house bread bowl; "every single taste bud on my tongue is happy!" -Courtney Rada
[CLOSED]; est. 2015; serving healthy, creative cuisine for all dietary & allergy needs; menu is gluten-free, dairy-free, egg free, nut & shellfish free; guest appearance: chef Eric Greenspan
"Wit or Witowski" award-winning Polish take on Philly cheesesteak: local chipped kielbasa on a long roll; w/ caramelized sweet onions & American cheese sauce; "that is a destination sandwich" -Guy Fieri; looks good!
Malt House Wings a top seller; chicken wings brined overnight, baked & fried; tossed in Buffalo, garlic parmesan, firehouse, cajun or bbq sauce (Guy got Buffalo); looks good
Ayam Kalasan ginger fried chicken; marinated in a blend of spices, then fried w/ ginger paste for extra flakes; served w/ rice & shrimp paste hot sauce
Cheesesteaks steak cooked on flat top melded w/ carmalized onions, "long hots" (pepper cooked in olive oil), extra sharp provolone & then served on gutted sesame seed sub roll; recommended w/ ketchup & mayo (a Philly sacrilege); looks good
Hot Roast Pork Sub signature sandwich; sliced roast pork soaked in gravy/au jus; served w/ provolone & spinach; looks good
"The Schmitter" sliced beef w/ extra cheese, fried onions, tomato, grilled salami & "schmitter sauce" on a flash-broiled Kaiser roll; "better than a [Philly] cheesesteak" -Duff Goldman; looks good!
Paesano Sandwich foot-long sandwich w/ Italian beef brisket, horseradish mayo, roasted tomatoes, Pepperincino, sharp provolone & fried egg; to eat, do the "Philly lean" (it's that messy!); looks good
[CLOSED]; Throwdown: Bobby Flay lost [recipe]; recognized by Philly Magazine, Bon Appetit, Gourmet Magazine & others; purposely does not serve cheesesteak subs...interesting!
at Penn State (where you can get a degree in ice cream making!); offer a 2-week "short course" training program on ice cream manufacturing...Ben & Jerry are alumni of the short course; strict rule of 1 flavor per cone...only President Bill Clinton who did not know at the time was allowed to mix (he ordered Peachy Paterno & Cherry)
Pomegranate Lamb Shoulder brined for 2 days, smoked & braised 5 hours in pomegranate molasses; served w/ chickpeas, mint & crispy Persian rice; looks good
#98 (101 Tastiest Places to Chowdown); established in 1861; oldest continuous ice cream maker in U.S.; family-owned for 5 generations; ice cream made w/ 16% butter fat ("regular" is 10%)
opened in 1977; local institution; located in "The Run"; "great food at a great price" (from its website); most dishes are from recipes that grandmother brought over from Italy
