Cuisine of Philadelphia
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| Ingredients and types of food |
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Contents
Restaurants
Philadelphia's restaurants have great diversity, depth, and quality. Notable restaurants include Iron Chef Masaharu Morimoto's eponymous Morimoto, Rouge, Old Original Bookbinder's, Le Bec-Fin, The Striped Bass, Brasserie Perrier, Vetri, Lacroix at the Rittenhouse, City Tavern, and Suzanna Foo.Little known facts
- In the 2005 Zagat Restaurant Guide, Philadelphia had more restaurants score 29 than any other city in the United States.
- Philadelphia routinely finishes first in food-service-industry surveys for the best tipping cities.
Distinctive dishes
Cheesesteaks
The cheesesteak, a kind of humble culinary masterpiece, is probably the single food most identified with Philadelphia. Paper-thin chipped ribeye steak is fried on a griddle, topped with cheese—Cheez Whiz™, provolone, or white American—and, optionally, fried onions, and served on a long Italian roll.There tends to be some fairly fierce competition over the coveted "Best Cheesesteak" title, and locals will vociferously share their strong opinions on the topic. A convenient place to get one is the South Philadelphia intersection of 9th St. and Passyunk Ave., where both Pat's King of Steaks and Geno's Steaks are located. Both are 24-hour operations, with trademark South Philly Italian market awnings and tables on the sidewalks. The two harshly lit, wedge-shaped buildings glare at each other like the prows of opposing battleships, while splitting clientele rather evenly.
Cheesesteaks can be obtained at numerous delis, shops, and restaurants throughout the metropolitan area. "Philly cheesesteaks" served outside of the Philadelphia area generally suffer from a lack of the quality Italian bread (usually Amoroso's rolls) among other inconsistencies. Controversial innovations, such as topping the cheesesteak with mayonnaise, lettuce and tomato (to make the popular cheesesteak hoagie), are disdained by purists and other sticklers, who call this sandwich a "California Cheesesteak."
Hoagies
A Hoagie is the local version of a submarine sandwich of cold cuts and a few vegetables (typically lettuce, tomato, and onion) on a long Italian roll. Its name arose among immigrant Italian workers at the former shipyards on Hog Island, where it was originally called a "hoggie." Varieties include the classic Italian, ham, prosciutto, roast beef, tuna, turkey, cheese, and vegetable-only. Dressings include olive or vegetable oil, mayonnaise, and proprietary "hoagie spreads", usually accompanied with a sprinkling of oregano or other herbs. Optional condiments include hot and sweet pickled peppers, and dill pickles. Hoagies are often sold at family owned shops which typically also sell cheesesteaks. Delicatessens and pizzerias also sell them.Roast Pork Italian
Roast pork Italian, also known as Italian roast pork or simply roast pork, is another Philadelphia Italian roll sandwich, made with pork roasted until it is extremely tender, stewed in its own juices, topped with provolone cheese, peppers, and bitter greens or broccoli rabe. Tommy DiNic's Roast Beef and Pork in Reading Terminal, Tony Luke's in South Philadelphia, and John's Roast Pork in South Philadelphia are the best known.Soft pretzels
The soft pretzel is a thick, doughy type of pretzel, generally coarse-salted, often served with mustard. Unlike soft pretzels elsewhere, which are shaped like the familiar hard pretzels, Philadelphia's have a long, narrow, block-like shape (like a rectangular figure-8), as they are baked so closely together that they form a large mat, from which individual pretzels must be separated. They are best eaten fresh, as they generally become rather hard after several hours, and may be topped with mustard or cheese sauce. They are sold all over the region at mini-markets and by ubiquitous vendors who set up stands at busy intersections. Many food trucks, in addition to sandwiches and other "street foods," also offer soft pretzels. Street vendors are known for selling a brown bag containing four pretzels for a dollar. As of 2006, soft pretzels individually cost about 40 cents, making them one of the cheapest snack foods available. The average Philadelphian consumes about twelve times more pretzels than the national average.[link]Pennsylvania Dutch influence
- Scrapple — Corn meal mush cooked up with every part (scrap) of the pig, from the Pennsylvania Dutch country of Lancaster County.
- Snapper soup, made from the meat of the snapping turtle.
Water ice
- Italian ice (locally called Water Ice) — a frozen dessert, similar to a slushie except stiffer, traditonally served in a small paper cone. A Radio Ball is a water ice (a necessarily large portion) in which a scoop of ice cream is embedded.
- Irish ice — Water Ice served through a soft-serve ice cream machine, giving it a unique texture.
- Polish ice — A much looser, creamier form of Italian Ice, usually coming only in chocolate and vanilla.
- Gelati — A mix of water ice and soft ice cream.
Ethnic foods
- Stromboli — similar to a calzone, invented in Philadelphia.
- German butter cake — A very rich type of pound cake with a buttery, pudding-like center. Not to be confused with the St. Louis version.
- Tomato Pie — Essentially a cheeseless pizza approximately two feet by three feet in size, with extra oregano. Always prepared in a rectagular pan, tomato pie has the appearance of the flag of the former Soviet Union covered with lawn trimmings. Many Philadelphians recognize tomato pie but are unaware of its name. Corropolese of Norristown, PA specializes in this addictive and inexpensive comfort food.
Miscellaneous
- Black Cherry Wishniak — Old-fashioned black cherry soda, made with actual black cherry flavoring. The name "wishniak," while not exclusive, is generally associated with popular regional soft-drink brand Frank's.
- Tastykake — Since 1914, the Tasty Baking Company has provided residents of the region with its line of pre-packaged baked goods. The best-known varieties include Krimpets (jelly-filled or butterscotch-iced), Kandy Kakes (chocolate or peanut butter, formerly called Tandy Takes), Krimpies (shaped like Krimpets, but with "Kreme" filling and chocolate cake and icing), Tasty (fruit) Pies (which, unlike many competitors', are neither deep-fried nor sugar-glazed).
- Beer was brewed by the Colonials in Philadelphia from its very start. Philadelphia-style porter was known throughout the world. A lager brewery was established in the Northern Liberties section in the 1840s. At one point, the city had more than 100 breweries, though most closed with Prohibition. Today, a handful of micro-breweries operate in and around the city, including Yards, Samuel Adams, Dock Street, Manayunk, Red Bell, and Nodding Head.
- Philadelphia Pepper Pot — A thick, highly seasoned soup, distinct from the Caribbean version in that it is made with tripe.
- Pork roll — Actually from nearby Trenton, New Jersey.
- Cheese Sauce — A gooey orange condiment carried by most street vendors that may contain dairy products. In general, Philadelphians will not hesitate to add cheese sauce to any low-budget food items such as french fries, hot dogs, pretzels, or egg rolls.
References
[Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by Mrs. S. T. Rorer, Arnold and Co., Philadelphia, PA, date?]
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