Best restaurants and what to eat
United States
Philadelphia’s food identity is shaped by its working-class streets, immigrant neighborhoods, and long urban market culture. The city is especially famous for hearty sandwiches, soft pretzels, tomato pie, and a strong deli-and-bakery tradition, with many specialties tied to Italian, Jewish, and Pennsylvania Dutch influences.
A smooth, tangy, spreadable fresh cheese that became iconic through Philadelphia’s dairy and processing history. Rich and mellow, it is prized on bagels, in cheesecakes, and as a base for savory dips and frostings.
Philadelphia’s soft pretzel is dense yet tender, with a bronzed crust, chewy interior, and a pronounced malty saltiness. Sold from carts and bakeries, it is often eaten plain or with mustard as an everyday city snack.
This square, bakery-style pizza is baked on a thick, airy crust and topped with a bright, herb-scented tomato sauce rather than heavy cheese. Served at room temperature, it is a hallmark of South Philadelphia bakeries and church suppers.
The classic Philadelphia submarine roll is sturdy enough to hold generous fillings while remaining light and slightly chewy. Its crisp exterior and soft crumb make it the essential foundation for the city’s celebrated hoagies.
A Pennsylvania Dutch staple found throughout the Philadelphia area, scrapple is a savory loaf of pork trimmings and cornmeal, sliced and pan-fried until crisp. Earthy, peppery, and deeply comforting, it is a breakfast classic with eggs or apple butter.
A salty, smoky processed pork specialty beloved in the broader Delaware Valley, often griddled until the edges curl and caramelize. In Philadelphia, it is enjoyed in breakfast sandwiches and rolls for its bold, savory bite.
A malty, easy-drinking Philadelphia ale known for its balanced bitterness and broad local appeal. Often poured with a burger or sandwich, it reflects the city’s strong neighborhood brewery culture.
A hop-forward pale ale from one of the city’s best-known breweries, with citrusy aromatics and a clean, firm finish. It is commonly served cold in pubs and taverns alongside pub fare.
A modern Philadelphia IPA with bright hop character, resinous notes, and a crisp, refreshing bite. It showcases the city’s craft beer scene and pairs well with salty snacks and grilled meats.
A clean, snappy pilsner brewed in the greater Philadelphia area, known for its pale malt body and delicate noble-hop finish. It is an easy companion to pretzels, sandwiches, and fried foods.
A well-regarded Pennsylvania pilsner with bright hop aroma, dry finish, and excellent drinkability. Though widely known across the region, it is a staple in Philadelphia beer bars and bottle shops.
A rotating line of craft beers brewed for local flavor and seasonal drinking, often with expressive malt and hop profiles. It represents the creative, neighborhood-driven beer culture of the Philadelphia area.
The city’s most famous dish pairs shaved beef with melted cheese on a soft roll, producing a rich, drippy, intensely savory sandwich. It is customarily finished with onions and eaten hot from the griddle.
A deeply satisfying Philadelphia sandwich of sliced roast pork, garlicky greens, and sharp cheese on a crusty roll. Juicy and balanced, it captures the city’s fondness for robust flavors and bakery bread.
A cold deli sandwich built on an airy hoagie roll with cured meats, cheese, lettuce, tomato, onion, and oil-and-vinegar dressing. The result is crisp, briny, and substantial, ideal for lunch on the go.
A Philadelphia deli classic featuring thin roast beef, often with sharp provolone or horseradish, on a substantial roll. Savory and hearty, it showcases the city’s sandwich craftsmanship.
A historic Philadelphia soup made with tripe, vegetables, and a peppery broth, once famously associated with the city’s colonial tables. Robust and restorative, it reflects an older, more rustic urban food tradition.
Crisp-edged scrapple served with eggs is a classic Philadelphia-area breakfast, delivering savory pork flavor and a satisfying cornmeal crust. It is a humble dish with deep Pennsylvania Dutch roots.
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