The 17 Best Things to Eat at Reading Terminal Market

Philly may be the cheesesteak and hoagie capital of the world, but many Philadelphians insist the city’s best sandwich is the roast pork. And one of the best is offered by Tommy DiNic’s.

While the fourth-generation shop’s famous roast pork — once voted tghe best sandwich in America — stands on its own, level up by combining their two signature sammies into the slightly-off-menu Roast Pork & Roast Beef Combo Sandwich. Imagine thinly sliced juicy pork and slow-roasted brisket melding with sharp provolone, all piled onto a Sarcone’s Italian roll with broccoli rabe or “long hots” (long green chili peppers).

Some of the gar-ahn-teed best Louisiana cuisine in the Northeast can be found in the market’s center court at Beck’s Cajun Cafe. Chef Bill Beck serves up not just authentic Nawlins po’boys, jambalaya, gumbo, muffalettas and beignets, but also his bayou take on the iconic cheesesteak.

Enter the Trainwreck, one of Philly’s best cheesesteak alternatives. The whiz-wit with the Loosiana twist consists of finely chopped steak, andouille sausage, julienned salami, American cheese and fried onions slathered in Beck’s special creole mayo and signature Devil’s Dust spice rub piled into an 8-inch French baguette.

Siblings Guiseppe and Gaetano opened their beloved South Philadelphia pasticceria over 100 years ago. Now run by the family’s third generation, Termini Brothers Bakery offers a handful of locations, including a popular stall in the market.

The shop’s legendary cannoli is their signature item. A from-scratch pastry shell filled with ricotta, it’s available as traditional cheese, vanilla or a rich and flavorful Chocolate Cannoli, a chocolate Italian cream custard-stuffed version topped with powdered sugar. Grab one to devour right away, or order a kit to make a dozen to send to friends… or to yourself.

There are around 50 delightful flavors of yeast-raised doughnuts (not donuts) available at Beiler’s Bakery, named one of the 20 best dessert spots in the country by Fodor’s. On any given day, expect to find faves from blueberry fritter and mocha crème to coconut custard and salty caramel; classics like apple fritter doughnuts; or singular creations like Fruity Pebbles chocolate.

If you’re having trouble narrowing it down, perhaps start with the popular Maple Bacon Doughnut, fluffy deep-fried dough filled with a maple flavored crème and topped with bacon and maple and glaze drizzles.

It’s a supergroup, but for cheesesteaks. Behind a partnership of Tommy DiNic’s, Pearl’s Oyster Bar and Angelo’s Pizzeria, the new Uncle Gus’ Steaks — opened in January 2025 — has quickly become one of Philly’s go-to steak jawns.

You know a steak shop is legit when they only offer one entree on the menu, and here it’s the Traditional Cheesesteak, a tasty ribeye with melty cheese (Cooper sharp, provolone, and whiz as choices), served wit or witout onions. Available add-ons include long hots, mushrooms and cherry peppers.

Opened in 1885 by a Quaker schoolteacher who churned early batches with mule power, the original Bassetts Ice Cream is the nation’s oldest ice cream shop. In 1892, Bassetts became the first merchant to sign a lease at Reading Terminal, serving treats — including the 16-percent butterfat vanilla for which it is still best known — from its stall.

Today, the shop offers dozens of flavors, such as the beloved Salted Caramel Pretzel Ice Cream — the same creamy, butterfatty vanilla, but mixed with chocolate-covered pretzels and a salted caramel swirl.

Many visitors never leave Reading Terminal Market without grabbing a churro from El Merkury. The made-to-order looped fried cinnamon sticks — in a dozen flavors like Mayan chocolate, South Philly and tres leches — famously come protruding from a cup of ice cream.

But those in-the-know line up for the Central American street food shop’s Salvadorian Pupusas, grilled meat-filled tortilla-like masa pockets offered in black bean quesillo, chicharron pork, jalapeño bean or loroco & cheese varieties topped with spicy salsa, pickled onions and curtido slaw. A breakfast version is also available, with a nestled fried egg.

It’s two Philly essentials in one bite. The Miller’s Twist soft pretzel stall’s signature stuffed specialty is the Cheesesteak Pretzel Roll-Up — a creative and delicious “twist” on the classic sandwich — with sliced ribeye and provolone inside a fresh-baked buttery soft pretzel rod that Buzzfeed’s Bring Me describes as “to die for.”

Unlike traditional Philadelphia soft pretzels, Miller’s “Amish pretzels” are less dense and chewy than its streetcart counterparts, hand-rolled behind the counter, brushed with butter and served warm. More roll-up varieties include chicken feta sausage, jalapeño cheddar and a half-dozen breakfast styles.

Opened in January 2025, Bao & Bun Studio is one of the newest vendors at Reading Terminal, offering classic Chinese street food with Western sensibilities. But it’s the spot’s self-titled treat that is already turning heads (and noses).

The shop — founded by chef Sam Chen (whose resume includes Sampan, Buddakan and Susanna Foo) — offers over a dozen varieties of the pillowy steamed meat-filled buns. But a great first-timer’s choice is the Taiwanese Classic Pork Belly Bao Bun with tender slow-braised pork, pickled cucumber, crushed peanuts and fresh cilantro leaves on a soft, steamed lotus bun.

After years serving Philadelphians — from a South Philly shop, to a food truck, then a pop-up cart — Mark and Tia El finally opened their Sweet T’s Bakery at Reading Terminal as the first Black-owned bakery in the market’s history in 2021.

The shop bakes up a bevy of specialty sweet potato items like cheesecake, cupcakes, pound cake or a bagel with sweet potato butter. But their signature dish is Tia’s classic Sweet Potato Pie with graham cracker crust. Pies are available as 9-inch and 6-inch versions, or as 3-inch minis for on the go.

The name Saami Somi comes from Kartuli for the “three doughs” on which Georgian cuisine is based: Khinkali dumplings, Chudu fried turnovers and Traditional Khachapuri — filled sourdough “cheeseboats,” the former Soviet republic’s national dish and the cafe’s signature offering.

Hand-kneaded leavened sourdough (from a years-old starter named Lucile) is formed in a boat shape, open-face stuffed with Bulgarian feta and suluguni, baked until fluffy inside and crispy outside, topped with butter and egg yolk and served with adjika sunflower oil dip. Other available varieties include tomato shakshuka, honey brie and rotating specials.

The charming Dutch Eating Place, run by Amish and Mennonite families, is best known for cinnamon-scented apple dumplings made from whole apples coated in a sugar-cinnamon, wrapped in pastry and drizzled with warm cream. But for a full knife-and-fork meal, try the fabulous Apple Cinnamon French Toast.

The “ACFT” — fluffy homestyle egg-soaked cinnamon toast covered in powdered sugar and more cinnamon, served with maple syrup and a chunk of fresh-churned butter— is available solo or as an entree featuring a choice among seven breakfast meats, plus a drink like strawberry lemonade or veggie wellness juice.

A staple at the market for four decades, the turkeys at The Original Turkey are still roasted and carved by the hands of founder Roger Bassett at the rate of 40 a day. Many of these medallions are piled onto their eight different turkey sandwiches, including their take on the popular Thanksgiving-on-a-roll concept.

The shop’s signature Stuffin’ Cranberry Sandwich starts with brined, herb-rubbed and steamed roasted turkey breast served between freshly baked sourdough slices or on a Liscio’s long roll along with homestyle stuffing and cranberry sauce topped with brown gravy.

At Sang Kee Peking Duck House, it’s difficult to choose between the gorgeously burnished meats hanging on display. Thankfully you don’t have to, with the Custom Two Meat over Rice (双拼飯) entree.

Suggested is the version spotlighting the stall’s two most popular Cantonese-style meats — Peking duck with crispy skin and deeply flavored roast pork — on the Roast Duck & Pork Custom Two Meat Platter. The dish is served with tender baby yu choy and duck juice atop sticky rice. Or give it a boost flavor by swapping the rice for steaming hot soup noodles.

Flavorful authentic dishes from Thailand — like shrimp pad thai, chicken basil, spring rolls, steamed crab dumplings and coconut soup — highlight the menu at Little Thai Market. But the crowds often line up long for a singular item: the beloved Salmon Curry.

The spicy Asian comfort food dish consists of a large grilled salmon filet served with crunchy steamed broccoli bathed in an aromatic creamy red curry coconut milk sauce. Enjoy it standard atop a heap of steamed jasmine rice, or sub noodles for some carby goodness.

When Soul Food Café owner KeVen Parker passed away in 2021, former manager Perry Ison took over the spot at Reading Terminal. Enter Ma Lessie’s Chicken & Waffles  — named for Ison’s grandmother — which retained Parker’s soul food vibe while spotlighting the eponymous dish as its signature item.

The cafe’s Classic Chicken & Waffles feature a comforting combination of savory crispy fried chicken breast, wing and drumstick pieces served with toasty buttery waffle rounds along with warm sweet syrup, with one side like candied yams or baked macaroni and cheese. Fruit-infused and savory versions are also available.

There are plenty of whoopies at Reading Terminal, but nobody makes the regional treat like whimsical Flying Monkey Bakery. The stall’s traditional Whoopie Pie consists of two chocolate cake rounds filled with fluffy frosting, with over 30 tasty creative filling options.

Styles include a dozen chocolate flavors (like cookies & cream, Guinness, and orange); eight kinds each of pumpkin or banana (try the Elvis),;four styles of oatmeal; and five of lemon, most also available dipped in 72% dark chocolate. Don’t miss the famous Whoopwich, chocolate chip cakes with chocolate chip filling.