13 pratos icônicos da Filadélfia e iguarias imperdíveis do Philly

Widely credited to Pat Olivieri of Pat's King of Steaks, who began selling the sandwiches in 1930, a traditional bife de queijo é um crusty-outside/soft-inside roll filled with shaved ribeye and your choice of cheese — provolone, American, Cooper sharp, Cheez Whiz (don’t forget to say “wit” or “witout” grilled onions). 

Competitors Pat’s and Bifes do Geno atrair multidões para East Passyunk for taste-offs, but additional beloved steak jawns are found at Pizzaria Angelo's, Joe's Steaks + Soda Shop, Steve's Prince of Steaks, Campo's, Del Rossi's e Rua Sul do Jim. as well as Roxborough rivals Dalessandro's e Chubby's Steaks. 

Newcomer Sanduíches de queijo com carne do Skinny Joey adds a new phenomenon, the Florida-style pizza roll. And visit Bar de Cheesesteak where Kevin Dolce is subbing ribeye for salmon, oxtail and jerk chicken. 

Crabfries are the brainchild of Pete Ciarrocchi (owner of Chickie's & Pete's), who created them in 1977 because he needed to do something with leftover crab seasoning. 

Pete tossed the seasoning on crinkle-cut fries, then dreamed up an ooey-gooey white sauce, made from melted American cheese. Notice what’s missing? Crab. 

Today, these scrumptious spuds satisfy generations of locals — Chickie’s & Pete’s is in all of Philly’s sports stadiums — while winning over out-of-towners thanks to 20 outposts nationwide. And, since all heroes have origin stories, you’ll want to go to the very first Chickie's & Pete's at 4010 Robbins Avenue in Mayfair. 

O doce clássico Philly, Peanut Chews da Goldenberg São barras de chocolate densas, mas pegajosas, feitas de amendoim torrado e melaço doce envoltas em chocolate amargo ou ao leite.

Criado em 1917 pelo imigrante romeno David Goldenberg e sua família, este doce de chocolate nostálgico tornou-se um clássico nas sacolinhas de doces de Halloween, nas reuniões de verão nos quintais, nas bandejas de doces das salas de estar e nas festas dos jogos do Eagles, e está disponível na maioria das lojas locais. supermercados, lojas de esquina e lojas de conveniência.

Versão do Philly do sub, grinder ou herói, um sanduíche clássico consiste em carne, queijo, vegetais e um acompanhamento (como maionese ou óleo) em um pão comprido fresco de padarias como a Amoroso's ou a Sarcone's.

Quase todos os bairros têm sua própria lanchonete favorita, como Cosmi's Deli, Sanduíches Ricci's, Cozinha da Liberdade, Sanduíches Fink's e Farinha da Vida, enquanto a rede local Sanduíches Primo administra um pequeno império com mais de 100 lojas em toda a região.

There are more niche options, too, like the Phoagie em Clube da Criança do Meio, which mimics Vietnamese pho soup, and the buttermilk-fried fish hoagie at Jordan Johnson Gourmet Seafood.

Em forma de oito, fundidos em grupos de cinco e ligeiramente úmidos ao toque (para que o sal derreta), Pretzels macios Philly are not the twists you’re used to.

Standout pretzels can be found at random street vendors or corner bakeries, but check out pretzelrias like Pretzel Co. do Centro da Cidade., Padaria Tasty Twisters, Padaria de Pretzels do Bernie, A reviravolta de Miller ou um dos mais de 50 Fábrica de Pretzels Philly locais na cidade e no campo. Não se esqueça da mostarda marrom picante!

A Chaleira Preta offers a new twist (pun intended!) on the soft pretzel by dipping it in lye, borrowing an ingredient from the old Bavarian tradition. 

Popularized in Philly during the 19th century, pork roll is a sausage-like breakfast meat often sliced into rounds, grilled until it splits and served on a bagel, Kaiser roll or English muffin with eggs and cheese. 

This Philly favorite (often called “Taylor ham” in New Jersey) rivals scrapple as the breakfast meat of choice. (For more on scrapple, keep scrolling.)

Encontre-o em um sanduíche de café da manhã (ou em uma tortinha no A pequena Susie) or on the side at brunch spots and diners, from Café Rowhome e Sanduíches Lennie's para Brunic's e Bagels Kismet — try The P.R.E.C. and thank us later!

Pound cake is a popular dessert in Philly, particularly around family holidays like Easter. Traditionally made with eggs and one pound each of flour, sugar and butter (can you guess where the name comes from?), it’s offered in flavors such as vanilla, lemon or marbled with bittersweet chocolate, all with a crisp golden exterior.

O local clássico para o prato é Padaria Stock's, along with great takes at Doces Isgro, Delícias da Denise, Padaria Sweet T's em Reading Terminal Market, Tortas, Paraíso do Bolo Inglês (naturalmente) e centenário Padaria Irmãos Termini.

Similarly, butter cake takes the recipe to the next level by adding buttermilk and leaveners, and soaking the  risen pound cake dough in a butter glaze to ensure super-rich flavor. Places rooted in German and Pennsylvania Dutch traditions do butter cake best, including Haegele's Bakery e Bredenbeck’s. 

There’s something supremely comforting about Italian red gravy (Philly for tomato sauce) served over handcrafted pasta. Given Philadelphia’s rich Italian-American heritage, it’s no surprise that the best red sauce joints are found here.

South Philly's Italian Market offers some of the nation’s most authentic red sauce from restaurants like Villa di Roma, Dante & Luigi's, Fiorellae Restaurante italiano Ralph's.

Entre os pontos turísticos da cidade que valem a pena visitar estão: Giorgio em Pine, Vetri Cucina, Bomb Bomb Bar, Restaurante L'Angolo e joia não convencional Bar do Murph. Mas para um jantar espetacular e um show, os garçons cantores do O Victor Café são imperdíveis.

Though not as famous as the cheesesteak, the sanduíche de porco assado is the true signature sandwich to many locals.

Typically, the sandwich consists of oven-roasted pork shoulder layered with melted sharp provolone and garlicky sautéed broccoli rabe on an Italian roll.

Carne de porco assada do John is the most well-known, but stellar roast pork sandwiches can be found at stops like Sanduicheria do George, Original de Shank, Estilo Philly da Paesano, Tommy DiNic's em Reading Terminal Markete Bifes do Tony e do Nick. 

If you’re looking for alternative takes on the classic, try Porchetteria do Porco ou High Street no mercado, which tops it with broccoli rabe kimchi.

A mixture of pork, broth and spices, thickened with cornmeal, scrapple is a salty-crispy breakfast accompaniment introduced to the region by Pennsylvania Dutch immigrants.

Today, the delicacy — often sourced from local purveyors like Godshall’s, Habbersett and Hatfield Quality Meats — can be found on breakfast sandwiches or as a side dish (try it with syrup) in greasy spoon diners and brunch joints.

Os pontos de destaque incluem Café da Rua da Frente, Restaurante Silk City, Restaurante Sulimay (known for its Fishtown “Scrappetizer”), Restaurante Penrose e Elwood (try the venison scrapple!), mais Reading Terminal Market restaurantes Restaurante holandês e Restaurante Down Home. 

Todo morador de longa data da Filadélfia sabe o jingle — “Ninguém faz bolos tão saborosos quanto os da Tastykake” — e os visitantes teriam dificuldade em encontrar um morador local que não tivesse uma variedade favorita (ou duas, ou três).

De Butterscotch Krimpets e Peanut Butter Kandy Kakes a Chocolate Juniors e Cupcakes de Chocolate Recheados com Creme (e dezenas de outras opções), Bolos Tastykake have been Philadelphia’s sweet indulgence of choice since the company’s founding here in 1914.

Eles podem ser encontrados em quase todos os supermercados locais, delicatessens de esquina ou lojas de conveniência, incluindo a popular rede de postos de gasolina nativa da Pensilvânia. Wawa.

Tomato pie is spongy focaccia-like dough baked flat with tomato sauce and a dusting of grated pecorino Romano or Parmesan (no melty cheese to be found), served chilled or at room temperature.

O prato é um clássico em instituições como a South Philly. Padaria Sarcone, Padaria Cacia's e Carangi Baking Company. Também pode ser encontrado em lojas pela cidade, como Tortas de tomate de Gaeta, Padaria Marchiano e Pizzaria Shackamaxon, ou nos subúrbios em Corropolese ou Mercado Carlino.

Keep an eye out for new-ish bakeries, like Mighty Bread Company e Padaria Downtime, using sourdough starters. 

É um nome um pouco confuso, mas água gelada (pronounced “wooder ice”) is the perfect frozen summer treat.

Similar to Italian ice, the combination of fruit, sugar and water — frozen and churned until smooth — is served at shops like Gelo de água do John, Gelado italiano autêntico da Rose, Gelado de Água Morrone, Sorvete italiano caseiro do Pop, Tranzilli’s Real Italian Water Ice, suburban Casa de Gelo Yardley e food truck Gelados Jimmy's Water Ice. 

Sample fun flavors like mango lemonade and strawberry daiquiri at Gelo de Água de Siddiq or gourmet-style options at Sobremesas geladas do Velho Mundo da D’Emilio. And don’t sleep on Philly’s ubiquitous-but-yummy Sorvete italiano da Rita (with nearly 100 locations!).

We know: This is a food article. But no Philly food list is complete without the very Philly tradition of a beer and a shot.

According to lore, Jack Prince, owner of Bob e Barbara's, started the citywide special with Pabst Blue Ribbon and Jim Beam in the mid-90s. Before Prince knew it, “the special” caught on em toda a cidade (get it?) and now you can get it nearly everywhere in the city. 

Today, bars put spins on the recession-proof shot and a beer pairing. Dirty Frank’s does Hamm’s and kamikaze. Fergie’s Pub does Narragansett and Paddy’s whiskey. MilkBoy does Natty Boh and Heaven Hill. And Polish hotspot Little Walter’s has The Urbanista: a 16-ounce Żubr and a shot of Żubrowska.

Philly knows food. It’s our biggest thing outside the Declaration of Independence.

The James Beard Foundation has honored nearly 50 Philly figures and establishmentsincluindo Kalaya e Zahav; restaurateurs like Ellen Yin and Stephen Starr; and top chefs at South Philly Barbacoa, Royal Sushi & Izakaya, Vetri Cucina, Vernick Food & Drink e Mawn. 

Three restaurants have picked up one Michelin Star - Her Place Supper Club, Sexta-feira Sábado Domingo e Proveniência — while 10 spots earned Bib Gourmand status. Bom apetite honored Madressilva e São in 2026, with The New York Times calling out Bomb Bomb Bar.