5 Things You Need to Eat This Week in and Around Philly
Break up the monotony of the week with spicy Corsican dumplings, Black American Chinese takeout, and not-your-average ballpark hot dogs.
The Tijuana street dog at La Chinesca / Photograph by Kae Lani Palmisano
Second to the Sunday scaries, Mondays are the collective bane of our existence. The weekend is behind us, and there’s an entire week of deadlines, commitments, and meetings that could have been an email that is still ahead of us. Of course, we’re looking forward to next weekend, but why wait five days to enjoy ourselves again?
The best antidote for a case of the Mondays is injecting a little whimsy into your week, whether it be splurging on a tasting menu or bringing home Black American Chinese takeout food. Approach this guide like a weekly bucket list, or pick one of our recommendations and treat it like a culinary side quest — whatever you have to do to break up the monotony. Here’s what to eat this week in and around Philly so the weekend doesn’t feel so far away.
Tijuana Street Dog at La Chinesca, Callowhill
Red October is upon us, and after an exciting weekend facing off with the Mets, we all deserve a fancy hot dog. La Chinesca’s Tijuana street dog is topped with crispy bacon, a smokey chipotle mayo, avocado verde, and pickled jalapeños, all cradled in a hot dog bun. You can catch this home run dish on the happy hour and late-night menus. 1036 Spring Garden Street.
Gumbo Lo Mein at Black Dragon Takeout, West Philly
As genius as the collard green egg rolls are at Black Dragon Takeout, the new Black American Chinese spot out in West Philly, the gumbo lo mein is where it’s at. Packed with noodles, okra, chicken sausage, shrimp, and a whole freaking crab all swimming in Creole soup, it is one of the most brilliant cultural combos on the entire menu. It’s also a soul-warming dish that packs a lot of aromatic flavors, perfect for fall and shifting into soup mode. Get there early, be prepared to wait in line (an optimal time to get to know the neighbors), and make room in the fridge for leftovers because the portions are huge. 5260 Rodman Street.
Storzapretti ricotta dumplings at Bastia / Photograph by Kae Lani Palmisano
Storzapretti Ricotta Dumplings at Bastia, Fishtown
There’s a lot to love at Bastia, but the standout on this Corsican-centric menu is the storzapretti ricotta dumplings. They look like meatballs swimming in Nonna’s homemade sauce (or gravy if you’re shipping up from South Philly), but they’re more like Italian gnudi. Fresh ricotta cheese is mixed with mint and semolina flour, rolled into a ball, cooked in a spicy arrabbiata sauce with guanciale, and topped with shaved pecorino cheese. It’s light but hearty, and even though the mint balances out the Calabrian chili, the heat still sneaks up on you. 1401 East Susquehanna Avenue.
Calamari at The Original Clam Tavern, Clifton Heights
Seafood is not the first thing that comes to mind when you think of Delco dining, but when you walk into The Original Clam Tavern, you’ll swear you’ve been teleported down the Shore. Fried calamari is one of my favorite appetizers, but it’s also a good test to see if the kitchen knows how to cook seafood because squid can be pretty finicky. Overcook them and you’re left with little rings of rubber; undercook them and the batter can be too goopy. Here, not only are the calamari perfectly chewy, but the batter they’re fried in is a little peppery, which goes nicely with the marinara. The best seat in the house is right next to the fish tank, so you can eat seafood while making awkward eye contact with the marine life who will be watching you throughout the meal. 339 East Broadway Avenue.
Tomato pie with caviar at Bardea Steak / Photograph by Kae Lani Palmisano
Tomato Pie With Caviar, Wilmington
The tasting menu at Bardea Steak is full of surprises, and one of the most playful yet elegant dishes is the tomato pie topped with caviar. It is the highlight of their quartet of snacks, which kicks off the meal. I know this local staple is one of those sacred things that most people in the region don’t want any chef, no matter how talented, to mess with, but the briney caviar and mild burrata cheese will make you change the way you think about the humble tomato pie. Chef Antimo Dimeo is really onto something there. Note: Tomato pie is available on the à la carte menu, but the tasting menu gets you the fancy caviar-topped version. 608 North Market Street.
