239 Best Dishes to Eat in Philly: Bring It Back!

Strawberry heart tart at the Commissary
“I worked at the Commissary during the summers when I was in college, and I still remember the recipe. The tarts were beautiful, but they didn’t last overnight, so at the end of the night we could eat any leftovers.” — Alison Barshak, chef/owner of Alison Two

Calves’ liver at La Panetière
“The liver was thinly sliced, sautéed, then sauced with shallots, white wine, butter and parsley. I was a line cook then and brought the dish with me when I opened Frog.” — Steve Poses, restaurateur, caterer, and author of At Home by Steve Poses: A Caterer’s Guide to Cooking & Entertaining

Pepper pot at Emil’s
“This lusty soup wasn’t on the menus of the upscale restaurants I reviewed, but I managed to find it at lunch counters around the city. The soup introduced me to tripe, which I enjoyed wherever I traveled.” — Elaine Tait, former restaurant critic for the Inquirer

Filet mignon sandwich at Arthur’s Steak House
“There was a nice portion of filet mignon on rye — it must have cost $5. This was back in the ’60s, into the ’70s. Our offices in those days were about a half a block away, so it was really great to have nearby.” — Herb Lipson, chairman of Philadelphia magazine

Milan salad at Jimmy’s Milan
“It was a nice big salad with lots of shrimp, and it was cold and hearty. Just an iconic Philadelphia salad. And it inspired the Milan salad on the menu at Table 31.” — Chris Scarduzio, chef/owner of Table 31 and Mia

Shrimp, tomato and cheese pie at the Fish Market
“It was just amazing. People came at holiday times and ordered six to eight at a time, and took them home to serve to their families on Rittenhouse Square.” — Neil Stein, restaurateur