1960s dating advice

23-Jul-2016 17:37

For a 21st-century-quality upgrade, visit Sp Ot Gourmet Burgers (2821 W.

Girard Ave.) in Brewerytown, where owner Josh Kim butchers his own meat, works the griddle like a master, and the steak has a good, long savor. Oregon Ave., South Philly) and its salt-flecked rolls are still legit, though worldwide expansion has scuffed some of its luster. neon glow of the titans at Ninth and Passyunk, a recent revisit made my choice clear: Geno's (1219 S.

Only inferior beef needs the salty flow of liquid cheez. Snyder Ave.) in deep South Philly remains my ideal stop for a hefty Italian-style steak with spinach and sharp provolone, or the "bruschetta" topped with chopped tomatoes and basil.

(The fresh chicken steak there streaked with red gravy is an excellent "healthy" alternative).

My current champ is Pastificio Deli (1528 Packer Ave., a mile north of the Wells Fargo Center), where imported meats are carefully layered with sharp provolone and just the right amount of shredded veggies for a zesty signature sandwich with balance and bite.

I'm also a fan of the standard Italians at Dan's Fresh Meats (2000 Frankford Ave.) in Fishtown, Shank's Original Pier 40 (901 S.

Two of the country's oldest Italian restaurants - Ralph's and Dante & Luigi's - exude genuine Old World charm. Head to the Italian Market for the De Luca family's Villa di Roma (936 S. Eighth St.), the luncheonette where on Fridays in the fall you may catch Temple University football coaches eating lucky bowls of scrippelle soup and gnocchi with braciola for their weekly pregame ritual meal.

But when it comes to Philly's most iconic foods, the pride in our old traditions still runs deep.

True, I've spent almost two decades here mostly touting the cosmopolitan dining scene that we've become with star chefs, BYOBs, gastropubs, and hot restaurant neighborhoods like Fishtown and East Passyunk.

There are many theories about how our version of the sub got its name, including a popular belief that it descends from the Italian immigrants who worked at the Hog Island shipyard in the Navy Yard at the beginning of the 20th century, whose sandwiches eventually became known as “hoggies.” An even older tale suggests that its origin dates to the Italian "hokey pokey" vendors who sold antipasto salads with "pinafore" rolls in the late 19th century.

Local convenience chains like Wawa sell thousands each day, but with hoagies, quality and craftsmanship make a huge difference. Look for delis where meats are sliced to order (often directly onto the sandwich) and the fresh-baked rolls have a seeded crust.

Two of the country's oldest Italian restaurants - Ralph's and Dante & Luigi's - exude genuine Old World charm. Head to the Italian Market for the De Luca family's Villa di Roma (936 S. Eighth St.), the luncheonette where on Fridays in the fall you may catch Temple University football coaches eating lucky bowls of scrippelle soup and gnocchi with braciola for their weekly pregame ritual meal. But when it comes to Philly's most iconic foods, the pride in our old traditions still runs deep. True, I've spent almost two decades here mostly touting the cosmopolitan dining scene that we've become with star chefs, BYOBs, gastropubs, and hot restaurant neighborhoods like Fishtown and East Passyunk.There are many theories about how our version of the sub got its name, including a popular belief that it descends from the Italian immigrants who worked at the Hog Island shipyard in the Navy Yard at the beginning of the 20th century, whose sandwiches eventually became known as “hoggies.” An even older tale suggests that its origin dates to the Italian "hokey pokey" vendors who sold antipasto salads with "pinafore" rolls in the late 19th century.Local convenience chains like Wawa sell thousands each day, but with hoagies, quality and craftsmanship make a huge difference. Look for delis where meats are sliced to order (often directly onto the sandwich) and the fresh-baked rolls have a seeded crust.The best are inevitably found deep in the neighborhoods at shops run by people passionate about quality meats (house-sliced rib eye preferred), who cook sandwiches to order (avoid griddles piled with precooked meat) with well-caramelized onions and good, crusty rolls that can hold the juicy drip.