Chef

Scott Schroeder

"You can't ask for anything better than chopped sardines in a mustard mayo with pickled eggs, onions, and lettuce for just $2. It's salty, sweet, sour, and bitter all in three bites."

"I love sardines and grew up eating them. We had a lot of canned sardines on Saltines and a little shaved celery in my house growing up. I like Scott Schroeder's version because he thought to mash them into a salad-like tuna. It's a very good idea, and I've never had them that way."

"This salad is not available year-round, but it's absolutely worth counting down the days to peach season for. A generously sized free-range half-chicken, local marinated peaches, baby spinach, and a dusting of fresh chives and mint. It's a perfect summer dish."

"This is the Philadelphia burger for serious burger lovers. It’s made with grass-fed beef and topped with smoked cheddar, red onion, and beer-braised crispy pork bacon. And with about a dozen beers on tap, it's is the perfect dinner—and after-dinner—spot."

"Chef Scott Schroeder uses beef that's locally raised and 100% grass-fed—only the best quality stuff for his burger. It's served simply with lettuce, tomatoes, onions, and a 'secret' sauce. It’s so good, I could eat it everyday. Eating this burger and watching Phillies games is my new retirement plan. Editor's note: this burger is often served with beer braised bacon during the winter, when tomatoes aren't in season."

"This pork sandwich from Scott Schroeder is amazing. Braised in Walt Wit beer, the pig is both juicy and crispy. The way it's piled on a ciabatta bun with Boursin cheese is perfection."