Chef
Scott Schroeder

Philadelphia

My Venues

The Hungry Pigeon
743 S 4th St
Philadelphia, PA

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Accolades

Top 25 Best Grilled Cheeses
Food & Wine
Best Beer-Soaked Food
Philadelphia Weekly's Better Than Best

Top 50 Bars
Foobooz
ChefsFeed Winner
One of the Best Things to Eat in Philly

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Where I Go Out

Fried chicken

Federal Donuts

$$, Breakfast, Donuts, Fried Chicken, Poplar

"This fried chicken is so good! It's a little spicy, seasoned well, crispy, and moist. What else do you want out of fried chicken? Okay, so they give you a honey donut as well. It’s great but they don’t have much, so get there by 11:30 a.m. or you won’t get any."

Chef

Scott Schroeder

South Philadelphia Tap Room, American Sardine Bar

Enfrijoladas

El Jarocho

$, Mexican, Tacos, Burritos, Passyunk Square

"This is a steak and egg breakfast at its finest, and cheaper than anywhere else! Three egg-and-ham-filled tortillas covered in refried beans, queso fresco, cream, and thin steak with rajas (roasted peppers) piled on top. Too good for $12."

Chef

Scott Schroeder

South Philadelphia Tap Room, American Sardine Bar

Tacos de lengua

Los Gallos

$, Mexican, Lower Moyamensing

"These are great tacos in general, but their tongue tacos are hands down the best tongue tacos in Philadelphia. The whole menu is great as well, and the owner Luz is constantly improving the food here, so it just keeps getting better."

Chef

Scott Schroeder

South Philadelphia Tap Room, American Sardine Bar

Beef & tripe in chili oil

Han Dynasty

$$, Reservations, Szechuan,

"This dish is cold and super spicy. The first time I ordered it, the server warned me, 'This is too hot for most of our Chinese clientele.' I took it as a challenge, and it was! This is spicy and challenging for most due to the fact that most people don't like tripe, but for the spicy and/or adventurous food lover, it is awesome. It has great texture, salt, and spice, so don’t be such a wuss and go eat it!"

Chef

Scott Schroeder

South Philadelphia Tap Room, American Sardine Bar

House blend aged beef burger

The Dandelion

$$$, Happy Hour, Full Bar, Outdoor Seating, English, Center City

"For me, this is the city’s best burger: an awesome aged taste that doesn’t overwhelm, Vermont sharp Cheddar, shaved pickles, bacon, and special sauce. The Dandelion is the most 'non-Stephen Starr' of his restaurants, and I haven’t really had anything on the menu that I haven’t liked."

Chef

Scott Schroeder

South Philadelphia Tap Room, American Sardine Bar

Roast pork sandwich

John's Roast Pork

$, Sandwiches, Outdoor Seating, Breakfast, South Philadelphia

"It depends on my mood whether I get pork or beef from John's, but it's always with greens and sharp Provolone. There's usually a line out the door for cheesesteaks, but never one for beef and pork. You get to cut in front of all the suckers waiting for 20 to 30 minutes and get straight to Philly's best. I suggest a side of long hots, too, and for tourists, awesome $10 T-shirts."

Chef

Scott Schroeder

South Philadelphia Tap Room, American Sardine Bar

At My Venues

Fried PB&J

South Philadelphia Tap Room

$$, Happy Hour, Full Bar, Breakfast, Modern, Pub, Gastropub, Newbold

"This is the perfect way to end a meal, although I often start my meal with it at this busy downtown gastropub. It's exactly what it sounds like: a deep-fried peanut butter and jelly sandwich. Need I say more?"

Chef

Emilio Mignucci

Di Bruno Bros.

Grass-fed cheeseburger

South Philadelphia Tap Room

$$, Happy Hour, Full Bar, Breakfast, Modern, Pub, Gastropub, Newbold

"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

Christopher Kearse

Grass-fed cheeseburger

South Philadelphia Tap Room

$$, Happy Hour, Full Bar, Breakfast, Modern, Pub, Gastropub, Newbold

"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."