Chef

Terence Feury

"Meyers and Chang winter lunch"

"I think about these snails a lot. Chef Peter Woolsey makes them garlicky and chewy, and serves them up in beautiful little crocks topped with tiny toasts. The chef brings such a beautiful sense of balance to a classic dish."

"DiNic's roast pork sandwich is what Philly should be known for. It's far superior to any cheesesteak, especially when it's topped with broccoli rabe."

"Tonnarelli tossed with lots of black pepper and Pecorino—so simple but so good. One bite takes me right back to Rome."

"This monster sandwich is reason enough for a Mets fan to go to the Phillies ballpark! It's loaded with grilled salami, steak, tomatoes, cheese, fried onions, and a 'special sauce' on a Kaiser roll. Not baseball season? You can also get a Schmitter at McNally's original location in Chestnut Hill."

"The combination of the pomegranate glaze, chickpeas, and tender lamb shoulder is just incredible. Even after a five-course meal, I can still kill it. There is limited availability of this dish, so make sure to get it if you can."