Chef

Brad Spence

"I love the sweet and sour flavor of the pork tossed through the thin Chinese noodles at Han Dynasty. Plus, owner Han Chiang is always fun to hang out with!"

"The sandwiches at Peter McAndrews' shop are so good, I once took my two sous chefs there and we ordered every sandwich on the menu. My favorite is the Meatloaf Parmesan, layered with peppers, red sauce, mozzarella, and sharp Provolone."

"Take a seat in this Chinatown soup kitchen and watch the guys in the kitchen stretch the noodles by hand. These noodles in beef broth are some of the best cheap eats in Philly."

"The thin, crispy square pizzas from Santucci's are made Northeast Philly-style, with cheese on the bottom and sauce on top. The crust is amazing, and the sauce has the perfect balance of sweetness."

"Mike Solomonov makes the best hummus outside Israel. His tahini and chickpea purée at Zahav is extra creamy and served with made-to-order laffa, an Iraqi flatbread."

"Three words: cotechino, cheese, and egg. This wood-fried Roman pizza from Osteria is my favorite."