Chef

Andy Kitko

"The pork has a charred, smoky flavor, and it’s wrapped up with onions, mushrooms, and a bunch of Asian spices. Using the dipping sauce makes the whole thing sweet but spicy. I like taking the first bite then stuffing in the mint leaves that come on the side. I also love their house special broken rice. A lot of rice dishes tend to be oily, but this one is actually juicy without being greasy. The rice is soft and so flavorful, and the chargrilled chicken with lemongrass is awesome."

"If Parc is supposed to be a slice of Paris in Rittenhouse, then it sounds about right that their complimentary bread be bangin'. It’s hard not to fill up on the amazing baguette as you wait for your meal. They slice their bread as you order, so it’s really fresh and delicious."

"I loooove the pepperoni pizza at Stella! The flavor is so amazing because they use Abruzzese pepperoni, which is smaller and more intense than pepperoni we are used to. The flavors are so well-balanced and are harmonious with the spicy, porky pepperoni, aromatic oregano, and sweet and tangy tomato sauce. The perfectly charred crust is crisp yet chewy and always tender. I get it everytime I go."

"Choosing a favorite sandwich here is like choosing your favorite child, but I’ll do it. My mouth starts watering as soon as I see the server heading towards my table with a towering beast of a Rueben. The corned beef, the Swiss, the Thousand Island dressing, the slaw... they're all so perfect together. If you can call a sandwich decadent, then it’s definitely this one."

"Han has the best Chinese food outside of Chinatown. I love the dry spice preparation, and I think the fish is the best with it. It’s flash-fried and tossed with long hot and dry chili peppers. And they’re not kidding—this stuff is spicy!"

"Creamy, porky, and good, this mousse is amazing served as a bruschetta appetizer. If you love sliced mortadella, you have to try this."