Chef

Andrew Brown

"This here is last meal-type stuff. A marrow bone is sawed in half, and then the marrow is removed and cooked with foie gras and breadcrumbs. It's all put back into the bone and then oven-roasted. Amazing."

"Pâté, Nick Macri's charcuterie, cheeses, nuts, and fruit all come together on this shareable platter at Southwark. It's one of the best ways to start a meal in Philadelphia."

"Chicken livers, sweet cipollini onions, sage, and perfectly cooked rigatoni—what more could you ask for? It’s my favorite thing to eat at a bar and a great pairing for wine."

"I love this sandwich. It's full of roast beef, debris gravy, and fried shrimp on a real New Orleans roll. Believe it or not, it's better than most po’ boys in NOLA."

"This is real, traditional braised beef tongue from a truck that plies the streets of Pennsport. The tortillas are warm, the red and green salsas hot and fresh. This is perfect Mexican street food."