Chef

Joey Baldino

"For those who think Southwark is just a bar, they are sorely mistaken! I love their charcuterie, which is showcased with cheeses, fruit, olives, and bread on their Farmhouse Platter. The variety and great choices they make on their rotations are killer. Anything pork is amazing."

"I just love being in Zahav. Sitting down and starting the meal with something as buttery and smooth as Mike Solomonov's hummus with warm laffa is the perfect beginning to a meal that is always delicious."

"I like this pizza because it's simple. It has the best crust, tangy tomato sauce, and fresh mozzarella. There is nothing better than that."

"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."

"If you want to know how highly I think of chef Jose Garces' manchego, spinach, and artichoke empanada, look at my menu and you will see a similar combo. The artichoke makes this dish so creamy and beautiful!"