Chef

Sean McPaul

"Carbs..."

"Halibut tartar, roasted whelks with parsley and garlic and a tarte of blood sausage with foie gras and potato... the long wait is over and I've experience au Pied de Cochon, I will probably be back before I head home."

"This is my favorite fried chicken—don’t let the 20 minute wait disclaimer discourage you. It has a peppery, crispy crust and unbelievably juicy meat and comes with two sides. Also, they serve it with an array of house-made bbq sauces: KC, Carolina and W. Virginia styles. There's Crystal Hot Sauce, too."

"I lived in Old City for a little over two years and the best part was coming home after work to find Pete waiting up for the bar crowd. Some slices are made to be reheated and served on a paper plate, and Pete’s is the best. The pizza has a good sauce and it comes out crispy from the oven. He also provides all the condiments you could want, including hot sauce."

"Their signature sandwich is a knockout: chunked up, juicy beef brisket dressed with a spicy horseradish mayo, roasted tomatoes, pepperoncini, and sharp provolone. Then they round the whole thing out with a fried egg. I only eat this thing at night because it knocks me out. Seriously, it will ruin a much valued day off…"

"The best bite in the Reading Terminal is definitely this sandwich, hands down. People line up to take one away, but I always make time to sit at the counter and take one down. Tender, juicy, wet, almost sloppy meat with sautéed broccoli rabe that’s definitely hooked up with some chili flake is served on the ultimate sandwich roll, a seeded Sarcone’s roll. I'll take some sharp Provolone on that and tune out for 10 minutes to enjoy; it's like the whole market stops."