The Ultimate Philly Food Glossary (2024)

While Philadelphia is known for its cheesesteaks and hoagies, there are more than a dozen other dishes that have shaped this city’s culinary legacy. Some are meaty and filling, while others are savory and light, and these various bites are edible pieces of history that embody the spirit of a scrappy city with heart.

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BYOB: A type of Philly restaurant that allows diners to “bring your own bottle” of wine or beer (and sometimes liquor) often free of charge or a small corkage fee. This is often due to Pennsylvania’s decades-old alcohol laws and the challenge and cost of obtaining a liquor license in the city.

Cheesesteak: Invented by South Philadelphian Pat Olivieri of Pat’s King of Steaks in 1930, it is a long hoagie roll (typically the Amoroso brand) stuffed with salt and pepper-seasoned thin-sliced ribeye, cheese (preferably provolone, American or Whiz cheese) and served with the option of adding grilled onions, and sometimes peppers. If a server asks “wit or witout,” they are asking if you want your cheesesteak with or without grilled onions. Not all cheesesteaks are made with ribeye steak; there are notable variations that are also made of chicken, salmon, and brisket.

Citywide Special: A ¾ oz shot of Jim Beam bourbon and a 12 oz can of Pabst Blue Ribbon lager that’s typically served at a Philly dive bar for the shockingly cheap price of only $4.

Cooper Sharp: A type of savory American processed cheese that’s zesty in taste, but delicate and creamy in texture.

Crab fries: Invented by the popular chain Chickie’s & Pete’s in 1977, these are crinkle French fries thoroughly coated in Old Bay seasoning and often served with cheese sauce on the side for dipping.

Hoagie: A type of sandwich that isn’t a sub, but an entrée, served in a crusty long roll (often seeded) that includes a generous amount of deli meat, cheese, salt, pepper, vinegar, oregano, oil, mayo, lettuce, tomato, onions, and peppers.

Irish potato candy: A beloved local treat that’s a small ball of coconut cream (a blend of coconut, confectioner’s sugar, vanilla, and cream or cream cheese) battered in cinnamon. Despite being invented in Philly — and not Ireland — it’s often served around St. Patrick’s Day in the city.

Lager: Another way of describing a Yuengling brand beer. If one orders a lager at the bar, they’re pretty much ordering a Yuengling by another name.

Panzarotti: A savory dish (also known as panzarotto) that’s not a calzone, but a smaller turnover that can be fried or baked and stuffed with tomato, mozzarella or Pugliese cheese (a mild Italian cheese made of sheep’s milk), and basil.

Peanut Chews: Invented in 1917 by David Goldenberg, this beloved gooey candy is a chocolate bar made of nuts and sweet molasses.

Pork roll: A mainstay on Philly plates since the 19th century, it is a round, grilled breakfast meat that is either served as a side dish or protein for an egg and cheese sandwich. Please note: Philadelphians don’t call it “Taylor Ham” — go down the shore to Jersey or to Baltimore to hear them call it such.

Red gravy: A South Philly staple, this rich, savory Italian-American tomato sauce is often served on any carb in town, from pasta to breadsticks to meatball hoagies.

Roast pork sandwich: This meaty warm sandwich is made up of roasted pork shoulder (either shaved or chopped) combined with melted sharp provolone and sautéed broccoli rabe in garlic, on a long Italian roll. John’s Roast Pork and Tommy Dinic’s Roast Pork are landmark spots to purchase one.

Scrapple: Brought to the city by Pennsylvania Dutch immigrants, this distinct breakfast protein is made of salty pork, spices, and cornmeal that’s sliced, pan-fried, and treated like a type of sausage that can be served on the side or in a sandwich.

Soft pretzel: Not to be confused with a small, crunchy snack pretzel, it is a moist, figure-eight-shaped bite that must be held with a hand — not fingers — as it’s sprinkled with coarse long-grain salt and often drizzled with spicy brown mustard.

Tastykakes: Invented in 1914, it is a snack cake that’s light, rich, and moist, with a sweet icing on top, traditionally of a butterscotch flavor known as crumpets (at least, the most popular variety).

Texas Tommy: Conceived in Pottstown, PA in the 1950s, it’s the most recognizable way a hot dog is prepared in Philly — sliced lengthwise, grilled or deep fried, and served with melted cheese and bacon down the middle on a toasted bun.

Tomato Pie: This local party dish — not to be confused with a topping-less pizza — can be served warm or chilled, as its thick, spongy, focaccia-like dough composition is often served as a rectangle slice slathered with tomato sauce and topped with some grated pecorino Romano or Parmesan and a sprinkle of oregano. Cacia’s Bakery, Sarcone’s Bakery, and Iannelli’s are landmark spots to purchase one.

Water Ice: Properly pronounced “wooder ice,” it is not Italian ice, a snow cone, or a slushy, but the fruitiest, syrupy-ist, finely-shaved ice treat, best enjoyed during the warmest weather or any upbeat time in one’s life.