Dining out and in – 2011 Readers’ Choice

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The star among its stars

Stroll over to Geno’s Steaks, 1219 S. Ninth St., and you’ll quickly notice an endless photo array of the who’s who of Hollywood. There’s Sylvester Stallone, Oprah Winfrey, Nicolas Cage among many others. But when the big name stars stop by this Italian Market landmark, they take a back seat to the A-list headliner: The cheesesteak. The co-stars of this show are the cheese (wiz, provolone or American) and french fries. Whether they like it wit’ or wit’out (that would be fried onions to the out-of-towners), there is no doubt this 45-year-old, 24/7 institution continues to be the king among kings when it comes to the Readers’ Choice winner for best cheesesteak .

Although the competition was fierce in this meaty battle, Geno’s keeps the crown for the sixth year running. What could be bad? The institution has a staple of simple ingredients that keeps customers coming back for more. It starts with some thinly sliced rib-eye steak, topped with a little melted cheese of choice that is neatly tucked into oven-fresh baked bread. If needed, other condiments can be added at the self-serve topping bar.

Now that it’s getting warmer out, be patient as the ordering line could wrap around the block. If you want to speed up the process, be prepared to order the moment you’re called to the window. Many around these parts will proclaim the sandwich is well worth the wait.

Jim’s Steaks and Phillip’s Steaks heated up the grill to deadlock in a second-place tie.

Sliced right

As the city where the stacked-sandwich originated, no one knows hoagies better than Philadelphians. And according to locals, no one knows the Italian hoagie better than PrimoHoagies , 1528 Ritner St., recognized as the best in its specialty for the third year in a row.

“I think it’s about the way the guys make the hoagies,” manager Audrey Neigre said on why she feels PrimoHoagies has been recognized so consistently. “They concentrate on making them, and they do it the same every time.”

Primo’s basic Italian hoagie consists of a flavorful mix of prosciutto, provolone cheese, hot capacola and natural casing genoa salami. Although business is generally slower in the beginning of the week, it quickly picks up as the end of the week and the weekend approaches, with a lot of orders coming in from the Navy Yard.

Nakai Varalli, of the 800 block of Ellsworth Street, is a frequent customer at the Ritner Street location and usually sticks to Primo whenever the craving for a hoagie sets in.

“The bread is the best out of all the other [hoagie] places,” she said adding that the service at the store is also commendable.

The local shop has scattered a trail of bread crumbs since its humble beginnings at the South Philadelphia store, with around 70 locations throughout Philadelphia and the tri-state area and one in Maryland. Soon, Primo will open up its first shop in New York.

“My father, Richard Neigre, just thought of opening a little deli,” Neigre said. “All of a sudden, I guess the neighborhood word of mouth got really big …. We never in a million years thought it would be as popular as it is.”

Chickie’s Italian Deli sliced up at second place, while P&S Ravioli Co. rolled into third.

A feast for Francophiles

Owner and general manager Stephen Slaughter has all food and organic waste composted at Green Eggs Café , 1306 Dickinson St. It is unlikely the Passyunk Square eatery’s workers ever have to tend to a loved Parisian treat, though. The 15-month-old establishment takes this year’s honor for best French toast .

A Bella Vista native and a Marconi resident, Slaughter sees his location as a part of a neighborhood teeming with promise. To keep its patrons’ taste buds jazzed, Green Eggs, whose name derives from a Dr. Seuss book and reflects its eco-friendly identity and breakfast offerings, serves an all-day menu; therefore, hungry stomachs can sate desires for French toast anytime between 8 a.m. and 4 p.m.

“We wanted to do at least a couple French toast plates,” Slaughter said of conceiving his fare.

His staff’s creativity crafted three, a crème brûlée dish highlighted by vanilla anglaise maple syrup, a crunchy peanut butter concoction featuring a fresh berry compote and a stuffed version topped with a blackberry jam coulis.

The site contains a specials board that always includes what Slaughter says satisfies any urge for “a sweet, savory breakfast.” Updated on Thursdays, it features a French toast option 90 percent of the time.

“Our specials board is a reflection of my staff’s creative freedom. It leads them to come up with all original, different ideas,” Slaughter, who also acts as the manager for Green Eggs’ Northern Liberties location, said.

All of his business partners are from South Philadelphia, too, so Slaughter enjoys presenting a menu that delights the whole area, especially Passyunk Square, which he tabs “a neighborhood in a great transition period.”

French for “burnt cream,” the crème brûlée fittingly stands out, but Slaughter revels in the acceptance it and its brethren have garnered.

“All three of our French toasts are received highly by our customers, and we thank them for giving us this honor so early into our existence,” he said.

Penrose Diner made sweet with second place, and Sabrina’s Café buttered up with third.

White vetting

A 58-year-old member of the community, Cacia’s Bakery , 1526 W. Ritner St., knows pizza. The Marconi business offers its six types 363 days a year, granting owner Sam Cacia’s hands few breaks. For the tastiness of the digits’ labors, readers have honored Cacia’s with the top white pizza title.

Cacia tends to the sauceless treat, capping its five-hour preparation by baking it on an 18-inch-by-26-inch sheet pan.

“The duration of its creation is probably one of the reasons people like it,” Cacia, with 33 years of service, said. “When you make a product that’s fresh everyday, with an original family recipe, people know, and the taste is obvious.”

He credits his grandmother with his establishment’s recipes and always has dough ready to prepare white pizza.

“In the grand economic scale, pizza is not a really expensive item, but people still covet quality. We pride ourselves on giving them that,” Cacia, whose clan oversees six more bakeries in Delaware County and New Jersey, said.

His white pizza enjoys its greatest popularity during the Lenten and Christmas seasons. Four generations of Cacias have been able to hawk the goody, known in their Calabria homeland as “pizza bianca.” As the current overseer, Cacia appreciates the acceptance of his creation.

“When the people speak to you and tell you you’re doing a good job, it means more than any other type of award you can get,” he said.

Celebre’s Pizzeria did not blank out, finishing in second place, while City Pizza baked up a third-place result.

Patty wagon

Toddlers give us the phrase “the terrible twos.” Uncle Oogie’s Pizzeria , 2119 W. Oregon Ave., could come to coin “the magnificent twos.” The Girard Estate eatery celebrated its second anniversary last month and has delighted its patrons with a huge menu. Those customers have given it double honors, voting it best burger and top delivery service.

Deriving its name from a nephew’s mispronunciation of co-owner Louie Cerone’s name, Oogie’s crafts eight burgers, all weighing eight ounces.

“Our most popular are the black and bleu and the bacon cheeseburger,” Eleanor Hewes, who joined Oogie’s last year after working at its Sea Isle City, N.J., location, said.

Under Cerone and his sister Carol, the location offers all-day deliveries, with burgers, cheesesteaks, chicken sandwiches and pizza receiving the most requests.

As long as an order is substantial and enough drivers are available, Oogie’s will deliver to all of South Philadelphia. It employs up to five weekday deliverers and up to nine weekend helpers to send hot goodies to eager eaters.

“We aim to provide quick deliveries, so we hire drivers with experience, guys who care about quality service,” Hewes said.

Those employees have been especially busy lately, as Oogie’s is running daily Lenten specials for those looking to give burgers a break. Fresh Kaiser rolls secure each patty, which comes with lettuce, tomato and onion. Stars in a lineup that includes fries, hoagies, pasta, salads, sandwiches, stromboli, wings and wraps, the burgers have earned approval from Hewes, who is happy the public eats them up, too.

“It’s great to win for both, but especially burgers,” she said. “We put in a ton of effort to make them great.”

For burger, Stogie Joe’s Tavern formed a second-place finish, and Penrose Diner, Royal Tavern and Steak ’Em Up solidified third. For delivery service, City Pizza ordered second, while Johnny Chang’s Chinese Restaurant and Sushi Bar knocked on third.

Flapping its wings

Over the past few decades, wings have evolved into a snack popular across the country. Yet, with their origin in Buffalo, N.Y., and the Wing Bowl heating up the competition in Philadelphia, these spicy chicken treats retain a special significance on the East Coast. For South Philadelphians in particular, the king of wings is easy to identify: Mr. Wings Pizza & Grill, 500 Oregon Ave.

“We take pride in what we do,” owner Jim Karalis said. “And the people here are great.”

The 19-year-old company is family owned, with an emphasis on food that’s never frozen, always fresh. In particular, the chicken comes in fresh almost every day, Karalis said.

Wings come in a variety of flavors. Customers have a choice among honey barbecue, garlic Parmesan, barbecue and Cajun, while buffalo-style comes in a spicy variety ranging from mild to nuclear. With such a multitude of fiery flavor, Karalis attributes the win to the sauce.

“[Wings] go great with sports, they’re great snacks and they are great for parties,” Karalis said of why wings have evolved into such a popular American dish.

Delivery time at Mr. Wings usually falls between 30 and 45 minutes. When the staff is not busy filling orders, they take advantage of a break in the hectic flow of the day to clean up.

“Cleanliness is one of our mottos,” Karalis said. “We’re very polite, very courteous to our customers, and we’re loyal.”

Soon, Karalis hopes to convert the location to allow for sit-down service.

JC Chinese Restaurant flew into second place, while Chickie’s and Pete’s fluttered into third.

Crustacean sensation

Popi’s Italian Restaurant , 3120 S. 20th St., has halted hunger for 18 years, gratifying guts with the Rucci family’s revered recipes. For 17 years, patrons have been hankering for the Packer Park establishment’s version of a decapodous delicacy. Those customers have honored co-owners Gina Morrone and Nick Rucci, Jr., voting their crab cakes South Philadelphia’s best.

The siblings offer the crustacean concoction every other day and peddle perhaps 1,000 cakes per week. Receiving their supply from Bensalem, they perfected their recipe, complete with some secret ingredients, after one year of executing a borrowed formula.

“We use jumbo, lump, colossal, big, huge, fat crabmeat,” Morrone said of the chief element of her reliable dish.

That meat combines with chilled roux and Japanese bread crumbs for flash-frying and broiling sessions. A lobster sauce decorates the finished product in a bestselling dish that features a potato and a chef-chosen vegetable.

“I can’t help people to pick music, but I can answer for my food and gladly stand by our crab cakes,” Morrone said.

Commonly associated with the Chesapeake Bay, the cakes have won firm standing in South Philadelphia, and Popi’s emerging as the winner is not lost on Morrone.

“I am happy because we beat good competitors,” she said. “It’s really special to have this honor.”

Ippolito’s Seafood Co. cooked up a second-place finish, and Dad’s Stuffing prepared a third-place showing.

Rapping about wraps

Although Californians may have invented the wrap in the 1990s, Q102 DJ Rocco Cima knew how to reinvent it enough to make it the best in South Philadelphia. At Fuel, 1917 E. Passyunk Ave., which opened in September 2009, Cima prides himself on supporting local farms and farmers markets, as they often supply the ingredients for his healthy menu options.

“I think that people are just very refreshed to have something that’s made fresh and homemade with the best ingredients, rather than doing the typical cheesesteak,” Cima said.

The menu promises meals that are less than 500 calories. Among the many eclectic wraps are smoked salmon, Thai chicken or tofu, and eggplant and cheese. The Fuel stacker, the restaurant’s signature wrap, offers a mix of grilled zucchini, grilled squash, roasted portabello, grilled eggplant and fresh mozzarella, tomato and pesto.

Fuel, a Rubik’s-Cube-restaurant of sleek, geometrical lines and primary colors, saw the opening of a Center City location in November. By the end of the month, Fuel will become a franchise with plans to open several more locations.

A typical day at the café can see up to 200 orders at lunchtime and around the same amount at dinner. A steady stream of corporate catering jobs around the city rounds out the hectic schedule.

“We strive to always use 100 percent organic [food] and we work hard to give the best product possible,” Cima said. “We put a lot of hours and a lot of work into doing that, and we’re very appreciative that the people of South Philadelphia recognize that.”

Penrose Diner rolled in to second place, while Uncle Oogie’s Pizzeria wrapped up third.

Freezing the competition

Picture a decadent helping of rich vanilla ice cream, painted in dark swirls of chocolate syrup with a jaunty maraschino cherry on top and you’ll have an image of the ideal sundae. It’s a frozen masterpiece that Millie’s Ice Cream Parlor has been perfecting for the past 70 years, and locals recognize these decades of experience have made it the best in the area.

Millie’s has seen three owners over its long history, but its current head Joseph Viola, who bought the property in 2006, attributes the win to the quality of the corner store’s products.

“Besides our ice cream, all our food is mostly homemade,” Viola said.

In addition to the standard sundae servings, most customers of the 1441-Shunk-St.-venue like to add a bit of flare to their frozen dessert ordering anything and everything to top off their sundaes.

“Marshmallows, nuts, you name it,” Viola said. “Every sundae’s usually different.”

The small neighborhood stop offers a quaint mix of delicatessen, lunchery and ice cream parlor. It remains a favorite after-school spot among elementary students, probably owing to the appeal of its items’ affordable prices — all less than $10.

With everything from burgers to jalapeño poppers to funnel cake, ice cream is still the primary draw for most customers. Other than the sundae, Viola said the banana split also is popular.

While business can be chaotic at times, especially in the evening hours, Viola continues to strive to keep the promise of quality in appreciation of its customers.

Joe Joe’s Pizza & Variety scooped up second place, while Penrose Diner slid into third.

A pair for a pair

In an era where many restaurants struggle to balance quality with quantity, Scannicchio’s Italian Restaurant , 2500 S. Broad St., masters both. Thanks to co-owners Christian Varalli and Michael Gibson, the Marconi locale has enjoyed nothing but success in its eight years. It can now boast even more, as voters named it this year’s best Italian restaurant and BYOB .

The lifelong compadres guide a staff of 15 in offering traditional Italian fare, with stuffed artichokes, a grilled romaine salad and a massive fish selection, which receives special kudos in Lent, highlighting their patrons’ favorites. The chefs have great respect for their customers’ palates and wallets, and Varalli feels their attention to both scored them their victories.

“We aim for variety with our menu,” he said. “The prices of commodities have risen, and many places cut down their portions. We aim to have a place where customers feel at ease while spending their hard-earned money.”

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To ensure comfort, the duo offers large dinner plates for moderate prices and lunches packing a ton of taste. If one craves beef, fish, pasta or pork, Scannicchio’s, which claims its third Italian prize in four years, can oblige.

“We treat our customers the way we would want others to treat us if we were diners,” Varalli said.

The restaurant’s BYOB feature also aims to inspire relaxation.

“It adds value to the dining experience,” Gibson said. “You can enjoy what you want.”

The BYOB win is Scannicchio’s fifth in six years and proves customers are tipsy on Varalli and Gibson’s setup.

“We thank everyone,” Varalli said, “and we look to please everyone.”

For restaurant, Paradiso attained bliss in second place, and Ristorante Pesto spiced up the third spot. For BYOB, Pesto licensed the second slot, and Ristorante Tre Scalini drank up third place.

No translation required

With foodie blogs cropping up on area websites over the past few years, it’s no wonder local diners have become more discerning when it comes to expecting not only the best foods, but also enough diverse flavor to keep their taste buds properly exercised. Since its 2006 opening, Johnny Chang’s Chinese Restaurant and Sushi Bar , 2601 S. Broad St., has fit the bill for quality service and culinary variety so consistently they’ve been voted best ethnic restaurant for the third year running.

For manager David Lin, the key to Johnny Chang’s success is the emphasis on cleanliness and fresh food, as well as recognizing the need to pay attention to his patrons’ diverse tastes. He also credits the importance of having an experienced cook on hand to choose just the right sauce to go with each dish.

“You always have to think of what the customer wants,” Lin said. “And the other things are easy. Just service on time, and every couple of years we’ve got to change a little bit to keep a nice-looking restaurant.”

When customers informed Lin they wanted more privacy for sit-down service, he was quick to respond. Just two months ago, he added a partition dividing the hostess counter from the dining area, creating a smaller, more intimate space.

According to Lin, customers partial to takeout can expect speedy service, as weekend delivery turn-around time is about 30 minutes. During the week, a delivery can be as fast as 10 minutes. The most popular orders include wonton soup, and the chicken and beef broccoli menu options.

Lin plans to launch a second restaurant — Mikawa, whose primary focus will be on sushi — in Center City next month.

“We care about our customers and always ask their opinions, so we keep our customers a long time,” Lin said. “When we ask an opinion, if it’s good, we’re going to do it — whether it’s remodeling or cooking.”

Cantina Los Caballitos sizzled into second place, while Izumi steamed into third.

Rookie of the Year

How many restaurants prepare their meals with fresh ingredients? What about with imported delicacies and authentic recipes? Pizzeria Pesto does.

Only eight months after cutting the ribbon, Pizzeria Pesto, 1925 S. Broad St., has already become a South Philly sensation by being voted favorite new restaurant. Co-owners John Varallo and Claudio Conigliaro take pride in their product making sure every meal is prepared in the classic Italian tradition. Even with all the care and preparation that goes into their food, receiving the recognition came as a surprise.

“We didn’t anticipate the success this fast. I would say that once we got some nice reviews that is when things started going well,” Conigliaro said.

Their one-of-a-kind Italian recipes made of specialty gourmet toppings are only part of the reason why Pizzeria Pesto boasts one of South Philly’s most unique tastes, Conigliaro said. He is confident that the service along with a renovated layout of the restaurant is another.

“This is more like a dining restaurant and not your typical pizza shop,” he said.

Varallo, who also owns Ristorante Pesto up the street from Pizzeria Pesto, and Conigliaro planned the new restaurant after the success of Ristorante Pesto.

“My brother-in-law asked me if I would be interested in venturing into a new project. I used to work at pizza shops before so I said, ‘why not? Let’s give it a try,’” Conigliaro said.

Margharita pizza is one of customers’ favorites. Pizzas range from $7 to $15 while pastas and salads vary from $7 to $12.

Second and third place honors went to Green Eggs Café and Asian Fusion and Steak Asian Restaurant, respectively. SPR

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