With spring right around the corner, the Philadelphia Style team looks back at the best meals they had over the winter—from a heaping plate of pan-roasted lobster to an above-average turkey sandwich.
Pan-roasted lobster at Davio's (111 S. 17th St.). They have the best lobster special—pan-roasted using the freshest Maine lobster. It’s served with Yukon gold potatoes and lemon tarragon butter and is more enjoyable every time I have it. –John M. Colabelli, Publisher
French fries at Tria Taproom(2005 Walnut St.). I don't have a weakness for French fries but Tria Taproom's version makes me think twice every time I have them. These "fries" are actually smashed fingerling potatoes smothered in a rich truffle-taleggio fondata. It's a smaller-sized portion since it's one of Tria's signature starters but even three orders doesn't seem like enough. –Kristin Detterline, Editor-in-Chief
Saumon fumé at Le Chéri (251 S. 18th St.). Smoked salmon is one of my favorite foods and I typically order it whenever I see it on a menu. This particular appetizer of house-smoked salmon with capers, red onion, hardboiled egg, and crème fraîche is one of the best I have ever had. The texture, taste, presentation—perfection! I can't wait to go back and have it again. –Mary Ruegg, Senior Account Executive
Smoked guinea hen at Mainland Inn (17 Mainland Rd.). I got the chance to check out Mainland Inn this winter and was more than impressed. The smoked guinea hen with winter squash angolotti, cranberries, and hazelnuts is unlike anything I’ve ever had—a melt-in-your-mouth dish. Plus, the service is great and the décor makes you feel warm even on the coldest day in February. –Jessica Green, Assistant Editor
Burger at Bridget Foy's (200 South St.). It’s so tender, cooked perfectly, and topped with Vermont cheddar cheese on a brioche bun. Served alongside hand-cut fries, it’s a treat that is so simple but so good. –Nichole Mauer, Business Development Coordinator
Shackamaxon sandwich at Wedge + Fig (160 N. Third St.). The Shackamaxon is made with creamy brie, house-roasted turkey, mango, and arugula on challah bread, but the best part? The walnut mustard aioli that ties it all together. Yum! –Michelle Mass, Sales Assistant
Lobster rolls at POD (3636 Sansom St.).You can’t really go wrong with any of the rolls served at POD in University City, but my absolute favorite is the lobster roll. The crispy tempura lobster maki rolled with uni creates a unique texture and the teriyaki truffle drizzle on top is delicious. –Brittany Corbett, Sales Assistant