Special Report

The 20 Most Iconic Food Destinations Across America

Every city has that one place that tourists and locals alike go to for local flavor. Which one is the best?

Oklahoma Joe’s barbecue ribs (Courtesy of Flickr user Joe Newman)

Pat’s King of Steaks and Geno’s Steaks

(Courtesy of Flickr user Robyn Lee)
In 1930, Pat Olivieri, who ran a small hot-dog stand at the famous Italian Market in south Philly, decided to try something different and asked the butcher for some chopped meat instead. Pat’s, the first half of the epicenter of the Philly cheesesteak, was born. Thirty-six years later, Joey Vento opened his Geno’s across the street from his rival—and he was ready for a fight. “If you want to sell cheese steak, you go to where they eat cheese steaks,” he declared. The ingredients are the same: frizzled rib-eye steak, melted cheese and grilled onions on an Italian loaf. But preparation is key in the City of Brotherly Love. Pat’s pushes Cheez Whiz as the topping of choice, and steaks slide across the counter wide-open and unwrapped, slices of meat flowing over the sides of the loaf. Geno’s recommends provolone cheese on its thinly sliced steaks, which get to the table neatly wrapped. (Local lore explains that it was Geno’s that first topped its steaks with cheese. )
Website: patskingofsteaks.com
Website: genosteaks.com

Comment on this Story

comments powered by Disqus