Series: Is Fast Food Worth It in 2026?
The Vitals: the spot: Chipotle Mexican Grill the eats: Burrito Bowl or really whatever floats your boat the bucks: $$ the question: Is Chipotle still worth it in 2026?
Fast food prices are up. Portions feel smaller. Menus are longer. And value — real value — has become harder to spot.
So instead of ranking chains or chasing hype, I’m asking a simpler question in this series:
Is this meal worth the money, time, and compromise right now?
This post is a companion to today’s YouTube video breaking down whether Chipotle still makes sense as fast food prices climb in 2026.
Chipotle is a good place to start because it sits right in the middle of the modern fast food value crisis — not cheap, not fancy, not nostalgic. Just… reliable fast casual in 2026.
Chipotle is popular and everywhere. Full stop. Never mind the fact that it has its own community on Reddit and that the company is worth billions.
And yet, it’s a far cry from the burrito culture of long-standing taquerias and iconic neighborhoods where Mexican food is prominent — The Mission in San Francisco, Pilsen in Chicago. Chipotle isn’t trying to be that. It’s about convenience.
The food has equal appeal to foodies, fitness folks, and yes… even self-proclaimed “fatties” because — and I’ll admit this — it tastes decent. Good enough. Heck, I’d eat there on a road trip over something like Qdoba (which I’ve also never gone to, lol).
I suppose my foodie (food snob) standards push me over the edge. That, and I love skirt steak and guacamole.
Chipotle almost feels like getting lunch at Whole Foods. You’re presented with a sea of options and the opportunity to build something customizable — healthy, hearty, or both.
It feels like the rare place that can be agreed upon by consensus. Sure, it’s a far cry from a proper burrito at a late-night taco truck. But try convincing Karen from accounting to grab lunch somewhere with no seating and a menu entirely in Spanish.
Oh, Karen…
The burrito bowl remains Chipotle’s strongest value play — customizable, filling, and still perceived as a step above traditional fast food.
Let’s be clear: Chipotle is not cheap anymore.
But Chipotle stays in business because of:
Brand loyalty
A perceived upgrade in health and quality
Customization and variety that feels unmatched unless you go to a sit-down restaurant
Compare that to a typical fast food combo meal:
Fries you didn’t need
A drink you didn’t want
A price that crept up anyway
Chipotle’s value comes from positioning itself as an upgrade over traditional fast food — healthier by perception, more customizable, and only marginally more expensive in 2026.
That distinction matters more than ever.
Here’s the practical test I use:
Will this meal:
Keep me full?
Avoid a second stop later?
Not leave me feeling like I made a dumb financial decision?
Chipotle clears that bar more often than most chains.
It’s also one of the few places where I can adjust the meal depending on the day:
More protein, fewer carbs
Lighter toppings
Bigger portions when I need them
That flexibility turns into value fast when you’re feeding yourself between meetings, errands, and everything else. There are worse options for the dad bod — but it’s still a far cry from what the World’s Greatest Food Dad can do in his own kitchen.
Let’s not romanticize it:
It can be deceptively unhealthy
It’s still expensive
It’s a far cry from a legit taco truck
Chipotle is not where you go for culinary joy. It’s where you go to solve a problem.
Short answer: only in cases of food emergencies.
Long answer: Chipotle is worth it when time, predictability, and customization matter more than price.
Chipotle works when:
You could eat at McDonald’s
Time and limited options are real factors
Karen from accounting won’t touch the taco truck and is debating whether to approve your raise
Chipotle is not great eats. Chipotle is an expensive fast food upgrade. Same rules for fast food apply — but it’s definitely better for the dad bod.
This Chipotle review is part of a larger conversation I break down in today’s YouTube video — looking at fast food value, portion creep, and why some chains still make sense in 2026 while others don’t.
This series looks at major chains through one lens:
Does this meal make sense right now — financially, practically, culturally?
More coming soon.
If this is your first encounter with an authentic Italian bolognese, let me offer a warning and a promise.
This is not a quick sauce. This is ragù alla bolognese, and it requires time — three hours of gentle simmering, closer to four if you start the clock from prep to finish. And it is absolutely worth it.
This recipe comes from one of the most trusted voices in Italian home cooking: Marcella Hazan. Her approach is disciplined, minimalist, and deeply Italian. No garlic. No herbs. No shortcuts. Just technique, patience, and respect for ingredients.
If you want the deeper why behind this cooking adventure, I unpack it over on World’s Greatest Dad, the Substack companion to my podcast. But here, we cook.
True bolognese is not “meat sauce.”
It’s a slow emulsification of meat, dairy, wine, and tomatoes. Milk goes in before the wine. Tomatoes are restrained. The sauce simmers quietly until everything melts into something richer than the sum of its parts.
This is the version served in Bologna — not the red, garlic-heavy sauces most Americans associate with the name.
1 tablespoon vegetable oil (I used bacon fat)
3 tablespoons butter
1/2 cup finely chopped celery
2/3 cup finely chopped carrot
2/3 cup finely chopped onion
3/4 pound ground chuck
Salt and black pepper
1 cup whole milk
1 cup dry white wine (I used red — a weeknight Bordeaux from Trader Joe’s)
A small dash of ground nutmeg
1 1/2 cups canned Italian tomatoes, crushed
(I blended whole canned tomatoes)
Pasta for serving (pappardelle works beautifully; tagliatelle is traditional)
Grated Parmesan cheese, to serve
Heat the bacon fat or oil in a heavy-bottomed pot or Dutch oven over medium heat for a full five minutes — just until it’s shimmering but not smoking.
Add the celery, carrot, and onion. Cook gently until the onion is translucent and the vegetables are soft.
Add the ground beef with a pinch of salt and pepper. Cook, breaking it up with a wooden spoon, until the meat loses its red color and turns gray-brown.
Add the milk and let it simmer slowly until it fully evaporates.
Stir in the nutmeg.
Add the wine and let it simmer until completely evaporated.
Add the tomatoes, bring the sauce just to a bubble, then reduce the heat to the lowest possible simmer.
Pro tip: move the pot to a burner that can actually maintain a gentle simmer — usually the small one no one uses.
Let the sauce simmer for three full hours, stirring occasionally.
After two hours it will look finished. It isn’t. Let it go.
Toss with cooked pasta and serve with grated Parmesan at the table.
After browning the meat and vegetables.
It starts to resemble sauce — don’t be fooled, it still isn't the ragu we are looking for.
This is not a weeknight sauce — but it is a weeknight meal.
Bolognese improves overnight. Reheat it gently in the oven so the bottom doesn’t scorch, boil fresh pasta, and dinner takes care of itself.
This is the payoff.
My wife’s verdict: “It tastes like restaurant.”
And that’s the truth of it. Great restaurants trade time for flavor — hours most home cooks aren’t willing to invest.
Hazan’s real gift isn’t just the recipes, but the wisdom behind them. Her book remains a food bible decades later. Buy it. Cook from it. Even if this bolognese becomes a one-and-done, you’ll never eat it the same way again.
As 2025 comes to a close, I’m struck by the miles I traveled to land on the best bites of 2025.
This list took me from Austin to Seattle, France-adjacent decadence to Japan hotel lounges, and all the way to Korea for one of the most prized beef experiences on Earth.
It wasn’t easy to land on these nine restaurants. As always, variety was key and perhaps this year more than most, extravagance shaped the list. But as always, great food doesn’t mean a license to spend. Every one of the best bites of 2025 offers the same thing: value, but with a degree of context.
And with that, let’s dive into the best bites of 2025!!
The Vitals: the spot: Jabs Burgers and Fries 111 Congress Ave., Austin, TX 78704 the eats: Excellent Smash Burgers the bucks: $ the full nelson: Some of the best Bang for your Burger Buck Smash Burgers in town
There’s smashed burgers and then there is Bang for your Burger Buck. IYKYK.
JABS delivers a textbook smash burger using Creekstone Farms beef, crisp edges, and a burger sauce so addictive it immediately reminded me of Raising Cane’s sauce energy. Simple, flawless, and priced like someone still remembers burgers are supposed to be affordable. In a city allergic to simplicity, JABS keeps it simple and that's exactly right when making a smashed burger you crave over and over again.
The Vitals: the spot: Burnt Bean Co 108 S Austin St, Seguin, TX 78155 the eats: athe burger only available on Thurs and Fri + all the BBQ the bucks: $$ the full nelson: One of the most exceptional Barbecue restaurants in Texas makes one mean burger
Yes, Texas Monthly’s #1 BBQ restaurant also served me the best lamb of my life. The lamb breast is smoked till meltingly tender, the smoke balances the gaminess of lamb fat, and then paired with pillowy housemade naan and a chermoula so balanced it stopped the table cold. This wasn’t BBQ flexing — this was a chef showing restraint, confidence, and world-class technique.
The Vitals: the spot: Juniper 2400 E Cesar Chavez St UNIT 304, Austin, TX 78702 the eats: Egg Custard(off the tasting menu) the bucks: $$$$ the full nelson: A dish one might expect at The French Laundry
This is as close as I've ever come to eating at the acclaimed The French Laundry in Yountville — and that is high praise.
Silky, restrained, and technically perfect, this egg custard was a reminder that greatness often whispers. Like so many dishes off the tasting menu at Juniper, days of work go into crafting dishes that seem to fade away in seconds off the plate but stay in one's memory for a lifetime.
The Vitals: the spot: David Doughies 2427 Webberville Rd, Austin, TX 78702 the eats: Artisanal Bagels the bucks: $-$$ the full nelson: a bagel to make an NYer jealous
A three-day bagel process will do that. The housemade pastrami lox is excellent, but it’s the bagel itself — chewy, structured, deeply flavorful — that steals the show. When the bread makes the protein take a back seat, you’re dealing with something special.
The Vitals: the spot: Le Calamar 1600 S 1st St Suite 100, Austin, TX 78704 the eats: Chicken Wing inspired by one of the most revered living chefs today, Gnocchi, Snapper Ceviche, Mutton Snapper in Salsa Matcha the bucks: $$$ the full nelson: the fanciest chicken wing God could have imagined.
This wing is based on Pierre Koffmann’s legendary trotter dish where a pig's foot is deboned, and stuffed with chicken, sweetbreads and morels — and yes, it’s as decadent as that sounds.
Chef Casey Wall takes his own spin with chicken wing instead of trotter, huitlacoche in place of morels and grills it over Japanese charcoal. At $8 a wing you don’t order a dozen. You commit to savoring each bite slowly. And once you do, you’ll understand why some dishes exist purely to haunt you. And possibly cause gout.
The Vitals: the spot: Moto Pizza locations throughout Seattle, tested at T-Mobile stadium the eats: Root Pizza the bucks: $$ the full nelson: My fav version of Detroit style pizza to date
Moto proves that Detroit-style pizza isn’t a novelty — it’s a canvas. Creative riffs, bold toppings like dungeness crab, and a respect for the genre that shows how much room this style still has to grow. Seattle quietly became one of my favorite pizza cities this year because of places like this.
Oh and they even have an outpost at T-Mobile Park where the Seattle Mariners play. Huge upgrade from a hotdog swimming in water.
The Vitals: the spot: Top Roe 120 W 5th St, Austin, TX 78701 the eats: Matcha Pot De Creme the bucks: $$$ the full nelson: Proof that the matcha craze has merit
I love Chocolate Pot De Creme, one of my all time fav desserts. It is a hard sell to steer me away from chocolate too. But Matcha makes a compelling exception.
Like chocolate, matcha offers bitter notes which is compelling in any sweet and fat ladened dessert. Matcha provides remarkable balance in a pot de creme and this dish exemplifies balance.
And I suppose caviar didn't hurt it much either. Though sprinkle of sea salt could have made a similar point too and for less $$$.
The Vitals: the spot: Grand Hyatt Fukuoka 1 Chome-2-82 Sumiyoshi, Hakata Ward, Fukuoka, 812-0018, Japan the eats: Grand Club lounge the bucks: $$ the full nelson: best hotel food I have ever had and some of the best food of the trip
Imagine starting your breakfast ritual every morning with a bowl of sashimi over rice(Kaisen don) that featured impeccable fish and rice. And then you moved on to a breakfast buffet with silk scrambled eggs, artisanal breakfast sausages and delightfully rich sauces like mentaiko(sauce/dip made from fish roe) and a velvety green sauce that is a special of the hotel. Suddenly hotel dining doesn't seem like a cop out.
Though I only hit the cocktail and hors d'oveurs once, I will forever remember they had bottles of Japanese single malt scotch out for you to pour at will. Grand Hyatt Fukuoka's Grand Club Lounge will make you not want to explore Fukuoka Japan because the food and value are just that good.
The Vitals: the spot: Hanwoo Beef Market experience from Airbnb the eats: Korean BBQ featuring Hanwoo Beef aka the "Kobe beef of Korea the bucks: $$ the full nelson: The ultimate beef lover experience featuring Korean BBQ
The best beef I have ever had in my life was from Seoul Korea. And thanks to the exchange rate, it wasn't even that pricey. An AirBnB experience set us up along with fellow foodies from all over the world to experience a tour of this massive industrial food market. From there we went to a restaurant who cooks the beef you purchase from the market.
Eating this beef is like eating Tuna belly sushi or toro. With minimal seasoning one relishes the marbling and flavor that truly has no equal. Sorry Kobe beef. Sorry NYC steakhouses. Seoul Korea got the best beef Ali Khan Eats has ever had.
Walk into most grocery stores and you’re hit with choice paralysis:
Most grocery stores try to make money on food.
Costco makes its real money before you even walk through the door.
Membership fees generate billions in high-margin revenue every year. That allows Costco to:
Costco warehouses are loud, crowded, and borderline hostile on weekends.
And yet people love shopping there.
Why?
“If Costco sells it, it’s probably good—and priced fairly.”That trust removes friction. You don’t comparison shop. You just throw it in the cart.
Online grocery promised speed. Luxury grocers promised vibes. Discount grocers promised chaos prices.
Costco promised one thing:
We won’t rip you off.That promise—kept consistently for decades—is why Costco customers aren’t just shoppers. They’re evangelists. And in a moment where grocery inflation, shrinkflation, and price fatigue dominate consumer behavior, that trust matters more than ever.
Costco’s victory isn’t just about groceries.
It’s about where consumer culture is heading:
If you liked this breakdown, the full episode dives deeper into:
Cold weather calls for comfort, but that doesn’t mean you have to dive into a pot of heavy beef chili every time the temperature dips. This White Bean Chicken Chili hits all the cozy notes and keeps things light enough to eat on a Tuesday night without throwing your whole health routine off the rails.
It’s hearty, it’s bright with lime, it’s got backbone from cumin and roasted chiles, and it cooks in the amount of time it takes to watch half an episode of Bluey with your kids. Win-win.
Below is how I make it — including a little technique that guarantees tender chicken breast instead of the dreaded rubbery mess.
Chicken breast and chili don’t usually belong in the same sentence. One cooks fast; the other usually simmers forever.
But this recipe flips that dynamic by:
Building flavor up front with aromatics, spices, and roasted chiles
Poaching the chicken gently so it stays juicy
Using white beans two ways: whole for heartiness + partially blended for thickness
Finishing with lime and Maggi (or fish sauce) for depth and brightness
This is weeknight cooking at its smartest.
Base & aromatics
1 tbsp reserved bacon fat (olive oil or any neutral oil also works)
1/2 cup minced onion
2 tsp cumin, plus more to taste
2 (4.4 oz) cans roasted green chiles, drained
2 tsp Mexican oregano
1 tsp kosher salt, plus more to taste
1/2 tsp cayenne, plus more to taste
1.5 tbsp chopped garlic
Protein & bulk
1 lb chicken breast
2 cans cannellini beans, drained and rinsed
Liquid & finishers
4 cups chicken stock
1/3 cup chopped cilantro
1/4 cup lime juice
2 tbsp Maggi sauce (or fish sauce), more to taste
Garnish (optional but recommended)
Avocado
Shredded cheese
Tortilla chips
Heat bacon fat in a Dutch oven or heavy-bottomed pot over medium heat.
Add the onion and cook until soft and translucent — no browning. You want sweetness, not char.
Stir in the cumin, Mexican oregano, salt, garlic, and cayenne. Cook 1–2 minutes until fragrant.
Everything goes in at once: chicken breast, broth, roasted chiles, and cannellini beans.
Bring the pot to a gentle simmer.
Start checking the internal temperature at the 7-minute mark.
Pull the chicken out when it hits 155°F, not a degree more.
If the broth doesn’t fully cover it, flip it occasionally.
This is the key to chicken that shreds beautifully without turning stringy.
Let it rest on a cutting board for 10 minutes.
Use an immersion blender to partially blend the beans right in the pot.
You’re aiming for about 20–30% blended — enough to give body, while leaving most beans whole for texture.
No immersion blender?
Scoop out a cup of beans + broth, blend in a food processor, and return to pot.
Add lime juice, Maggi sauce (or fish sauce or even Worcestershire), and adjust salt and cumin to taste.
Shred or hand-pull the chicken (my preference) and stir it into the chili.
Serve immediately for the best texture.
The chicken will firm up with every reheat, so this is one of those dishes that’s best eaten fresh — or cooled fully and reheated gently.
This chili is extremely flexible:
Avocado adds richness
Shredded cheese makes it feel more “chili-like”
Tortilla chips add crunch
More lime brightens
A dusting of extra cumin brings warmth
If you want it even heartier, add extra beans or corn.
If you want more heat, bump the cayenne or add a diced jalapeño to the onions.
This White Bean Chicken Chili is exactly what cold weather cooking should be: comforting, flavorful, and light enough to keep you on track. It’s also fast, dad-friendly, and the kind of recipe you can make on autopilot once you do it once.
If you make it, hit me in the comments — and tell me your stance on the eternal question:
Can chicken chili still be called chili?
I know what I think.
Fast food used to solve two problems: time and money.
You didn’t go to McDonald’s because it was amazing. You went because it was fast, predictable, and cheaper than cooking at home. It was the culinary equivalent of an emergency exit—never glamorous, but always reliable.
That deal is officially dead.
Fast food in 2025 is expensive, slower than advertised, and somehow still serving the same food it did in 2019—just with higher prices and smaller portions. Combo meals pushing $14. Delivery apps adding “convenience fees” that feel suspiciously like punishment. At some point, fast food forgot what it was supposed to fix.
And here’s the part nobody saw coming:
Gas stations noticed.
After publishing my episode on why gas stations are becoming the new fast food, my inbox and comment section lit up.
People weren’t arguing.
They were recommending.
Burgers and tacos at Texas gas stations.
Fried chicken in Louisiana that locals swear by.
Late-night hoagies in Philadelphia that somehow outclass national sandwich chains.
Gas station food isn’t a punchline anymore—it’s a movement.
Creators like JL Jupiter have been documenting these spots for years, and now the broader food world is catching up. What used to be desperation dining has turned into something else entirely: value-driven, context-aware eating.
For decades, gas station food meant roller dogs and regret. You ate it only if hunger outweighed dignity.
But while fast food chains were busy chasing “premium” pricing and branding themselves like mid-tier restaurants, gas stations quietly upgraded—without pretending to be something they’re not.
Enter C-store cuisine.
Buc-ee’s.
Wawa.
Sheetz.
Casey’s.
These places asked a radical question:
What if we just fed people… reasonably well?
No judgment. No lifestyle branding. Just hot food, fast service, and prices that don’t make you question your life choices.
The secret isn’t culinary innovation—it’s context.
You didn’t plan to eat at the gas station. You’re already there. You’re hungry, tired, and probably mid-road trip. Expectations are low. And when something clears that bar—even slightly—it feels like a win.
That’s why a decent taco at a Chevron feels heroic.
That’s why a hoagie at 11:43 p.m. can feel emotionally stabilizing.
Gas stations don’t promise excellence. They promise convenience. And when they exceed expectations, people remember.
Wawa isn’t a gas station in the Northeast—it’s infrastructure. The company reportedly sells over 100 million hoagies a year, which tells you everything you need to know. Are they the best sandwiches you’ll ever eat? No. Are they the most reliable at midnight? Absolutely.
Buc-ee’s took things further. Somehow, America collectively agreed that brisket chopped next to windshield washer fluid was acceptable. Texas Monthly didn’t just review Buc-ee’s barbecue—they investigated it. That’s when you know something cultural has shifted. Is it the best BBQ in Texas? No. Is it good enough to plan a road trip around? Yes.
Sheetz leaned fully into indulgence. Mozzarella stick burgers. Loaded fries. Food that understands the assignment: comfort, speed, zero judgment.
Then there’s 7-Eleven, the wild card. Many U.S. locations are still playing hot-dog roulette. But 7-Eleven Japan? Elite. Their egg salad sandwich has its own fanbase, and plans are underway to bring versions of that model stateside. If they import the discipline—not just the product—they could change the game. If not, we’re still rolling the taquito dice.
Gas stations aren’t replacing fast food because they’re better restaurants.
They’re replacing fast food because people are tired.
Tired of overpaying.
Tired of upsells.
Tired of disappointment.
In an economy where value beats vibes, the places that win are the ones that feed you without asking questions. Gas stations understand that better than most brands chasing relevance on TikTok.
Fast food tried to become aspirational.
Gas stations stayed practical.
And practicality is winning.
Not every gas station is good. Most are still a gamble. But the direction is clear.
The future of fast food isn’t a drive-thru.
It’s a hot case next to a gas pump.
And judging by the recommendations flooding my inbox—from Texas burgers to Louisiana fried chicken to Philly hoagies—the people have already voted.
In 2025, this makes perfect sense.
Trader Joe’s looks like a grocery store.
It smells like a grocery store.
It even feels like a grocery store — right up until you try to make an actual meal.
That’s when you realize something important:
Trader Joe’s isn’t really a supermarket.
It’s a very charming illusion.
And honestly? That illusion might be its greatest achievement.
Traditional grocery stores are built on choice.
Trader Joe’s is built on mercy.
You won’t find 17 brands of pasta sauce here. You’ll find one. And Trader Joe’s has already decided it’s “the good one.” You’re welcome.
This isn’t about limiting options — it’s about limiting anxiety.
In a world where food decisions feel like unpaid homework, Trader Joe’s quietly says, Relax. We got this.
That’s not a grocery strategy. That’s emotional labor.
Here’s the take that makes Trader Joe’s fans nervous:
Trader Joe’s behaves more like a convenience store than a supermarket.
Most of the food is:
Pre-flavored
Pre-marinated
Pre-cooked
Frozen, sauced, or halfway to dinner already
It’s food for people who love eating…
but don’t necessarily love cooking.
Or planning.
Or deciding.
You’re not wandering aisles.
You’re being gently guided.
This isn’t shopping.
This is culinary autopilot — with better fonts.
Trader Joe’s feels affordable for a few reasons:
Smaller portions
Friendly packaging
Prices that don’t immediately cause regret
But value isn’t just about price. It’s about usefulness.
You can leave Trader Joe’s with:
Four snacks
Two dips
One frozen thing you’re excited about
And still no actual dinner.
That’s not a mistake.
That’s the design.
Trader Joe’s optimizes for discovery, not completeness.
It wants you delighted — not stocked for the week.
Here’s the real magic trick.
In a stressed-out food economy, Trader Joe’s didn’t replace grocery stores.
It replaced decision-making.
When people are tired, overworked, underpaid, and overthinking every purchase, they don’t want more options. They want fewer decisions they can trust.
Trader Joe’s understood that before most retailers did.
And millions of shoppers responded with the same thought:
Thank God.
That depends on what you need.
If you want:
Discovery
Comfort
Snacks with personality
Dinner-adjacent solutions
Trader Joe’s is undefeated.
If you want:
One-stop grocery shopping
Meal planning
Control
You’re going to Costco. Or a real supermarket. Or therapy.
I go deeper into how Trader Joe’s fits into America’s obsession with value — alongside Costco, Whole Foods, and even Buc-ee’s — in this week’s episode of Outrageous Foods.
👉 Watch the full episode on YouTube
Trader Joe’s works because it doesn’t try to be everything.
It tries to make food feel manageable again.
And in 2025?
That might be the most valuable thing it sells. Oh and if you really don't like cooking, check out my latest restaurant round up here.
As 2025 winds down, fate brought me to Philadelphia twice in just a matter of weeks — and did I eat well. Last year I shared my highlights from the City of Brotherly Grub. This year, the grub keeps coming. I won’t pretend this is the complete list of the Best Food in Philadelphia, but if you’re wondering where to eat in Philly right now, this is the list I’d point you toward. And honestly? We’re just scratching the surface.
The Vitals:
the spot: Uncle Gus' Steaks 1136 Arch St, Philadelphia, PA 19107 (inside Reading Terminal Market
the eats: Cheesesteak
the bucks: $18
the full nelson: the first solid cheesesteak at Reading Terminal
Tourists should love Reading Terminal Market. Locals should loathe how crowded it gets. Either way, it’s unavoidable — and until recently, it didn’t have a great cheesesteak. That finally changed.
Food critic Craig LaBan co-signed Uncle Gus’ as the first “real deal” cheesesteak in the market, and he’s right. The roll — a fresh-baked sesame-seeded beauty from sibling restaurant Angelo’s Pizzeria — sets the tone. You get a sizeable, shareable cheesesteak that holds its own against Philly icons.
If you’re visiting from out of town, this sandwich will impress. If you’re a local, you’ll appreciate that it exists in such a tourist-heavy spot. And if you’re chasing the Best Food Philadelphia has to offer in the cheesesteak department? Add John's Roast Pork and Jim’s South Street to round out a DIY cheesesteak tour.
The Vitals:
the spot: Giuseppe and Son's 1523 Sansom St, Philadelphia, PA 19102
the eats: Pork Chop Parmigiana, Meatball and Gravy, Hand Pulled Mozzarella, whatever pasta they suggest
the bucks: $$-$$$
the full nelson: one of the heartiest Cutlet Parms I've ever had, probably because it was a bone in pork chop
Growing up on white-tablecloth Italian American joints in the Midwest, I have a soft spot for red sauce done with gusto. My kid loves meatballs. Giuseppe & Son’s delivered for both of us.
Yes, it’s part of a big, successful restaurant group — so maybe it doesn’t have that 100-year-old-mom-and-pop patina. But the red sauce (or “gravy,” depending on where you’re from) hits the spot like few others. The hand-pulled mozzarella, stretched and plated tableside, is pure spectacle. And the Pork Chop Parmigiana? A revelation. A bone-in chop resting on a bed of bolognese. Meat sauce on meat is my love language.
At $31, the chop felt very fair — rich, shareable, and memorable. If you’re craving hearty Italian American fare in Center City, this is truly among the best places to eat in Philadelphia.
The Vitals:
the spot: La Jefa Cafe 1605 Latimer St, Philadelphia, PA 19103
the eats: Mezcal drinks, Aguachile and any thing covered in Pipian mole
the bucks: $$$
the full nelson: I felt like Anthony Bourdain in Mexico
I have the great Craig LaBan to thank for pointing me toward La Jefa Café — part of a three-restaurant group run by the Suro family, pillars in the Mexican American culinary world. Honestly, someone needs to write a book on “Mexadelphia,” because the Mexican food scene in Philly is deep, dynamic, and absolutely worth traveling for.
The mezcal list here is serious. Rare bottles, thoughtful cocktails, and bartenders who know how to treat agave spirits with respect. And the food? Thoughtful, soulful, and layered with flavor. The pumpkin seed pipian mole stunned me — savory, complex, and made with vegetable stock, which shocked me after tasting it.
Philadelphia isn’t the first city most people think of for Mexican cuisine. It should be. Skip a cheesesteak (or three) and dive deep here. La Jefa isn’t the priciest spot in town, but it’s absolutely one of the best restaurants in Philadelphia if you’re looking for something special.
The Vitals:
the spot: Tommy Dinic's 51 N. 12th St. Philadelphia PA 19107 (inside Reading Terminal Market)
the eats: Meatball sandwich
the bucks: $16
the full nelson: the most overlooked sandwich at Reading Terminal
I’m lucky my son adores meatball sandwiches because it gives me an excuse to seek out this often-overlooked hoagie. Sure, cheesesteaks get the spotlight. And Philly’s roast pork sandwich is rightfully the city’s proudest son. But ask around, and you’ll learn that meatballs and gravy are just as essential to the city's edible DNA.
Dinic’s meatballs are tender, likely a blend of pork, veal, and beef — though the beef takes a backseat, which I prefer. A great meatball shouldn’t feel like a misshapen burger patty; it should have soul. What really elevates this sandwich is the red sauce and parm. It’s simple. It’s messy. It’s perfect. And like Gus’, this sandwich is easily shareable.
If you’re stocking up on Best Food Philadelphia contenders inside Reading Terminal, don’t sleep on this one.
This list leans tourist-friendly — Center City, Reading Terminal Market, and one reservation across a few short days. But it’s still representative of Philadelphia’s incredible food culture. From Mexadelphia mezcal bars to bone-in pork chop parms to the newest “it” cheesesteak, Philly delivers at every level.
Hoagies might be creeping up toward $20 (yes, they’re shareable), but the city remains one of the most accessible and rewarding food destinations in America. And whether you're planning your first visit or returning for another round, this guide hits the core of the Best Food Philadelphia has to offer right now.
The best food in Austin Texas for the month of November includes All You Can Eat Korean BBQ + Hot Pot, a Middle Eastern sandwich speciality, an heirloom corn focused bakery and an old school Midwest Supper Club pop up. As always take notes or really just bookmark this page.
The Vitals:
the spot: KPOT Korean BBQ and Hot Pot 5200 Brodie Ln, Sunset Valley, TX 78745
the eats: all you can eat Korean BBQ and Hot Pot
the bucks: $$
the full nelson: the greatest restaurant to take a 14 year old and his crew
Let’s get right to it: finding a place that satisfies a crew of ravenous teenage boys is harder than scoring brisket at Franklin on Memorial Day weekend. But KPot is built for that mission. This Korean BBQ and hot pot chain hybrid feels like it was engineered for feeding growth spurts — sizzling meats, customizable broths, dipping sauces, and everything cooked right at the table.
We took my son and a small army of 14-year-olds for his birthday, and yes, it was chaos — but in the best, most delicious way. Watching teens discover bulgogi and dunk ribeye into broth is its own joy. This isn’t just “all you can eat,” it’s “all you can cook and devour as fast as they bring it.” It may not be a quiet evening, but it is guaranteed edible entertainment for the whole crew.
The Vitals:
the spot: Shawarma King 3211 Red River St, Austin, TX 78705
the eats: a Jordanian Shawarma specialist
the bucks: $
the full nelson: solid shawarma find
I love when seasoned talent spawns an offshoot idea — especially when the result is smokey rotisserie meat wrapped in warm bread. Shawarma King is descended from a well-regarded Jordanian kebab restaurant, but instead of trying to do everything, it laser-focuses on shawarma. The result? Juicy sliced chicken and beef that hits you with aromatic Middle Eastern spices, and excellently carved.
Austin is a far cry from Detroit or even Houston when it comes to Middle Eastern fare but Shawarma King is a delicious exception.
The Vitals:
the spot: Mercado Sin Nombre 408 N Pleasant Valley Rd, Austin, TX 78702
the eats: heirloom masa twinkie, killer coffee drinks, and a brilliant biscuit sandwich
the bucks: $-$$
the full nelson: a nationally acclaimed bakery that is literally a little window operation in East Austin
Mercado Sin Nombre is the kid in class who shows up quietly, gets straight A’s, and suddenly becomes valedictorian. They nixtamalize heirloom corn and turn it into a now-famous “masa twinkie,” but don’t stop there. Their coffee program churns out small-farmer-sourced beans paired with wildly creative (but balanced) drink ideas.
And then breakfast: a blue corn biscuit sandwich with chicken chorizo, a sunny-side egg, and fresno chile hot sauce — the kind of dish that makes you stop mid-bite and renegotiate your beliefs. Bon Appétit already included them on their national breakfast list, but locals have been whispering about them long before that.
The Vitals:
the spot: Frankie's Supper Club Pop Up at Uptown Sports Club 1200 E 6th St, Austin, TX 78702
the eats: Midwestern supper club fare: ribeye for two, fish and chips, wedge salad, everything they ate on Mad Men
the bucks: $$$
the full nelson: a pop up homage to mid century Midwestern supper clubs from the pitmaster who made Austin a culinary destination
Aaron Franklin — yes, that Aaron Franklin — isn’t content with just shaping Texas BBQ. With Frankie’s Supper Club, housed at Uptown Sports Club, he channels Midwestern nostalgia: relish trays, steaks cooked like Friday night ritual, cocktails that lean toward classic rather than trendy. It almost feels like a wink at how Austin dining keeps evolving — and how someone synonymous with brisket can set a different table entirely.
It’s a supper club that feels both transportive and grounded, a reminder that hospitality takes many forms — sometimes smoky, sometimes butter-basted.
Mentioning the likes of Mercado Sin Nombre and Aaron Franklin's Pop Up Supper Club will easily bring the words "Best Food Austin" to the table. But it's the hidden gems like a Jordanian Shawarma joint or even a national Korean BBQ Hot Pot chain that show Austin has something for everyone. Best food Austin is more than a list of elites, it's about range.
Take note, save your pennies, and eat the best food Austin has to offer at any one of these establishments.
