Sisterly Love Members Win Philly Mag's Best of Philly 2021
Congratulations to our members who were recognized in this year’s Philly Mag’s Best of Philly!
BEST GELATO
There are two kinds of people in this city: the ones who love Justine MacNeil’s otherworldly gelato, and those who just haven’t tasted it yet. Keep a special eye out for masala chai gelato, with fennel shortbread and swirls of spiced caramel, and brown sugar gelato, with bourbon caramel and toasted peanuts. 757 South Front Street, Philadelphia, PA 19147 (Justine MacNeil)
BEST VEGETARIAN MEXICAN
Whole cauliflower bathes in a guajillo pineapple marinade overnight, then is spit-roasted, sliced thin, and crisped on the plancha griddle, proving that the “alt pastor” gets just as much fussy attention here as any meaty al pastor. 1800 North American Street, Philadelphia, PA 19122 (Jill Weber)
BEST READING TERMINAL MARKET ADDITION
You can tell this delightful Central American joint has joined one of America’s oldest food markets by the patrons gleefully carrying Sofia Deleon’s showstopping cups of soft-serve — stabbed with loops of churro and topped with treats like cajeta, Nutella and chunks of cannoli. 51 North 12th Street, Philadelphia, PA 19107 (Sofia Deleon)
BEST POP-UP INCUBATOR
One day, it’s Vietnamese home cooking — chilled silken tofu in a mushroom XO sauce, or stuffed squid in tomato sauce. Another day, it’s Sri Lankan curried vegetable buns and string hoppers. The options are always different because Kampar Kitchen is many things all at once: a restaurant incubator, an outlet for cooks with big ideas, a way for food-obsessed Philadelphians to try something new. 1901 South 9th Street, Philadelphia, PA 19148 (Ange Branca)
BEST CHEF
There’s an ease about Rucker’s cooking, and a generosity, as if there’s nobody else eating at River Twice except you. His commitment to locality, to foraging, to pickling and fermenting everything so as not to waste anything — it all adds up to a singular experience. Every element of every dish, down to the house-made coffee vinegar in the beef tartare or the à la minute ricotta on the toast, is deeply considered, smartly placed, and creatively conceived, but in a way that still feels like food, not art. 1601 East Passyunk Avenue, Philadelphia, PA 19148 (Amanda Rucker)