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By Niya Woolfolk | Sliced beef sirloin, sautéed onions, and peppers, sealed in a crisp golden wrapper and served hot. Served with sriracha ketchup. Niya built a 15-year catering business from her own kitchen table, teaching herself to cook so her kids would always have their favorites at home.

$15

By Alyssa Fanelli | Crispy risotto balls wrapped with tender chicken and smoked gouda. Alyssa traded a shot at professional dance for culinary school, and at 21, she's already cooking with a voice of her own.

$16

By Chyan Bentley | Sweet and smoky honey chipotle shrimp piled on a crisp tostada with avocado, mango, and fresh toppings. Chyan is a data analyst by day who built @EATadelphia into Philly's go-to feed for honest food recommendations.

$16

shellfish

By Crystal Ashby | Crispy chicken wings glazed in a sweet, savory honey-mayo sauce and topped with crunchy fried onions. Crystal turned a homemade sauce experiment into multiple restaurants, a catering business, and her own sauce line.

$18

By Derek Simpson | Beef and pork meatballs over honey whipped ricotta and pomodoro, finished with herb oil and a crunch of pangrattato. Derek is a sales professional who brought his Southern barbecue roots to Philadelphia, and this dish shows the same instinct for pushing comfort food somewhere unexpected that shaped his Smoked French dip.

$17

By Andrea Kulp | Polish kielbasa on potato slider rolls with melted mozzarella and American cheeses, caramelized sweet onion, and a creamy, tangy hot honey horseradish sauce. Andrea turned a simple food account into The Paper Plate Gourmet, proving gourmet cooking doesn't have to be complicated.

$20

By Camille Calvin | Coconut milk, red curry paste, chicken thighs, and noodles in a rich broth finished with lime and fresh herbs. Raised on Jamaican home cooking, Camille is the friend whose kitchen always has one more gadget and one more recipe to test.

$14

By Randy Mahan | A hearty pasta and bean soup with vegetables, simmered slowly the old-fashioned way. Randy’s great-grandmother, the first to be born in the U.S., cooked this to feed a household of 15 under one roof.

$14

By Claudia Iannelli | Spicy sausage, gnocchi, kale, and sweet corn in a creamy tomato-Prosecco broth. Claudia is an executive coach and former Division I cheerleader who invented this dish by accident with leftover New Year's Eve prosecco (and won over an entire South Philly block doing it).

$14

By David Turner | Crispy chicken cutlet with fresh mozzarella, Peruvian red pepper drops, purple cabbage, basil, and balsamic over an antipasto salad. David, a lover of art and music, is a self-taught cook who started making chicken cutlets at ten years old. His life motto is "Food is Art...Make it and Eat it!"

$19

By Tuyet Phan | Tender shredded chicken served over crisp cabbage, carrots, bell peppers, onions, fresh cilantro and basil with a bright fish sauce dressing. Tuyet came to the U.S. from Vietnam at 17 to become a doctor, and this recipe — taught to her by her grandmother — has followed her the whole way.

$18

By Jill Gilber | Crisp romaine, classic Caesar dressing, and shaved Swiss cheese crisps. Growing up, Jill split her plate between her dad's fancy South Philly Italian cooking and her mom's hearty, peasant-style soups and stews — the best of both worlds. Add sliced seasoned chicken for $8.

$16 - $24

By Jameir Taylor | Fresh watermelon, whipped feta, pistachio with a citrus vinaigrette. Jameir traded athletics and fashion for professional kitchens. This was the first dish he ever created entirely on his own in culinary school.

$17

vegetarian

Grand prize cheeseteak by Andrea Kulp | Shaved ribeye seared crisp, tossed with sweet fried onions and Cooper sharp, piled onto a garlic butter toasted seeded Italian roll, finished with homemade whiz and a side of candied hot cherry peppers. Andrea recently left her corporate job to go all-in on her food blog, The Paper Plate Gourmet, and we’re so glad she took the leap.

$35

By Rameez Pirani | Classic Indian butter chicken, breaded and fried into a rich, crunchy, handheld sandwich, coated in a velvety tomato butter glaze finished with crispy fried onions. Rameez taught himself to cook during the pandemic, chasing the perfect fried chicken sandwich, and it grew into a sold-out cloud kitchen run through Instagram and WhatsApp.

$24

By Derek Simpson | Hickory-smoked top round, slow-cooked and piled on a fresh-baked roll with caramelized onions and Cooper Sharp, served with Derek’s secret sauce. Derek brought his Tennessee barbecue roots to Philadelphia's sandwich scene, building his reputation on hospitality and a genuine love of good food.

$26

By Desiree Bagnell | A Philly rendition of a Southern favorite: Italian meats and cheeses stacked on a seeded loaf with a vibrant, herb-packed olive tapenade. Desiree left a career in healthcare recruitment during the pandemic to build a catering company and restaurant from the ground up.

$27

By Sean Duke | A juicy beef patty infused with poblano peppers and onions, topped with lettuce, tomato, and pickles. Sean is a truck driver by trade who found his way into the kitchen through family and a little friendly competition at home. This burger is inspired by Bob's Burgers, one of his favorite shows. Add your choice of cheese for $2.

$24 - $26

By Joseph Marakowski | Final Four Winner | A ground sirloin burger on a pretzel bun with melted Cooper Sharp and fried onions, served with a side of Old Bay fries. By day, Joseph works in logistics. By night, he's "Joey Cannoli," bringing Italian treats and big energy to weddings across the region. Learn more about Joseph by seeing the Summertime Chicken Parm entrée, his second dish on the menu.

$24

By Wendy Stahler | Slow-cooked brisket piled high on a soft potato bun. Wendy, also known as Bubbe, devoted 35 years to the Philadelphia School District, where she welcomed children each morning with a smile, a hug, or a wave—often the only kindness they saw that day. Now retired, she finds purpose in baking, especially challah for her synagogue community, a tradition she has helped sustain for nearly a decade. On December 31, 2024 Wendy survived a tragic accident that claimed the lives of two close friends. While her physical recovery is complete, baking has become a source of healing, remembrance, and joy. Each challah she creates is both an act of love and a tribute to the friends she lost, carrying forward her commitment to giving back.

$24

By Sean Green | A decadent beef burger topped with lobster, piled high with pesto truffle mayo, parmesan, heirloom tomatoes, and arugula. Sean, better known as “The Shaded Chef,” knew he wanted to cook from the time he was five years old, watching the joy his grandmother's food brought to family gatherings.

$100

shellfish

By Fortune Walker | Bold Cajun spice folded into a rich, creamy Alfredo, served over linguini noodles. Fortune is a professional organizer with a spontaneous streak, raised in a family blending Italian, Black, West Indian, Jamaican, and Spanish traditions. This dish is where all of that lands on one plate.

$28

By Natalie Egenolf | Linguine tossed in an old-school red clam sauce with tomatoes, garlic, and parsley. Natalie is one of Philadelphia's most recognizable sports broadcasters, and every bowl of this pasta is a tribute to her biggest fan, her late grandmother, Norma.

$34

shellfish

By Joseph Bagarozza | Sweet lump crabmeat, blue cheese, tomatoes, and fresh basil in an elegant seafood pasta. After surviving multiple cancers and a double lung transplant, Joe found in cooking one of the greatest gifts of his second chance.

$39

shellfish

By Jaymi Carnazza | Fried and salted plantains, savory picadillo, and melted cheese layered together, considered a Puerto Rican comfort food classic. Raised between New York, Florida, and Delaware, Jaymi brings a mix of heritage and travel into everything she cooks.

$28

gluten free

By Sean Green | Tender grilled filet topped with a rich cherry demi-glaze, served with fondant potatoes and grilled asparagus. Sean stepped away from owning three restaurants to focus on catering and family time, splitting his week between the stove and his kids' games.

$58

By Joseph Marakowski | Grilled chicken, melted mozzarella, fresh bruschetta, a balsamic drizzle, garlic bread, and seasonal veggies on the side. Joseph — also known as "Joey Cannoli" for his wedding cannoli business — grew up in a kitchen where nothing came from a box, and tomatoes could be picked fresh from the backyard garden. This lighter chicken parm is a tribute to his mother and the homemade meals that shaped his love of food. All that tradition, with the brightness of summer folded in.

$26

By Michael Newman | Braised chicken in a velvety white wine and mustard sauce with mushrooms and herbs, served over buttery whipped potatoes. A former MasterChef contestant, Michael entered this dish to turn a disappointing elimination into a comeback.

$32

By Andrea Kulp | Roasted pork tenderloin rubbed and seared in a sweet and savory herb crust, served with a flavor-packed sauce featuring buttery caramelized onions and creamy blue cheese, blue cheese crumbles, fresh sage, and a side of seasonal veggies. From church bazaars as a kid to feeding her own kids’ adventurous meals, Andrea has built her whole approach around making great food feel accessible.

$30

By Pete O'Byrne | A shortbread cookie and parmesan-crusted bone-in pork chop with piccata sauce, Boursin mashed potatoes, a poached egg, and cherry balsamic glaze. Pete didn't fully embrace cooking until his 20s, but the same drive that made him a 30-year sales pro also earned him 3rd place in a national cooking competition and $50,000 raised for the homeless.

$36

By James Gaffney | Wrapped in bacon, glazed with brown sugar, and served with fresh mashed potatoes and a side of veggies, this meatloaf is a holiday favorite turned everyday menu item. James built a food truck around Nashville-style hot chicken and travels the country chasing car shows between service.

$32

By Nayha Hussain | Pan-seared black cod with velvety South Asian-inspired coconut curry served over fragrant jasmine rice. Nayha taught herself to cook at 12 and became one of the youngest contestants ever featured on MasterChef Legends.

$42

fish

By Diaminique Barlow | Salmon with fresh vegetables and bright cilantro lime rice, three years in the making. What started as a hunt for free meals turned into Diaminique's food blog and a real passion for Philadelphia's dining scene.

$38

fish

By Rameez Pirani | Spiced lentils with onion, carrot, mushroom, spinach, corn, and peas, topped with a creamy mashed potato crust. Rameez is inspired by his wife’s love for plant based food. He calls it a warm hug in a bowl.

$22

vegetarian

$6

gluten free, vegetarian

$6

gluten free, vegetarian

$5

gluten free, vegetarian

$7

gluten free, vegetarian

$6

gluten free, vegetarian

$5

gluten free, vegetarian

$5

gluten free, vegetarian

$4

gluten free, vegetarian