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Photo courtesy of DanDan

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The Resy Guide to Where Chefs Get Takeout in Philadelphia

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Here you have it, a guide to Philadelphia’s top takeout spots that a host of Resy chefs and operators have patronized — some over the years, others over the past few pandemic months.

Because takeout remains one of the best ways to support the restaurants you love. And it certainly beats doing the dishes, too.

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DanDan Center City

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Rittenhouse

DanDan, a bona fide staple for Taiwanese and Sichuan specialties, with locations in Rittenhouse and Wayne.

Who Goes There: A lot of chefs — DanDan was the most name-dropped takeout restaurant for this guide. Regulars include: Pizzeria Beddia’s Joe Beddia, Vedge’s Rich Landau and Kate Jacoby, and Samantha Kincaid and Jon Nodler of Cadence Restaurant, among others.
What They Get: Most everyone agrees that the snow pea leaves with garlic is a must-order. Otherwise, Beddia likes the dry pot, extra spicy. The Vedge husband-and-wife duo orders the long hot pepper dish with pressed tofu and the vegetarian mapo tofu. As for Cadence’s Kincaid and Nodler, it’s the Sichuan cold chili noodles, green peppercorn hot sauce dish with fish or tofu, and the spicy aromatic pot with pressed tofu that do it.

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Kaiseki

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Callowhill

Kaiseki, a stellar sushi delivery service offering temaki, sashimi, and maki.
Who Goes There: Joe Beddia, chef and owner at his eponymous Pizzeria Beddia.
What He Gets: The chirashi bowl. “That food, to me, is perfect because it’s at a good price point, but it’s still a luxury thing that I’m never going to do at home,” says Beddia.

Amma’s

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Center City

Amma’s, an ode to the homestyle cuisine of Southern Indian right in Center City.
Who Goes There: Joe Beddia of Pizzeria Beddia.
What To Get: While Beddia likes most everything on the menu — all of which he says travels well — known customer favorites include the deep fried chicken 65 and masala dosas

Abyssinia Restaurant

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Spruce Hill

Abyssinia, Spruce Hill’s go-to Ethiopian fix.
Who Goes There: Rich Landau and Kate Jacoby, chefs and owners at Vedge, one of the leading fine dining vegetarian restaurants in the country.
What They Get: The vegetarian platter, with extra collards on the side.

Ekta Indian Cuisine

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Fishtown

Ekta Indian Cuisine, a flavor-packed Indian restaurant with outposts in Fishtown, Bryn Mawr, and University City.
Who Goes There: Rich Landau and Kate Jacoby of Vedge.
What They Get: The baingan bharta (smoked eggplant cooked with fresh onion, tomato, green peas, and chopped ginger) made extra spicy, and the vegetable sabzi (vegetables cooked in a tandoor oven).

Eeva

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Olde Kensington

Eeva, Olde Kensington’s one-stop-shop for sourdough pizza, baked goods, and natural wine.
Who Goes There: Samantha Kincaid and Jon Nodler, chefs and owners at Cadence Restaurant, one of the city’s best prix fixe menu restaurants.
What They Get: The spicy soppressata and crispy kale pizzas, marinated olives, chopped salad, “and anything from their rotating selection of unique and pizza-friendly wines,” says Kincaid.

Cheu Fishtown

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Fishtown

Cheu Fishtown, a delicious spin on all thing dumplings, buns, and ramen.
Who Goes There: Andrew Henshaw, executive chef at Laser Wolf, Fishtown’s exciting twist on Israeli grilling and cooking.
What He Gets: The miso ramen.
Andrew’s Pro Tip: Best eaten on a cold day.

Blue Corn

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Bella Vista

Blue Corn, a family-run operation bent on bringing the traditional flavors of Mexico to South Philly.
Who Goes There: Andrew Henshaw of Laser Wolf.
What He Gets: The al pastor burrito.

Tomo Sushi and Ramen

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Old City

Tomo Sushi and Ramen, or what happens when two old friends share their passion for Japanese cuisine with Old City.
Who Goes There: Andrew Henshaw of Laser Wolf.
What He Gets: The vegan and vegetarian sushi rolls for his pregnant wife, and the spicy salmon for himself.

Vientiane Bistro

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Kensington

Vientiane Bistro, a Kensington favorite where chef Daovy Phanthavong offers her brand of Lao-Thai cuisine.
Who Goes There: Adam Diltz, chef and owner at Elwood, a tribute to Philadelphia’s rich culinary traditions and produce.
What He Gets: The sausages, kow piek (rice porridge), satay, beef jerky, “really everything on the menu,” says Diltz.

Lau Kee Restaurant

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Chinatown

Lau Kee, a Chinatown staple for Cantonese-style roast meats.
Who Goes There: Adam Diltz of Elwood.
What He Gets: The soy chicken and congee.

Las Cazuelas

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Northern Liberties

Las Cazuelas, the ever-reliable Mexican restaurant with two outposts.
Who Goes There: Adam Diltz of Elwood.
What He Gets: The platano yucateco, tacos de suadero, nopales taquitos, and carne asada.

Kalaya

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Italian Market

Kalaya, Chutatip Nok Suntaranon’s riveting and deeply personal restaurant that’ll make you rethink Thai food.
Who Goes There: Nick Kennedy, chef and owner at Suraya, a Levantine oasis in the middle of Fishtown.
What He Gets: The green papaya salad and all of the vegetable side dishes, like the stir-fried cabbage with fish sauce and palm sugar.

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Stock Philly

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Fishtown

Stock Philly, a Southeast Asian eatery serving Fishtown and Rittenhouse.

Who Goes There: Nick Kennedy of Suraya.
What He Gets: The pho, banh mi, and the prahok katee, a Cambodian pork dip with green cabbage.

Cafe Soho

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East Oak Lane

Cafe Soho, a serious contender for the city’s best chicken wings.
Who Goes There: Nick Kennedy of Suraya.
What He Gets: The double-fried Korean fried chicken wings, which Kennedy says he dreams of, and travel very well.

Al Zaytouna

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Bella Vista

Al Zaytouna, a known Bella Vista halal spot for kebab, shawarma, and the like.
Who Goes There: John Sidoti, executive chef at Pizzeria Vetri, where a brick oven churns Neapolitan-style pies.
What He Gets: The chicken shawarma, hummus, and lamb kebob.

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