John's Roast Pork

If you ask a South Philly local to direct you to a solid steak and their instructions feature any combination of the phrases “near Ikea,” “line out the door” or “anthropomorphized pig in a bib,” they’re trying to get you to John’s. A Delaware riverfront institution since 1930, John Bucci Jr.’s operation preps each of its steaks—12 hefty ounces of meat stuffed into chewy Carangi rolls—to order, so waits are a little longer than at some of his turn-and-burn counterparts. It’s worth it. Use the time wisely and familiarize yourself with the roast pork, the local specialty John’s is actually named after—it’s a juicy, garlicky triumph accessorized bitter spinach and gooey provolone. As for whether to order one of these or a steak? Always. Get. Both.