SpOt Gourmet Burgers, Steaks & Pork

An unconventional approach to capitalization isn’t the only thing that makes Josh Kim’s SpOt stand out. The vibrant restaurant, which takes its can’t-miss-it color cues from Heinz and French’s, started as a tiny street cart on Drexel’s campus before moving into the Brewerytown digs he runs today. The food’s the real hook. The specialty burgers are a considerable draw, but SpOt’s HQ steaks, made with half a pound of seared sirloin that’s butchered in small batches on the premises, delight return customers.