PHLGuide

Snacktime’s Favorite Philly Snacks

The alternative band’s go-to spots for pizza, mac and cheese, and extremely deluxe chirashi.
This is a group photo of the band Snacktime.

photo credit: Bob Sweeney

Snacktime considers all-day snacking a state of mind. Between shows, the Philly-based brass band (who you might have seen during 76ers halftime performances) makes snacking a habit. That could mean vacuuming up egg and cheese panzerotti before an impromptu Rittenhouse Square gig. Or a night of ordering off-menu items at Irwin's in South Philly before mind erasers at Messina until 2am. When the city favorites aren’t designing sandwiches with Farina Di Vita or taking over the Bowery Ballroom (like they will this June, and, later this summer, opening for Portugal. The Man on tour), here’s where they snack around Philly.

THE SPOTS

photo credit: Denise Nakano

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South Philly

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Prahok Ktis

“Honestly, I can eat my way through there, but then I would have to get craned out. Obviously, the vermicelli [and the] chicken wings are insanely good. I love getting the sausages. The prahok ktis, which is a caramelized pork dip with fish sauce…it's one of my favorite things to eat. They just give you a handful of cabbage, and this delicious cooked down, coconutty, spicy, funky pork dip, and it's just out of this f*cking world, so good.”—Sam Gellerstein

Buffalo Chicken Oyster

“There's a little quarter-shaped, oyster-shaped part of meat. I think it's between the breast and the thigh. It's just like, the top quarter of the dark meat. And [chef] Michael cuts them out. He'll fry them, and he'll toss them in buffalo sauce with a little bit of celery. And they're really, really delicious. It is the definition of a treat. It's the definition of a snack. It's not on the menu ever, but it's one of my favorite things that I can experience at a restaurant because it's just one of those fun, poppable things.”—SG

photo credit: NICOLE GUGLIELMO

Veggie Roti and Mac and Cheese 

“Mac and cheese is just in my blood. It's my favorite food of all time. [I’m a] West Philly kid, Upper Darby kid, and a Delco kid. I spent a lot of time going to Brown Sugar. It's Black cuisine, Jamaican cuisine. Just the way that they just cook it with love…it's family-ordered, family-ran. The veggie roti, that's probably the best veggie roti in the city, in my opinion. It's good for you and tastes good. It's cooked well. It's just one of one of those cornerstones of West Philly.”—Yesseh Furaha-Ali

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Mac and Cheese

“I have a mac and cheese tattoo. I got an elbow macaroni tattoo outside on my elbow. I love mac and cheese—I'm a connoisseur, some may say. But I think SOUTH's mac and cheese, it’s just A1. It's texturally just right. It's just the right amount of cheese and the right amount of noodles—four cheeses and has the crumbs on top. You can't beat it. Especially for restaurant mac and cheese, I'll definitely put it as one of the top mac and cheeses in the city for sure.”—YFA

Breakfast Panzerotti 

“When I had the panzerotti, it’s the perfect ASMR...[there's] the cheese pull, and then it's just perfectly cooked. That panzerotti is delicious. Me and Sam will often be driving around on a weekday morning, running errands, and going to rehearsal. We're kind of in a rush, and we just call Paffuto up, and we’re 10 minutes away, and they're like, ‘Yo, got it, no questions asked.’ We don't even order, we don't say what we want. We're just like, ‘Can you get us…food?’ And then we pull up, get the food real quick, say what’s up, give them a hug, and peace out. And it's always like the perfect morning for us.”—Ben Stocker

Shrimp Cocktail 

“Meetinghouse is the ideal restaurant. It checks all the boxes of a place that I want to be at and a place that I like. I want to bring my friends. I want to bring my family. I want to bring my girlfriend—like, anything. It fits every occasion because you can go there for a nice date night and have your shrimp cocktail and have a martini and have whatever you want. [You can] have a nice, beautiful piece of fish. Or you can go with a whole bunch of friends, fill up the table with french fries, turkey cutlet, all this stuff, and drink. So that's why I just love that place. And the shrimp cocktail is great.”—BS

Royal Chirashi 

“We love Royal Izakaya. The royal chirashi is the most beautiful, luxurious thing you can eat.”— BS

“We had these two Home Depot tip buckets that, throughout the night, we'd get filled. We'd get there before everybody else. And me and Ben would slip the orange Home Depot buckets over, and I would hold the box of chirashi in my hand. We'd just both eat it on the buckets. It's one of the defining moments in SNACKTIME’s history.”—SG

A Classic Pie

“I think it’s the unsung hero of Philadelphia pizza. Nathan, [the owner], has been making incredible, incredible pizza for a long time, and his toppings are all so uniquely him. He really digs into very seasonal ingredients. He always makes an amazing salad. Honestly, his spicy garlic pizza that he makes is probably [in the] top 10 bites in Philadelphia for me.”—SG

Mind Erasers

“It's a classic spot for us when we've had a long, stressful day or a stressful weekend and we want to go to a bar where you can have the most delicious drinks but also just hang out and chat with the bartenders. Everyone who works there is the coolest. I'll say this: you're definitely not supposed to order mind erasers at this place. But it's perfect. Mind erasers you can get at any bar, any college bar. But if you're at the fancy cocktail place and your bartenders love you…they'll load you up a mind eraser.”—SG

SNACKTIME Slammer 

“It's sort of like a flavor from my childhood. They call them subs in Florida, so don't skewer me–I know it's a hoagie here, but it's a sub. It's a pub sub. Publix is like the Acme of Florida, and they have these really amazing chicken tenders that they chop up and toss in barbecue sauce. That's like a big flavor combination. So this is chicken cutlets with barbecue sauce, lettuce, tomato, and american cheese. And we top it with the crispy fried shallots on top and Fishtown Pickles Project’s pickled jalapeños.”—SG

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