Restaurant Details

For most of its 94 years, John's Roast Pork was an off-the-radar lunch shack by South Philly’s railyards and docks, rightfully known for its namesake sandwich — a two-fisted Italian roast pork drenched in garlicky juices on a seeded roll served “Italiano” style, with aged provolone and spinach. It was third-generation operator John Bucci Jr. who, two decades ago, turned it into a nationally renowned cheesesteak pilgrimage site (and James Beard America’s Classic). It serves an elite classic steak, with a healthy portion of fresh beef griddled to a ribbon-chopped sear with caramelized onions and molten flows of cheese (Cooper Sharp or provolone; Whiz is not available) packed into a roll that can contain the juice. Try it Milano-style, with grilled tomatoes, and take in the skyline view from one of its picnic tables. John's chicken steak, cooked from fresh breasts, and the gravy-soaked meatballs are also excellent. Ironically, as John’s became a cheesesteak touchstone, its stellar pork sandwich has become a sleeper hit.