Restaurant Details

This Fishtown staple's got everything you love about a diner, including nostalgic tchotchkes and saucy servers. But add (sausage) gravy in the form of chef-owner Chad Todd's down-to-earth insistence on community sourcing and execution. He uses Czerw's kielbasa in the Port Richmond scramble, Kenzinger in the corned beef, LeBus brioche in the French toast, wild blueberries in the Pine Barrens pancakes, and Fiore gelato in the milkshakes. You can order strictly traditional diner fare, but you might regret sidestepping Sulimay's signatures, including the Fishtown scrapple sammy (two sunny-side-up eggs riding high on panko-battered squares of spicy housemade whitefish scrapple and thick slices of heirloom tomatoes) and the Big Mick, reserved for burger nights: two saucer-sized patties of Gauker Farms beef topped with LTO, house bread and butter pickles, yellow American cheese (“no deviations!”), and comeback sauce on a Merzbacher's sweet potato bun.