Culinary Memories from Philadelphia's Past...Beyond the Cheesesteak

Long before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like America's best restaurant, culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder's, held the title of the world's largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation's very first automat, Horn & Hardart's, consistently delivered near-perfect comfort food classics via vending machine.

Amy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia's historic restaurants remembered for their delicious moments in time.

Amy Strauss is a food marketer by day and a food writer by night. She's the author of Pennsylvania Scrapple: A Delectable History (The History Press, 2017) and has clocked more than a decade of experience in food writing, advertising and content partnerships, including those with well-known brands Campbell Soup Company, Condé Nast, Wawa, Bon Appétit, Good Morning America and Open Table. She lives in Philadelphia and owns Herman's Coffee with her husband, Mat Falco. Follow her on Instagram @amystrauss or visit her online at amystrauss.com.