Steakhouses in Frankford

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Inside Picanha Brazilian Grill, diners sit back as waiters slice endless amounts of freshly grilled meats at the table. The meat masters roast the tender tidbits over a charcoal grill, ensuring each cut retains its natural juice and flavor before slicing it tableside until visitors' carnivorous cravings have been sated. As waiters ration off beef sirloin, ribs, pork, chicken, and sausage, mouths water, crying at the thought of the meal's end. Each rodizio meal also includes selections from the hot food bar, such as fried bananas, rice, beans, and polenta, as well as verdant greens and fresh fruits from the salad bar. Although not included in today's meal, guest eaters can moisten palates with one of the Brazilian tropical fruit juices and smoothies or bring their favorite brew or grape juice to the BYOB establishment.

6501 Castor Ave
Philadelphia,
PA
US

Steve’s Prince of Steaks

“I do believe in my heart that I have the best cheesesteak in Philadelphia,” Steve Iliescu told Philadelphia Life magazine, “and, therefore, the best cheesesteak in the world because this is the town of cheesesteaks.” A bold claim, to be sure, but his recipe is beloved, made up of sliced ribeye, his own American cheese sauce, and a top-secret roll recipe. And there are more sandwiches beyond this city staple—you can enjoy a cheeseburger with pizza-fries, cheese-fries, or lounge singer Richard Cheese. Also on the menu: hoagies, pork rolls, or chicken tender sandwiches.

7200 Bustleton Ave
Philadelphia,
PA
US

Cuisine Type: Italian-American Cuisine

Established: 2013

Handicap Accessible: Yes

Number of Tables: 5?10

Parking: Free street parking

Kid-friendly: Yes

Delivery / Take-out Available: Yes

Pizza Warehouse's chefs spend their days crafting sixteen specialty pies and an equal number of stuffed stromboli for hungry diners, but they don't stop there. Cooks also whip up burgers, pasta, and even seafood platters, in addition to perpetually popular hot sandwiches such as cheesesteaks. Additionally, they prepare breakfast eats such as omelets for early risers and those who foolishly forgot to refrigerate their leftover pizza so they could eat it cold in the morning.

1000 Diamond St
Philadelphia,
PA
US

Steak 38 founder Joe DiAmore and fellow restaurateur Ben Blumberg began working together as teenagers, waiting tables at Chubby’s Restaurant in Collingswood. The two later opened their own establishments, with Joe manning the grill at Steak 38 and Ben dishing out undersea treats at Barnacle Ben’s. After more than 40 years, the epicurean duo has once again joined forces to combine their surf 'n' turf experience into a full menu of entrees seasoned with the world's most popular spice—fire. Many of Steak 38's signature dishes include tableside preparation, as waiters carve meats, debone fish, and ignite flaming desserts such as bananas foster before ringing the dinner bell. The restaurant’s intimate bar stocks its bins with toast-ready spirits, filling glasses with effervescent champagne, bracing scotch, and a selection of timeless after-dinner cordials.

515 Route 38
Cherry Hill,
NJ
US

Under the guidance of chef Tim Bennett, the cooks at Marmont Steakhouse and Bar hand carve tender steaks and prepare fresh seafood, lamb, and chicken dishes. The eatery's diverse steak offerings include lean cuts of filet mignon wrapped in applewood-smoked bacon or topped with crabmeat and sliced asparagus. In warmer months, patrons enjoy outdoor seating that harks back to the days before the invention of walls. Marmont enlists a regular stable of DJs and live musicians to perform throughout the week, with an international wine list and dozens of martinis to embolden listeners to dance.

222 Market St
Philadelphia,
PA
US

Everything about Reserve exudes swank. Dark wood-paneled rooms and crimson curtains, more than 100 aged bourbons, and a cigar lounge—not to mention contributions from the menu such as organic steak and wild king salmon—work to redefine locals’ impressions of fine dining. Those morsels share tabletop space with entrees including roast duck breast and striped bass, the likes of which chefs lavish with seasonings such as pancetta butter, green peppercorn cream, and truffle chicken broth. The kitchen’s culinary artists also craft morsels of oyster and lobster at a raw bar whose offerings rival the bounty of Poseidon’s larder.

Reserve’s mixologists take over at the bar, where the restaurant’s cache of bourbons pour alongside a dozen draft beers, specialty cocktails, and an array of wines from the grapevines and bottle-growing bushes of California. While perched upon black leather stools amid corinthian pillars, guests also can listen to strands of live jazz as they take in everything.

123 Chestnut St
Philadelphia,
PA
US