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GR has come a long way from the days when the best place to eat was Charlie's Crab. Cool places like the Green Well and Winchester's serve up great food. The Electric Cheetah has sandwich's and soup are already putting the EC at the top of the list. Marie Catrib's and the Real Food Cafe never fail to please. Both restaurants are smoke free and get it right every time for breakfast and lunch.
For real GR old timers the Beltline Bar and Yesterdog are the places to go. I have to differ with those that sing their praises. They are unique. However, they aren't good. The food has the consistency of gerber.
For the "gut bomb" crowd. (Think Diners Drive-in's and Dives) The Choo Choo, Fat Boys, The Cottage, Teasers, The Wealthy Street Station and Sandmann's will all give you your fix of artery clogging joy.

it's not a burger if there isn't bacon on it!

Good Dog Tavern and Standard Tap along with great beer!

i think my grandma was the first to give us hot dogs with ketchup no bun - so although its not something I go for now, its a fond memory

the hubby on the other hand will make beans and franks (ew) and douse 'em in ketchup...have i grossed everyone out yet?

so guess us freaks are attracted to each other

btw, what's catsup?

i have to agree with EazyB & Hawk Krall, i think standard tap has the best burger in phillly. i liked royal taverns burger, but i just am not the biggest fan of melted gouda - but their fries! MMMM

My question is, where did you get a cheesesteak that the guys were actually putting ketchup on for the customer? I've always had to add my own ketchup to my cheesesteaks.
And speaking as a native Philadelphian, I can honestly say that there is no orthodox cheesesteak topping. Many of us (myself included) despise whiz and go for American or Provolone cheese. I think grilled onions might be a requirement tho.

"again what's with the ketchup nazis? no other combination of foods is looked down upon with such vehemence."

Hear, hear!

As someone who is deathly allergic to mustard (quite a pain, having to ask about ingredients in just about any kind of sauce or dressing...), my options are pretty limited on the occasions I might indulge in a hot dog. I'll take ketchup over dry, but hold the anti-ketchup discrimination, por favor! ;-)

eat less of the regular bacon.

turkey bacon is full of all kinds of junk to get it to look like bacon. less fat or more chemicals -- your choice.

I used to eat turkey bacon (louis Rich), but in truth real bacon isn't that bad. Get a very good brand (McKensie's, for me) and cook it crisp. The pkg lists 2 slices as 75 calories, That's all it takes for a BLT, and it's only the same calories as 3 saltines. Once a week, why not - and it's probably better for you than the turkey stuff.

I've been reading Michael Pollan's "In Defense of Food," and one of the things he says is not to eat anything your grandmother wouldn't recognize (the list of ingredients being part of this). You grandmother (or great-grand, depending) would recognize bacon. Turkey bacon not so much.

I have tried for years to like that stuff to no avail. I'll eat it, I've got some in the freezer, but really prefer just a good run on name brand center cut hickory smoked real pig! So I'm also on South Beach and have happily given up my simple carbs with the right to indulge occasionally in some crispy fried bacon.

Although the SB folks tend to want to push you to Turkey bacon, I've found I'm still losing weight, blood pressure is down, blood work is excellent, even though about three times a month I'll go for the omelet with a rasher of bacon.

The real stuff can't be replicated!

To me, turkey bacon tastes more like ham product than like bacon. If someone's craving bacon, it might not satisfy.

If it was me, I'd fry it crispy so that you render more of the fat, use fewer slices and spread them out a little better, and pile on the lettuce and tomato. A whole grain bread is also good for swooshing the fat out of your system.

Another idea would be to buy the bacon from a place that will slice it for you from the slab, and have them slice it extra thin. That way you can put on more slices but it will be less bacon.

It's never the same as real bacon, but I always look for the "South Beach" turquoise emblem on the package and get that one. It was Louis Rich for a while, now it's something else I think. That's how I pick.

ShawnaAdora had it right...and I guess we're the only ones....

MIRACLE WHIP right from the jar! I eat it sprinkled with black pepper. If I feel fancy, I spread it on crackers!
Cold Chef Boyardee ravioli's from the can ( a childhood vice)
Peanut butter
Eagle Brand milk
Garlic stuffed olives captured with a fork