The Philly Snack Queens’ Top Picks
by Maura and Sam, Philly Snack Queens
A seafood-centric truck with fun New Orleans vibes in its menus, Bad Mother Shuckers is the culinary brainchild of restaurant veteran Collette Pullion and her husband Zachary O’Toole who trained at Le Cordon Bleu. Together, they created an epic shrimp po’boy made of oyster, shrimp or a mix of the two, plus homemade pickles, coleslaw, remoulade, lettuce and tomato. General Tso’s shrimp and grits is served with spicy sambal sauce and buttery grits. Crispy hush puppies are served with strawberry-jalapeño chutney, and there’s a wide variety of fresh seafood specials. Follow Bad Mother Shuckers on Instagram to find their next location.
Beet-cured scallop crudo, watermelon and haloumi Napoleons, Asian sweet potato gnocchi, sushi and tacos; there’s nothing that Clean Plate Club can’t do. Launched by husband-and-wife team Keith and Sara, who met while at Johnson & Wales University, the truck pops up around town and serves a culinary mashup that focuses on fresh ingredients. The brunch menu is full of hits like smoked salmon eggs Benedict, Nutella strawberry pancakes, and potatoes bravas with the perfect crisp and most delicious sauce. The perfectly cooked, fun, creative menu is one of our new favorites.
Street food is a big part of Israel’s food scene, and now it’s part of Philadelphia’s. Born in Israel and trained at the Culinary Institute of America, chef Nir Sheynfeld fills Moshava’s menu with dynamic tastes, amazing flavors, fresh ingredients – and love. Classics like shawarma, falafel and schnitzel are offered, as are the breakfast sammie with za’atar seasoning, delicious egg and smoked salmon (or egg and lamb) and sweet taters with the most perfect herb labneh sauce. Follow Moshava on Instagram to find out where the truck will be this week.
Mixing Southeast Asian, Korean and Australian cuisines results in PaperMill’s innovative, delicious spurrito, a mashup of a spring roll burrito. The Korean beef spurrito (pictured here) is made with thinly sliced beef in a sweet soy-garlic marinade, sweet-spicy gochujang sauce, rice noodles, pickled cucumber, lightly pickled carrots, cilantro, crispy shallots, spring mix and cabbage, all wrapped in rice paper. Pork, chicken, avocado, green curry and vegan spurritos are available, and they come as salad bowls. Banh mi hoagies are available, too, as are guac, salsa and chips. Follow PaperMill on Instagram to get their weekly locations, or order lunch or dinner from the shop on Penn’s campus at 34th and Walnut Streets.