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shares a parking lot with. 8312 State Road, 215-708-8601. Mon.-Fri., 4:30 a.m.-7 p.m.; Sat., 4:30 a.m-11 a.m.

N;WYS¸a6]b2]Ua 7bR]Sa\¸b[ObbS` that “The Hot

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Dog Guyâ&#x20AC;? is the only last name Mike will give out. Construction crews, 1st District cops and dog devotees know where to find the quilted silver cart fit on the bed of his hunter-green Ford F-250. Itâ&#x20AC;&#x2122;s on Passyunk between 23rd and 24th, where Mikeâ&#x20AC;&#x2122;s been serving steamed franks for the past 30 years beneath a white-and-navy Dietz & Watson umbrella. Feet planted on a cushion of rubber floor mats, he stuffs, tops, wraps and bags dogs in seconds flat, all while practicing the art of affable small talk with customers who line up rain or shine. The Italian sausages are double the size of the hot dogs, and doubly good piled high with homemade pepper hash. Passyunk Avenue between 23rd and 24th streets, no phone. Mon.-Fri., 9:30 a.m.-4 p.m.



Âľ>cPZWQ^V]\SQZSO\ restroom, fast service,â&#x20AC;? reads one of three Miller Lite-branded signs mounted to the rusty chain-link fence dividing Frankâ&#x20AC;&#x2122;s Breakfast & Lunch, a favorite of longshoremen since 1966, from


the municipal piers along Columbus. Since 1989, itâ&#x20AC;&#x2122;s been run by Joe Trocino, whose father, Frank, started the business out of the back of a truck while recovering from a constructionsite injury in the 1950s. The root-beerbrown hut with mustard-yellow trim opens early for dockworkers, and later in the a.m. truckers pepper the line of laminate tables in the front of the room, each set with just one chair for maximum just-me-and-the-open-road effect. Besides griddle-browned pancakes, egg sandwiches and salty flows of chipped beef, Frankâ&#x20AC;&#x2122;s sells gum, smokes, aspirin, Phillies commemorative pint glasses and beer to fill them with. The fridge at the end of the long stainless-steel counter is stocked with pounders of Colt 45 and Natty Ice, the real breakfast of champions. 2433 S. Columbus Blvd., 215-339-8840. Mon.Fri., 5 a.m.-3:30 p.m.

N;WYS¸a:c\QV /Q`]aabVSb`OW\ tracks, where the ass end of Columbus Boulevard flows into double-wide Pattison Avenue, the unobstructed light catches the fluorescent-yellow vests of the fork-lift operators who work at the surrounding marine terminals and produce warehouses. They mill about outside Mikeâ&#x20AC;&#x2122;s Lunch, a candy-apple-red truck whose mascot, a burly mustachioed cartoon butcher clutching a basketful of sausage links, should give a clue what the fuss is about. Thereâ&#x20AC;&#x2122;s also roast beef,

saucy meatball sandwiches, Saranwrapped doughnuts and corn muffins the crew will thoughtfully split, grill and spread with butter. 3490 S. Front St., 215-755-4635.

N;]S¸a6]b2]U6]caS 7bR]Sa\¸bZ]]Y like much from the outside â&#x20AC;&#x201D; just a low-slung brick bunker gripping a triangular patch of Grays Ferry real estate â&#x20AC;&#x201D; but inside, Moeâ&#x20AC;&#x2122;s faux-pressed-tin ceiling, scrubbed pine wainscoting and framed black-and-whites of local landmarks project an air of surprise spiffiness. Workers from nearby Trigen Energy and Diamond Tools have been lining up here for the past five-and-a-half years, since owner Paul Camerote, along with wife, Lois, and daughter/chef, Amber Eberz, converted part of his HVAC office into a â&#x20AC;&#x153;mini-diner.â&#x20AC;? Though Moeâ&#x20AC;&#x2122;s open kitchen puts out everything from fish cakes and milkshakes to chicken parm and house-made applesauce, the Dietz & Watson dogs are the main attraction. Mounted on sturdy Caciaâ&#x20AC;&#x2122;s rolls, they come in dozens of styles, topped with everything from mac â&#x20AC;&#x2122;nâ&#x20AC;&#x2122; cheese (the Connie Mac) to chili, onions, jalapeĂąos and salsa (the Hot in the City), best washed down with Champ Cherry from the soda fountain. 2601 Washington Ave., 215465-MOES. Mon.-Fri., 6:30 a.m.-2:30 p.m.; Sat., 8 a.m.-2:30 p.m. (

Meal Ticket, 2011, Issue No. 1  

Published by Philadelphia City Paper, 2011.

Meal Ticket, 2011, Issue No. 1  

Published by Philadelphia City Paper, 2011.