"In this town, you may fall into the trap of feeling like a cheesesteak is just a cheesesteak. Right? Well, actually, wrong. There are just cheesesteaks—and then there’s the one from Gionnones in the Northeast. It combines nicely sliced ribeye on a seeded, buttery roll with your choice of cheese and toppings (we suggest cooper sharp and fried onions). The caliber of meat is the great separator here—the quality is excellent, and it’s never a mushy mess. There are a couple of other options, like chicken or cheesesteak hoagies and a pretty solid cheesestesk stromboli, but you need to get your hands on the classic before you head back down the Boulevard." - candis mclean, alison kessler
