Nearly two weeks into Meatless March, I’ve been finding myself bombarded with delicious depictions of meat at every turn. I would probably even eat a McDonald’s cheeseburger right now if one were put in front of me, but I’m standing strong! This week, my tremendous will power led me to Grubhouse, a South Philly luncheonette known for its “Best of Philly” award-winning bacon pancakes and tater tots wrapped in bacon and a burger topped with pork roll and scrapple; basically meat plus meat with a side of meat. I decided to throw the staff for a loop and order a veggie burger (They actually had a veggie burger on their menu?, you ask. Yes Virginia, they have veggie burgers in South Philadelphia).
Look at all those actual vegetables in there! A far cry from the pre-shaped, monochromatic veggie patties I’ve eaten in the past. I was delighted to learn that all the veggie burger patties are made in house with fresh, sauteed vegetables – red onion, carrots, celery, bell pepper – and white beans & panko as binders. The patty was ample sized (they are hand formed, after all) and very proportional to the bun. It came topped with broccoli rabe and had a smear of garlic mayo on the bottom bun to give it a little extra flavor. Some patrons might be skeptical about ordering a veggie burger here at first, but it was surprisingly one of the freshest and moistest veggie burgers I’ve had thus far. (Maybe next time I order their veggie burger, I’ll get a side of those bacon wrapped tots, too!)
While the menu is rather meat-heavy, there’s still a few options for Vegetarians like french toast, waffles, and your requisite breakfast egg dishes. They also offer a $12 prix-fixe weekend brunch menu, which includes dessert, and they’re BYOB. So why wait outside a restaurant for 2 hours on a Sunday morning with the hungover masses? Head on down to Grubhouse and get more bang for your buck instead!