John's Roast Pork

John's Roast Pork isn't just a business, it’s a family legacy. In 1930, Domenico Bucci began selling roast pork and meatballs a from humble cinderblock shack by the railroad tracks in South Philadelphia. His son John Bucci Sr. and his wife Vonda later took over, and ran the business until John's passing in 1991. Today, 87 year-old Vonda, her son John Bucci Jr., his wife Victoria, and other members of the Bucci family work together to make sure John's Roast Pork stays true to its roots.

John's introduced their cheesesteak in 1987. The restaurant remained a neighborhood secret until 2002, when the Philadelphia Inquirer's famed food critic, Craig Laban, created an authoritative ranking of the city's best cheesesteaks. John's won in a landslide, and has achieved nationwide notoriety overnight. Media outlets were quick to heap praise on the restaurant, and it was named an American Classic by the James Beard Foundation.

The food may be simple, but like any great cook, John takes his ingredients seriously. He sources the rolls of freshly baked Italian bread from the legendary Carangi Bakery, buys meat from the best local butchers, and uses only real Italian provolone. Despite the meticulous attention to detail and quality ingredients, John's maintains a blue-collar ethic that fits their South Philly neighborhood, and with 12 ounce of meat packed into every cheesesteak or pork sandwich, they'll satisfy even the heartiest appetite. Taste for yourself, and order one of America's great sandwiches straight to your door today.