4 One-Of-A-Kind Pennsylvania Eats To Add To Your List + 4 Spots That Totally Took Us By Surprise
Pennsylvania’s food scene is a delicious mix of history, culture, and innovation that goes way beyond the famous Philly cheesesteak.
Last month, my partner and I road-tripped across the Keystone State with empty stomachs and open minds.
What we discovered were dishes so uniquely Pennsylvanian they deserve their own food group, plus eateries that blindsided us with their creativity and charm.
1. Scrapple: Pennsylvania’s Breakfast Mystery Meat
The first time I saw scrapple on a diner menu in Lancaster County, I thought it was a typo. This breakfast staple looks like a cross between meatloaf and a brick, but don’t let that scare you away! Made from pork scraps mixed with cornmeal and spices, then formed into a loaf and pan-fried until crispy, it’s Pennsylvania Dutch ingenuity at its finest.
My server at the Dutch Haven insisted I try it with maple syrup drizzled on top. “Trust me,” she winked, “it’s how the locals do it.” The crispy exterior gave way to a soft, savory interior that paired surprisingly well with the sweetness. Some folks call it an acquired taste, but I call it breakfast gold.
2. Shoo-Fly Pie: Sweet Molasses Magic
“You’re not leaving Pennsylvania without trying shoo-fly pie,” declared my Airbnb host in Intercourse, PA. This molasses-based dessert with its crumbly topping got its quirky name because bakers had to literally shoo flies away from the sweet treat while it cooled.
At Bird-in-Hand Bakery, I watched as an Amish woman pulled a fresh pie from the oven. The aroma of warm molasses, cinnamon, and cloves filled the air. The pie itself is like nothing else – gooey on the bottom with a cake-like middle and crumb topping.
One bite transported me back to simpler times I’ve never even lived through! It’s intensely sweet but balanced with subtle spices that make it impossible to stop at just one slice.
3. Altoona-Style Pizza: The Sandwich-Pizza Hybrid
When our server at the Original Italian Pizza in Altoona described their signature pizza, I nearly choked on my water. “Yellow American cheese on the bottom, topped with green bell peppers, salami, and more cheese?” I asked incredulously. This isn’t just breaking pizza rules – it’s throwing the rulebook into a wood-fired oven!
Created during WWII when cheese was rationed, this rectangular pizza is served on Sicilian-style dough with a thick, bready crust. The American cheese creates a creamy base that somehow works with the other toppings.
My first bite was a revelation – confusing, sure, but oddly satisfying. It’s the culinary equivalent of a dad joke: so wrong it’s right. Don’t knock it till you’ve tried it!
4. Teaberry Ice Cream: Pennsylvania’s Pink Forest Treat
Walking into Penn State Berkey Creamery, I spotted a shocking pink ice cream that looked like it belonged at a unicorn’s birthday party. “What’s THAT?” I asked, pointing at the vibrant scoop. “Only the most Pennsylvania thing you’ll ever taste,” the server replied with pride.
Teaberry ice cream tastes like wintergreen but with a fruity twist – imagine if bubblegum and mint had a sophisticated baby. The flavor comes from the actual teaberry plant that grows wild in Pennsylvania’s forests, which locals have harvested for generations.
The creamy texture combined with that distinctive pink minty flavor creates a nostalgic experience even for first-timers. I watched as elderly customers ordered double scoops, their faces lighting up with childhood memories with each lick.
5. Speckled Hen: State College’s Farm-To-Fork Revelation
Tucked away on a winding country road outside State College, the unassuming farmhouse that houses Speckled Hen nearly made us drive right past. Boy, would that have been a mistake! This farm-to-table gem sources ingredients from their own garden and neighboring farms.
The restaurant’s signature dish – a mushroom tart with foraged fungi, homemade ricotta, and herbs snipped minutes before serving – arrived at our table still sizzling. “Those mushrooms were in the woods this morning,” our server mentioned casually, as if that level of freshness was normal.
What floored me most wasn’t just the impeccable food but the lack of pretension. Farm-fresh cuisine served on mismatched vintage plates by staff in flannel shirts and jeans. No white tablecloths, just white-hot culinary talent hiding in plain sight.
6. Bistro Romano’s Secret Speakeasy: Philadelphia’s Hidden Vault
“Follow me,” whispered our host at Bistro Romano, leading us past the main dining room and down a narrow staircase. We entered what was once a 1920s bank vault, now transformed into Philadelphia’s most secretive dining space. The heavy door still bears the original bank markings!
Only available by reservation code (which changes weekly), this speakeasy serves Prohibition-era cocktails alongside Italian classics with modern twists. My Manhattan arrived smoking under a glass cloche, dramatically unveiled tableside.
The pasta carbonara – prepared in a hollowed wheel of Parmesan right before our eyes – was theater and dinner rolled into one delicious experience. What surprised me wasn’t just finding this hidden gem, but learning that many Philly locals don’t even know it exists. Their loss is definitely our gain!
7. Dutch Kitchen’s Pie Paradise: Frackville’s Highway Haven
Driving along I-81 near Frackville, my stomach growling and patience wearing thin, I nearly missed the modest sign for Dutch Kitchen. Pulling off on a whim saved our road trip – and possibly my relationship, as my hangry self was becoming unbearable.
The restaurant itself is pleasantly retro, but what stopped us in our tracks was their rotating pie case. Twenty-six varieties daily! The pie lady (she insisted on this title) explained that some recipes dated back to the 1940s when the restaurant opened.
We ordered slices of shoofly, apple crumb, and lemon sponge to sample. My partner and I fell silent – a rare occurrence – as we tasted each one. Before leaving, we bought two whole pies for the road. They didn’t survive the day, but the memory of that unexpected pie paradise certainly has.
8. Pickle Me Pete’s Peculiar Plates: Pittsburgh’s Fermentation Station
“Everything here is pickled,” announced our server at Pickle Me Pete’s, a statement I initially thought was hyperbole. Turns out, she wasn’t kidding! This quirky Pittsburgh eatery has built its entire menu around fermentation, pickling, and brining – even the desserts!
The pickle flight arrived first – six varieties ranging from classic dill to kimchi-inspired spicy cucumber to a sweet-and-sour watermelon rind that blew my mind. Their signature sandwich features house-brined turkey, pickled red onions, and fermented mustard on sourdough bread that’s made with pickle juice in the dough.
Most surprisingly delicious? The pickle cheesecake. Yes, you read that correctly. A subtle hint of dill in the creamy filling paired with a pretzel crust created a sweet-savory balance that shouldn’t work but absolutely does. My pickle-hating friend became a convert after just one bite.