Brendan Spiegel

"In case you’re wondering, the roast pork sandwich is one of my three favorite things from the Market, alongside the scrapple sandwich from the Dutch Eating Place."

Raymond Walter Apple Jr.

"Pale, salty, moist and buttery, it appears to contain more spice, more meat and less filler, giving the end product an unusually rich texture."

Drew Lazor

"Find it at the Dutch Eating Place, an Amish-run breakfast counter where they fry up gigantic slices, paired with your choice of eggs."

Jason Cohen

"If you can't actually road-trip out among the buggies in Pennsylvania Dutch country, you can get both a literal and figurative taste of the experience in Center City. Buy some scrapple to take home, or order it at several spots within the market (including the Dutch Eating Place)."

Emily Teel

"Head over to the Arch street side of the market and grab a stool at the U-shaped counter at the Dutch Eating Place for warm apple dumplings with cream."

Cathy Chaplin

"The apple dumpling was terrific because it contained an entire piece of fruit (peeled and cored), which was tenderly baked and wrapped in a flaky crust. Topping it all off was a gooey pool of butter, sugar, cinnamon and nutmeg, and a cap of whipped cream."

Caroline Russock

"Waits are a given but once you’re seated this is one of the only places within city limits to experience comforting, straight-out-of-Lancaster fare like pork and sauerkraut, ham loaf with mashed potatoes and hot apple dumplings drizzled with fresh cream."

Jessie Oleson Moore

"This lunch counter boasts the comfort foods that make Pennsylvania Dutch Country famous--but what is most interesting to us is the apple dumplings, covered in a thick pastry dough and perfect warm with ice cream."

Bridget Gleeson

"Look for apple dumplings at Dutch Eating Place."

Visit Philadelphia

"Dutch Eating Place, a charming diner run by Amish and Mennonite families, is best known for its apple dumplings, made by peeling and coring whole apples, coating them in a sugar cinnamon mixture and wrapping them in pastry. As the dumplings bake, the fruit slumps into custardy-goodness in the pastry shell."