Food & Wine

"High Street offers some of the best sandwiches you'll ever eat. There are two particular winners, roast pork and pastrami on rye."

Caroline Russock

"Taking a cue from the classic roast pork sandwich, this Old City hot spot takes an already very good thing and makes it even better. Housemade seeded semolina is filled with heritage roast pork, sharp provolone and finished with spicy-sour fermented broccoli rabe."

Visit Philadelphia

"A new interpretation of a classic flavor combination, the heritage pork at High Street on Market is slow-cooked, the semolina roll baked on site, and, as ever, the provolone melted into it. Besides the elegant setting, one distinctive element of High Street on Market’s version is that the whole affair is topped with fermented broccoli rabe."

Niki Achitoff-Gray

"High Street on Market makes my absolute favorite roast pork sandwich in town. It's a cheffy iteration, but one that adheres to the fundamental composition of the classic: think a house-made, sesame seed-studded semolina roll, kimchi-style fermented broccoli rabe, and some pretty stellar aged sharp provolone."

Dan Mckay

"If you’re looking for a date-worthy place (or if the parents are footing the bill), the roast pork at Old City’s High Street on Market is the perfect option. Available at lunch time only, it’s an upscale take on the Philly classic with fermented broccoli rabe, sharp provolone, on a house-baked seed semolina."