Frankie's Cafe

25 South Eagle Road
Havertown, PA 19083
(610) 449-8771
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I was recently looking for somewhere to eat before a show at the Tower, but didn't feel like Pica's. I decided to try a little corner bar that offered some home-style South Philly Italian that was recommended to me.

Frankie's is a two floor space with a bar on the first and a restaurant on the second. I chose to sidle up to the bar and grab some sandwiches (and beers). Two of the menu items I have a hard time passing up just about anytime I see them. A meatball sandwich and a chicken cutlet. I also feel these are great barometers of a place's ability to do Italian comfort food. One thing you will note, the chips are fried fresh, which is a nice touch.

The chicken cutlet was nicely fried, with a crispy seasoning and nice thin slices of meat. The provolone was melted and in good proportion to the rest of the fillings. As usual, the garlicy broccoli rabe added some bitterness and zest to the heavy sandwich.

The side of "gravy" was fresh, acidic, and a welcome addition to the chicken cutlet sandwich. Dipped or ladled, marinara usually doesn't disappoint.

The meatball was similarly smothered in cheese, and again, melted to a delicious coverage.

The meatballs themselves were light, juicy, and had plenty of seasoning. The bread was toasted to help hold it together with the sloppy mess going on in the middle. It was perfect comfort food, and didn't break the bank at about $9 a sandwich.

Add great lighting/atmosphere (darkness) with some reasonably priced drafts and you've got one heck of a joint.

Break out of your regular Poutine!

The cheesesteak is to Philly as Poutine (pronounced Poo-tin) is to Canada. An artery-clogging street-food loaded with calories & flavor, available everywhere you look. Intrigued? You should be.


There are “chip wagons” spotting the countryside as you travel in Canada. You will be warned of their proximity by an old wooden sign that is strategically placed for maximum hunger-inducing visuals, and leaving enough time to slam on the brakes and grab some goodness.


They start with fresh cut fries, and fry them until golden brown. In the meantime, they generously layer the bottom of a traditional Styrofoam cup with white cheese curds and a scoop of the gravy that makes this snack a winner (cheese curds are basically the young version of cheese (pre-fermentation) that are skimmed off of the top aka “squeaky cheese”). Then they pile on those fresh cut fries, and repeat the process several times, gooey layer after gooey layer, finishing with another piping hot scoop of gravy over the sprinkled curds.


The gravy is brown, and tastes like a condensed version of French onion soup, in thicker form. Delicious. It is served VERY hot, and this helps to melt the curds into a stretchy, salty, stringy consistency that makes for some of the best cheese fries with gravy, ever. If we had a Poutine wagon here in Philly, it would make a killing. I know I would be no stranger.