Long gone are the glory days of greasy pizzas, cold dumplings, and Styrofoam takeout containers. As the sun sets on brochure-style menus, shiny apps like Grubhub, Caviar, and Seamless have arrived and make today’s delivery scene that much more palatable. America’s takeout culture is progressing, and nowhere is this more blatantly evident than on Market and Chestnut streets, where Snap Kitchen’s newest national locations are earning a killing.
Born in Austin, Texas, Snap Kitchen is a “grab-n-go chain” with 36 locations across Austin, Houstin, Dallas, and Chicago. The setting? Minimalist. The food? Chef-made. The recipes? Commendable, for sure. As laudable as takeout can get, anyway. Those looking for quick and healthy alternatives for breakfast, lunch, and dinner will find an oasis of creative meals using locally sourced ingredients.
For example: With Snap Kitchen, we’re upgrading from chicken fingers to crispy chicken – almond-crusted and served with roasted carrots with kale and walnut pesto. Beef lo mein gets subbed out for chimichurri beef (herb marinated petite tender with spinach, sautéed mushrooms, and roasted carrots) or burgundy beef (cooked in red wine with carrots, onions, red potatoes, and celery). There’s quinoa “fried rice,” chicken butternut squash macaroni, and chicken and green chile enchiladas for lunch. For breakfast, Philadelphians are spoiled for choice with banana or almond butter and maple pancakes, tarts, parfaits, and other savory options. Most dishes are either/both dairy and gluten free, with plenty of options that are also low in sodium and carbs.
Note: This Editor’s faves are the Hawaiian style crunchy coconut shrimp, aforementioned macaroni, and fettuccine and vegetable alfredo.
There is one central kitchen in Kensington where Snap Kitchen’s slough of health-conscious, microwavable dishes are prepared fresh daily. From there, the BPA-free containers, ranging in size from small to large, are delivered alongside fresh juices, coffees, and snacks to the business’ newest locations: Old City (259 Market Street), Rittenhouse (1901 Chestnut Street), Callowhill (1901 Callowhill Street), and Malvern (5 South Morehall Road).
Co-Founders Martin Berson and Brad Radoff (also a Penn alum!) have promised three additional locations in Philadelphia will roll out before the year is through. Each storefront is equipped with a microwave oven and seating, however most visitors take their meals to go. What’s more, the employees are insanely friendly and helpful, some almost to a fault. Jury’s still out on how valuable it is to become a rewards card holder – we’ve eaten there at least once a week since their opening in February and have yet to hear about any savings… but hey, that doesn’t stop us from spending.
People love convenience, and Snap Kitchen proves that the public is willing to pay a premium for it. This is especially true when the product aligns with the consumer’s core value. With tasty dishes and a socially conscious business plan, Snap Kitchen is sure to please the masses – and the fast food industry will be all the better for it.
To learn more about Snap Kitchen, be sure to check out their website. Follow along on Instagram at @snapkitchenphilly as their Philadelphia menu changes for the spring season.
