East Passyunk’s Plenty is the 21st century’s version of the old-school deli. Handmade cured meats and perfect local produce abound.
Earlier this year, East Passyunk Avenue welcomed a new addition to its assortment of restaurants, boutiques and other shops. Called Plenty, it features any array of carefully prepared comfort foods in a retro deli case. Chef Tim McGinnis takes a sustainable, artisanal approach to food and also has an innate understanding of the importance of catering to meat lovers and veg-heads alike.
At Plenty, locally grown seasonal produce is paired with meats that are cured and smoked in house. You’ll also find both housemade and locally produced cheeses on offer. For the preserves lovers out there, gird your loins as the options in the jarred and pickled department are many.
The meat that Chef McGinnis uses are all sourced from nearby farms and raised humanely. The pork is natural and hormone free, chicken is free-range, and beef is grass-fed. The Loch Duart salmon is sustainably raised off the coast of Southerland (at the tip of Britain).
All menu items are available for both casual eating in or carrying out.