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Review

King Philly Cheesesteaks

Written by

King Philly in Rainier Valley serves the most takeout-friendly cheesesteaks we’ve had yet. The beef’s salted well, the velvety white american whiz becomes one with the meat without soaking into the Amoroso roll too much, and they even have a great vegan version filled with fried Beyond crumbles and creamy non-dairy cheese. Exemplary side dishes like crunchy fries with tangy sriracha ranch and chicken Philly egg rolls dunked in sweet chili sauce are key complements to your sandwich.

King Philly Cheesesteak’s greatest hit, however, is not steak at all— it’s the spicy chicken Philly. If you’re here to order one thing, get this. Turns out, swapping beef for poultry and adding pickled jalapeño—as well as a spicy blend of seasoning that fuses to the liquid cheese—is as transformative as an episode of Queer Eye.

Food Rundown

Spicy Chicken Philly

The spicy chicken is King Philly’s finest achievement, and is what you should order. We love that the chicken is shaved just like the steak, as opposed to being served in larger chunks. And even despite being sliced paper-thin, this chicken is juicier and more flavorful than their beef. The addition of pickled jalapeños add a vinegary brightness, and a heavy shake of spices swirl within the liquified American to make an even better sauce.

Original Steak Philly

This is a good cheesesteak, with tender shreds of grilled beef, a not-too-messy river of warm cheese sauce, and diced sauteed onion and peppers. If you went into this experience thinking, “I would like a cheesesteak right now,” this will certainly do the trick. But we implore you to upgrade to the spicy version, which is worlds more magical.

Vegan Philly

Somehow, King Philly transforms Beyond Meat crumbles and faux cheese into a completely vegan cheesesteak that proves to be one of the greatest animal-free sandwiches in town. The griddle creates a bunch of tasty crispy bits, and the non-dairy American slices they use are creamy, melty, and taste incredible in the same bite as savory “meat,” sweet grilled onions, and chewy bread.

Fried Shrimp Po’ Boy

The plump breaded shrimp on the po’ boy has a great brittle crunch with plenty of kick (you rule, red pepper flecks). We could easily eat a bucket of the popcorn shrimp alone. But they aren’t not sold on their own, and when piled on a soft roll overloaded with The Quartet Of Wet, a.k.a. mayo, sriracha ranch, watery iceberg, and tomato, these crustaceans get soggy quickly.

Fries

The fries at King Philly have an uncanny ability to be crispy on the outside while still having a bit of floppiness that works to their advantage—not to mention that they’re perfectly salted. Even when swiped through the side of sriracha ranch that you should also order.

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