Industry Partner Spotlight: Food Underground

Food Underground is a private chef, education, and events enterprise founded by chef Ari Miller, formerly of Tel Aviv’s legendary 24-hour bar The Minzar and Chef Rima Olvera’s The Oasis before stateside stints at Percy St. BBQ and High Street on Market. In addition to hosting custom-tailored private dinners and hands-on cooking workshops, Miller organizes the Cooks’ Canvas series of dinners, in which line cooks from the city’s top restaurants—like Helm, Kensington Quarters, and Laurel—show off their skills with their own tasting menus at venues like Reading Terminal Market’s City Kitchen and Balboa, AG Catering’s new event space and test kitchen in Kensington.

Miller also pops up each month in East Passyunk’s Garage food cart with a grass-fed, locally sourced cheesesteak called the “Friz Wit,” which he makes in collaboration with Sly Fox Brewing and Kensington Quarters’s head butcher Heather Thomason. For the same price, this truly local cheesesteak utterly eclipses Pat’s and Geno’s in flavor and quality.