Best Thing We Ate This Week: Pork and Sauerkraut Egg Rolls at MilkBoy

When it first opened, we weren’t quite sure what to make of MilkBoy, the music-venue-cafe-bar-restaurant at the corner of 11th and Chestnut, but after a successful year and a half, it doesn’t really matter. What does matter is that the food and the drinks are as bangin’ as the rock ’n’ roll bands that play upstairs every weekend. Chef Jon Bohn’s dishes are just as playful, too, including our new favorite take on the egg roll.

Like the pub, this dish is a combo of seemingly disparate inspirations (China meets Poland meets Germany, maybe?) that come together in surprising harmony. The wrapper is pure egg roll, a totally crispy golden crust that flakes off as you bite down. On the inside, however, it’s more like a pierogi, with steaming hot, whisper-soft mashed potato filling. Tucked into the middle are strands of braised pork and a bright magenta sauerkraut.

Dip a half-roll into the bourbon-Dijon jus and enjoy a global mingling of flavors and textures that’s too good to miss - but go soon, because the egg roll offering changes often. Supplement your eats with a craft canned beer like Sixpoint Bengali Tiger, or go for a cocktail - we had to order a second Sazerac even though we wanted to explore the varied list - it was just that good ($9; 215-925-6455).