Ghostburger, the ghost restaurant Espita launched during the pandemic, made its first foray into classic Philly sandwiches was a fanciful cheesesteak. Chefs Robert Aikens and Ben Tenner both cooked professionally inPhiladelphia, so naturally, they attempted the beloved roast pork and broccoli rabe sandwich next. 

From the first bite, Ghostburger’s take has little in common with DiNic’s. Since Ghostburger is run out of a Mexican kitchen, the team cross-utilizes its smokey, citrusy carnitas in the sandwich. They also swap in whiz for sharp provolone and smear smoked tomatillo salsa on the roll from Sarcone’s Bakery.

“The combination of dry-curing and marinating the pork for two days, then slowly cooking it confit in pork fat gives it great flavor,” Aikens says. He utilizes 40 different ingredients for the cure mix, adobo and achiote marinade, and cooking liquid. Try one for dinner and get in a fight with someone from Philly over authenticity for dessert. 

Ghostburger is open for takeout and delivery Mondays through Thursdays from 11:30 a.m. to 9:30 p.m., Fridays from 11:30 a.m. to 10:30 p.m., Saturdays from 11 a.m. to 10:30 p.m., and Sundays from 11 a.m. to 9:30 p.m.

Hours of Operation

11:00 AM – 9:30 PM
11:30 AM – 9:30 PM
11:30 AM – 9:30 PM
11:30 AM – 9:30 PM
11:30 AM – 9:30 PM
11:30 AM – 10:30 PM
11:00 AM – 10:30 PM