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June 2, 2022

Philadelphia native brings cheesesteaks to the Elm City

PHOTO | CONTRIBUTED Shem Adams, owner and founder of Philly’s - A Taste of Philadelphia
By Jean Falbo-Sosnovich

Why drive to the City of Brotherly Love when you can enjoy an authentic Philadelphia-style cheesesteak right here in New Haven? That’s exactly how Shem Adams, owner/founder of Philly’s - A Taste of Philadelphia, feels.

The Philadelphia-born Adams recently opened his second location of the wildly popular eatery at 1008 Chapel St., serving what the Travel Channel has dubbed the #1 sandwich in America.

The menu boasts Philadelphia-style cheesesteaks made with sliced ribeye, onions and, of course, cheese whiz, and served on bread delivered directly from Philadelphia. Customers can order buffalo chicken fries, wings, nachos, lobster rolls and more.

Adams opened his first Philly’s in Norwich 11 years ago, having been mentored by some of the best cheesesteak artists in the business. The restaurant quickly grew a huge following, not only for its authentic eats, but plenty of social media buzz, namely from popular food critic, vlogger and YouTube celebrity Daym Drops. The Netflix and Travel Channel star Drops, says, “if you want that original taste of Philly,” make tracks to Philly’s often.

Adams spent several years searching for the perfect spot in New Haven to branch out. When the Chapel Street location in the Shops at Yale presented itself, Adams jumped at the chance to make Philly’s a chain.

“I moved to Connecticut with my mom when I was 18, and I spent a lot of time going back to Philly getting the food I loved,” Adams said. “So I decided, why not bring it back here to Connecticut?”

Adams has plans to expand beyond New Haven, with potential leases to open Philly’s franchises in Hartford and Stamford. A third franchise is slated to open in the next few weeks in Bennington, Vermont.

“We’re looking to blow this thing out,” Adams said.

Philly’s is open from 11 a.m. to 8 p.m. seven days a week. They also have food trucks for catering.

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