Today VisitPhilly announced a partnership with Foodspotting, the incredibly addictive local food guide application for iOS and Android devices.

Now Philly regulars and tourists can easily find the most delicious food items hand picked by the VisitPhilly team in sandwich focused guides like “Cheesesteak 101” and “Philadelphia’s Burger Bonanza.” There are a slew of other food adventures as well including a guide to local craft breweries, vegetarian eateries, Tastykake-inspired dishes, and a whole lot more!

To make things exciting, VisitPhilly will award one lucky foodspotter who completes the “Famous Philly Flavors” guide by May 25th with an overnight stay at a luxury hotel, a $100 Garces Restaurant Group gift card, and two tickets to the City Food Tours “Flavors of Philly” excursion. Another 10 winners, chosen at random will receive free passes to the “Flavors of Philly” food excursion as well.

What are you waiting for? Explore Philly through its amazing food at Foodspotting!

We’re not entirely sure of the origin of this video, but a YouTube user that goes by the handle “handsomedonkey” posted this on Friday. In it you’ll find some, but not all of cinema’s most celebrated sandwiches.

Hit the jump for a full list of the sandwiches, films, and actors who enjoyed them.

• Robert Deniro, Turkey on Rye – “Copland” (1997)
• Denzel Washington, Pastrami – “Philadelphia” (1993)
• Chevy Chase, Unknown, “National Lampoon’s Vacation” (1983)
• Barrett Oliver, Peanut Butter & Jelly – “The NeverEnding Story” (1984)
• Brendan Frasier, Ham & Cheese – “With Honors” (1994)
• Karen Allen, Not a sandwich – “Raiders of the Lost Ark” (1981)
• Billy Crystal, Meg Ryan, Katz’s deli sandwiches – “When Harry Met Sally” (1989)
• Adam Sandler, Impossible Egg Sandwich – “Spanglish” (2004)
• Gary Busey, Meatball sub – “Point Break” (1991)
• Kevin Kline, Secret sub – “Dave” (1993)

YouTube commenters are dropping movie sandwiches left and right including Rodney Dangerfield’s in “Back to School” and the huge sandwiches in “Saving Private Ryan.”

What’s your favorite cinema sandwich moment? Let us know in the comments below, or on Twitter @unbreaded!

We just received this awesome news from Poses’ people:

Frög Commissary is rolling its latest project right out onto the front lawn. Frög Burger, a no-frills hamburger and ‘shake stand, will open this June outside the Franklin Institute on the Parkway, the home of its catering division for decades. They aim to be known as much for what they aren’t (chic and overpriced) as much as what they are (burgers “so juicy you might want a bib”).

The Franklin Institute has long been a family place – the Parkway, too – and what Steve Poses and his team, which includes his son, are working on is informal and homegrown, a simple burger “shack” with grills and picnic tables and kids playing. It will all be on the grass beneath the gleaming Budd BB-1 Pioneer, the stainless steel airplane on display since the mid-1930s.

The logo, like the menu and details of the burgers themselves, is still a work in progress, but Unbreaded has an exclusive first look – four of them, in fact. Following are the concepts currently under consideration, designed by a democratic combination of chefs and graphic designers and they want your feedback!

Hit the jump to find out how you can help choose Frög Burger’s logo and a chance to win free lunch!

Below you’ll find the four logos under consideration. Leave a comment telling us which you like best (1, 2, 3 or 4) and we’ll pick two winners at random to receive a $20 gift card each when Frög Burger opens in June! Voting ends at 11:59pm on Monday, May 17th.

Be sure to sign up on their e-mail list to be notified when the official menu and opening date are revealed!

Apparently eating 40 cheesesteaks, and 60 Italian hoagies wasn’t enough for 610 WIP’s Glen Macnow. This morning “The Professor” announced his Hot Specialty Sandwich Safari, an adventure to take down as many sandwiches as possible by June.

So what constitutes a “hot specialty sandwich”? In Glen’s eyes it’s anything besides cheesesteaks, grinders, burgers and hot dogs – roast beef, roast pork, meatball or chicken cutlet and others are all game. Macnow has already kicked it off with eight sandwiches; including some of our favorites like Paesano’s Arista, Bubby’s Brisket at Honey’s Sit N’ Eat, and the Chicken Cutlet from Tony Luke’s.

Macnow is taking user submissions, so head over to the official Sandwich Safari page and lend him your sandwich expertise. We’d love to know in the comments here what sandwich you submitted!

It’s true. Although our extensive research has yet to produce the origin, or original person who proclaimed it, we’ve been informed by several sources that May is National Hamburger Month. What better way to ring in the summer, than with a celebration of burgers?

For the rest of May we tip our hats in salute to the almighty burger; we’re grilling up some really fun posts, so stay tuned! Is there a burger we must check out, have a recipe you want to share, or any other great ideas for burger related content you’d like to see this month? Let us know in the comments!

• Last week was the official start of baseball season, and our friends over at The 700 Level taste tested the three specialty hot dogs featured at Citizens Bank Park. Head over to find out who they crowned the winner for the Phillies’ signature hot dog. [The 700 Level]

• The Burger Lab takes a highly scientific approach to recreating one of our favorite sandwiches, the blue cheese bomb at April Bloomfield’s Spotted Pig. [A Hamburger Today]

• This poor man suffered from a dislocated jaw after ordering double the meat and cheese on a sandwich that already features five different kinds of meat and three cheeses. Punishment for gluttony? We smell a PR stunt. [Aol. News]

• Tim Hayward introduces us to the “Shooter Sandwich” a mouth watering combination of steak, mushrooms, horseradish and Dijon, all stuffed into a bread bowl. You must check out the photo slideshow. [The Guardian submitted by Marisa McClellan]

It’s been just over a year since Jeff Vogel and I launched Unbreaded. We’ve put a lot of hard work into the site, reviewing some of the best sandwiches in Philadelphia, Chicago, and NYC, and have built a brand that is easily identifiable by sandwich lovers everywhere.

So it is with great excitement that I announce that Unbreaded has been acquired by Kraft Foods! Why? Dedicated to bringing delicious, high quality products to people across the globe, Kraft is making an effort to build a community for consumers. A place where they can connect with other foodies, stay at home mom’s, and the millions of other people who buy Kraft products every day.

Our readers will be happy to know that the entire Unbreaded staff will be staying on full time but, there will be some exciting changes taking place immediately. To align ourselves with the Kraft brand and their focus and investment in making America healthier, Unbreaded will now and forever be rebranded as Untossed. Our focus will shift from carbohydrate-laden sandwiches to the craft of  fine salads. We’ll be on the scene with the nations’ greatest chefs as they toss fresh, and delicious salads every day.

- Ben Kessler, Editor in Chief

Behind the the walls of a currently unassuming brick-faced building on Sansom Street is Center City Philadelphia’s latest burger joint. 500º opens today and features handcrafted burgers and fries using only the highest quality ingredients. Owners Rob and Maggie Wasserman, found inspiration for the restaurant and its menu from the their taste of success with the burger at, Rouge. At the Rittenhouse Row Spring Festival in 2009, Rouge offered a mini version of the burger, with the same ingredients at a much more affordable price. After quickly selling out that day, and the following explosion of demand for burgers in Philadelphia in recent months, the Wassermans set out on their latest concept.

Yesterday, we were granted the opportunity to check out the food and space before the official opening. The summation in three words: precision in simplicity. That precision is indicated in their name, drawn from the operating temperature of the grill. The burger initiative at 500º is being spearheaded by Rouge Executive Chef, Matt Zagorski. He’s told us that 500º will be using 5.5oz Certified Hereford Beef burgers from Ashley Foods with the same proprietary blend from that has made the Rouge burger a national success. The meat is ground thickly to ensure that a texture is retained even when cooked at rare temperatures. All burgers are served on fresh challah rolls from Wild Flour Bakery, from which they’ll be receiving deliveries twice daily. All burgers will also be made to order according to guests’ preferences, fine-tuned to meet the temperature of perfection according to their order (from rare to well-done).

Our favorite burger was “The 500″ with bibb lettuce, tomato, cheddar, bacon and a special house sauce. This sauce isn’t the typical thousand island dressing by any means, it was sweet, mildly tangy and resembled a smooth dijon mustard in color and texture. Chef Zagorski wouldn’t give up any details to its ingredients, with the exception of noting that cloves were used for its aromatic flavor. All five of their burgers can be ordered individually for under $6 or as combos ranging fro $9 to $12.50. Upon opening guests will have access to the entire menu, with a selection of cheeses includes domestic Swiss, provolone, cheddar and American. Along the lines of toppings, pickles, bacon, mushrooms, jalapenos and grilled red onions can be added to any of the burgers. We certainly can’t forget the amazing hand-cut fries that came with our burger. They’re available plain, with spicy seasoning or dressed with truffle oil. Complementing the burgers and fries are fountain sodas and milkshakes (chocolate, vanilla or black & white) made from locally-owned and sourced Bassetts Ice Cream.

We’re sure 500º is likely to be a Center City staple for years to come for those in search of a great quality burger, fast and don’t necessarily want to people watch at Rittenhouse Square. It opens today with various promotions starting at 11:00 am. The first 100 people will be given a free burger of their choice. After that, until 3pm, bring a friend and split the bill with a buy-1-get-1. From 5-7pm enjoy free soda and fries with the purchase of any burger. And then finally, from 11pm until their yet-undetermined closing time, enjoy free fries with any purchase.

Gallery

Unknown size: thumbnail.

500º
1504 Sansom St. – Philadelphia, PA, 19102 (Google Map)
(215) 568-5000
Twitter: @500_Degrees

• Bonnie Bloomgarden a direct descendant of Ben Canter, is jumping on the food truck bandwagon and bringing deli sandwiches to the streets of LA. [LA Weekly]

• Taking a page from Chicago’s playbook, the Phillies seek to offer a hot dog they can call their own. Voting begins today at phillies.com on three different dogs. We’re rooting for the brocolli rabe version. [The Philadelphia Inquirer]

• Starr’s SquareBurger will open its doors for the season on Friday. Couldn’t come soon enough, as we’ve been jonesing for a Butterscotch Krimpet Cake Shake. [TwitPic]

• Dan Kenneally paints the sandwich as modern art. We definitely need one of these for the Unbreaded offices, Bert Cooper style. [Lunchbox]

Of all the meme blogs we’ve seen on the Internet, this one takes the cake, or is that sandwich? Have you ever wondered where you can find pictures of Tom Selleck, enjoying a cool dip in a waterfall, graced by a hovering sandwich? Over at the Selleck Waterfall Sandwich tumblog you can!

Who is the deranged (genius) person behind all of this? We’re upset there is no contact information to allow us to send in our own Selleck Waterfall Sandwich photos. If you have more information about how this blog came to be, or know the author, please let us know in the comments! Maybe you want to make your own Selleck Waterfall Sandwich photo and post a link to it? We’d be cool with that too.