Ben Franklin got a facelift.
The mural of the founding father holding a cheesesteak in front of the Philadelphia skyline has been repainted — with brighter colors and a smoothness to Franklin that makes him appear ready for a red carpet — as part of an overall makeover at Pride of Philly Steaks.
“With the refresh, we kept the integrity of our A-frame building,” owner Christina Walton says. “But we updated the flooring. We updated the signage. We just gave it a more modern and clean look.”
That signage, which illuminated the 24/7 spot known as P.O.P.S., 501 S. Decatur Blvd., since its opening in 2002, has been donated to the Neon Museum, where it will debut this summer.
“It’s such an honor to be among the iconic collection,” Walton says. “It’s nice to have a place to visit (the sign).”
P.O.P.S. closed in September for the renovations and set up its food truck in the parking lot. The restaurant reopened in December as soon as it was safe to do so. With the finishing touches completed this month, P.O.P.S. is ready to celebrate its grand reopening.
The third annual cheesesteak eating competition, set for 3 p.m. Saturday, March 21, will see which contestant can demolish a 2-foot cheesesteak the fastest. Then on March 24, aka National Cheesesteak Day, guests can partake in $10 cheesesteaks from 10 a.m. to 10 p.m.
“It really stems from my dad’s love of cheesesteaks,” Walton says of P.O.P.S. “It’s that simple.”
Her father, P.O.P.S. founder Perry Walton, fell in love with Italian sausage, peppers and onions on trips with his parents to, of all places, the North Carolina State Fair. Walton joined the family business in June 2020 and took over months later upon Perry’s death that Christmas Day.
“If you look closely at the menu over the years, there’s always, like, a little touch of something Southern,” Walton says of her dad’s heritage. “Years ago, we had sweet tea. Now it’s fried okra.”
The Pork BBQ Grinder, No. 35 on the menu, features Perry’s barbecue sauce. “That’s smothered in his homemade, handcrafted family recipe,” Walton says. “That definitely has, like, a distinct Southern taste.”
Her favorite sandwich, the No. 32, is the most popular on the menu. The Peppers & Mushroom comes with grilled versions of both, your choice of chicken or steak and one of three cheeses: provolone, American or Whiz. Like most sandwiches at P.O.P.S., it’s served “wit” onions or “witout.”
“I go back and forth on Cheese Whiz and provolone, myself,” Walton says. “Lately I’ve been more of a Whiz girl.”
But is she a “wit” girl or a “witout” girl?
“Oh, ‘wit,’ all the way,” she says. “You’ve gotta have the onions.”
Contact Christopher Lawrence at [email protected] or 702-380-4567.
Another celebration
Tony Luke’s in the Rio’s Canteen Food Hall will commemorate National Cheesesteak Day on Tuesday with free cheesesteaks and an appearance from chef Tony Luke Jr. He’ll greet fans from 4 to 5 p.m., and the first 50 guests to arrive at Tony Luke’s will receive a complimentary cheesesteak.