SLO LIFE Apr/May 2020

IN WEST PHILADELPHIA,
BORN AND RAISED
We meander over to the Lido’s truck where philly
cheesesteak reigns. Owner Alisa Urquhart takes our order
and explains how her husband worked his way up in Lido’s
original brick-and-mortar location until he was able to
take over the business.
“He bought it at nineteen years old,” she says. “Then we
decided to turn it into a food truck.” The Urquharts have
been on wheels ever since, often with their daughter,
Mackinzie, taking orders at the front window.
When our name is called, I run to retrieve our sandwich.
I had wondered if just one cheesesteak would be enough,
but from the heft of the bag, I can tell we’ll have plenty.
When I open the container, we marvel at the mountain of
thin-sliced beef that lays before us. This sandwich could be
the ninth wonder of the world.
Alisa tells me the Amoroso hoagie rolls are shipped in
from Philadelphia each week, and ours is slathered in
mustard and melted American cheese, topped with ruffles
of sirloin and grilled onions—plus a bag of Lay’s potato
chips on the side. Each of us makes contented sounds as
we eat the savory beef paired with that sweet roll. >>
86 | SLO LIFE MAGAZINE | APR/MAY 2020