The best part of the Jim's experience is the smell that the kitchen vents eject onto South Street.
The problem with Jim's is that it became too well-known. Their meat is made in mass quantities, and often sits on the grill for up to an hour before it's actually put into a steak. This makes it far too tough and chewy, and tends to cook all of the flavor out of the meat. The peppers are also not traditional hot or sweet peppers, but soggy and overcooked bell peppers.
Jim's may have once had some of the best steaks in Philly, but not anymore.
Pros: Name, Location
Cons: , long line, bad peppers
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