South Jersey has argued about cheesesteaks for generations, and the loudest debates rarely happen over Philadelphia sandwiches. The rumor of a legendary corner shop near Gloucester City sends people driving down neighborhood streets with high hopes and empty stomachs.
The real answer sits just up the road in Camden, inside an old-school spot that famous TV chefs, food writers, and lifelong locals all keep circling back to. Stick around to learn where it is, what makes its round-roll cheesesteak so different, and how to time your visit so you are not met by a locked door.
A Camden Corner With a Big Reputation
The Gloucester City rumor is close, but the real address is a few miles north. Donkey’s Place sits at 1223 Haddon Ave, Camden, NJ 08103, in the southern corner of New Jersey across the river from Philadelphia.
It is listed as a cheesesteak restaurant, though the setup is part counter joint and part old neighborhood hangout. The menu centers on cheesesteaks served on round poppy seed rolls, along with fries.
That one detail, the round roll, is what separates it from nearly every other cheesesteak stop in the region. Most shops use long hoagie rolls, so a round sandwich surprises first-timers.
Plenty of people from South Jersey admit they lived nearby for years without ever hearing of it. Others say it shows up again and again near the top of best cheesesteak lists.
With 4.7 stars across more than 3,300 ratings on Google, the shop has earned a crowd that cuts across ages and zip codes. Not bad for a place that looks this unassuming from the sidewalk.
So the Gloucester City question gets a twist of an answer. The sandwich everyone whispers about lives on Haddon Avenue, and it has been waiting there a long time.
History Hanging on Every Wall
Some restaurants build a theme. Donkey’s Place simply kept the one it already had.
The shop has been around for what regulars describe as forever, and its history is a big part of the draw. Many guests arrive with high expectations precisely because of that long story.
Inside, the decor leans heavily on the back-in-the-day look. Eccentric, nostalgic pieces fill the room, and nobody seems in a hurry to modernize them.
That old-school character is not an accident to be fixed. People call it a classic dive, and they mean it as a compliment.
Generations of families have made it a habit, with parents bringing grown kids who now bring their own. A 19-year-old tasting the original for the first time is a pretty common scene.
There is a sister location in Medford, and fans say the sandwich there comes remarkably close. Still, Medford does not have the worn-in charm of the Camden original.
The point of visiting here is the sandwich plus the setting. History is served free with every order.
The Round Roll That Breaks the Rules
Ask a Philadelphian to describe a cheesesteak, and a round roll will not be part of the answer. That is exactly why Donkey’s stands out.
The sandwich comes on a poppy seed kaiser roll, a choice many people call very untraditional for the Philly area. It shows up constantly in conversation about the shop, more than almost any other detail.
Plenty of first-timers call it their first round Philly. Some needed a bite or two to adjust, then became converts.
The roll holds up well under a generous load of meat and onions. People praise how sturdy it stays, even when the filling gets messy.
A few prefer the classic long hoagie and say so openly. Most, however, describe the kaiser as unmatched and the real secret of the sandwich.
It is a different cheesesteak than the ones across the river, and that difference is the selling point. Rules, it turns out, were made to be rolled.
Slabs of Steak and a Mountain of Onions
Chopped meat is the norm at most cheesesteak counters. Here, the beef goes on slab style instead.
The steak is served in larger pieces rather than finely chopped, topped with white American cheese. People often point out that the sandwich is not greasy, which wins over even those who rarely eat much meat.
Then come the fried onions, and they are a headline act of their own. Many guests order extra, and the onions get nearly as much praise as the roll.
Onions are optional, so anyone who skips them can still enjoy the sandwich. Most regulars, though, cannot picture ordering one without them.
The balance is what people keep mentioning. Meat, cheese, and onions share the spotlight without any single part taking over.
Toppings like ketchup are an option, and the house hot pepper relish and chili oil have their own fan club. Spicy pickles show up in conversation too.
Portions are big enough that half the sandwich often goes home in a box. Leftovers are practically part of the plan.
Donkey Seasoning and Other House Secrets
Every legendary shop has a signature touch. At Donkey’s, it comes in a shaker.
The kitchen uses its own donkey seasoning on items like the fries and onions. Guests mention it with real enthusiasm, often wondering what exactly goes into it.
The recipe stays private, and that mystery only adds to the fun. A seasoning named after the shop feels about right for a place with this much personality.
Toppings are another chance to customize a cheesesteak. The hot pepper relish and chili oil get called out as standouts by those who like some heat.
Fries come out fresh rather than sitting under a heat lamp. The kitchen handles one order at a time, which keeps things made to order.
That approach can mean a short wait during busy stretches. Most people seem happy to trade a few minutes for food that has not been sitting around.
Small details like these explain why the sandwich tastes like nowhere else to so many fans. Sometimes the secret really is in the sauce, or the shaker.
A Famous Fan and a Flood of Food Writers
Fame arrived at this counter in a big way when Anthony Bourdain stopped by. The visit was featured on his show Parts Unknown.
Plenty of people still make the trip because of that episode. Some take a detour on the way home from the Philadelphia airport just to check it off their list.
Bourdain was not the only one paying attention. Food writers have given the shop plenty of coverage over the years.
That kind of buzz can backfire when a place cannot match the hype. Here, the common verdict is that it lives up to every word.
One longtime Philly-area resident of more than 20 years called it the best cheesesteak found in all that time. Others say it beats many of the sandwiches they have had in Philadelphia itself.
A few still prefer a couple of other spots, which is fair in a region full of strong opinions. Even they call it a must-try for anyone serious about cheesesteaks.
Celebrity attention opened the door. The sandwich keeps people walking back through it.
Old-School Charm and Friendly Faces
Polished it is not, and nobody wants it to be. The room is small, with a counter area and a handful of tables.
Old-school regulars often hold down the counter seats. Newcomers sometimes leave with new friends after striking up a conversation over lunch.
The staff gets plenty of credit for the welcoming mood. Words like sweet, friendly, and helpful come up again and again.
The owner and team are known for making first-timers feel at ease. Several people mention feeling comfortable right away, even in an unfamiliar spot.
The crowd is a real mix of Camden locals, Philly residents, and out-of-towners on a cheesesteak mission. Families stop in before trips to the nearby aquarium, too.
A lively lunch crowd keeps the energy up during the middle of the day. Arriving just before the rush means less time to chat but a quicker meal.
Merch is part of the fun as well, including a hoodie with a cheeky donkey illustration that football fans enjoy. Personality is clearly on the menu.
Eat In, Take Out, Hold From the Bottom
Here is a tip that regulars swear by: hold the bag from the bottom. A loaded round cheesesteak is heavier than it looks.
Takeout is a big part of the business, and the to-go line moves briskly. Plenty of people grab sandwiches to bring home or back to work.
Eating in the car is possible, though fair warning, it gets messy. All those onions do not stay politely inside the roll.
Staying put has its perks. Tables and counter seating let guests settle in and take in the old-school surroundings.
Service is described as fast, even with the one-order-at-a-time approach. The lunch hour is the busiest stretch, so timing makes a difference.
Groups who come hungry are in luck, since portions are generous. Splitting sides like cheese fries is a popular move.
Either way, plan for napkins. Lots of them.
Hours, Parking and Planning Ahead
Timing matters more than usual here, because this is a weekday operation. Saturday and Sunday are closed.
Monday through Thursday, the doors open at 10 AM and close at 6 PM. Friday starts earlier, running from 7 AM to 6 PM.
That schedule makes it a natural lunch or early dinner stop. Late-night cravings will have to wait for another day.
Parking is limited to a small lot in the back with only a couple of spots. Street parking nearby fills in the gap.
Credit cards are accepted, which comes as a relief to anyone who assumed an old-school joint would be cash only. The menu is easy to find too, often posted right on the napkin holder.
Price details are worth checking ahead on the official menu website. Hours can also shift, so a quick look before driving over is smart.
The surrounding neighborhood is often described as one that needs some love. Most people say the friendly staff and the food more than make up for it, and some feel it adds to the character.
The Verdict on South Jersey’s Round Contender
So, is the best cheesesteak in South Jersey hiding in a Gloucester City corner shop? Not quite, but the real contender is just up the road in Camden.
Donkey’s Place makes a strong case with its round poppy seed roll, slab-style steak, and piles of fried onions. It breaks tradition and still wins over purists.
The long history, the nostalgic decor, and the warm staff round out the experience. It feels like a neighborhood institution because it is one.
Not everyone crowns it number one, and that is part of what keeps the cheesesteak debate alive. Even skeptics tend to agree it deserves a spot on any serious list.
Fans of tradition might start with a basic cheesesteak and onions. The more adventurous can add relish or chili oil and see what all the fuss is about.
Plan for a weekday, bring an appetite, and leave room for leftovers. Then decide for yourself whether this round underdog deserves the crown.
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