Ruby's Diner has dedicated more than 25 years to dishing up mouthwatering menus of all-American grilled goodies, served in an old-fashioned atmosphere replete with a highly trained staff and lightning-fast service. Fix fangs into a third of a pound of all-natural USDA Choice beef from grass-fed, hormone-free cows with the hickory burger, bursting with thick-cut hickory-smoked bacon, steak-cut onion rings, melted cheddar, and tangy barbecue sauce ($9.99). A refillable bounty of Ruby's famous fries accompanies all burgers and sandwiches and boasts zero trans-fats, and those willing to dish out an extra dollar and an exaggerated pronunciation of the word "spicy" can opt to spicy up frisky frites with garlic, Cajun, and parmesan-blue spices.
Since its humble south Philadelphia beginnings in the 1990s, PrimoHoagies has quickly expanded throughout the region and garnered several awards on the strength of its cold-cut sandwiches, made with Thumann's brand of gourmet meats and cheeses. The shop's robust menu features dozens of specialty hoagies, many of which were created in-house rather than underwater, as is the industry norm. Sharp Italian hoagies teem with prosciutto and genoa salami, and pork Diablo hoagies marry Thumann's homestyle roasted pork with a blend of piquant spices.
On a typical evening in the kitchen of Bombay Grill, chefs can be found marinating lamb in coconut vinegar for vindaloo, simmering filets of seasonal fish in curry sauce, and stuffing potatoes with house-made cheese for vegetarian dum aloo. Fresh shrimp and tender spring chicken bake in a tandoor oven, and green tea leaves, raisins, pistachios, and other ingredients brew together for flavorful chai tea.
Executive chef and owner Bharat Luthra named his restaurant Khajuraho after a town in Madhya Pradesh, India—a town famous for a series of Hindu and Jain temples filled with erotic monuments. Like those iconic statues, the sights, smells, and tastes of Luthra’s Indian cuisine create a vivid statement in support of sensuality and the enjoyment of life. His restaurant's elegant white-clothed tables, great enough in number to seat up to 120, stage feasts fit for mild to spicy palates and carnivorous to vegetarian appetites. Luthra bakes succulent marinated chicken inside a tandoori clay oven, spikes fresh seafood with garlic and ginger, and keeps vegetable balls from rolling off the plate with a smooth cream sauce and repurposed bowling-alley bumpers.
Santa Fe Burrito's cooks assemble fresh ingredients daily to fill made-to-order burritos with generous portions of chicken, turkey, shrimp, vegetables, beans, and tofu. Menu options range from traditional burritos with black beans and cheese to ultimate burritos stuffed with Adobo shrimp, chicken chili, or turkey burger.
Every morning at Jazmin Restaurant, chefs load morsels of freshly kneaded naan dough into the tandoor oven. The aroma of baking bread soon fills the dining room, mingling with the heady scents of curry and cumin that waft from grills sizzling with halal chicken and lamb. Chefs also flaunt seven vegetarian entrees that swap meat for lighter ingredients such as homemade cheese and lentils. To contrast the savory dishes, dining companions can share traditional Indian desserts of mango ice cream and mango custard, which stand as evidence of the mango’s worth beyond its inclusion in fruit hats.