There's no hurry at Uncle Buck's BBQ. The chefs slow-cook and smoke meats such as ribs, brisket, and chicken, imbuing each plate with a tenderness that can't be rushed. Even the Old World-style pizzas have to bake inside a traditional brick oven long enough for the cheese to melt over and around the assorted toppings, such as pulled pork, sweet peppers, and garlic. Sub sandwiches and hamburgers, wings tossed in one of four sauces, and hefty steaks round out the menu of neighborhood-style American cuisine.
With its wood-paneled wainscoting and robin's-egg blue walls, the restaurant's dining area embraces the same casual, down-home charm as the menu. Outside, a wooden patio seats diners beneath an aluminum roof that provides better sun protection than a parasol slathered with sunscreen.
The night after John Chacko, a hardworking man about to realize his dream, purchased the Jimmy's Central Lanes bowling alley, a roiling flood ripped over the banks of the Susquehanna River and destroyed the site. As a solitary man standing amid the wreckage, it would have been easy to walk away, but that wasn't his style. Instead, he rolled up his sleeves, ripped down the walls, and pulled up the floors. Not even a nail could be salvaged, but his love for the alley was still fully intact.
Today, it's hard to believe Chacko's was once under water. New lanes run as far as the eye can see, marked by fluorescent purples and blues, and a Memory Lane Lounge offers respite with draft beer and flat-screen TVs. But Dan Chacko still remembers the deluge. Bowling-alley patrons can stop into his pro shop and pick his brain about that breathtaking flood, or they can seek his advice on bowling-related matters such as how to pick up a split or how to match your wardrobe to your bowling shoes.
The cooks at New Amber Indian Restaurant expertly season their Punjabi Indian dishes with a wide range of carefully selected spices. Whether it's marinating chicken in yogurt and freshly ground spices before cooking them in the clay tandoor oven or seasoning shrimp curry, the cooks strive to bring out all the traditional flavors in each dish.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
The Brown Barn Café is homey inside and out, from its wooden walls and house-life façade to its open kitchen filled with family recipes. Owners Bryant Belknap and John Costello, friends for more than 35 years, make foods they know and love, including Jack's lemonade—a recipe John Costello's son Jack devised when he was 10 years old. The internationally influenced menu also includes samosa pies and Vietnamese-style coffee, as well as café favorites such as tuna salad and quiche. And for dessert, the café sources fresh-made treats from Ah! Some Chocolates, which tack a sweet ending onto meals.