Only four people know the Joshi family’s delicious secret. By carefully guarding the recipe for Nuts About Ice Cream's specially mixed ice creams, the Joshis ensure the quality and consistency of their frozen treats while also protecting their hard-won creation against imitators. Since placing their first perfectly rounded scoop of ice cream atop a cone in 1988, the Joshis have worked hard to forge unique ice creams and sorbets using skills honed at the Penn State Dairy Ice Cream School.
The ice creams and sorbets that come out of Nuts' kitchens are forged in small batches by chefs who avoid artificial additives when possible, opting instead for wholesome additions such as natural extracts and purées. Along with their roster of classic flavors, the ice creamists whip up specially ordered batches of exotic flavors using ingredients such as cardamom, rose-hip extract, lychee, and cabernet with a mysterious European accent.
In the front of the house, staffers behind the ice-cream parlor’s old-fashioned counter concoct all manner of treats, from cones and sundaes to thick milk shakes. Nuts About Ice Cream’s curbside pickup service facilitates on-the-go treat enjoyment, and a limited lunch menu offers hot and cold sandwiches and hot dogs.
Sagra Bistro refuses to be pigeonholed. You'd be hardpressed to place all the flavors in its signature cheese torte, much less all the themes in its fusion menu. The dishes change frequently based on available ingredients, and the chefs don't stick within the boundaries of any one cultural cuisine or ancient family panini recipe. A meal might begin with spring rolls, move on to a Philly cheesesteak-inspired mac and cheese, and then finish with a lemon bar. Multiple influences can even coexist on one plate?if you don't want fresh-cut fries with your burger, then what about a side of pierogis?
Sagra Bistro also switches its specials depending on the day of the week. Tuesday means filet mignon, whereas crab cakes take over the starring role on Wednesday. Whatever the food du jour, though, Sagra Bistro's bartenders can pour the beer, wine, or liquor to complete the meal.
Jason Harris brews classic American pale ales right alongside his own patented version of watermelon beer, illustrating his passion for both traditional techniques and forward-thinking beer recipes. The company he started in 1992, Keystone Homebrew Supply, now employs a staff of similarly dedicated crafters who are wise in the ways and means of making your own beer, wine, cheese, mead, honey, and flavored play-doh. In addition to stocking all the required equipment and ingredients, Keystone's 23,000-square-foot location in Montgomeryville also hosts classes that inspire amateurs to cook up their own tipples and cheeses.
Lehigh University’s regal shadow spills across Euro Yogurt, where staffers brandish tiny spoons with free samples of the shop’s 100% nonfat yogurt, which is blended from live and active probiotic cultures. The original- and pomegranate-flavored yogurts teem with any number of toppings, from fruits and nuts to gummi bears and M&M's. Paper lanterns glint off the honey-colored wood floor of the modern interior, where retro egg stools set the stage for sips of tropical smoothies and debates about disco’s enduring influence on interior design.
The Chilly Dog's fast-fare fabricators pack fresh ingredients into a fully functional lineup of specialty sandwiches. Tubular meat titans festoon 100 percent all-beef Sabrett frankfurters with chili, cheese, and onions ($2), filling gullets with the tastiest molten meal since the fortuitous eruption of Mount Tapioca. Lunch quests can pit intrepid diners against formidable sandwich behemoths that include the Reuben, a heap of corned beef, russian dressing, and swiss cheese tangled in sauerkraut ($7) that can also shapeshift into a Reuben hot dog ($2). Years of python-impersonation classes finally pay off as jaws unhinge to accommodate the girthy gooiness of tuna-melt grinders ($6). Duos or foursomes can also sink incisors into smaller bites of barbecue pork sliders ($5), which land on tables alongside fresh coleslaw and a choice of soft drink.