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.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
True Blue Mediterranean Café brings fresh Mediterranean food to a pair of Lehigh Valley locations—one in Bethlehem set amongst historic buildings, and another in Emmaus with a seasonal outdoor patio. At both, diners can fuel up with protein-packed bites of lamb kabob, or a steak gyro loaded with marinated hunks of steak and Mediterranean pickles. They can also crunch into meat-free dishes, such as the vegetarian sampler, which features hummus, babaganoush, and grape leaves served alongside warm pita bread.
Catering to sports fans and families alike, Starters Pub boasts a menu of American comfort eats that includes burgers, sandwiches, and steaks. Filet mignon sandwiches with sautéed onions and Firehouse burgers with spicy wing sauce and jalapeños share menu space with more far-flung offerings, such as cuban paninis and orange chicken. Guests can cheer on their favorite teams on the pub's big screens or take meals on the outdoor patio when temperatures climb.
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.
At Mexico Lindo, heaping plates of sizzling meats and authentic Mexican dishes—the recipes for which were gleaned during owner Jose Perez’s time spent training in Mexico—emerge from the kitchen and head toward red-checkered tables. Tantalizing aromas of fresh corn tortillas mingling with the salty fragrance of chorizo and marinated pork fill the air, and glasses overflow with beer and wine brought from each diner’s home or vestigial wine spigot. China poblana, Mexico Lindo’s speciality, submerges two enchiladas under traditional mole, and packs an additional two with marinated pork and Oaxaca cheese.