European bricklayers used more than 13,000 bricks to assemble the ceiling, arches, and walls of the wine cellar, the most oft-requested dining quarters in Newtown Grill. Three more brick-adorned rooms connect to the wine cellar, which, along with several other private rooms and a main space, can accommodate up to 500 total guests. The restaurant is nestled in a historic house built in 1798, and the dining rooms have retained most of the building's original paneling, both original fireplaces, and its original powdered-wig roof. Though the space evokes a bygone era, Chef Michael Rigney fills it with the aromas of diverse modern cuisine, combining Italian-American dishes with steak-house and grilled fare. Guests can feast upon hand-butchered cuts of certified Angus beef, plentiful pastas, lunchtime salads, and freshly made omelets at Sunday brunch buffets.
At Malucci's Brick Oven Pizza the chefs at each bake their namesake food to the proper melty, crispy state alongside other Italian dishes. They cover their specialty pizzas in toppings such as buffalo chicken cheesesteak, broccoli ranch, or taco: a loaded concoction of steak, blue cheese, cheddar, and hot sauce. Malucci's staff also toasts calzones and sandwiches such as a sub with sweet sausage, grilled broccoli rabe, and provolone. The cooks cover their chicken wings with hot honey, garlic, or Caribbean jerk sauces, ensuring that their wings are never as bland as a report on the optimal width of parking lot paint lines.
Discovered in 1953, pizza is the only food to have been eaten on the moon, blessed by a pope, and endorsed by Olympic marathoner Gezahegne Abera—the "triple crown" of food honors. With today's Groupon, $10 gets you $20 worth of food and drink at Tommy’s Original Pizza, the pie-slinging eatery with locations in West Chester and Edgemont.
Victorian elegance permeates Charlotte’s Restaurant, a hunger haven stocked with upscale eats. Charlotte’s famous crab cake headlines the menu, flanked by an entourage of shrimp and scallop mousse steeped in champagne lobster sauce ($22.95), and the lobster-and-crab fettuccine arrives doused in a choice of lobster, alfredo, marinara or scampi sauce ($26.95). Challenge stomachs to conquer the Big Rib Off’s full rack, stacked next to mounds of seasoned steak fries, corn, and coleslaw ($19.95) hearty enough to fill up a T-Rex after a 30-day juice cleanse. Spinach-and-cheese ravioli ($14.95) reins in herbivorous appetites with garden-stuffed pasta pillows blanketed in pink tomato sauce and basil and sung to sleep by a choir of fairies.
Valentino's Ristorante chefs take guests on a tour of Italian cuisine, one dish a time. The journey starts when the bread basket hits the table, full of loaves that are baked fresh daily in rustic Italian style. The staff then provides pocketfuls of flavor from various regions with five types of ravioli, including a lobster-stuffed variety topped with shrimp. Their menu covers dozens of other of dishes, ranging from veal alfredo to spicy calamari in tomato sauce. But, they also produce a few particular specialties, such as the grilled Tuscan rack of lamb topped with a wine sauce. That dish also contains jumbo lump crab meat, tomatoes, and capers?the world's most cinematically named food.
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.