Restaurants in Broomall

In 2003, chef Shing Chung and his wife Doris became grandparents, and they decided that it was time to pass the torch. So after 20 years of running Lee How Fook, they handed over the keys to their daughter Sieu and her husband. With the help of the eatery’s chefs, the duo still works to live up to the eatery’s name, which translates roughly to “good food for the mouth.” Busy members of the family cruise beneath almond-hued walls, which are lined with colorful illustrations of bud-strewn trees. Their limbs bend as if reaching for steaming chicken and beef morsels in sweet and spicy sauces or platters of peking duck or lobster. A BYOB policy allows for pairing with the diverse Cantonese menu and fuels chatter about the fact that nobody has ever seen the waiter in the same place as Superman.

At PrimoHoagies, the staff piles Thumann’s deli meats, italian cheeses, and flavorful spreads into a dizzying array of Philadelphia-style sandwiches. The menu matches hunger pangs to sandwich styles such as spicy Diablo hoagies, chicken-cutlet combos, and vegetarian options. The staff cuts crispy italian bread into a trio of sizes or folds fillings into low-carb or whole-wheat wraps. For bigger gatherings, hosts and hostesses can feed guests with hoagie trays and sampler platters with italian meats and cheeses rather than forcing the guests to take grazing breaks in the yard.

Gracing a building once inhabited by gourmand mainstays Astral Plane and Fish, according to the Philadelphia City Paper, Brick American Eatery now takes the space's culinary torch with a menu of both new creations and reinventions of classic dishes. Helmed by Jolly Weldon of Jolly’s Piano Bar, and Jason DiDomenico, the contemporary kitchen's small plates of wine-drenched seafood and Asian-tinged pub fare act as prelude to cuts of steak, pork, and fish imbued with gourmet additions such as cucumber-dill-yogurt sauce and rich truffle butter. Chef Emilio Jiminez executes this classic American Bistro menu.

Housed inside what was once an old pharmacy, Rimedio—which is Italian for “remedy”—serves refined northern Italian cuisine amid white tablecloths and vintage light fixtures. Chef Dan Freeman seeks out quality proteins—including free-range chicken and grass-fed beef—to fill his seasonal menu, and even incorporates homemade flavors by curing his own pork belly and making his own pastas and sausages. Although the space has an old-timey ambiance, contemporary art adorns its walls alongside a large chalkboard imported from the future.

Big Dan’s Deli features a wide array of crisp salads and homemade soups, as well as huge sandwiches such as Dan's Famous hot roast pork and the meatball grinder made from Grandma's recipe. Like business suits sewn from bubble wrap, all of the deli's sandwiches are made to order, so Chicken Cutlets cull fresh cuts of breast and cheesy Philly Steaks encompass freshly sliced mushrooms and fried onions. Big Dan’s Deli also serves some of the best meatballs in Philadelphia, as crowned by Philadelphia Daily News.

Alfredo Giannaccari learned how to carefully craft house-made breads and sausages in the familiar confines of his uncle's bakery and his father's butcher shop. Calling upon these lessons, Alfred shares his knowledge daily as owner of Alfredo's Italian Pizza Kitchen, the home to traditional Italian pastas and American-inspired additions. His chefs output a variety of delicate dishes such as linguine, rigatoni, and manicotti cooked with house-made shells tossed with vegetable or rich cream sauces. They also build heaping and hearty sandwiches on sturdy torpedo rolls as well as thin-crusted or sicilian pizzas that are best enjoyed either warm or with an unselfish imaginary friend.