In 1772, soldier, scholar, and businessman Andrew McMinn saw the need for a way station for travelers, so he opened his home to those with coin. The building served as a base for General Francis Murray during the Revolutionary War, and has passed through the hands of generations of owners, ultimately taking on the name The Temperance House. Whatever its title or whoever its proprietors are, the location has provided a place to meet, eat, and plot against the British throughout its 200-year lifespan. The current managing couple, Carlene and Pasquale Deon, enhances the building's rustic charm with fully restored décor to preserve the historically rich interior. Their chefs craft menus that blend culinary styles from France, Asia, and Italy into an international menu of fine eats that includes everything from kimchi rolls to gnocchi with buffalo mozzarella. :m]]
Steak 38 founder Joe DiAmore and fellow restaurateur Ben Blumberg began working together as teenagers, waiting tables at Chubby’s Restaurant in Collingswood. The two later opened their own establishments, with Joe manning the grill at Steak 38 and Ben dishing out undersea treats at Barnacle Ben’s. After more than 40 years, the epicurean duo has once again joined forces to combine their surf 'n' turf experience into a full menu of entrees seasoned with the world's most popular spice—fire. Many of Steak 38's signature dishes include tableside preparation, as waiters carve meats, debone fish, and ignite flaming desserts such as bananas foster before ringing the dinner bell. The restaurant’s intimate bar stocks its bins with toast-ready spirits, filling glasses with effervescent champagne, bracing scotch, and a selection of timeless after-dinner cordials.
For more than 35 years, Sea-Lect Seafood has curated an ample selection of fresh wild Alaskan salmon, sushi-grade tuna, wild-caught shrimp, and other sea-caught treasures. Each day, the staff crowds a case with crab cakes and prepares other foods—homemade soups and creamy chowders—to be savored at home. At the Maple Shade location, chefs craft hot dishes for diners who devour steaming meals in the cozy dining space rather than at home to avoid offending the family goldfish. Owner George Gladden first started working at Sea-Lect Seafood at the age of 15 as a dishwasher, then climbed his way to the top through his love of cooking fresh seafood, desire to please customers, and ability to speak lobster.
When it comes to Italian food, the culinary team at Cafe 34 Bistro draws equally from tradition and its own creativity. From seasoning housemade gnocchi with ground beef to tossing fettuccine with bacon-wrapped scallions and creamy wild-mushroom sauce, the cooks prove they have classic Italian flavors mastered. On the flip side, they lend fried calamari an extra zest by tossing the rings in mandarin-orange sauce. Cafe 34's culinary wizards likewise expand the flavorful potential of the burger by crowning beef patties with Cajun seasoning and mango-crabmeat salsa.
An extensive selection of wine by the glass and bottle, as well as cocktails, such as chocolate martinis, complements Cafe 34's edibles. Meals, in turn, complement the cafe's entertainment lineup, which bounces between flat-screen TVs showing the night's biggest games and live music performed three nights a week.
Since it was launched in 1904, the Moshulu has led a colorful life: sailing the seas of Europe, South America, and Africa, circumnavigating Cape Horn 54 times, and ferrying around all sorts of goods, from lumber and grain to copper ore and nitrate. But by 1975, the Moshulu, tired from the stress of constantly evading sea monsters, was ready to retire. Today, it?s docked at Penn?s Landing, the largest four-masted sailing ship afloat and a restaurant serving the culinary creations of executive chef Anthony Bonett. Bonett matches the extravagance of the luxury liner?s interior with an equally upscale menu of modern American cuisine paired with an extensive wine list.
With 360-degree views of the Philadelphia waterfront and skyline in the background, his staff decorates crisp white tablecloths with plates of North Atlantic jumbo flounder, 9-ounce cuts of filet mignon, and highly praised Hawaiian ahi tuna tartare. Private parties can be held in a tented space, heated and floored with weathered hardwood, or aboard multi-level decks left open to fresh sea breezes and the quiet whispers of passing mermaids.
Benny the Bum's 19-year-old local establishment offers an extensive menu of fresh seafood dishes that range from raw-bar specialties to pastas. Chefs arrange massive platters of steamed crabs, shrimp, and clams along with garlic sauce and potatoes, and pots of housemade chowder and creamy crab soups bubble on the stove. Servers tote plates and glasses of colorful cocktails into spacious dining rooms, where glittery silver pillars, nautical knickknacks, and flat-screen televisions catch the eyes of patrons seated at booths and tabletops. A lively, well-established local joint, Benny's was lauded by actor and Philadelphia native Bradley Cooper as his favorite restaurant in the city.