Many things have changed since Snockey’s Oyster and Crab House first opened in 1912—the menu now serves scallops, mussels, and Maine lobster thanks to third-generation owners Ken and Skip Snock. However, the restaurant’s insistence on using fresh, local seafood and some of its original recipes, including Mrs. Snockey’s original oyster stew, have remained unchanged, like a stubborn Precambrian fossil.
In the wake of Snockey’s 100th anniversary, Phillyburbs.com called the restaurant a “seafood staple for locals and visitors alike,” lavishing particular praise on the variety of oysters available at the raw bar. Oysters come from as far away as the west coast, but most originate in nearby waterways such as Delaware Bay and Cape Cod. There’s also a large selection of cooked seafood including fried shrimp, broiled Atlantic flounder, and steamed littleneck clams.
The chefs at Catahoula sizzle, stir, and fry classic creole dishes to comfort bellies and tantalize taste buds. At dinner, the restaurant transforms its menu into a mélange of hearty eats from land, sea, and air. Crawfish bisque ($8/bowl) introduces palates to the classic flavors of the South before tongues take on delicate cuts of steak béarnaise with bacon-fried cabbage ($18). Adding depth to tradition, duck jambalaya ($18) adds its signature gamey flavor to a dish ripe with andouille sausage and tasso ham, a Cajun specialty. Brunch offerings such as brioche french toast ($9), shrimp-n-grits ($14), and po boy sandwiches ($10–$12) mix American breakfast staples with Cajun and creole flavors for dishes that arrive wearing their own shiny bead necklaces. As guests dine, three flat-screen TVs cast a warm glow and an endless stream of sports on tables, chairs, and diners who’ve decided to settle in for the evening.
Knowledgeable, friendly locals enlighten visitors on their city's rich history, art, culture, and dining scene during Philadelphia Urban Adventures' informative walking excursions. Following a philosophy of responsible travel—which aims to support local businesses whenever possible—the guides steer sightseers through intriguing neighborhoods and districts such as Center City, the 9th Street Italian Market, and the campuses of Drexel University and the University of Pennsylvania. Along the way, they make pit stops at local pubs, cafés, galleries, and food trucks, working to cultivate an authentic experience for all guests. They also dispense helpful tips, such as how to talk to locals and where to find good views of cheesesteaks in their natural habitat.
Pop melodies and melodious strains of jazz music spill out onto shimmering waters during excursions from Entertainment Cruises. The vocal harmonies don't come from performers on stage, but rather from a staff of musically trained waiters. During waterfront tours, waiters entertain passengers as they drift by scenic and historic sights. The year-round schedule encompasses daytime, sunset, and moonlight trips, as well as seasonal themed cruises.
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.