Taking familiar American food and adorning it with deliciously unexpected toppings has made Cool Dog Cafe an innovator among the casual food serve market. All of this innovation has paid off; the dogs and burgers were a hit, and the continued boundary pushing helped the restaurant take home Best Hot Dog runner-up honors in PHL17's Hot List voting and winning Best Hot Dog in SJ Magazine's Best of SJ 2011.
Exotic toppings dominate the all-beef franks and their fresh made angus burger cousins, which welcome culinary accouterments ranging from the thai satay dog's peanut sauce and chow mein noodles to the Tennessee angus burger's Jack Daniel's glaze. Guests can also shoo away preset blueprints and build their own entrees, pairing dogs and burgers with toppings such as traditional relish and mustard or premium chili and fried eggs. Substitutable vegetarian hot dogs and burgers help herbivores play practical jokes on a T. rex or sample menu items including a creation combining sweet chili sauce with crushed jalape?o corn fritters. No matter the ingredients, all entrees play well with the restaurant's crisp fresh-cut fries, which add a salty crunch to every bite and helped Cool Dog acquire Best French Fries in South Jersey Magazine's South Jersey's Best.
While the culinary accolades are nice, the owner of Cool Dog Cafe also appreciates the competitive side of eating. With that in mind, they devised the 1/2 lb. Homewrecker Challenge. The premise is deliciously simple: anyone who can wolf down two of the overstuffed half-pound hot dogs?topped with everything from jalapenos and cole slaw to baked beans, sport pepper and "Kaboom sauce"?and a small order of fresh-cut fries lives forever on the restaurant's Wall of Fame. They also venerate the losers, as well: an online gallery reveals the faces of those who flew too close to the hot dog.
When German baker William Entenmann came to America in the late 1800s and landed his first job in a bread bakery, he probably didn’t realize that he’d soon create one of America’s favorite brands of freshly baked goods. He opened his first Entenmann’s in Brooklyn in 1898, lugging sweets from door to door by way of a horse-drawn wagon. Today, though the mode of transportation has changed, the bakery’s donuts, crumb cakes, dessert cakes, bite-size muffins, and other baked goods continue to perform their dessert duties from supermarkets and bakery outlets across the United States.
The chefs at Big John’s Cheesesteaks & More grill up Philly favorites alongside American and Italian-American fare. They place 100% beef and chicken steaks on fresh-baked buns, topping them with cheeses such as mozzarella, provolone, or cheese whiz. Added toppings of bacon, pepperoni, and mushrooms melt right into customers' gooey cheese of choice. Pizzas, sandwiches, burgers, and hoagies, and salads of thai-chili chicken or goat cheese, walnuts, and craisins round out the menu, and a free pickle bar displays more than 13 varieties of pickles that, like people, get wrinkly when soaked in vinegar.
Jilly B's Boutique & Treats uses all-natural ingredients to gussy up its fat- and gluten-free yogurt made from skim milk. The roster of flavors on the menu frequently reinvents itself, but like determined starfish, classic standbys, such as coffee, peanut butter, vanilla, and raspberry, withstand the changing tides. Dress up a dish of the low-calorie, kosher dessert ($2.95–$4.50) with 1 of more than 25 toppings ($0.50–$0.95 each), ranging from granola, candy, and almonds to fruit, sauces, and top hats. Vanquish indecision with a two-topping parfait, or silence the demands of sweet teeth with a Yowich, frozen yogurt gingerly smooshed between two cookies.
Delicate, crispy crepe edges give way to a tender pastry center. Each paper-thin bite reveals a hidden filling such as lemon and sugar, nutella, or italian sausage. Le Cafe Creperie’s chefs have perfected their art with a five-step process: patrons can watch as cooks pour, spin, and flip their crepe, fill it with sweet or savory ingredients, then fold it to trap in the luscious flavors. Beyond crepes, Le Cafe also serves their own flatbread creations, "nanzzas." These unique pizzas are made with a foundation of Tandoori-naan flatbread and come baked in nine varieties such as pesto basil, spinach and chicken, chicken asiago, Mediterrranean, and tomato basil.
“This ‘PC’ world has never been more ready for Sarcasm,” exclaims Sarcasm Comedy Club founder Steve Trevelise. The WIP radio personality and veteran comedian, who honed his emceeing and managerial chops at the esteemed Catch a Rising Star, believes that “the comedy stage is the last place for freedom of speech.” Although some shows are rated PG and some are hard Rs, Sarcasm Comedy Club refuses to sanitize its performers for sensitive ears. For those who can take a joke, the uncensored humor hub’s calendar offers two Saturday-night shows per week that spotlight local cutups and national headliners. Those who dream of becoming comedians themselves can enlist in the Sarcasm Comedy School, in which they’ll learn the craft of standup, including joke writing, audience mining, and how to make your own heckler spray.