A crystal chandelier hangs over tables topped with crisp white tablecloths at this elegant restaurant, which transports Cherry HIll diners overseas via a menu of authentic Indian cuisine. You can scoop chicken curry onto homemade slices of airy, deep-fried puri bread, or savor a dish of lamb biryani atop a bed of basmati rice. Chefs use traditional clay ovens to charcoal-fire tandoori shrimp and cornish hens. For vegetarians, there's an extensive selection that ranges from aloo palak?a spicy mixture of chicken and potatoes?to mircha bhagara, jalape?o peppers infused with coconut and sesame sauce. The restaurant also offers American cuisine, such as fried flounder and grilled chicken. Diners can top off a savory meal with a sweet serving of gulab jamun?warm, nutty cheese balls drenched in syrup.
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.
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.
Growing up in South Philadelphia, Angelo Lutz spent hours looking on as his Italian grandmother handcrafted meals for their family. Now, as the head chef at The Kitchen Consigliere Café, Lutz tries to stay true to both Philadelphia and Italy by sourcing ingredients from local merchants and markets to craft time-tested Italian dishes. He molds gnocchi and meatballs in the kitchen and presses panini sandwiches, all the while remembering family recipes and the dangers of getting a chef hat tangled in a ceiling fan.