“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.
Lorenzo's pizza purveyors stack disks of fresh dough with a panoply of gourmet ingredients before sliding them into brick ovens to seal in a smoky redolence. Classic pies such as the sweet Hawaiian and the basil-infused margherita send taste buds back in time more quickly than wormhole-flavored toothpaste, and innovative recipes set palates ablaze with creations such as the spicy buffalo-chicken pizza adorned with wing sauce and blue cheese. Chefs saddle up the Ranchero with bacon, spinach, and tomatoes in melty mozzarella and cool ranch dressing. Greener eats include the eggplant-parmesan pizza and the Mediterranean, which flaunts its sauceless façade with roasted peppers, spinach, olives, and garlic. A savory side of garlic knots and a two-liter bottle of Coca-Cola, Diet Coke, or Sprite accompany pizzas shared inside the eatery or savored at home in front of shamed frozen pizzas.
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.
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.
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.