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.
Vitarelli's Restaurant, in business since 1976, slings a stunning selection of time-tested Italian delicacies. The Vitarelli sampler beckons visiting taste buds to board a vessel of crispy mozzarella sticks, chicken wings, and fried zucchini served alongside a marinara sea ($9.95). Twirl a forkful of pasta and meatballs ($9.95) or probe the cheesy pastascape of baked ziti ($10.95) with the same acuity that allowed Christopher Columbus to find India. Peer through the crusty bread bars of an extensive sandwich zoo, which houses sausage parmigiana ($5 for a small) and the Cherry Hill cheesesteak, with swiss and provolone cheeses co-existing peacefully beneath a warm blanket of fried onions ($6.50 for a small). Vitarelli's sociable staff also rolls out an array of pizzas ($6.95 for a 9"), whose doughy canvasses sport paint-by-number classics as well as avant garde mexican and BLT specialty pies.
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.