With a menu of scratch-made meat and veggie dishes accented by colorful sauces and collar-heating Cajun spices, the culinary artists at Nora Lee’s French Quarter Bistro transport taste buds to the lively streets of New Orleans. Hunks of daily-baked bread soak up creamy crayfish bisque or chicken-sausage gumbo, and bacon-wrapped meatloaf made with ground fillet and andouille sausage tempts forks and knives.
Since the first Friendly's opened in 1935, staff members have been serving up hand-crafted ice cream in scoops, cones, and sundaes alongside juicy beef burgers crowned with crisp lettuce and tomatoes. Now with locations spanning the United States, Friendly's has come a long way from its first modest shop in Massachusetts, which sold double-dip cones for 5 cents. Today, servers scoop ice cream in classic flavors such as chocolate, vanilla, and strawberry and dish out new twists on the favorites, including Fribble soft-serve shakes and Friend-z ice-cream desserts whipped with toppings such as Oreos, Butterfingers, and Reese's peanut-butter cups. They also top crisp belgian waffles with scoops of ice cream and hot caramel and fill dishes with new ice-cream flavors such as Vienna Mocha Chunk and Rockin' Poppin' Cotton Candy.
Behind the grills, cooks build big beef burgers such as the Vermonter with melted vermont white cheddar and maple-pepper bacon on a toasted ciabatta roll. Healthier options include meals under 555 calories, such as the sweet and spicy grilled shrimp over rice pilaf and the chicken-caprese sandwich.
When it comes to putting his own twist on bar food, Chef Justin Vignola prefers subtle tweaks to massive reinventions. At Philly Tap & Tavern, located inside Caesars Casino, he stuffs potato skins with bacon and fries his wings twice before tossing them in sauces such as garlic parmesan. Amongst classic burger options, there are choices such as bison patties topped with horseradish or Wagyu beef patties crowned with watercress and roasted pepper sauce.
Justin's dishes complement what Philadelphia Style calls an "impressive selection of brews." More than 20 beers fill the taps here, and the fridges are stocked with lagers, stouts, and fruity brews such as Wells Banana Bread. As patrons grab a drink or a bite to eat, they can catch the big game playing on any of the 12 big-screen televisions, including an 82-inch plasma. Live entertainment attention every Thursday–Sunday, and during the day you can keep occupied by playing arcade games or staring longingly at the Delaware outside, just like our forefathers.
Like Hanoi distilled and transported to Boothwyn, Oriental Pearl Restaurant serves up authentic Vietnamese flavors that whisk Pennsylvanian taste buds to Southeast Asia. The menu, packed with appetite-whetting Vietnamese and Thai dishes, includes popular staples such as chicken teriyaki and sweet and sour fish that act as appealing introductory foods for first time Thai eaters. Pho dishes create soup bowls filled to the brim with pools of broth, noodles, herbs, and pork, shrimp, beef, or chicken, making people born with spoon-fingers finally happy that they were born with spoon-fingers. The dining room, gracefully decorated and free of fuss, lends intimacy and a peaceful atmosphere to those seeking a lunchtime oasis, a romantic dinner, a family night out, or an escape from a diet of blandness.
At Simba Tropical Grill, cooks make it their mission to bring the cuisine of East Africa to the East Coast, serving up platefuls of aromatic, traditional cuisine. Surrounded by the deep canary yellows and reds of the dining room, diners can browse the menu before digging in to Kenyan-style flatbread quesadillas or grilled chicken thighs glazed with a sweet coconut sauce. The full bar also pours imported Tusker Lager from Africa, wines, and house cocktails.
Beginning with the time-honored flavors of traditional South Asian cuisine, Bawarchi Indian Cuisine Restaurant's chefs create accessible dishes that represent the culinary traditions of India. Their selection of crepe-like dosas draws inspiration from the southern portions of the country, as evidenced by the mysore masla dosa, lined with spicy chutney and stuffed with vegetables cooked in southern Indian spices. As a demonstration of their commitment to northern cooking techniques, the chefs roast everything from lamb and chicken to shrimp and salmon inside a clay tandoor oven. The chefs even look to the Indo-Chinese border when creating dishes such as the cauliflower fritters cooked in spicy manchurian sauce.