At Café Rose, chef Frank Dura furnishes plates with flavorful Italian dishes composed of fresh, local ingredients. The parmesan-and-herb-stuffed portobello mushroom ($6.95), like the introduction to an eat-your-own-adventure book, acts as a palatable prologue to heartier fare, such as the loin of pork—a slab of slow-roasted succulence served with an apple-onion chutney ($15.95)—or the grilled New York strip steak ($19.95). Choose from seven pasta entrees, including the penne gorgonzola, which conglomerates lump crab meat, garlic, asparagus, and crispy pancetta beneath a creamy blanket of potent gorgonzola sauce ($16.95). Fishier fare includes the pan-broiled salmon swaggering in a sea of lemon butter, asparagus, and fire-licked tomatoes ($17.95).
The prix-fixe menu is in constant rotation depending on the available ingredients and Magic 8-Ball of Executive Chef Darryl Harmon. Though the menu is always subject to change, current first-course options include soup du jour or a Water Works salad followed by a sorbet selection. Entrees include pan-seared airline chicken breast, grilled salmon, or risotto du jour. For the most important course, dessert, you'll just have to be surprised with the chef's duo, just like when you were surprised to wake up with your hair on backwards. As a lifelong culinary enthusiast, Darryl draws upon years of experience in preparing and eating to plate his creative take on American fare.
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.
One gym can hardly contain Master Solomon Brenner's martial-arts expertise, which is why his school—Action Karate—has expanded to 13 different locations. Brenner believes that the martial arts are a lifelong pursuit, so he takes on students aged 3–93.
His classes for kids blend fitness with self-discipline, whereas his classes for adults focus on toning exercises and self-defense. Not all of his classes involve combat; some dedicate entire hours to pure strength training or cool-pose striking. He and his staff also host birthday parties for kids, which include fun martial-arts instruction, games, and a ceremonial slicing of birthday cake with a samurai sword.
Flames leap from steel-topped grills as the aroma of sizzling meats fills Tokyo Hibachi & Asian Fusion. Here, a team of chefs plays to all of the customers’ senses, cooking up a range of Japanese cuisine from sauce-soaked teriyaki and katsu to meats, fish, and vegetables prepared tableside on a hibachi grill. Additionally, chefs also prepare classic Thai, Malaysian, and Chinese dishes and craft 15 original house sushi rolls, made with ingredients such as tempura soft-shell crab, eel, avocado, and banana.