In Kyoto’s three restaurants, tangy aromas of teriyaki and wasabi mingle with wafts of warm, simmering curry and sweet almond sauce. Whether slicing and molding rolls at the sushi bar or performing at the hibachi grill, Kyoto’s chefs craft Japanese dishes as deftly as they orchestrate fare from China and Thailand. All three locations unfurl a slightly different menu, combining more than 55 sushi rolls and varied meats prepared on the grill, crisped in the katsu style, or tossed with soba or udon noodles so diners can taste the many flavors of Asia without erecting a complex, transcontinental zipline system.
For example, the signature spicy seafood eggplant appetizer combines grilled eggplant, chopped shrimp, scallops, and fish eggs, topped by a spicy mayo. The Kyoto tartar, or chopped avocado, salmon, tuna, and caviar is also topped with the spicy mayo, while the most popular menu item, the Kyoto scallop au gratin, is topped with enoki mushrooms.
A fully stocked hardwood bar, lit by glowing lights and wreathed with strings of flowers, marks the centerpiece of the Wilmington restaurant, whereas hibachi grills, with chefs creating columns of flames as they chop veggies and sear meats, draw attention in West Chester. Each location bathes diners in dramatic blue lighting, and the West Chester location maintains additional atmosphere with a stone wall mural and a small arched garden bridge.
Tandoori Grill's eclectic menu of halal and kosher delicacies guides diners on a journey through authentic Indian flavors. Vegetable samosas ($2.50) and potato-stuffed aloo naan ($2.50) kick off a palatable dinnertime parade of biryanis confettied with spices ($7–$9) and tandoori-grilled kebabs ($7.95–$9.95). Vegetarians can join in games of tabletop basketball previously reserved for meatball-eaters with the malai kofta, savory spheroids of fried vegetables in a rich curry sauce ($8.95). Weekday lunch specials focus on simple, easily scarfed classics, including a chicken kebab in a naan wrap ($4) and mutton curry with rice ($8). Any heated arguments over the last piece of naan can be cooled by a creamy mango lassi ($3).
The taste-bud pleasers at Dairy Queen whip up a creamy whirlwind of classic ice-cream treats and toasty mealtime dishes. The signature Blizzard's ($2.49–$3.99) chunky charms are as inescapable as ever, with classic candies and other flavor options blended to unmatched thickness with creamy soft-serve. Sundaes slather vanilla ice cream in hot fudge or caramel for an appealingly layered delight ($2.39–$2.89) and the milkshake puts spoons to shame with its refreshing strawability ($2.69–$3.99). Staffers also turn taste buds nostalgic with old-timey floats and freezes inspiring passionate, epic outbreaks of greeting-card writing ($2.69–$3.99). Alternatively, sizzle-starved denizens can gnash on a selection of burgers, sandwiches, wraps, and fries.
As the restaurant business constantly strives to find the next trend, Jake's Wayback Burgers is happy to take its time paying homage to a bygone era. Jake's started as a simple burger joint in 1991 and now boasts locations across the country. But despite this growth, they still stick to their time-tested recipe of fresh, homemade food made with real ingredients and a welcoming atmosphere.
Each Jake's sports retro decor with red barnyard walls and stainless steel accents which evoke a distinct fifties vibe. This reverence for the past is less a gimmick than an appropriate complement to the wholesome menu which eschews the current burger standard of frozen hockey disc patties and focuses on handmade burgers. To compliment the burgers, Jake's also offers housemade potato chips, hand-dipped milkshakes in flavors such as chocolate banana or orange cream, as well as all-beef hot dogs covered in homestyle chili or grilled onions.
For the past 27 years, a single family has passed Ristorante Attilio from parent to child. Now helmed by the second and third generations, the eatery specializes in housemade pastas shaped into manicotti, linguini, and gnocchi, with gluten-free options available. The hand-crafted noodles come drenched in a choice of sauces, which run the gamut from meat- and clam-infused varieties to meat-free options for pastatarians. Other classic dishes, such as veal parmigiana and the cheesesteak sandwich, round out the kitchen’s offerings, which staffers can infuse with hot peppers or smelt for a burst of Italian flavor.