Serving up subs since 1964, Blimpie rolls out fresh baked bread stuffed with meats and cheeses sliced fresh to order, then slathered in fixings. A menu of hand-held eating comprises options such as the signature Blimpie Best, which packs ham, salami, capicola, and prosciuttini beneath a blanket of provolone cheese with its own miniature space heater. Grilled subs take on gargantuan proportions when filled with buffalo chicken, provolone, and hot sauce, and the ultimate club placates tummy quakes with ham, turkey, cheese, bacon, and peppercorn dressing. Traditionalists can enjoy simple feasting courtesy of stripped-down sandwiches such as the roast beef and provolone or ham adorned with swiss cheese, which can be sliced thin or left in wheel-form for postlunch bowling.
Philly Pretzel Factory's dough-benders hand-twist pretzels and bake them throughout the day to ensure freshness. Party hosts can quell belly rumblings at their next football game or Party of Five cast reunion with a full-size rivet tray. The tray includes approximately 192 bite-sized pretzel nuggets and a choice of three 8-ounce dipping sauces, including melted cheese, honey mustard, and cinnamon dip. The eatery's signature cheesesteak pretzel ($3.25) packs a soft pretzel shell full of real Philly cheesesteak, and the 25-pretzel box comes with a bottle of classic yellow, spicy brown, or hot mustard ($10) so that snackers don't have to listen for the ringing melody of the mustard man's truck. Huddle around spicy pretzel sausages ($2.25) as a source of warmth, or relish a different kind of spice with a cinnamon pretzel ($1.50).
Captain Ernest Ditlew Knuth, a child runaway turned sailing-vessel captain, retired from the seafaring life in the 1920s and opened a restaurant in the bustling port of Brooklyn, New York with his wife Paula Uhl. After hearing the call of the rural life in the 1930s, the duo decided to take their culinary experience to the hills of Bucks County where they set up shop in a pre–Revolutionary War farmhouse. Since then, the Cascade Lodge's resident chefs have crafted a bevy of classic bistro dishes, many of which they flambé tableside.
Nestled into wooden chairs encircling the wood-burning stove at the center of the room, diners can savor succulent meats or fresh-trout flambé fished from the onsite trout pond as they telepathically commune with the majestic horses and deer speckling the surrounding Delaware Valley pastures.
It's hard to mess up pizza, true. But it's also hard to do something new with a dish that's already beloved throughout the world. So one has to respect the chefs at Capeccis Italian Grille, who have created 16 specialty crusts to add some intrigue—and plenty of spice—to each slice. Though a pizza joint at its core, Capeccis is also famous for other traditional Italian dishes, such as baked ziti and chicken parmigiana. And that's to say nothing of the hot and cold subs, which come stuffed with pan-seared chicken and housemade tuna salad.
A throwback to the Route 66 burger joints of yore, Jake's Wayback Burgers delivers signature two-patty burgers, all-beef hot dogs, housemade chips, hand-dipped milkshakes, and more. Their signature Cheeeesy Burger comes loaded with four slices of American cheese on a grilled, buttered bun. Every month, the diner features a different specialty burger and shake.
Rice N Beans serves up traditional flavors of Latin America in a casual dining environment. Those flavors are seared into dishes such as quesadillas, empanadas, and arroz chaufas. Taste combinations are completed by sides such as plantains, guacamole, and fried yuca. They also offer vegetarian dishes such as tacos with rice and beans, chimichangas, and burritos.