Phoenicia dishes out an extensive menu of traditional eastern Mediterranean cuisine that ranges from baba gannouj to baklava during three-course meals. Duets and quartets of diners can synchronize pita swabs of fire-roasted eggplant baba gannouj, or sample other savory appetizers such as spiced armenian sausage sautéed with onions and tomatoes. Marinated, char-broiled kebabs or lamb or jumbo shrimp are served with rice, vegetables, and treatises on primordial man's cooking tactics, and entrees of beef shawarma strut to tables accompanied by pureed garlic sauce, pickles, onions, and pita bread. A lineup of vegetarian entrees includes hand-rolled grape leaves stuffed with rice, vegetables, lemon, and traditional spices, served with a cucumber-yogurt sauce. Disbelievers in the Tooth Fairy's sweet nature can browse the desserts to cull from an edible ensemble of baklava, double chocolate layer cake, tiramisu, and cheesecake.
Named after owner George Meireles’ hometown in Portugal, Valenca adds authentic Portuguese cuisine to Easton’s roster of restaurants. Keep eyebrows in safe proximity while dining on the chourico assado appetizer ($8.95), a Portuguese sausage flambéed tableside with brandy, or order the less flammable caldo verde soup ($5.95), featuring collard greens and potato with sausage. For main dinner courses, the massa de mariscos em molho branco ($23.95) unfurls a seafood linguini topped with clams, mussels, scallops, and shrimp in a cream reduction sauce, while the bife do lombo grelhado ($29.95) is an 8 oz. grilled filet mignon that provides elegance to empty stomach space like an antique Victorian loveseat in a college dorm room. Valenca also vends lunch victuals, with the 8 oz. angus beef burger ($11.95) bedecked in garlic, spinach, caramelized onions, and a Kalamata olive spread, and served on a brioche roll.
Three-Way Cafe's midday-meal sculptors adorn palates with a dynamic array of salads, sandwiches, and soups, with seasonal specials available daily and deli trays for catered parties. While relaxing amid colorful murals, guests strap on their tongues' rucksacks and explore lunch options such as the cuban sandwich, with thin slices of pork and ham smothered in swiss cheese. All of the café's eponymous daily specialties can be commissioned either as salads, grilled paninis, or quesadillas. The italian salad or panini holds pepperoni, genoa salami, capocollo, and roasted red peppers in a provolone embrace equal in strength to the blue-cheese bite of the buffalo-chicken salad or quesadilla. Large groups helm their own bready excursions with kaiser rolls and an assortment of ham, turkey, and roast beef on the Three-Way Cafe deli tray. The sliced-cheese tray supports a dairy-laden display, and the café's fresh cupcakes keep sweet teeth under control and provide ammunition for miniature catapults.
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.
Barley Creek Brewing Company, the first microbrewery in the Poconos since the repeal of prohibition, serves up a wide range of frothy drafts, fresh wings, burgers, and seafood. The abounding menu includes the full-rack St. Louis barbecue ribs, which are dusted with signature dry rub and covered in a tangy barbeque sauce ($19.95). Sandwiches such as the Barley Creek cheesesteak, stuffed with grilled shoulder tip, mushrooms, onions, peppers, and melted american cheese ($12.95), compete with three burger varieties ($10.95 each) for stomach space. Traditionally handcrafted beers, cascade forth from the on-site 10-barrel brewhouse like red rum from a haunted elevator. Every month features a new brew, and Barley Creek always keeps at least six micros on tap, such as the bonny British Antler Brown Ale, which won a bronze from the World Beer Championship with its smooth chestnut quintessence and mildly hoppy bite.
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).