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.
For a dependable, satisfying meal, Americans have always flocked to their local diners. Palmer Diner is no different. They serve breakfast all day long, not just for a bedtime snack, as well as comfort-food classics such as meatloaf with gravy and chicken fingers.
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.
Every Indian kitchen has a spice box brimming with seeds, stalks, barks, stems, and leaves. But really, what's in the box depends on the chefs and their background. In Spice India's case, the fragrant case is rife with the garlic, coriander, and ginger for hearty lamb and goat curries cooked in a tandoori oven. Surrounded by canary-yellow walls and colorful portraits, biryani dishes descend, layered with dried fruits, nuts, and essence of saffron. As the murmur of conversation swells, a full lunch and dinner buffet brims with masala and hearty seafood vindaloo and draws nervous glances from belts on their last day before retirement. To the pulse of live jazz music on select evenings, guests are encouraged to take advantage of Spice India's BYOB policy and bring their own libation of choice.