Ingredient sculptors at Lee Gribben's on Main sear up succulent seafood and steak while an in-house pastry chef dotes over decadent epilogues. Meat and seafood dishes share equal billing on the dinner menu, where they share a bunk in the surf 'n' turf plate. At lunch, chefs stuff chicken, roast beef, and veggies inside slices of bread or nearby UPS packages for quick delivery to the mouth. The deft pastry chefs at Lee Gribben's on Main handcraft an array of sinful desserts, including boston cream cake, cheesecake, and crème brûlée torched. Guests can dine inside, where vibrant, modern artwork pops against marbled green walls, or outside on the patio. Trivia and karaoke nights encourage guests to stick around and head to the full bar for after-dinner drinks.
In 1953, an appetizing aroma began trickling out from a little storefront at 19th and Cheltenham. The smell of fresh bread, chopped onions, pastrami, and cheesesteaks wafted from the first Lee's Hoagie House, and now similar scents can be found at 17 separate locations. Food is made-to-order to ensure that each customer gets just the thing to sate cravings, whether that's a classic hoagie, buffalo wings, or anything else on the menu. In addition to walk-up orders, Lee's supplies revelers with gargantuan party hoagies—three feet of meat, cheese, and veggies that can feed up to 12.
Like their recipes, the Mannino family comes from Sicily. At Italiano Delite, they and their chefs keep up the rich tradition of genuine Sicilian fare through a rustic menu filled with the likes of pasta and meatballs, baked lasagna, and penne alla vodka, as well as gluten-free and low-carb options. Their 30 specialty pizzas such as the Philly cheesesteak add greater variety to family-style eating, while their midday buffets please both belly and eye with a feast-worthy spread of hot and cold appetizers, pastas, entrees, and salads.
Inside a 19th-century farmhouse, Executive chef Javan Small uses seasonal meats and produce sourced from local farms to create contemporary gourmet dishes that have earned praise from Gayot. The dinner menu changes to reflect seasonally available ingredients and has included seared duck under orange oregano sauce, cast-iron-seared scallops with bacon corn pudding, and grilled zucchini cakes drizzled in carrot-chipotle syrup. Chef Small creates each dish using the techniques he learned studying in kitchens across the US and Europe. The chef even spent time working at a Michelin-starred restaurant in Luxembourg, where he learned the knife skills necessary to shred old dream journals full of surreal dinner recipes.
With its quaint wood accents and large farmhouse windows, the restaurant's provincial style perfectly mirrors the pastoral origins of chef Small’s ingredients. The website likens dining at The Farmhouse to “stepping into an Andrew Wyeth painting.” The six dining rooms exude simple elegance with wide-planked wooden floors and wooden chairs. The Farmhouse also houses an English-style pub that houses more than 60 bottles of wine, a four-page list of bottled beers, and more than 30 kinds of scotch whiskey.
The Burgery Company's menu shakes up the classic construction of an American standard by using fresh, local ingredients and a cornucopia of protein options to suit all tastes. Defying the austerity of the plain––yet delicious––beef burger ($6.25), the roadrunner ostrich burger slathers itself in vibrant mango relish, plaintain crisps, and a fake accent ($12.95) to appeal to roving, worldly stomachs, as two varieties of veggie patties ($6.95) quell voracious vegetable appetites with the fresh taste of flame-kissed unmeats.
Louie’s Restaurant has been an Allentown family favorite since 1958, when Sue and Gino Belletieri–parents of Louie and his two brothers–first opened the restaurant that grew to become the Louie’s of today. Their trademark sauces, such as the marinara with its robust flavors and garlic kick, are made with original recipes and are sold at area supermarkets. At lunch and dinner, families feast on signature Italian dishes at Louie’s checkered tables, where time-tested recipes continue to impress decades later. In addition to playing sports games on flat-screen TVs, Louie’s also hosts musicians on Friday evenings, providing entertainment aside from the pasta, glorious pasta, twirled around forks.
Examiner.com praised the "authentic cuisine and atmosphere" of Pickles Steakhouse. Reviewers are polarized on the food but praise the variety of menu options. Insider Pagers give it an average of four stars, and eight TripAdvisors give it an average of three owl eyes.