The Black Horse appeases grubbers and guzzlers with upscale tavern fare, specialty microbrews, and a rotating seasonal wine list. The expansive menu includes starters to stir up mouthwatering tsunamis, such as the philly-cheesesteak pierogies ($8) and battered asparagus fries ($6). Carnivorous main courses keep canines working at full chomp, including the braised pork shoulder ($19), or the Eberly Farms chicken breast, enshrouded in plump gnocchi, house bacon, and ancient mystery ($19).
The baristas at Kaffee Prost! serve coffee, specialty beverages, and light fare in a comfortable, art-soaked setting filled with the quivering notes of weekly live music. Coffee and espresso drinks ($1.75–$3.75) made from locally roasted beans pace energetically through the shop, and italian sodas, lemonades, and coolers ($2–$3.50) swagger by in colorful arrangements. Egg sandwiches with ham or bacon ($3.95) give eyelids the protein they need to retain muscle tone and strength in the morning hours, and lunchtime fixings such as the turkey-bacon-avocado sandwich with chips ($6.25) or the homemade tomato-basil soup with a grilled cheese sandwich ($4.95) connect lonely stomachs with semipermanent companions. Hershey’s ice cream ($2.95 for one scoop) and sweet delicacies from Love Handles Pastries pair well with coffee, double as desserts, and triple as fanny-pack fillers.
Oregon Dairy is more than just a farm?it's an experience. In addition to functioning as a dairy farm, the Hurst family's sprawling property also features a supermarket, a bakery, and a restaurant serving Pennsylvania Dutch cuisine. The supermarket sells everything from milk to deli sandwiches and shrimp trays to bring to parties. In the restaurant, you can sate your hunger right away with traditional chicken and waffles or more exotic peach-mango tilapia. The bakery's gourmet scones and pumpkin pie add a sweet end to lunch or dinner.
For more hands-on fun, a raft of family-friendly activities take place at the farm throughout the year. Tours whisk families and school groups through the farm on a tractor-pulled wagon, taking them to explore the milking facility and sample some of the luscious ice cream made on site. In the fall, visitors can celebrate the season by getting lost in a corn maze or picking a pumpkin to decorate with the face of your favorite cow.
Every cigar at Olde World Tobacco tells a story, and Olde World's tobacconists gladly educate visitors on the cylindrical pieces of handcrafted art that reside behind the glass walls of the shop's humidors. After guiding guests to cigars such as the Arturo Fuente Rosado Sungrown Magnum R, shopkeepers invite visitors to relax in the smoking lounge. Once there, guests soak up the atmosphere created by leather club chairs, a 50-inch high-definition television, and solid-diamond ashtrays—which earned the room distinction as a Diamond Crown Cigar Lounge. Beyond cigars, Olde World Tobacco offers gourmet coffee and espresso from their partner operation Joey's Java House, where coffee aficionados roast beans in-house three days a week.:
All big things start small, but few major farms start as small as family-owned Kreider Farms did, with 102 acres of land and only 12 cows. Today, the farm spans more than 2,500 acres and includes approximately 5 million egg-laying chickens, 2,000 cows, and 225 employees. The farm distributes its eggs, milk, and premium ice cream throughout the Mid-Atlantic region, and reports that it has become one of the largest egg producers in the state of Pennsylvania. Kreider Farms? wares have been endorsed by multiple chefs, a more meaningful accolade than the cardboard crowns of excellence distributed by fast-food eateries. The farm takes its environmental mission seriously, treating the land with respect and adopting ethical and environmentally responsible practices. Workers happily share their knowledge and story with others during 90-minute farm tours or virtual tours on the website.
Since arranging roe and shrimp atop their first Seattle maki roll in 2001, Blue Pacific Sushi & Grill’s chefs continue to celebrate Asia’s rich culinary history by offering dishes from Korea, China, Japan, and Thailand for lunch and dinner. The kitchen buzzes with chefs forging traditional recipes from ingredients such as New Zealand muscles, soba noodles, and sweet egg, while the artists behind the sushi bar slice and roll up all manner of fresh fish into a nigiri, maki, sashimi, and temaki. Beyond the kitchen, the Pacific-themed dining room whisks eaters under the sea with its faux fish wall decorations, wavy neon lights, and union-contracted krakens hired to lurk beneath each table.