Hot dogs might be a ballpark tradition, but Lucy’s Custard supplies the next best thing: hot dogs and a 45-inch outdoor TV that's always tuned to the latest Phillies game. Grill masters here customize franks with fixings ranging from jalapenos and salsa to bacon and provolone cheese. But while hot dogs and other warm treats are a huge draw at Lucy’s, they’re still supporting acts to the shop's main star: custard. Each day, 24 soft-serve flavors such as peanut butter, black cherry, and cheesecake compete for attention and also go well with toppings such as Fruity Pebbles or Trix. Lucy’s also sports 15 water ice flavors and 13 hand-dipped ice creams, making it easy to keep your mouth temperature below freezing all day long if you so choose.
When German baker William Entenmann came to America in the late 1800s and landed his first job in a bread bakery, he probably didn’t realize that he’d soon create one of America’s favorite brands of freshly baked goods. He opened his first Entenmann’s in Brooklyn in 1898, lugging sweets from door to door by way of a horse-drawn wagon. Today, though the mode of transportation has changed, the bakery’s donuts, crumb cakes, dessert cakes, bite-size muffins, and other baked goods continue to perform their dessert duties from supermarkets and bakery outlets across the United States.
Wade Cohen is on a mission. Not content to merely fill mugs and bellies, he and his team at Coffee Works Too have crafted a community-oriented space designed to nurture creativity, advocacy, and friendship. An events calendar packed with open mic nights, live music, and karaoke helps bring these values to life, but it's Wade's personality that really drives the café's positive energy. He's a dad and a Renaissance man, toastmaster, a music lover and karaoke fan who's constantly adding new hobbies to his repertoire. Wade's open-mindedness, and the priority he places on growth and evolution in personal life, lends to Thursday's Spiritual Grounds night, which features noted authors and professionals to enlighten the atmosphere. Of course, he doesn't forget the shop's commitment to serving delicious coffee, hand-crafted soups, salads, and gluten-free dishes, or the element of surprise. Coffee Works Too has seen legendary recording artists pop in to take the stage, which has caused some to say "you never know who will be walking through the door."
Desserted Pastries' experienced bakers craft a conscientious menu of allergy- and diet-friendly sweets and savories. Relying only on nut-free recipes, the bakery purveys cinnamon rolls ($2), cream puffs ($1.50), and éclairs ($1.50) that sate sweet teeth without harming allergy sufferers or incurring vendettas from aggrieved cashews. Cakes of the yellow, chocolate, red-velvet, and carrot variety ($12+) encapsulate cylindrical deliciousness, and cupcakes ($9/half dozen) and cookies ($7.50/dozen) supply delectable mouthfuls by the handful. Yeast breads, including french, italian, and challah loaves ($2–$7), bestow a crusty crunch on any celebration, from an acquaintance's pastry-school graduation to a pet rock's birthday party. Desserted Pastries prides itself on serving oven-fresh delicacies, and therefore requires advance orders for breads, seasonal treats, and gluten-free goods. Check the menu for details.
Inventing new recipes was originally just a hobby for Kim Tetlack and Chris Rosky. The two would raid their refrigerators and pantries, whipping up creative meals with whatever they found. While sharing a leisurely meal in a waffle house, however, they decided to take their passion for cooking to a new level by opening Rosko's Bagels & Waffles.
They quit their day jobs and turned their attentions to crafting a menu and hosting Sunday breakfasts for their families to test new recipes. Today, diners can savor the best of those dishes, including crispy Toastwiches and belgian waffles topped with scoops of ice cream, a few of their specialties. The restaurant also bakes 35 flavors of kettle-boiled bagels, which can be slathered with homemade cream cheese and toppings such as nova lox.
Delicate, crispy crepe edges give way to a tender pastry center. Each paper-thin bite reveals a hidden filling such as lemon and sugar, nutella, or italian sausage. Le Cafe Creperie’s chefs have perfected their art with a five-step process: patrons can watch as cooks pour, spin, and flip their crepe, fill it with sweet or savory ingredients, then fold it to trap in the luscious flavors. Beyond crepes, Le Cafe also serves their own flatbread creations, "nanzzas." These unique pizzas are made with a foundation of Tandoori-naan flatbread and come baked in nine varieties such as pesto basil, spinach and chicken, chicken asiago, Mediterrranean, and tomato basil.