The cozy ambiance of Vitale's Italian Bistro sets the scene for the comforting regional dishes made from scratch. Spicy marinara and creamy alfredo sauces simmer in pots while chefs tuck cheese into ravioli pockets and roll out gnocchi dumplings. Chicken and veal dishes arrive in six different varieties, including saut?ed in a sweet marsala wine sauce or breaded, fried, and topped with a layer of melted cheese. Upgrading the classic grilled pork chop, chefs instead stuff the chops with spinach, roasted peppers, and provolone cheese, then cover them in a marsala demi-glaze and roast them in the oven.
Beef, jumbo wings, chicken fingers, jalapeño poppers, french fries, onion rings, mozzarella sticks, marinara sauce, honey mustard, and melted cheese. Those are some of the items available on The Whiskey Barrel's menu, and somehow, they all fit on the Mother of All Barrels sandwich. The 12-inch behemoth anchors a menu full of similarly hearty, borderline ridiculous sandwiches, burgers, entrees, and jumbo-sized wings that come in a variety of sauces, from whiskey BBQ to garlic-teriyaki and hot & honey.
The food provides fuel for late nights at the pub, which, like the drive-thru window outside every grandma's kitchen, stays open until 2 a.m. six times a week—including for live music performances every Saturday. Beer specials accompany all Flyers hockey games, and happy-hour deals Monday–Friday help nerves unwind after another long, hard day of resisting the urge to burn the dictionary.
More than 250 foods populate the buffet at Tokyo Hibachi & Sushi Buffet, from sushi rolls and sashimi to build-your-own ice-cream treats. The restaurant’s sit-down menu is similarly comprehensive, but its real draw is its selection of hibachi dinners, cooked to perfection right before your eyes. At eight hibachi tables spread throughout the restaurant, chefs grill up meats such as filet mignon, white tuna, and chicken, which join soup, salad, fried rice, and more to form complete meals. Separate from the main dining room is a private party space, where a karaoke setup allows celebrators to sing loudly without the guilt they feel when doing so in the library.
Spanish Island Restaurant fuses Caribbean and Spanish cooking for a dynamic menu of sauce-slathered enchiladas, hearty burritos, and soups and salads made from scratch with all-natural ingredients. Street-vendor-style appetizers include green-banana shells, potato balls, and sweet plantains, all stuffed with seasoned beef via a reverse-vacuum hose. Sandwiches arrive on warm, pressed bread and steam beside platters of juicy rotisserie chicken marinated for a full 22 hours. Spanish Island is a BYOB establishment and invites guests to bring their favorite tequila varieties for mixing with the house-made margarita base.
The many pages of Mandarin Cuisine's menu include an impressive range of dishes from across Asia—fresh sashimi from Japan, nutty noodles from Thailand, and tangy fried rice from China. But what is more impressive is the restaurant's team of seasoned chefs who are hard at work each day in the kitchen, expertly crafting these varied dishes from fresh produce, meats, and seafood, as well as flavorful herbs and spices such as garlic, chili peppers, and basil. They extend their culinary expertise to a sweeping array of specialty sushi rolls, pairing fresh pieces of tuna, salmon, and crab with inventive ingredients such as mango and lobster salad. And to craft their specialty bird's nest dish, they top roasted pork and jumbo shrimp with an edible nest cradling crab and jumbo scallops.
However, the energetic action of the kitchen is in stark contrast to the elegant dining room, where diners leisurely peruse the menu while sipping tea beneath the glow of hanging red lanterns. And to please the eyes, the soft blue walls use their invisible velcro to hold vivid Asian artwork, from Japanese geishas to golden Buddha statues.
When the Romano family set out to move from Italy to the United States in 1963, Antonietta knew there was something she had to do?even though she was just a child. Before they left, she sat down and transcribed all of her grandmother's recipes so she could still enjoy her cooking, even an ocean away. Today, she's still cooking with the Old World recipes and classic ingredients, but with her name above the door at Antonietta?s Restaurant & Bar.
Her housemade sauces?crafted from imported tomatoes and fresh herbs?blanket dishes of gnocchi sorrento, tortellini with prosciutto, and ravioli, but the vast repertoire of pasta options is met by an equally long list of meat dishes, including filet mignon, porterhouse steak, and milk-fed veal. Seafood spreads of shrimp, scallops, clams, and lump crabmeat make patrons feel as though they've raided a mermaid's pantry. To conclude feasts, she also appeals to her patrons' sweet sides with a roster of handmade cheesecakes and cannoli.