The chefs at Casa Bella Trattoria use old-world cooking techniques and modern epicurean innovations to sculpt a full menu of hearty Italian specialties. Family recipes such as the homemade gnocchi and the chicken alla nonna provide diners with flavors perfected over several generations, and the option of substituting whole-wheat pasta enhances authenticity by hearkening to the days that predate the development of refined grains. In addition, the chefs prepare whole-fish dinners tableside, providing a dining experience previously exclusive to fishermen and sharks with refined palates.
Ploughman’s lunch. Bangers and mash. Bubble and squeak. Mushy peas. The food of the British Isles doesn’t necessarily sound exotic, but the expats of The British Chip Shop show off its savory, comforting qualities to great advantage—starting, of course, with fish and chips. Under the sign of a Union Jack in the shape of a chubby fish, the shop fries a version of the pub classic that Adam Erace of New Jersey Monthly said was “even better than those I’ve had in England,” centering on “thick, perfectly flaky fish.”
In their review, the Collingswood Patch found renditions of other standards “much better than typical pub/bar food.” Cheddar is imported from Ireland to top roast-chicken salads, tavern-ham sandwiches, and welsh rarebit. Irish soda bread is baked in house, as are scones in a half-dozen flavors—which are especially popular at brunch, that favorite weekend combination of “British” and “munch.” English accents continue right down to the beverage menu, which—along with the requisite teas—boasts Robinsons Barley Water and licorice-root soda.
Tuna is not a little part of Chef Marcus Severs's menu at The Little Tuna. In fact, he's dedicated an entire section to wild-caught ahi tuna, which he cooks in everything from jerk seasoning to creole mustard sauce. He incorporates equally inventive flavors into other seafood, from scallops with a honey-jalapeño kick to bite-sized crab cakes served in spicy lobster bisque. Of course, not all catches require tinkering—top-neck clams and oysters, for instance, emerge au naturel from Marcus's raw bar, where other fish share their dirtiest jokes. When he isn't working with seafood, Marcus turns to steak, stuffing bacon-wrapped beef tips with bleu cheese and expertly searing 12-ounce New York strips.
Within Elements Cafe’s romantically lit dining room, guests nibble on upscale, American-style tapas featuring locally grown and organic ingredients. Fred Kellermann, the owner and mastermind chef behind Elements, creates an eclectic menu that brings together unusual flavor combinations in dishes such as potato ravioli with root beer and short ribs or pumpkin-mushroom soup with rosemary cream. To stay on the cutting edge of the ever-evolving food scene, Chef Fred continually updates his repertoire by experimenting with seasonal ingredients and new preparations. Customers can taste his newest creations every Sunday during Sunday supper, which features with a weekly changing menu of new dishes, old favorites, and a pill that cures the Mondays.
For more than 35 years, Sea-Lect Seafood has curated an ample selection of fresh wild Alaskan salmon, sushi-grade tuna, wild-caught shrimp, and other sea-caught treasures. Each day, the staff crowds a case with crab cakes and prepares other foods—homemade soups and creamy chowders—to be savored at home. At the Maple Shade location, chefs craft hot dishes for diners who devour steaming meals in the cozy dining space rather than at home to avoid offending the family goldfish.Owner George Gladden first started working at Sea-Lect Seafood at the age of 15 as a dishwasher, then climbed his way to the top through his love of cooking fresh seafood, desire to please customers, and ability to speak lobster.
Voted the Best Coffee Shop by Philadelphia Magazine, The Treehouse Coffee Shop has grown a loyal following with its comfy atmosphere and exquisite coffee made with beans purportedly grown on the roof. Caffeine cravers can choose from the shop's eclectic selection of java, including the dark Indonesian-grown Sumatra blend, roasted by the regional Crescent Moon Coffee Company. Aside from a potent cup of coffee ($1.45–$2.25), the rest of the menu features stress-quelling teas ($1.30–$1.60), frozen mochas ($4.05–$4.55) from the espresso bar, and scrumptious sandwiches such as the focaccia-bread chicken panini ($7). The Treehouse Coffee Shop completes its community-friendly image with open mic nights on Wednesday and traditional Irish music on Thursdays—a pleasant departure from typical coffee house entertainment such as yelling men and magazines without pictures.