For more than 22 years, the scent of freshly baking pizza has drifted out the door of Kenootz Pizza. Chefs fill their ovens with both thin-crust and deep-dish pies, sprinkling in more than a dozen toppings such as bacon, all-beef pepperoni, and spinach. To complement the flavors of their pizzas, chefs cook up classic Italian sides such as cheese-laden garlic bread, zucchini sticks, and fried mushrooms, as well as more substantial platters of meat ravioli and spaghetti. With a delivery area that covers most of the surrounding neighborhoods, the restaurant can stock groups with a tasty, sharable meal without them having to leave the house or cut a cheeseburger into eight equal parts.
Every day, Philly T's staff sets its sights on creating the ultimate trifecta for winding down after a long day: wings, beer, and karaoke. While vocal chords rise to the challenge, cooks craft offerings from a straightforward menu of American bar classics such as pulled-pork sandwiches, half-pound angus burgers, and a full bar’s worth of cocktails. Servers ferry plates to tall booths and high-top tables, which take shelter beneath angled ceilings supported by rafters. At the bar, immaculate glasses shimmer in tidy rows, and flat screen TVs display sports games such as basketball and synchronized sitting.
Sandy's Sandwiches prides itself on feeding customers high quality bread, but not too much of it. Instead, they focus on serving up more meat, more cheese, and whatever other toppings make up the customer's sandwich of choice. With the Big Bet BLT, it's bacon, sliced avocados, and ancho-chipotle sauce; in the Chicken Melt Sub, it's swiss cheese and honey mustard; while the Chicken Salad Sandwich is topped with baby spinach and creamy pesto. Other sandwiches include massive eats such as the Colossal Corned Beef with horseradish dijon on marbled rye, or the Big Hammer, made with enough smoked ham and swiss cheese to put Thor to sleep. The menu also includes hot dogs—the Chicago Dog, the Striped Dog, and the Bacon Chili Dog—and wraps such as the Straight Veggie Wrap with roasted red pepper and artichoke hearts.
Once upon a time—1901, to be exact—Gertie's Ice Cream began topping cones and tempting palates with its creamy texture and creative flavors. Twenty-six years later in a completely separate location, Lindy's Chili drew crowds with its hearty, meaty stew. Both enterprises continued to gain popularity over the years, but it wasn't until 1974 that entrepreneur Joseph Yesutis bought them both and had a novel idea: his chili company had more customers in the daytime and over the winter, whereas his ice cream company had more customers in the evenings and during the summer. Why not combine their strengths by creating a single sweet and savory shop? Yesutis's odd idea gained traction almost immediately, with guests lining up to sample its unique fusion of hot and spicy with cold and sweet. Today, the inventive grouping is not only accepted, but it's become a beloved tradition. Lindy's has since expanded to cook up burgers, Polish sausages, and a slew of meaty sandwiches. Meanwhile, Gertie's dessert artisans concoct old-fashioned banana splits, triple-rich shakes and malts, and sundaes topped with fresh fruits and sweet hot fudge.
Sultan Palace's all-you-can-eat spread of classic Indian curries, vegetarian dishes, and chicken entrees pleases diverse palates during lunch and dinner. A line of silver-plated catering trays host poultry choices such as chicken beryani and chicken tikka, as well as mixed vegetables for herbivorous cravings. Chicken and lamb curries entertain taste buds bored of leftover pizza and rehydrated astronaut cheeseburgers, and gulab jamun, a popular Indian dessert, embraces sweet teeth with donut-like bites smothered in saccharine syrup. Inside the newly established eatery, white-linen-cloth tables host maroon chairs surrounded by peach, textured walls adorned with artwork.