Every day, chef and owner Ray Moscardelli?a graduate of the Johnson & Wales Culinary Institute?ventures out to hand pick fresh cuts of meat and seafood to sizzle and sear for The Pistachio Grille?s New-World cuisine. Vintage-style posters adorn the vermillion walls in the intimate dining room, where servers welcome diners with attentive service, and crisp white tablecloths put guests at ease with enthusiastic handshakes. Omelets and just-woken pancakes fill breakfasting bellies with morning classics. Lunch and dinner menus satisfy with piquant pastas, such as the grilled veggie lasagna or the rigatoni with broccoli, which veils a colorful m?lange of jumbo-lump crabmeat and sun-dried tomatoes dapperly dressed in a white-wine-and-curry cream sauce. Guests can also bring their own bottles of wine, beer, and love potions to pair with the savory fare. Additionally, The Pistachio Grille?s on- and off-site catering pleases palates with items culled from the eatery?s menus or with custom dishes and hors d?oeuvres.
The friendly staff at MaggieMoo’s Ice Cream and Treatery churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into ice-cream varieties such as chocolate banana, and sprinkle sugary toppings over ice-cream pizzas, one of Maggie Moo's signature creations. Aside from other avant-garde dessert offerings—which include ice-cream cupcakes—the staff slings frozen favorites including cones, creamy milkshakes, and ice-cream cakes.
Occasional appearances by Miss Maggie Moo, the business's iconic cow, delight customers. She also lends her services to fundraising efforts for local schools and charities.
Lee's Hoagie House traces its origins back to 1953, when a small storefront at 19th Street and Cheltenham Avenue in Mount Airy, Philadelphia, began to lure in a dedicated clientele with its addictively delicious hoagies and cheesesteaks. Over the years, the popular sandwich shop has blossomed into a Philadelphia-area institution, spreading out to 17 locations throughout the region, all turning out tasty sandwiches with roast beef, turkey, chicken, and Italian meats, as well as veggies, fresh cheese, and the restaurant's secret oil recipe. Far more than a mere walk-in sandwich joint, Lee's can cater social gatherings and lunch meetings with delectable sandwich plates or fuel parties with spicy chicken wings and fresh salads.
"Eating at Costa's is like eating at an old friend's house," Thomas Celona wrote in an Ambler Gazette profile of the deli marking its 60th anniversary. Of course, that assumes your old friend is pretty handy in the kitchen. Cooks at Costa Deli stay busy all day, from the first omelet sandwich they serve on weekday mornings to the meatball sandwiches, cheesesteaks, and bacon burgers they dole out for lunch and dinner. Customers can also take home a tray of hoagies and a pint of potato salad or coleslaw for a party, perhaps adding a quart of ice cream or a pound of homemade bread pudding for a treat.
For more than 30 years, the team at Woody’s Bar B Q has been perfecting its methods for slow-roasted meats to cook melt-in-your-mouth ribs, brisket, and other specialty barbecue recipes. From the signature full rack of baby back ribs—slow cooked in Woody’s secret marinade recipe—to tender, slow-smoked north carolina pork, savory meats take center stage at the casual, family-friendly eateries. Woody’s Bar B Q was initially founded in Jacksonville, Florida, and now can be found in several states—like Ben Franklin’s progeny.
Since its humble south Philadelphia beginnings in the 1990s, PrimoHoagies has quickly expanded throughout the region and garnered several awards on the strength of its cold-cut sandwiches, made with Thumann's brand of gourmet meats and cheeses. The shop's robust menu features dozens of specialty hoagies, many of which were created in-house rather than underwater, as is the industry norm. Sharp Italian hoagies teem with prosciutto and genoa salami, and pork Diablo hoagies marry Thumann's homestyle roasted pork with a blend of piquant spices.