An actual tour of Germany would delight all five senses, with attractions like the Brandenburg Gate's architecture and Oktoberfest's polka music. At Otto's Brauhaus, the Tour of Germany focuses primarily on the sense of taste by filling an omelet with cuts of knockwurst and Hungarian bratwurst. Otto's culinary team specializes in crafting hearty meals with German flavors just as they have since first opening in the 1930s. Today, its massive menu encompasses everything from Hungarian goulash over spätzle to schnitzel with a sunny-side up egg.
Cooks whip up plenty American favorites, too, including New York strips spiked with Jack Daniels and burgers smothered in chipotle ketchup. Bartenders pair each dish with pours from an extensive wine and beer selection that also draws equally from the U.S. and Deutschland. Besides the food and drinks, guests can take in Otto's lineup of live entertainment, which ranges from blues musicians to full brass bands as opposed to groups that play instruments hastily shaped from tinfoil.
Touting itself as a family restaurant, Cafe Lombardi's serves up a variety of Italian cuisine inside its homey, low-lit dining room. At the BYOB eatery, diners can dig into chicken and veal dishes such as chicken Siciliana and veal cacciatore, pasta entrees including shrimp Alfredo and Gnocchi Mamma Lombardi, and personal pizzas. Earth-tone tablecloths backdrop these dishes on tables, complementing the vines of greenery creeping down the walls like Ned from accounting when he forgot his office keycard.
Haru Asian's culinary team crafts a cornucopia of Japanese, Chinese, and Thai cuisine, from traditional entrees such as sesame chicken to fusion dishes such as grilled Chilean sea bass with miso sauce. When they're not busy crafting Thai staples such as masaman curry and crispy red snapper, chefs prepare a wealth of meats, seafood, and veggies in tempura, teriyaki, and katsu styles. Behind the sushi bar, sushi chef Kevin Chen assembles veggie, hand, and special rolls, such as the spicy salmon and wasabi mayo of the Snow roll, which single patrons can order in bulk to build themselves a dining companion.
In the hibachi room, up to 50 guests can gather around four tables where jovial chefs grill up NY steaks, lobsters, and calamari as part of feasts that include soup, salads, and fried noodles or rice. The spacious four-section restaurant also hosts two large dining rooms and a party room, all adorned with modern decor that blends eastern and western influences. Meals are also available for takeout or catered events.
At Pizza Mista, glass cases showcase freshly baked gourmet pizzas bubbling with cheese and savory toppings. Near the pizza window-shopping area, a brick oven with an elegant arch symbolizes the curvature of pies coming out of it, or the curvature of a mouth as it opens for a piece of pizza. A terracotta roof inside the restaurant imparts the ambience of a warm-weather locale. Along with specialty pizzas ranging from Hawaiian to buffalo chicken, the eatery presents a selection of hoagies, paninis, cheese steak sandwiches, and pastas. Pizzas are available by the slice or as whole pies.
A tranquil fountain aptly flows right outside the entrance to Fountain Side Seafood and Grill Restaurant. Fountain Side’s name, however, doesn’t derive from the decoration, but from Rome’s Fountain of Trevi, a favorite landmark of founder Franco Federico. Along with his chef de cuisine, Jeff Fox, Franco draws on further Italian inspirations for his menu, which spotlights Old World classics such as ravioli stuffed with shrimp or porcini mushrooms.
The duo also puts its own spin on Italian and seafood flavors, whether by sautéing scallops and shrimp in pepper vodka cream sauce or coating crab cakes in creole mayo. In spring and summer, feasts can unfold al fresco on a patio right by the fountain. Year-round, however, Fountain Side's dining room showcases paintings of Italy’s ornate buildings, landmarks, and waterways that are so large they almost envelop guests, though, assuredly, there are no 12-foot-wide envelopes on the premises.
Whether stopping in for a quick slice during a night on the town or a whole pie for a security guard’s bribe, diners can find a meal that suits their needs at Quig’s Pizzeria & Grille. The staff specialize in signature pizzas, topping their crusts with pineapple and bacon, seafood in a white-wine cream sauce, and even mashed potatoes. But their Sicilian–inspired pies aren’t the only specialty. Chefs layer triple-decker deli sandwiches, toss spaghetti with homemade meatballs, and pan-sear shrimp in a white wine, lemon, and butter sauce.
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.