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.
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 mélange 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.
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.
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.
Sushiwa Japanese Restaurant's sushi rolls set tongues wagging with eclectic ingredients and expert craftsmanship. Signature dishes such as the california, spicy tuna, and cucumber rolls leave a scrawl of notarized flavor across patrons' tongues, whereas specialty rolls such as the hawaiian—spicy tuna topped with avocado, roe, almond, and wasabi sauce—delight taste buds. Non-sushi fare, such as chicken and steak, arrives doused in savory teriyaki sauce.