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.
Steak 38 founder Joe DiAmore and fellow restaurateur Ben Blumberg began working together as teenagers, waiting tables at Chubby’s Restaurant in Collingswood. The two later opened their own establishments, with Joe manning the grill at Steak 38 and Ben dishing out undersea treats at Barnacle Ben’s. After more than 40 years, the epicurean duo has once again joined forces to combine their surf 'n' turf experience into a full menu of entrees seasoned with the world's most popular spice—fire. Many of Steak 38's signature dishes include tableside preparation, as waiters carve meats, debone fish, and ignite flaming desserts such as bananas foster before ringing the dinner bell. The restaurant’s intimate bar stocks its bins with toast-ready spirits, filling glasses with effervescent champagne, bracing scotch, and a selection of timeless after-dinner cordials.
The prix-fixe menu is in constant rotation depending on the available ingredients and Magic 8-Ball of Executive Chef Darryl Harmon. Though the menu is always subject to change, current first-course options include soup du jour or a Water Works salad followed by a sorbet selection. Entrees include pan-seared airline chicken breast, grilled salmon, or risotto du jour. For the most important course, dessert, you'll just have to be surprised with the chef's duo, just like when you were surprised to wake up with your hair on backwards. As a lifelong culinary enthusiast, Darryl draws upon years of experience in preparing and eating to plate his creative take on American fare.
Since it was launched in 1904, the Moshulu has led a colorful life: sailing the seas of Europe, South America, and Africa, circumnavigating Cape Horn 54 times, and ferrying around all sorts of goods, from lumber and grain to copper ore and nitrate. But by 1975, the Moshulu, tired from the stress of constantly evading sea monsters, was ready to retire. Today, it’s docked at Penn’s Landing, the largest four-masted sailing ship afloat and a restaurant serving the culinary creations of executive chef Anthony Bonett. Bonett matches the extravagance of the luxury liner’s interior with an equally upscale menu of modern American cuisine paired with an extensive wine list.
With 360-degree views of the Philadelphia waterfront and skyline in the background, his staff decorates crisp white tablecloths with plates of North Atlantic jumbo flounder, 9-ounce cuts of filet mignon, and highly praised Hawaiian ahi tuna tartare. Private parties can be held in a tented space, heated and floored with weathered hardwood, or aboard multi-level decks left open to fresh sea breezes and the quiet whispers of passing mermaids.
For 35 years, DiNardo’s has been a Philadelphia favorite for fresh crab, serving it either ‘hot and dirty’ Baltimore-style or with sautéed garlic. Winner of OpenTable's diner’s choice for best seafood, the brick building which houses DiNardo’s Famous Crabs has been alive since 1776. Today its exterior displays a rainbow of painted crustaceans outside, while nautical trinkets fill the inside of the restaurant. There, trays of secretly spiced hard-shell crabs arrive to tables alongside plates of tender crab cakes, steamed littleneck clams, and broiled seafood platters decorated with sea scallops and retired extras from The Little Mermaid.