In the kitchen of Aroy Thai Fusion, chefs prepare basil stir-fry, pad kee mao, and a wide range of Thai-influenced dishes. The Bangkok fusion menu joins flavors from disparate regions to create entrees such as baked lemongrass-lime tilapia or thai barbecue roast pork. In the dining room, guests can settle into booths below hanging lights or slide onto dark wooden chairs at a full bar before sipping beer or house wine.
The tables inside The Good Food Company?s 150-seat dining room are filled with artful meals that pile up as mini sculptures on plates drizzled with sauce. Though the menu changes seasonally, it?s sure to highlight inventive flavor combinations with fresh ingredients like locally caught fish. The Good Food Company also offers a number of gluten-free options. Lighter lunch fare comes in such forms as chicken and corn chowder and a burger whose meat is freshly processed in-house. Behind the 18-seat bar, a wine connoisseur fills glasses with an extensive list of squeezed grapes.
At German Schnitzel Haus, the recipes aren't the only thing imported?the beer and wine, the furniture, and even the chef hail from Germany. Executive chef Susi grants diners with authentic tastes of her own German culture by crafting Bavarian-style veal sausages, schnitzels covered in onion gravy, and housemade potato pancakes served with herb sour cream. As homage to German Schnitzel Haus's lodgings?a former pizzeria?the kitchen staff even makes pizza from scratch, baking each pie in a wood-fired brick oven. Besides classic American toppings such as caramelized onions and mushrooms, the specialty pizzas also come adorned with German-inspired ingredients such as currywurst and sauerkraut. To complement Susi's Deutschland dishes, bartenders serve drafts and bottles from a selection of exclusively German beers.
The Papa Murphy’s Take ‘N’ Bake on Atlantic Blvd is a build-your-own pizza joint, where intrepid eaters can combine toppings at will, before finishing off the pies at home. The popular franchise concept provides fresh handmade pizza dough, creamy mozzarella, sliced vegetables and butcher-quality meat toppings, allowing you to create your own dinnertime masterpiece. Inside, the small shop is festive and bright, with yellow counters, red walls, warm wood floors and a gleaming glass counter. The menu includes a variety of classic and inventive pizzas for anyone feeling uninspired: regular cheese, Hawaiian, a low-fat chicken bacon artichoke delight and a few stuffed pizza selections. This is carry-out pizza at its most unique, and a fresh way to grab a do-it-yourself pie.
The hefty cheesesteaks at Bongiorno’s Philly Steak Shop smack of authenticity since they rest inside Amoroso’s rolls shipped straight from Philadelphia and come packed with meats from South Jersey. Housemade soups prepared fresh each day pairs with the eatery’s six types of steak sandwich, as well as its hoagies, hot dogs, wraps, and quesadillas.
The Gourmet Grouper was born out of a fruitful business partnership between veteran seafood-market owners John Shuler and Jason Arteaga, along with Christina Monas. The three set out to create a curated supermarket utterly unlike mega-groceries—one that could provide shoppers with a tailored selection of high-quality meats, seafood, and drinks from both distant climes and local markets. "We wanted to build a grocery store that we would like to shop at," John told the Beaches Leader. Along with his childhood friend and business partner, Jason, he procures gourmet goods from his network of local and worldwide farmers, fishers, and food artisans. The result is a smorgasbord of upscale groceries that tempt shoppers with fine cheeses, dry-aged Montana beef, Gulf stone crabs, and Louisiana crawfish. The goods are ideal for planning an elegant dinner party. Seasonal potatoes and vegetables can accompany lobster tails or Chilean sea-bass filets alongside craft beers and fine wines. The market even has artisanal snacking covered with gourmet pickles crafted by local picklesmith Tim Baker, who locks the fresh veggies' flavor into delicious stasis with careful brining and mild witchcraft.