As he stands before the blazing ovens at Spice Kitchen, Executive Chef Choudhary has a single thought in mind: "How can I make this dish the best it's ever been?" Choudhary's pursuit of perfection has taken him from India to New York to Pennsylvania, and infuses the food on Spice Kitchen's menu. Choudhary's meals are built upon a foundation of Northern Indian culinary traditions. This means lots of fragrant, flavorful spices, from the delicate chicken korma to a platter of kebabs roasted in a tandoor oven. Just because the restaurant is renowned for its traditional dishes doesn't mean Choudhary is averse to experimentation; his take on chicken tikka masala replaces the standard tomato sauce for an unconventional cream sauce summered with onions and spices. All of these dishes pair well with Spice Kitchen's fresh naan, kulcha, and other breads, which a reviewer from the Montgomery News says diners "would be foolish not to order." These feasts and more unfold within the restaurant's spacious dining room, which glows with the incandescent warmth of the candles that light each table.
Though the county creek bubbling behind Zacharia?s Creek Side Caf? inspired the eatery?s name, it is the creativity of owners Andrew and Nancy Gallo and a team of trained chefs who keep diners enthused about each seasonal menu of Mediterranean, Tapas-style, and New American-inspired fare. The casual, fine-dining BYOB restaurant?which has garnered praise from LifeStyle Magazine and The TREND?welcomes guests to their cozy dining room, 50-seat outdoor patio, and on-location bakery, and serves up lunch, dinner, and prix fixe menus amid Levantine-inspired interior decor. Housemade pastas are decorated with grilled jumbo shrimp, pecorino romano cheese, and sauteed, while the jumbo lump crab cakes come with an entourage of smashed potatoes, roasted garlic, and green beans. An in-house pastry chef helps patrons cap off meals with fine cookies and petit-fours, seasonal cappuccinos, and over-the-top specialty cakes that are exact replicas of the Parthenon in Nashville, Tennessee.
Buffet islands dot the landscape of the Franconia Heritage Restaurant dining room, populated by platters of veggies and seasoned meats that provide limitless mixing and matching. Throughout the week, chefs whip up a full menu of à la carte options, replenishing buffets with freshly made Italian entrees along with fish dishes and crisp salads. Come Friday and Saturday evening, kitchen crews shift focus to an upper-crust menu of snow-crab legs, steamed clams, and prime rib.
Cozy booths wrap around an archipelago of buffet islands in the spacious main dining room, while subdued lighting and cranberry tablecloths distinguish an adjacent second space. HDTVs and WiFi captivate countertop diners, providing thrilling images of sportsmen arguing with referees and shouting at their own shoes.
Owner and Head Chef Tim Lan draws from his culinary training in Southern China and his travels across the globe to craft a menu that fuses the best of Asian, American, Italian, and French cuisines. Guests take places at tables clad in crisp, white linens before being serenaded with soft classical music⎯suggested by dining experts as a natural way to increase feelings of fanciness.
Diners receive elegantly plated feasts of lobster ravioli, lightly breaded general tso's chicken, and crab-cake sandwiches free of harmful trans-fats and crafted from many organic, hormone-free ingredients. Vegetarian plates and gluten-free options, such as brown-rice pasta with salmon and pesto, satisfy both taste buds and dietary demands.
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.