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.
The sunny three dining rooms of La Campagnola Ristorante, which used to be a residence, surrounds diners in comfort while they savor from-scratch Southern Italian food. Complimentary, house-baked garlic bread forms the buttery, herbaceous foundation of every meal, which might include vitello francese, pollo capriccioso, or the house signature chicken Frank Sinatra, whose crabmeat-stuffed chicken is crowned with shrimp and then placed atop a pink vodka sauce nest of linguine. While these meaty dishes satisfy their share of omnivorous patrons, the menu also features vegetarian dishes such as fettuccine alfredo, gnocchi, and penne al forno?baked penne with ricotta, mozzarella, and tomato sauce. Meals can be paired with a glass of wine, sides like meatballs or saut?ed broccoli, or marinara-dressed computer chips for hungry androids.
If The Local's chefs can't find the ingredients they need within a 50-mile radius of the restaurant, then the dish doesn't fly. That's why the dinner menu changes weekly, sometimes daily. What's left is a representation of what's currently in harvest from the dozen or so farms in the area and any mashed-potato trees growing outside the local mad scientists's house. The breakfast and lunch menus are a bit more consistent, including classic dishes such as egg-and-bacon burrito with house-made breakfast potatoes and six-ounce burgers formed from organic, grass-fed beef. Guests can savor their meals at linen-topped tables in The Local's intimate dining room or on patio tables near the train tracks.
The sushi chefs at Izu Sushi have a fix for any sushi craving. Along with vegetarian and classic hand rolls like california, spider, and dragon, they also offer a variety of specialty rolls full of ingredients, such as striped bass, jalape?os, and lobster tempura. Dig into a Izu roll with sriracha sauce, jalape?os, and lightly torched yellowtail, or enjoy a Sweet Heart roll with crunchy spicy tuna and avocado, which is then topped with tuna and made into the shape of a heart, as if your date wasn't already swooning. For those not in the sushi mood, no problem. The chefs also whip up other entrees in the kitchen, including tofu or salmon teriyaki, chicken katsu, and tempura udon soup, as well as classic apps like edamame and gyoza.
Owned by the same family since its 1967 opening, Mariano’s Tavern combines hearty, stick-to-your-ribs cuisine with the fun and energy of a neighborhood pub. Guests can dive into casual menu items—such as hot and cold sub sandwiches and cheese pizzas—or splurge on heartier Italian dishes including veal parmigiana, mussels marinara, or chicken scallopini. In addition to playing pool and ogling televised sports, regulars can also entertain themselves by joining Texas hold'em tournaments every Wednesday. The competitions are free to enter, and winners take home cash prizes and keys to the Lone Star State's governor mansion.
Following the lead of Arnold Kauffman, Arnold's Way is the path to a healthier lifestyle through the consumption of living foods. Over the years, Kauffman has influenced countless visitors, vegans, and raw foodists who have embraced his way of life. At Arnold's Way, he shares his knowledge on a menu of living foods such as his signature green shake, which he says both helps promote weight loss and good health. The kitchen also prepares a host of raw soups, sandwiches, and even pastas made from spiral-shaped zucchini.