The chefs at Ume No Hana II draw on Chinese and Japanese influences to craft a lengthy menu of Asian dishes, ranging from specialty sushi rolls to Chinese lo mein to spicy szechuan beef. A BYOB eatery, Ume No Hana II also readies its cuisine for delivery and takeout, where the burden of service lies on friends forced into being your butler after losing a bet.
Chicken alfredo, shrimp scampi, eggplant parmesan. More than 30 housemade pasta dishes emerge from the kitchen every night at Piccolo Trattoria of Newtown. Chefs scatter pistachio nuts and goat cheese into fettuccine, smother penne with baby shrimp and pesto cream sauce, and cover fusilli with oyster and shiitake mushrooms.
Earlier in the day, however, these recipes take on a different form: they become pizzas. During lunch, chefs whip up more than 20 gourmet pies, crowning them with classic pasta ingredients alongside non-Italian flavors such as taco and cheesesteak fixings. Besides tossing noodles and flinging dough, the BYOB eatery's chefs cook salmon in a port wine reduction and sauté veal with figs and mushrooms in a cognac cream sauce.
White columns, tapestries, and venetian blinds bespeak both American hominess and Italian tradition at Christine’s Restaurant. Under the house's a-frame roof, Chef James Armetta prepares cuts of eggplant, veal, and chicken in the style of parmigiana or of Picasso's Dinner Period. Patrons bring their own beverages for lunch or dinner as they tuck into seafood, steak, pasta, and burgers. While Chef Armetta prides himself on his traditional Italian cooking, he is also given to experimenting with original creations that riff off of classic plates.
With its black and white photos, stained-glass lamps, and rough-hewn ladderback chairs, Kelch House embodies an elegantly appointed historic room. In the daytime, sunlight streams through floor-to-ceiling windows that face the Delaware River, affording prime views of passing boats and the whales that gently nudge them along. Come evenings, candlelight illuminates the dining room and a live pianist takes the floor, transforming the eatery into a romantic enclave.
Chef Francisco Argueta’s love for Italian cooking doesn't just stretch across his 20-year culinary career—it stretches across three area restaurants: Francisco's on the River, Florentino's, and Mamita's. In contrast with the pastoral setting of Francisco's, Florentino's embraces the antique charm and gourmand poltergeists of historic downtown Newtown. Here, Chef Francisco builds a solid foundation of classic red, wine, and cream sauces, draping them over entrees of lobster ravioli, shrimp scampi, and eggplant parmigiano. Tradition isn't everything at Florentino's; Chef Francisco has been known to switch things up with plates of mango-salsa salmon and lunches of pesto burgers and filet mignon sandwiches.
An influx of European immigrants to Argentina in the 20th century left the country’s kitchens reeling with new recipes. Not surprising then that Argentine chef Daniel Lucci deftly knits together flavors from South America, the United States, and the Mediterranean. Pastas pop with Argentine reggianito cheese, and South American fish marinated in cajun spices or white-wine sauces perch atop beds of rice. After dining, companions can tote home bottles of Chef Lucci’s balsamic dressing, which once emptied, double as guestrooms for visiting genies.