Penang's menu stamps tongue passports with authentic, spicy Malaysian dishes. Start with the customer-favorite roti-canai appetizer, hot indian pancakes in curry-chicken sauce ($3.95). The Penang satay serves four skewers of tender, marinated chicken or beef with peanut sauce ($7.50), and the mango chicken ignites mouths with a spicy sauce prepared by chefs raised from infancy on a strict diet of only mangos ($13.95). The curry dishes at Penang offer a refreshing take on this standard Asian spice—more subtle than Indian curries, heartier than Thai versions, and more existent than German recipes. Try the kari ayam, dark-meat chicken and potatoes with red curry in coconut-milk gravy ($12.95).
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.
At Kampachi Hibachi Steak House & Sushi Bar, visual flair is just as important as flavor. Behind a traditional hibachi grill, chefs theatrically chop, dice, and cook succulent morsels of premium ingredients—such as scallops, sirloin steak, and lobster—right in front of diners. Once they finish showcasing their cooking tricks or all-shrimp productions of Hamlet, they'll scoop up rice and flip meats onto plates just a few feet away.
While some of the chefs put on a show for visitors, others put all their artistry into plating beautiful sushi rolls. Servers, meanwhile, help customers choose special sakes and cocktails to pair with their fresh-from-the-grill or totally raw fare.
At How Sweet It Is Cupcake Company, every fistful of flavor is conceived, baked, and carefully decorated by resident baker Sandy Sapanaro, who places balanced emphasis on gourmet taste and couture aesthetics. Sandy’s menu sports both classic and seasonal sweets, the former represented by favorites such as red velvet, chocolate peanut butter, and coconut with meringue icing, and the latter currently featuring October-appropriate pumpkin varieties. Armed with today’s mix-and-match Groupon, cupcake cravers can load their belly weapon with twelve baked bullets of their choice, until they are shooting smiles left, right, and sideways to Paul Giamatti. To score your 12-rack, simply phone ahead, fill out an online order form through the How Sweet It Is website, or shout (politely) with vocal support from the diaphragm.
By using only high-grade, sustainable ingredients in its tasty, fast-casual fare, Elevation Burger prepares a menu headlined by burgers made from 100% grass-fed and free-range organic beef that’s ground on the premises to ensure quality and safety. Outfit your naked maw and pants-less gullet with the trademark Elevation ($5.99), a double-patty delight that comes topped with real cheddar cheese and your choice of fancy fixings, ranging from tomatoes and lettuce to caramelized onions and balsamic mustard. Any sandwich can be side-kicked with Elevation Burger’s fresh-cut fries ($2.59), which are thin cut from real potatoes and fried in the heart’s smokin’-hot yet healthy girlfriend, olive oil. Lastly, reward your mouth for its bullfighting victory over bull meat with a hand-scooped malted vanilla milkshake ($3.89) topped with chocolate syrup and strawberries or bananas harvested from Hawaii's volcanic cocoa arboretums.