It may be New Jersey, but the pizza style is decidedly New York. Either in family or personal sizes, the pies on Original People's Pizza & Family Restaurant's menu pack toppings of ricotta cheese, fried onions, or fresh basil and can be stuffed or served in either classic New York or Sicilian slices. Fifteen years have helped the chefs add Big Apple flavor to its Italian classics in a variety of forms. There are entrees of chicken giardino, a chicken breast sauteed with mushrooms and sundried tomatoes, or scallops served with spinach and peas in a white wine sauce. Then there are the pasta dishes, which use fresh noodles to soak up garlic sauce and corral littleneck clams just the way swimming pool noodles soak up pool water and littleneck clams.
At La Posata Ristorante, guests are welcome to bring their dates, families, and bottles of wine to dinner. The family-owned BYOB hosts lunch and dinner menus with homemade pastas as the foundation for entrees of grilled eggplant with sundried tomatoes, and buffalo mozzarella or lobster with sweet peas and roasted red peppers. Homemade tiramisu or crème brulee add finishing touches to meals unless diners request showers of confetti.
Taking familiar American food and adorning it with deliciously unexpected toppings has made Cool Dog Cafe an innovator among the casual food serve market. All of this innovation has paid off; the dogs and burgers were a hit, and the continued boundary pushing helped the restaurant take home Best Hot Dog runner-up honors in PHL17's Hot List voting and winning Best Hot Dog in SJ Magazine's Best of SJ 2011.
Exotic toppings dominate the all-beef franks and their fresh made angus burger cousins, which welcome culinary accouterments ranging from the thai satay dog's peanut sauce and chow mein noodles to the Tennessee angus burger's Jack Daniel's glaze. Guests can also shoo away preset blueprints and build their own entrees, pairing dogs and burgers with toppings such as traditional relish and mustard or premium chili and fried eggs. Substitutable vegetarian hot dogs and burgers help herbivores play practical jokes on a T. rex or sample menu items including a creation combining sweet chili sauce with crushed jalapeño corn fritters. No matter the ingredients, all entrees play well with the restaurant's crisp fresh-cut fries, which add a salty crunch to every bite and helped Cool Dog acquire Best French Fries in South Jersey Magazine's South Jersey's Best.
While the culinary accolades are nice, the owner of Cool Dog Cafe also appreciates the competitive side of eating. With that in mind, they devised the 1/2 lb. Homewrecker Challenge. The premise is deliciously simple: anyone who can wolf down two of the overstuffed half-pound hot dogs—topped with everything from jalapenos and cole slaw to baked beans, sport pepper and "Kaboom sauce"—and a small order of fresh-cut fries lives forever on the restaurant's Wall of Fame. They also venerate the losers, as well: an online gallery reveals the faces of those who flew too close to the hot dog.
A BYOB eatery, Ristorante Marcello's Pizzeria serves a menu that merges Italian staples such as linguine and clams with innovative dishes like crab mac 'n' cheese or buffalo-eggplant bites. The kitchen team adds an element of surprise to its specialty pizzas with pies such as the cheese steak and fried onion or the Spiral pizza—which was what NFL quarterback Johnny Unitas would toss to his hungry receivers.
Amid the verdant, golf-cart-traversed grounds of Indian Spring Country Club and Pennsauken Country Club, executive chef Dean Marco blends herbs with Maryland crab meat to make his broiled jumbo lump crab cakes. The crisp yet creamy morsels, which are Marco’s signature dish, are properly placed near the top of the menu at Marco’s Restaurant, above succulent meats such as filet mignon, Atlantic salmon, and whole crabs with authentic New England accents. Given both locations’ proximity to the links, each kitchen also sates golfers’ appetites with Angus burgers and sandwich baskets that come with optional sides such as lobster-and-shrimp bisque.
You can't remain the reigning champ of cheesesteak in Gloucester County without having a superior sandwich. And that's just what Little Beef's has, with voters continually lauding their gooey, melty cheesesteak as the best in the county for the last five years. But outside the shop's most well-known sandwich, there's a full menu of hoagies that are worthy of your lunch break. The staff create Philly classics such as the hot sausage and peppers, the meatball parmesan, and the St. Anthony loaded with proscuitto di Parma, provolone, long hots, and sliced tomatoes. These sandwiches pair well with the make-your-own pasta option, and can be swapped out for the lighter wraps or salads that burst with fresh flavors.
When German baker William Entenmann came to America in the late 1800s and landed his first job in a bread bakery, he probably didn’t realize that he’d soon create one of America’s favorite brands of freshly baked goods. He opened his first Entenmann’s in Brooklyn in 1898, lugging sweets from door to door by way of a horse-drawn wagon. Today, though the mode of transportation has changed, the bakery’s donuts, crumb cakes, dessert cakes, bite-size muffins, and other baked goods continue to perform their dessert duties from supermarkets and bakery outlets across the United States.