Housed in the center of Mount Holly's historic shopping district, this quaint eatery doles out delicate French American dishes overlooking a soothing natural view of surrounding waterways. Stretch out your leg-logs by the streamside deck and enjoy hearty brunch fare, such as homemade blueberry pancakes ($8.75), quiche du jour ($8.95), or the protein-packed steak and eggs ($16.50), a grilled petite filet mignon served with two freshly scrambled eggs and farmers potatoes. Lighter lunch leisures include the apple-turkey panini, topped with spinach, granny smith apples, cheddar cheese, and apricot chutney on baked sourdough bread ($8.95), and the bleu-lime salad, a multifarious delight where mixed greens, grilled chicken, and crumbled bleu cheese perform a taste bud tango with dried cranberries, mandarin oranges, candied walnuts, and a cumin lime honey mustard dressing ($9.50). Dinner diners can trade bites of pumpkin ravioli ($17.95) or pork normandy ($18.95) at the old-fashioned bar or take a patio seat for a view of the Rancocas Creek's quietly rippling revelry and rambunctious resident leprechaun.
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.
Beginning with rolls baked fresh daily, the namesake sandwiches at 537 Subs tantalize taste buds with fixings such as chicken parmesan, oven-roasted roast beef, and housemade falafel. The latter pairs especially well with the shop's housemade hummus, which sandwich makers can add to any order. 537's menu also includes salads and wraps such as the chicken caesar, though these, too, can be converted into subs. For customers eager to create their own sandwiches by hand, 537 sells Boar's Head cold cuts and cheese by the pound.
Bobby D's executive chef Ron Littig wields more than 20 years of industry experience to carefully craft a menu of American classics in a kitchen that stays open until the wee hours. Diners cast tongue nets toward appetizers such as a mug of Dockside chowder, brimming with clams, scallops, potatoes, and bacon ($5.50). Mac 'n' cheese, cornbread, or no-nonsense cops form unlikely partnerships with handheld fare including the Dallas burger, which flaunts certified Angus beef, chili, and monterey jack cheese ($8.99), or the cheesesteak sandwich with american, provolone, or swiss cheese ($8.99). In the barbecue arena, pitmasters dapple meats in house dry rubs and sauces before slow-smoking them over hickory and apple woods to build dishes such as the pulled-pork platter ($11.99), which, like Dr. Jekyll's mirror, offers a choice of two sides.
Behind stone countertops lit by orange pendant lights, staff members slice up thin-crust pizza, fill plates with pasta, and pile Angus beef burgers with toppings and condiments. Chefs slide over plates of Italian specialties such as veal parmigiana and penne alfredo as well as American-style fare such as wraps and chicken wings. Soft drinks from the soda fountain splash into ice-filled cups to accompany dinners, and the restaurant's BYOB policy encourages diners to bring in a bottle of their favorite libation, such as red wine or smoothies made from bottled ships, to accompany all-you-can eat pasta and signature angel pizza with fresh greens and bruschetta tomatoes. For offsite events, the catering menu offers trays of chicken parmigiana, baked ziti, and antipasto to fuel holiday parties and family gatherings.