Visible from the seats bordering Jade Spice's noodle house, chefs handcraft doughy strands in the Lan Zhou style. The history of this technique stretches back 160 years, to when nomadic people of northwest China began serving the pulled noodles in clear, aromatic broth to their honored guests. Jade Spice's own honored guests savor these handmade noodles alongside a broad menu of meat and vegetarian dishes, washing them down with beverages brought from home. Drawing inspiration from 30 years in the restaurant industry, owner Hong Zhang masterfully blends tradition with modernity within Jade Spice. Ceremonial vases and statues make their homes amid a sleek decor of red booths, red walls, red rafters, and bashful greenery.
The chefs at Makiman Sushi believe in keeping their gills and their grills separate, serving both raw-fish fusion sushi and Korean stone-pot bi bim bop. Like the Warren G. Harding White House during Prohibition, the eatery is BYOB and patrons pour their favorite beverages while delving into orders of tuna nachos, a dish of fried wontons topped with raw tuna and a spicy sauce. Guests can kick back at a table or perch at a recently remodeled sushi bar to admire the sushi chefs' handiwork.
Owner and executive chef Janet Davis wields extensive culinary experience, paying homage to her Jamaican heritage with a menu brimming with jerk meats and seafood with Caribbean flavors. Diners can share appetizers from the sit-down menu, such as pan-seared Caribbean crab cakes ($10) or the jam-down jerk wings ($7), which the chef coats in jerk seasoning before baking and grilling to even out tan lines. A bevy of richly seasoned entrées bursts from the kitchen with the passion of a scorned soap-opera character, with options that include Ocho Rios oxtails simmered in piquant spices and piled with scallions and scotch-bonnet peppers ($18). Rasta Man roast fish teems with callaloo, okra, and water crackers ($22), before dulcet desserts—such as coconut-encrusted rum cake ($6)—occupy needy sweet teeth. Tangerine walls with bright green accents border Scotch Bonnets’ interior as ivory tablecloths shimmy to syncopated calypso beats.
Since the first Friendly's opened in 1935, staff members have been serving up hand-crafted ice cream in scoops, cones, and sundaes alongside juicy Big Beef Burgers crowned with crisp lettuce and tomatoes. Now with locations spanning the United States, Friendly's has come a long way from its first modest shop in Massachusetts, which sold double-dip cones for 5 cents. Today, servers scoop ice cream in classic flavors such as chocolate, vanilla, and strawberry and dish out new twists on the favorites, including soft-packed Fribble shakes and Friend-z ice-cream desserts whipped with toppings such as Oreos, Butterfingers, and Reese's peanut-butter cups. They also top crisp belgian waffles with scoops of ice cream and hot caramel and fill dishes with new ice-cream flavors such as Vienna Mocha Chunk and Rockin' Poppin' Cotton Candy.
Behind the grills, cooks build creations such as Friendly's signature honey BBQ SuperMelt with golden-fried chicken tenders glazed in a honey BBQ sauce with melted cheddar cheese, crisp bacon, and ranch dressing on a butter-toasted sourdough loaf. Healthier options include their new Turkey Tip Avacado salad, with fresh mixed greens and grilled all white meat turkey tips topped with bacon bits, tomatoes, fresh avacado, bleu cheese crumbles, and choice of dressing.
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.
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.