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.
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.
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.
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.
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.
Homemade pastas, hand-formed gnocchi, and meatballs made from a savory blend of beef, veal, and pork proudly showcase Thomas' Ristorante's dedication to Italian culinary traditions. However, the menu also features a handful of dishes that draw more inspiration from the sea in general than the Mediterranean in particular. This is evident in dishes such as the almond-crusted salmon with citrus glaze as well as the crab cakes with homemade cocktail and mustard sauces. The unifying factor amongst all the dishes is the chefs' reliance on locally sourced ingredients whenever possible.
Gleaming wooden floorboards and exposed brickwork lend a cozy vibe to the space, making it an inviting spot for people watching out the large front windows. Although the white linen-covered tables are set with crystalline wine glasses entire bunches of chardonnay grapes, Thomas' Ristorante doesn't serve any wines. Instead, the BYOB eatery encourages diners to bring one of their favorite bottles from home.