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.
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.
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.
Growing up on the Greek island of Karpathos, siblings George and John Kostis fell in love with cooking by helping prepare the region's traditional dishes for family feasts. Upon arriving in the United States, the brothers opened their first restaurant in the 1970s, and have continued refining and showcasing their culinary flair ever since. At their latest eatery, the Italian-focused Ristorante Al Fresco, the duo sprinkle pesto sauce and shrimp atop pizzas and toss pastas with housemade sauces and blends of secret spices. During lunch, they even make room for Greek favorites such as housemade gyro sandwiches or wraps filled ground lamb and tzatziki sauce.
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.