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.
At Sessano, proprietor Santino Ciccaglione layers savory meat and cheese atop fresh bread to create a menu of hearty cheesesteaks, hoagies, hot-pressed paninis, and wraps. Sessano’s award-winning, roast pork sandwich ($6.95) helms an impressive fleet of hefty eats, from beefy sirloin cheesesteaks ($6.95) to zeps ($5.50) that fly into mouths at cruising altitude. Dinner parties, potlucks, and sandwich-scarfing contests can provision themselves with the catering menu’s 20-serving trays, replete with six types of hoagie or wraps filled with chicken caesar, chicken tender, or caprese fillings.
The cooks at Zen Asian Bistro & Bar please palates of all types by uniting classic and contemporary dishes on an expansive menu of Asian cuisine. Appetizers awaken taste buds with clamorous crunches from pork, shrimp, or veggie spring rolls ($1.75) or splashes of wonton soup ($2.25 for small; $4.25 for large). Piquant flavors abound on spicy dishes such as the general tsao's chicken or tofu ($11.95) or scallops and shrimp ($16.95) with nature's natural perfume: garlic sauce. Along with traditional plates, the eatery also yields meals with a modern take including beer-seared beef ($15.95) and shredded chicken with nutritious black fungus ($12.95). For midday feasting, diners can choose the create-your-own lunch ($7.25+) and select three types of vegetables, one type of meat, various sauces, and as many spices as desired or required to look more like a chili pepper.
Ranked the number one submarine sandwich franchise in the 2011 Franchise 500 issue of Entrepreneur magazine, Subway has graced the globe with nutritious stacks of meat, crisp veggies, flavorful cheeses, and freshly baked breads since 1965. Sandwiches, including the classic big philly cheesesteak ($5.50 for a 6"), can be left out in the cold or invited into a toaster, and the $5 foot-long subs are useful for measuring a child's height in cold-cut combos or the distance between the earth and the sun in meatball marinara. There are also kids' meals to introduce children to the concept of eating. This eatery also opens for bountiful breakfast sandwiches served alongside cups of Seattle’s Best Coffee ($1.47–$1.59 for a 16-oz.).
We are a casual dining restaurant serving an upscale twist on comfort food. We range from pizza and lasagna to homemade mushroom ravioli in a shitake cream sauce, to pan-seared diver scallops in a brandy cream sauce: and everything in-between. For Lunch we have all the same, plus an expanded burger and steak menu.
Culinary craftsmen at Fingers, Wings and Other Things grease ravenous fingers with hand-battered chicken tenderloins and zesty buffalo wings gracefully dunked into more than 12 homemade dipping sauces. The vibrant menu entices eyeteeth with handheld munchies such as fried pickles, mac 'n' cheese wedges, or buffalo shrimp glazed in mild, spicy, or extra-spicy sauce hot enough to garner a centerfold spread in Condiment Monthly. Guests can count their chickens before they're devoured with a basket of 10 fingers or 20 wings bedecked in a choice of savory sauces, including three types of barbecue, horseradish mayo, and honey mustard. A selection of seafood and chicken entrees heads up the main event with tasty picks such as the beer-battered fish 'n' chips platter or the grilled shrimp and chicken skewers, which unite meaty morsels more conveniently than a mailbox full of pork chops.