When the Station Brake Cafe first opened in 1986, owner Tom Setz made a commitment to gourmet Italian-inspired cuisine. Today, his menu features traditional veal marsala in wine sauce alongside creatively named dishes such as the chicken Neptune, which marries the white meat with lobster and scallops in a sherry cream sauce.
The eatery still boasts its original decor, which weaves exposed brick, stained glass, vintage woodwork, and carpet into a dining room that evokes memories of homey family dinners and belie the gourmet cuisine. Arching solarium windows bathe diners in natural light from the ground up and, in the corner, a stone fireplace crackles with heat to fend off the winter chill or dispose of secret messages scrawled on cocktail napkins.
The proficient pie twirlers at Merlino’s blanket crusts of homemade dough in palatable piles of fresh cheese and toppings. A large 16" pizza quells the hunger pangs of game-day gatherings or an impromptu Thanksgiving with 12 slices of golden crust oozing with melted cheese. Although not included in the price of this deal, additions of pepperoni, sausage, jalapeños, pineapple, or green peppers ($1.95 each) add piquancy to each steaming bite, and specialty ingredients such as gyro meat ($3.25) add a gourmet touch to the comestible circlet. Fingers receive pre-meal warm-ups and postmeal cool-downs by lifting hefty doses of piping-hot wings, made all the more succulent when slathered in a choice of eight sauces, including hot barbecue, buffalo parmesan, Cajun, and butter garlic.
Pluma features flavors from across the globe, with Asian fusion, traditional American, hints of Tex-Mex, invasions of Grecian flavor, and Mediterranean traditionals. Crash-land your appetite on the restaurant’s runway-sized menu and scour the pages to settle on an appetizer such as fried provolone (breaded and fried provolone cheese with house-made marinara, $8.95). Then, split a 16-inch meat lover’s pizza with a carnivorous amore (house-made sauce, sausage, pepperoni, ham, bacon, and Italian cheeses, $9.95).
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
For the four guys behind Full Pint Brewing Company, beer isn't just something to be enjoyed?it's a way of life. At their brewery and pub, they make and serve a variety of craft beers including the Chinookie IPA, White Lightning Belgian-style white ale, and the Little Brown brown ale. They supplement their lineup with seasonal beers, which run the gamut from stouts to ryes, and their limited release beer?cheekily named Nerd's Release?which they brew in extra-small batches during breaks in the brew schedule. To soak up the suds and ensure they remember their date's name, visitors can dig into a menu of bar-friendly snacks and specials such as soft pretzel bites with homemade sauces and specialty flatbread-style pizzas.
Hearth-baked pizzas earned Pizza Supreme the love, and votes, of Tribune-Review readers in the 2010 and 2011 Trib Readers' Choice awards, according to the staff. In addition to award-winning pizzas, Pizza Supreme—also known as Café Supreme—serves fresh salads, signature burgers, and italian specialty pastas.