A laid-back restaurant with a reputation for flavorsome fare, Agave serves a variety of Mexican mealtime options. Classic choices include tamales ($12) and fish tacos ($14) made with grilled mahi, and edgier selections such as hot Mexican rockets—a spicy dish of jalapeño peppers stuffed with chicken and cheese, wrapped in bacon, and fried ($7)—enhance the eating experience. Vegetarians can dine on a number of meatless dishes, such as the veggie fajitas for two ($20) or the farmer's market quesadilla cooked with garden vegetables fresher than a license plate in Bel-Air ($12).
Under the watchful eye of owners Jose Perez and Yolanda Pineda, Mariachi Restaurant's culinary team builds homemade Mexican, Spanish, and Latin American cuisine from a catalogue of authentic and fusion-based recipes. The hearty dishes run the gamut from grilled chicken breast resting atop homemade durango sauce to charcoal-broiled pork marinated with imported Mayan spices that singe the true date of the apocalypse into the meat. Barkeeps man the restaurant's two watering holes, keeping fine wines and spirits flowing as feasts unfold in a dining room ornamented with white linens and paintings on the wall. Mariachis amble through semiprivate dining rooms to enliven soirees, and on the second-floor outdoor patio, guest sup alfresco overlooking the beach and boardwalk below.
The founders of Primo Hoagies chose the name “Primo” because it means “first” in Italian, and they felt it represented their allegiance to high-quality ingredients and tasty hoagies. They did an exemplary job of corroborating this choice, and customers took notice; so much so, in fact, that in the years since opening their flagship Philadelphia location, they’ve been able to franchise more than 20 stores. At each one, sandwich makers stay in line with the company’s original mission, piling rolls and wraps high with slices of prosciutto, hot soppressata, fresh mozzarella, chicken cutlets, meatballs, and pepper ham. They also construct low-sodium and low-fat sandwiches, as well as vegetarian creations for anyone who wants to save the meat trees.