Thirty years ago, a mother, a son, and his wife joined forces to create their own barbecue restaurant, starting with family-inspired, made-from-scratch recipes. They formula proved to be a success, and Woody’s Bar-B-Q now dishes the same quality eats from locations in six states. The restaurant’s defining secret sauce decorates baby back ribs, pulled pork sandwiches, and roasted half-chickens at each location.
To create the perfect New York?style pizza, chefs at New York Pizza Company start with a mound of freshly made dough. They hand-toss the dough into a thin disk and then cover it with a housemade pesto, alfredo, or pizza sauce before sprinkling on cheese. The chefs can happily add toppings of your choosing, such as roasted red peppers and grilled chicken, or they'll craft a specialty pizza like the buffalo chicken or hawaiian pie. Whichever way you like your pie, a rotating stone oven cooks it to a perfect crisp finish before cutting it into slices.
And pizza isn't the only item on the menu. Its ingredients?sauce, dough, and high-quality toppings?make appearances in other dishes as well. Pie fixings can be found inside calzones, and the housemade dough is transformed into the eatery?s popular garlic knots. The marinara sauce tucks into Italian-style sausage hero sandwiches, serves as a side to mozzarella sticks, and can cover build-your-own pasta dishes. Fresh salads and warm soup help round out the food selections, all of which can be delivered right to patrons? houses.
Most Philly-cheesesteak connoisseurs know that it?s next to impossible to find an authentic version of the magically mammoth sandwich below the Mason-Dixon line. That said, South-A-Philly Steaks & Hoagies works pretty darn hard to be the exception to the rule. Discerning in its curation, the eatery imports par-baked bread directly from South Jersey. Once the rolls rise to perfection, the crew piles on hearty amounts of meat coupled with a generous coating of Cheez Whiz?the only condiment known to have been used in both sandwich creation and the signings of numerous constitutional amendments.
Balancing out the meaty menu, South-A-Philly Steaks & Hoagies not so surprisingly serves another Pennsylvanian staple?the hoagie. Each heroically sized creation is adorned with both italian Dietz and Watson meats and cheeses including genoa salami, coteghino, capocolla, and provolone. Truly adventurous offerings also fly out of the kitchen with toppings that range from onions, peppers, pickle slices, and the hands of friends who fight over said pickle slices.
Framed black-and-white pictures fill the lemon-yellow and terra-cotta-red walls in Fratelli's Restaurant, evoking the casual ambiance of a family dining room beside the Mediterranean. The chefs demonstrate a similar commitment to homestyle comfort by faithfully re-creating familiar Italian-American staples. Ricotta-stuffed shells bake beneath a layer of mozzarella and marinara, and marsala sauce adds an extra dose of flavor to sautéed veal loin, chicken breast, or sliced rib-eye steak. Occasional maritime influences also work their way into the menu, as in the case of the housemade crab cakes and the shrimp or scallops in a spicy red sauce made with magma-marinated peppers.
Cabo Taco Mexicali Grill stuffs each taco, burrito, and quesadilla on its menu with fresh ingredients full of south-of-the-border flavor. Nosh on inspired nibbles such as the tequila lime chicken tacos decorated with salsa, cilantro sauce, and cheese composed in crunchy or soft tortilla frames ($3.99 each; two for $7.50). Tackle the cabo burrito, a tortilla-tamed tornado of taste swirling with goodies including blackened mahi, rice, beans, avocado, and mango ($9.99), or sample a lineup of specials that change weekly, just like the public opinion on formal toe socks. Cabo Taco's beach-themed dining room opens at 11 a.m., delivering a breakfast menu of egg-enhanced dishes such as the breakfast dilla—a warm tortilla folded around veggies, cheese, scrambled eggs, and choice of meat ($5.99) —and flaky plantain and brown-sugar stuffed turnovers drizzled with house-made agave sauce, offering a less sticky, but just as sweet, alternative to an early-morning syrup-soak ($3.50 each).
Thirty years ago, a mother, a son, and his wife joined forces to create their own barbecue restaurant, starting with family-inspired, made-from-scratch recipes. The formula proved to be a success, and although Woody’s Bar-B-Q is now under new ownership and management, they still dish up the same quality eats from locations in six states. The newly remodeled restaurant’s defining secret sauce decorates baby back ribs, pulled pork sandwiches, and roasted half-chickens.