Housed in a beautiful stone, one-story mill factory building, Bourbon Blue serves its New Orleans-inflected cuisine with style. Inside, a large iron chandelier and old-style pendant lights with smoky yellow glass hang from the tall peaked ceiling. Patrons can grab a seat at the large semi-circular bar or at one of the tables, and opt for a Cajun-style dish such as jambalaya, a quesadilla with alligator sausage or blackened filet mignon tips. There are also plenty of straightforward American dishes, from a burger topped with blue cheese, bacon and mushrooms to pan-seared salmon). In warm weather, one of the best seats in Manayunk is on Bourbon Blue’s deck overlooking the canal and the newly constructed performing arts center.
A traditional Italian restaurant, Bella Trattoria is warmly lit and decorated in the colors of Tuscany: pale-green walls, dark wood and marble-top tables. With a prime location right on Main Street in Manayunk, the trattoria works well for a casual lunch or an upscale dinner. The long list of pasta options, supplemented by specials, includes penne with chicken tips, mixed vegetables, and marsala wine sauce; tortellini with prosciutto, peas, shiitake mushrooms and a basil cream sauce; or the Lasagna Della Nonna, a big square of beef lasagna laced with hard-boiled egg. A large selection of stromboli, calzones and tomato pies rounds out the hearty menu.
When Scott Caputo was 17, his father opened a pizza shop and bequeathed it to his older brother. Scott honed his pizza-making skills during his afterschool shift at the eatery and balanced his kitchen expertise with a hospitality-management degree from Widener University in 1998. A little more than a decade later, Scott opened the doors to Caputo's Pizzeria, dishing out slices of hand-tossed, thin-crust pizza adorned in abundant toppings such as rib eye steak, hot cherry peppers, and sliced fresh mozzarella from south Philadelphia's Di Bruno Bros.. Customers can live out their wildest pizza fantasies by concocting their own 14- or 18-inch pizzas or scarf down their choice of more than 15 specialty pies. Steaks, calzones, hoagies, and salads supplement pizza bites, and Caputo's catering supplies birthday parties and corporate Survivor competitions with heaping quantities of its plentiful palate-pleasers.
Flush with the success of their first restaurant, The Couch Tomato Cafe, business partners and college buddies Craig Mosmen and Michael Cassano have expanded their plant-themed empire with The Tomato Bistro. Situated in the Manayunk district among an array of boutiques, salons, and nightclubs, the comfortable yet formal dining space surrounds diners with loft seating, cut-stone walls, hardwood floors, and modern lighting fixtures.
The Bistro’s dinner menu is filled with thin-crust, New York style gourmet pizza creations topped in San Marzano sauces and Grande mozzarella cheese. Produce is ordered and prepared daily and used to cover pizzas, fill salads served with homemade dressings and rolls, and add splashes of color to otherwise lackluster chef uniforms. Gourmet small plates encourage sharing, while an intentionally limited menu of specialty pizzas, salads, wraps, paninis, and homemade soups allows The Tomato Bistro’s cooks to maintain a high level of quality.
Ever since its first location opened in 1994, very rarely is there a quiet moment at J.D. McGillicuddy's. Crowds watching the Phillies cheer and groan in unison, and members of bachelorette parties dance around groups of old friends meeting for a drink. The only time the noise dips is when the staff brings out plates of the house's flavorful pub food. Wings, burgers, pizzas, and nachos fill the menu, with East Coast twists such as Old Bay seasoning and jumbo lump crabmeat. Each spacious location has also been known to host special events, from DJ-spun theme nights and pub crawls to Easter breakfasts.
Original Bake at Home Pizza, which started off as Mom’s Bake at Home Pizza, has been tossing its bake-at-home pies for customers in Devon for more than 20 years. Today, the chefs construct ready-to-bake creations in both Devon and Philadelphia. They slather fresh dough in white or red sauce or a specialty variety such as mexican, pesto, or wing sauce. Then they blanket the pie with the same combination of ingredients ski resorts use to create fake snow: mozzarella, white cheddar, and pecorino-romano cheese. Finally, they add toppings such as marinated roasted peppers, eggplant, grilled chicken, and turkey pepperoni, either custom-picked for the order or assembled in one of their specialty combinations.
Customers can order salads and ready-to-bake hot wings and gluten-free pasta to accompany their pizzas. Once they get home, they pop the pizzas into the oven for about 10 minutes. The pies emerge bubbling and ready to eat, making for an easy and fresh at-home meal.