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.
Though science has definitely concluded that food tastes 4% better during a full moon (occurring approximately once every 29.530588 days), you can rebel against science and fill up whenever you choose with today’s Groupon. For $15, you’ll get $30 worth of creative Thai cuisine at MangoMoon, plus one free cocktail per table.Follow @Groupon_Says on Twitter.
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.
Chefs adorn Il Tartufo's crisp white tablecloths with plates of house-made pastas and tender meats from a menu of elegant Italian cuisine. Attentive servers begin the gustatory parade with appetizers such as artichokes painted with garlic and olive oil, homemade mozzarella studded with colorful tomatoes and basil, and fire trucks decorated like a giant papier-mâché bruschetta. Homemade potato gnocchi wears a mantle of velvety four-cheese sauce, and a medley of seafood bubbles with arborio rice in plates of rich risotto. Nimble hands deal up veal Monte Carlo style, slicing tender medallions with apples and arugula before drizzling the dish in a light brandy sauce and slipping it into a loaded deck of baccarat cards.