The calzone constructivists at D.P. Dough comfort stomachs 'til the wee hours of the morning every night, using made-to-order dough stuffed with a multitude of tasty ingredients. Topping a menu of more than 40 'zones ($6.85 each), and carefully chaperoned by sides of marinara sauce, are a bevy of breaded-bird beauties like the Chicken Parma-Zone and the bleu-cheese-bedecked Buffer Zone. Gift a generous green thumb with veggie variables like the Time Zone, which is a garden of peppers, mushrooms, onions, and cheeses. Outside the doughy dimension, the baked D.P. Dough Wings let taste buds takeoff with six ($4.50) to 24 ($16.05) wings sheathed in hot sauce, barbecue, or ranch seasoning.
Housed inside what was once an old pharmacy, Rimedio—which is Italian for “remedy”—serves refined northern Italian cuisine amid white tablecloths and vintage light fixtures. Chef Dan Freeman seeks out quality proteins—including free-range chicken and grass-fed beef—to fill his seasonal menu, and even incorporates homemade flavors by curing his own pork belly and making his own pastas and sausages. Although the space has an old-timey ambiance, contemporary art adorns its walls alongside a large chalkboard imported from the future.
Named after the proprietors' father—a longtime veteran of the restaurant trade—Mikey's American Grill & Sports Bar continues the family's tradition of serving good food in a congenial atmosphere. Seated in the light-filled dining room, guests peel their eyes away from the sports-filled big-screen TVs above the bar to peruse a menu of classic bar standbys. Juicy 8-ounce burgers arrive piled high with tantalizing toppings including bacon, goat cheese, and fried eggs. Their tater tot brethren are no less decorated, coming tricked out with extras ranging from jalapenos and blue cheese to grilled chicken. The thirsty receive equal consideration, with bartenders pouring beer, original cocktails, and fishbowls that let friends share their libations or help pet tetras just loosen up for once in their lives.
Angelino's Restaurant Pizzeria crafts a confluence of Italian favorites spattered in house-made sauces and ready-to-complement-BYOB selections. Ovens melt cheese over a host of roasting goodies atop hand-tossed pizzas, such as the jumbo pepperoni on an Angelino's house special ($10.50 for 14" / $15.50 for 18") or the onions and peppers nestled inside a steak stromboli sleeping bag ($13.50). Chef-churned sauces splash into entrees, soaking up a garden's worth of flavors in the vegetable lasagna and its team of homemade garlic-stick sidekicks ($11.50). An array of sandwiches and hoagies are also available, capturing a variety of flavors in bready bun traps.
At Salento Restaurant, his second BYOB venture, chef Davide Faenza draws on his roots in the region of Puglia, on the heel of the Italian boot, to fill a menu of authentic Italian fare. Home to “some of the finest raw ingredients in Italy,” according to a 2007 Philadelphia Weekly review, Puglia is known for its fresh seafood and simple pasta dishes. At Salento, servers carry in homemade gnocchi, sautéed fish filets, and other entrees that do justice to this tradition. After popping the last golden raisin from a balsamic-glazed chicken breast, guests can admire the dining room's glowing chandeliers, blue velvet curtains, and enormous mirror reflecting hungry pizza-delivery boys peeking in the front windows.
The Philadelphia City Paper asked its readers to “imagine eating a silky soft-serve cone and finding a bunch of Twizzlers tucked into the ice cream. OK, now imagine a beef-fat-laden version of that.” This exercise in visualization comes courtesy of Slate’s signature burger, a short-rib and mushroom-stuffed burger served with a side of truffle fries that the paper dubbed an “unapologetically delicious beast.” “Eat this immediately,” the writer concluded. But a quick tip: don't skip the rest of the menu. Slate’s menu—American staples prepared with fresh, seasonal ingredients—is awash with mouthwatering dishes such as cornish game hen with andouille sausage, and glazed duck breast with Guinness hoison sauce. Chefs make sure to include vegetarian options as well—the current menu features green-curry tempeh and tofu with a potpourri of vegetables and cilantro, and a meatless gyro sandwich. At brunch, the festive din of diners resounds throughout the modern space as they feast on Florentine eggs benedict beneath large abstract art pieces, or sip pomegranate mimosas at the striking slate and marble bar.