Philadelphia calls Madame Saito the Queen of Sushi, and it's easy to see why. Armed with formal culinary training from Le Cordon Bleu and the Ritz Escoffier in Paris and experience from apprenticeships under premier Tokyo sushi chefs, she has committed the last 26 years to spreading her love for Japanese culture and contemporary fusion cuisine. Although she leaves time in her schedule to manage Tokio Sushi Bar—her sushi restaurant with French culinary influences—, The HeadHouse Cafe, and to conduct an annual sushi-making competition, Madame Saito counts education as one of her highest priorities. She regularly commits her quadrilingual tongue to demystifying the art of sushi during classes for aspiring chefs and casual students alike, teaching them how to hand roll maki and slice fish into perfectly uniform dodecahedrons.
When Roald Dahl wrote Charlie and the Chocolate Factory, he imagined a much-coveted golden ticket that granted access to myriad wonders and unveiled the inner workings of an entire industry. Adele Fridman, founder of MetaBody, created a real-life version of that ticket with her MetaBody Yoga & Fitness Pass, though it applies to fitness instead of candy. The pass grants access not to a single gym but to classes at a variety of local studios, specializing in everything from yoga to boot camp. With the freedom to move from location to location, students can sample different regimens, instructors, and styles of exercise to cobble together a program that fits their needs and goals. MetaBody's nutritionists supplement class packages by coaching clients in healthy eating, recipe cooking, and speed-reading nutrition-fact labels.
Not everyone is lucky enough to have a cool nickname. But Steve Stein, owner of Steve Stein's Famous Deli & Restaurant, is talented enough to have two.
"Most people call him 'Mr. Deli' and many people in the trade identify him as 'the Deli Godfather,'" wrote one Uptight Suburbanite reviewer of Stein's various monikers.
Drawing on decades of experience, Stein and his team prepare Jewish deli classics that have kept regulars coming back throughout the years. Yet unlike your typical deli, these dishes are served amidst a comfortable and welcoming atmosphere. Diners enjoy lox sliced by hand, sandwiches piled high with corned beef, and baked juicy fillets of kippered salmon. Stein is known for the care he puts into each dish, from spicing and curing many of his own meats to baking fresh rye bread and bagels. In addition to the sit-down restaurant, visitors can shop for groceries to prepare at home or in the display section of the local kitchen-supply store.
Philadelphia Quartett Golf Club wraps nine challenging holes up in a scenic, quick-to-play package. At every stop along the course, the club greets golfers with score-threatening hazards, from soft sand traps to watery obstructions. Small, fast-breaking greens and tight fairways call for a precise short game, but golfers can also let loose on holes ranging up to 150 yards—or, the exact distance a golf cart needs to go from zero to 11. Holes three and seven present particularly unique challenges, as both feature uphill and downhill lies.
In 2009, Philly Balloon Decor got its start in Puerto Rico under the name Boom Boom Events. In 2013, the outfit moved to Philadelphia to craft inflatable decorations for birthday parties, weddings, and other events. The company's balloon artists tailor their creations to clients' preferences, inflating works that range from centerpieces for tables to masses of balloons that spell out messages.
The cozy ambiance of Vitale's Italian Bistro sets the scene for the comforting regional dishes made from scratch. Spicy marinara and creamy alfredo sauces simmer in pots while chefs tuck cheese into ravioli pockets and roll out gnocchi dumplings. Chicken and veal dishes arrive in six different varieties, including saut?ed in a sweet marsala wine sauce or breaded, fried, and topped with a layer of melted cheese. Upgrading the classic grilled pork chop, chefs instead stuff the chops with spinach, roasted peppers, and provolone cheese, then cover them in a marsala demi-glaze and roast them in the oven.