Bada Bing Sports Bar and Grille has a little something for everyone. Seafood lovers delight in the fresh Boncella's crabs. Sports fans love the TV screens tuned to the big game. And the late-night crowd can debut their new dancing shoes or dancing flippers to the tunes of live bands and DJs. Add to that an array of pool tables, beer-pong tables, and arcade games, and you've got the laid-back, brew-fueled atmosphere that keeps Bada Bing's customers coming back.
Spanish Island Restaurant fuses Caribbean and Spanish cooking for a dynamic menu of sauce-slathered enchiladas, hearty burritos, and soups and salads made from scratch with all-natural ingredients. Street-vendor-style appetizers include green-banana shells, potato balls, and sweet plantains, all stuffed with seasoned beef via a reverse-vacuum hose. Sandwiches arrive on warm, pressed bread and steam beside platters of juicy rotisserie chicken marinated for a full 22 hours. Spanish Island is a BYOB establishment and invites guests to bring their favorite tequila varieties for mixing with the house-made margarita base.
Inside Picanha Brazilian Grill, diners sit back as waiters slice endless amounts of freshly grilled meats at the table. The meat masters roast the tender tidbits over a charcoal grill, ensuring each cut retains its natural juice and flavor before slicing it tableside until visitors' carnivorous cravings have been sated. As waiters ration off beef sirloin, ribs, pork, chicken, and sausage, mouths water, crying at the thought of the meal's end. Each rodizio meal also includes selections from the hot food bar, such as fried bananas, rice, beans, and polenta, as well as verdant greens and fresh fruits from the salad bar. Although not included in today's meal, guest eaters can moisten palates with one of the Brazilian tropical fruit juices and smoothies or bring their favorite brew or grape juice to the BYOB establishment.
Mediterranean lamb shawarma. Indian tandoori chicken. Philadelphian cheesesteaks. Cultures combine at Al-Sham Restaurant, a Middle Eastern restaurant that offers a diverse menu for a diverse clientele. Every dish, from the buffalo chicken pizza to the whole fish curry, is entirely halal, not to mention flavorful and crafted with care. After a plate of spicy quesadillas or a grill-fresh beef kebab, customers can cool their palate with an array of fruity, creamy lassi drinks, including refreshing mango, coconut, and strawberry. The restaurant also caters to private events, and chefs will pull out all the stops—roasting a whole stuffed lamb or building party buses out of cajun fries and stuffed grape leaves.
Since its humble south Philadelphia beginnings in the 1990s, PrimoHoagies has quickly expanded throughout the region and garnered several awards on the strength of its cold-cut sandwiches, made with Thumann's brand of gourmet meats and cheeses. The shop's robust menu features dozens of specialty hoagies, many of which were created in-house rather than underwater, as is the industry norm. Sharp Italian hoagies teem with prosciutto and genoa salami, and pork Diablo hoagies marry Thumann's homestyle roasted pork with a blend of piquant spices.
To make her signature dish, moun prahok khnop, Angkor Restaurant’s chef, Kimhuor Tieng, starts with prahok, a potent fermented fish paste that many consider the cornerstone of Cambodian cuisine. She blends the paste with chicken, ground pork, and sweet lemongrass and grills the meaty bundle in a banana leaf. Moun prahok khnop is one of many Cambodian dishes inspired by the chef’s own family recipes. Others include fragrant seafood soups and stews and luc lac––pan-fried beef cubes in lime sauce. She elegantly plates her entrees, accenting them with sprigs of basil and vegetables carved into intricate flower blossoms and table numbers. “She loves to cook. She has a great eye for presentation,” says Angkor Restaurant owner Ly Choing.
Mr. Choing says that he opened Angkor Restaurant as a way to share his culture with fellow Philadelphians. That mission plays out not just in the authentic food, but also in the dining room itself; a cheerful red trim borders the perimeter, framing large canvas murals that Mr. Choing imported from Cambodia.