In the kitchen at Moldova Restaurant, chefs rely on tradition. Building dishes based on centuries-old recipes, they send out plates of authentic Moldovan cuisine that range from fragrant soups to hot and cold appetizers and a variety of entrees such as costita ribeye steak. The interior, marked by colorful tiles, decorative hung plates, and scenic murals, welcomes diners during lunch and dinner, as well as Sunday brunch, and group banquets.
The prix-fixe menu is in constant rotation depending on the available ingredients and Magic 8-Ball of Executive Chef Darryl Harmon. Though the menu is always subject to change, current first-course options include soup du jour or a Water Works salad followed by a sorbet selection. Entrees include pan-seared airline chicken breast, grilled salmon, or risotto du jour. For the most important course, dessert, you'll just have to be surprised with the chef's duo, just like when you were surprised to wake up with your hair on backwards. As a lifelong culinary enthusiast, Darryl draws upon years of experience in preparing and eating to plate his creative take on American fare.
Plenty of adjectives befit the pub food at King's Oak, but "straightforward" isn't one of them. That's because the eatery's chefs put an inventive, upscale twist on the classics. They whip up a whopping nine different sliders, from short rib with herb mayo to fried oyster with spicy remoulade. This same creativity permeates the menu's collection of shareable small plates, such as dumplings chockfull of cheesesteak fixings and Sriracha ketchup, and brunch items, such as Fruit Loop-encrusted french toast.
To complement these feasts, bartenders pour house wines, craft beers, and cocktails, including the Snakebite—a blend of cider, Yuengling lager, and blackberry brandy. When diners' eyes aren't glued to their unusual meals, they're likely fixed to flat-screen TVs showing the day's biggest games.
A creative tapas restaurant across from Northern Liberties’ Piazza, Bar Ferdinand encompasses both modern and classic touches. The space, despite its trendy address, goes for Moorish-like doorways, inlaid tables and mosaics. The menu, however, puts an avant spin on Spanish standbys. You won’t go wrong with charcuterie and “tostas” selections such as house-cured beef carpaccio that comes with arugula and foie gras, or the toast topped with short rib marmalade, onion and pine nuts. More adventurous can’t-do-this-at-home plates like a frito featuring the buttery cheese manchego along with apple foam and quince purée, or the ración of twice-cooked rabbit with spring vegetables and tomato-saffron vinaigrette.
Cuisine Type: Italian-American Cuisine
Handicap Accessible: Yes
Number of Tables: 5–10
Parking: Free street parking
Delivery / Take-out Available: Yes
Pizza Warehouse's chefs spend their days crafting sixteen specialty pies and an equal number of stuffed stromboli for hungry diners, but they don't stop there. Cooks also whip up burgers, pasta, and even seafood platters, in addition to perpetually popular hot sandwiches such as cheesesteaks. Additionally, they prepare breakfast eats such as omelets for early risers and those who foolishly forgot to refrigerate their leftover pizza so they could eat it cold in the morning.
Delicate, crispy crepe edges give way to a tender pastry center. Each paper-thin bite reveals a hidden filling such as lemon and sugar, nutella, or italian sausage. Le Cafe Creperie’s chefs have perfected their art with a five-step process: patrons can watch as cooks pour, spin, and flip their crepe, fill it with sweet or savory ingredients, then fold it to trap in the luscious flavors. Beyond crepes, Le Cafe also serves their own flatbread creations, "nanzzas." These unique pizzas are made with a foundation of Tandoori-naan flatbread and come baked in nine varieties such as pesto basil, spinach and chicken, chicken asiago, Mediterrranean, and tomato basil.