Frank Sinatra tunes spill out to the sidewalk beneath the red awning of Emma's Cafe and Restaurant as servers inside carry veal parmigiana, warm bread, and sweet sea scallops to tables. Under the restaurant's BYOB policy, patrons may bring libations from home to accompany entrees.
Piesmiths at Apollo Pizza partner an array of sides and salads with made-to-order pizzas slathered with sauce, covered in cheese, and polka-dotted with a potpourri of toppings. Descend fork first in to a chicken-caesar or greek salad before eschewing silverware to grab sides—such as onion rings, jalapeño poppers, or bacon-and-cheese-topped mega fries—with hands or telepathic mind powers. A serving of 10 buffalo wings smothered in sauce round out pre-main-course noshings before a fully customizable pie arrives at tables laden with four toppings plucked from a cache of more than 15 accouterments, including roasted peppers, ricotta cheese, and sausage. Throughout the meal, diners can split 2 liters of Coca-Cola, sipping it from individual glasses or, in accordance with Italian tradition, chugging it straight from the bottle while dancing the tarantella.
One gym can hardly contain Master Solomon Brenner's martial-arts expertise, which is why his school—Action Karate—has expanded to 13 different locations. Brenner believes that the martial arts are a lifelong pursuit, so he takes on students aged 3–93.
His classes for kids blend fitness with self-discipline, whereas his classes for adults focus on toning exercises and self-defense. Not all of his classes involve combat; some dedicate entire hours to pure strength training or cool-pose striking. He and his staff also host birthday parties for kids, which include fun martial-arts instruction, games, and a ceremonial slicing of birthday cake with a samurai sword.
At Apollo’s casual eatery, cooks layer freshly baked Italian rolls with a variety of deli meats and cheeses and top from-scratch pizza dough with herbs, sauce, and a house-blended mix of cheeses. When they’re not hand-tossing dough or stuffing strombolis with custom ingredients, they’re crafting homemade meat lasagna, sausage-stuffed pasta shells, and seafood plates such as fillet of flounder. They also prepare hoagies, burgers, and a sextet of salads made with garden-fresh veggies.
The chefs at Adriano’s Cucina Italiana usher the hunger out of grumbling stomachs with a lengthy menu of authentic Italian cuisine. Sunset hues and Italian-inspired décor wrap around the quaint eatery as hearty meals slide onto casual wooden tables, piping-hot and loaded with fresh pasta and proteins. The colorful fare is accented by savory sauces, spices, and sprinkles of sundried tomatoes, shiitake mushrooms, and hot cherry peppers. Pendant lights reach down from above the full-size wooden bar, illuminating Adriano’s friendly bartenders as they mix specialty cocktails, pour glasses of wine, and slice limes with their minds.
In 1953, an appetizing aroma began trickling out from a little storefront at 19th and Cheltenham. The smell of fresh bread, chopped onions, pastrami, and cheesesteaks wafted from the first Lee's Hoagie House, and now similar scents can be found at 17 separate locations. Food is made-to-order to ensure that each customer gets just the thing to sate cravings, whether that's a classic hoagie, buffalo wings, or anything else on the menu. In addition to walk-up orders, Lee's supplies revelers with gargantuan party hoagies—three feet of meat, cheese, and veggies that can feed up to 12.