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.
Artist Frito Bastien's three-story murals of verdant hills and flowering trees flank Llama Tooth's outdoor patio, creating a colorful visual backdrop to match the restaurant's creative takes on American comfort food. Though the menu changes often, some recent shareable nibbles have included eggplant fries, sweet-potato fries, crab mac 'n' cheese, and mushroom-truffle mac 'n' cheese. Beef and veggie burgers come topped with high-class fixings, such as tzatziki and curried jalapenos, dinner entrees, such as crab cakes with lemon-horseradish cream, pair well with selections from the roster of craft beers and the extensive cocktail menu.
Under the guidance of chef Tim Bennett, the cooks at Marmont Steakhouse and Bar hand carve tender steaks and prepare fresh seafood, lamb, and chicken dishes. The eatery's diverse steak offerings include lean cuts of filet mignon wrapped in applewood-smoked bacon or topped with crabmeat and sliced asparagus. In warmer months, patrons enjoy outdoor seating that harks back to the days before the invention of walls. Marmont enlists a regular stable of DJs and live musicians to perform throughout the week, with an international wine list and dozens of martinis to embolden listeners to dance.
The chefs at Gigi Restaurant & Lounge draw upon the culinary traditions of America, Spain and Thailand. For example, the eatery’s empanadas—traditional Spanish stuffed pastries—burst open to reveal the shredded beef, mushrooms, peppers, and cheddar of a Philly cheesesteak. Stir-fry coated with a sweet chili teriyaki glaze hails from Asia, and seafood paella crafted with shrimp, calamari, and mussels pays further tribute to the dishes of Spain. Meals unfold in an expansive al fresco dining area or an indoor dining room where the latest sports flicker across flat-screen televisions every day until 2 a.m. Along with game nights, Gigi entertains patrons with karaoke, live music, Sunday brunch, and VIP tasting events, where visitors might finally have a chance to steal a lock of hair from an alderman.
At PrimeStache chef Hee Chang transforms classic American comfort food with new bursts of flavor. He chars jerk wings and pairs them with lime sour cream, whips up edamame ravioli drizzled with a sweet riesling sauce and truffle oil, and matches calamari with a pepper remoulade sauce. For heartier bites, he stuffs chicken pot pies with seasonal vegetables and throws together sandwiches such as the Ron Burgundy—an agglomeration of pulled pork, pork belly, roast pork, Coca-Cola barbecue sauce, cheddar cheese, slaw, and Tabasco fried onions.
According to Philly.com, the eatery is all-American, from the beer to the ingredients in the food to the coffee flown in from Hawaii on the back of a bald eagle. That was important to Eagles tight end Brent Celek, who is a partial owner of the restaurant. The upscale rustic setting, which includes exposed brick walls, a marble-topped bar, and reclaimed wood over a concrete floor, is also very American, as is the giant mustache sign that hangs outside.
Everything about Reserve exudes swank. Dark wood-paneled rooms and crimson curtains, more than 100 aged bourbons, and a cigar lounge—not to mention contributions from the menu such as organic steak and wild king salmon—work to redefine locals’ impressions of fine dining. Those morsels share tabletop space with entrees including roast duck breast and striped bass, the likes of which chefs lavish with seasonings such as pancetta butter, green peppercorn cream, and truffle chicken broth. The kitchen’s culinary artists also craft morsels of oyster and lobster at a raw bar whose offerings rival the bounty of Poseidon’s larder.
Reserve’s mixologists take over at the bar, where the restaurant’s cache of bourbons pour alongside a dozen draft beers, specialty cocktails, and an array of wines from the grapevines and bottle-growing bushes of California. While perched upon black leather stools amid corinthian pillars, guests also can listen to strands of live jazz as they take in everything.