There are two distinct flavors to the fresh seafood served at Crabby Cafe. The first is Cajun in the form of housemade mayo on lobster rolls and spice-seasoned crawfish in live crawfish boils. The second is an Asian flavor—Vietnamese to be exact—in dishes such as the bún riêu, a homemade Vietnamese crabmeat noodle soup with tofu, lime juice, and shrimp paste. Sometimes these two seemingly disparate flavors meet, blending harmoniously in such dishes as the Asian pork burgers with Cajun wasabi mayo. In addition to individual dishes, Crabby Cafe serves fresh seafood by the pound.
Flying Carpet Café & Bar blends international tastes into delightful sandwiches and tapas accompanied by organic tea. The cozy café stocks 14 varieties of organic loose-leaf tea in flavors such as amaretto spice, which defrosts tongues frozen from hands-free ice-sculpting contests. Twosomes opting for the sampler platter can dip fresh olives, feta cheese, falafel, and spinach pie into meticulously crafted baba gannouj and hummus. Region-representative sandwiches dish out delicious geography lessons in forms such as the Norwegian wrap, whose pita coddles cream cheese and smoked salmon together with capers and onions, or the Parisian, which bears roast beef, grilled onions, spinach, and brie, much like an actual Parisian going through customs. Epicurean duos can match their delicately paired eats with the ear-tickling sounds of live jazz on Tuesdays, Wednesdays, and Thursdays.
Tasting Time is a wine-tasting event for vino enthusiasts and young professionals at Octo Waterfront Grille, a new waterside restaurant that offers scenic views of the marina and Ben Franklin Bridge. With ample space for more than 400 attendees to gather under giant tents, guests will have opportunities to make new connections sans the aid of social-networking hoodoo while sampling six different wines and champagnes, complemented by various food selections from Octo’s seafood-rich menu. In addition to socializing with wine experts and intriguing strangers, vine disciples can enjoy the beautiful waterside surroundings or loudly talk about their boss's poor tie selection, only to find out he was standing behind them the entire time. During the event, you'll gain a rare chance to gobble up more of Octo's menu selections with a special 10% discount, and at the end of the evening, you'll get to take home your own souvenir tasting glass.
For 35 years, DiNardo’s has been a Philadelphia favorite for fresh crab, serving it either ‘hot and dirty’ Baltimore-style or with sautéed garlic. Winner of OpenTable's diner’s choice for best seafood, the brick building which houses DiNardo’s Famous Crabs has been alive since 1776. Today its exterior displays a rainbow of painted crustaceans outside, while nautical trinkets fill the inside of the restaurant. There, trays of secretly spiced hard-shell crabs arrive to tables alongside plates of tender crab cakes, steamed littleneck clams, and broiled seafood platters decorated with sea scallops and retired extras from The Little Mermaid.
Sannie Chinese & Japanese Cuisine is all about options—its sprawling menu boasts more than 230 Asian specialties. More than 120 of those options are Chinese, ranging from traditional hot-and-sour soup to the chef's Snow White Princess entree filled with chicken, scallops, and shrimp. The Japanese portion of the menu includes more than 100 items, including unagi don (broiled eel) and sushi rolls stuffed with cream cheese, avocado, and crab. For those watching their weight, the chefs cook up health-conscious entrees that pair seasoned proteins, such as jumbo shrimp, with brown rice and a special diet sauce.
In 2003, chef Shing Chung and his wife Doris became grandparents, and they decided that it was time to pass the torch. So after 20 years of running Lee How Fook, they handed over the keys to their daughter Sieu and her husband. With the help of the eatery’s chefs, the duo still works to live up to the eatery’s name, which translates roughly to “good food for the mouth.” Busy members of the family cruise beneath almond-hued walls, which are lined with colorful illustrations of bud-strewn trees. Their limbs bend as if reaching for steaming chicken and beef morsels in sweet and spicy sauces or platters of peking duck or lobster. A BYOB policy allows for pairing with the diverse Cantonese menu and fuels chatter about the fact that nobody has ever seen the waiter in the same place as Superman.