Situated in the Sheraton Suites hotel near the Philadelphia Airport, Relish Burger Bistro offers wary travelers and local epicureans a casual spot to grab a burger and a drink. Featuring seven kinds of gourmet burgers, the menu includes classics such as a flame-grilled patty topped with lettuce and tomato, as well as fresh innovations, such as a blue-crab burger drizzled with a chipotle-infused remoulade. Vegetarians can enjoy a portabella burger or specifically request a veggie patty in place of the usual all-beef burger. Grilled NY strip steaks and flakey battered cod fillets round out the menu. For dessert, Kentucky bourbon pecan pie and warm lava cakes offer a sweet end, like the diploma dipped in frosting that is presented to every college graduate.
A destination for exploration, Whispering Leaves Herb & Sip Shop features an immense inventory of teas, herbs, and spices to add new aromas and flavors to meals and tea time. Certified organic teas such as yerba mate and pu-erh sit side by side with boldly caffeinated teas such as earl grey and english breakfast. Aromatic blends of non-caffeinated tea combine the flavor and scent of fruits and herbs, such as raspberry rose petal and organic ginger. Once visitors have found their chosen tea, they can take the leaves home or have the tea brewed so they can sit in the café, sip their steamy beverage, and interpret messages in the fog that forms on their glasses.
The chefs at Desi Village Indian assert dominance over hunger by mixing powerful spices into creamy curries and colorful veggie stews. They pair housemade cheese with spinach to create palak paneer, a filling and nutritious dish that both vegetarians and meat eaters can dip into with garlic naan or roti bread. Similarly, yellow lentils serve as the main protein in dal chana’s mix of tomatoes, ginger, cumin, onions, and fresh garlic. Meatier meals include tandoori shrimp, marinated in yogurt and spices, and chicken kebabs. The dining room is just as colorful as the food-prep station, with marigold and cream fabrics sweeping across the ceiling and green chairs tucking up to tables.
Stephanie, founder of Stephanie’s Sweet Imaginations, combines her love for the arts with her love for baking when she crafts custom cakes. Though she specializes in coating layers of cake with smooth fondant and hand-painted designs, Stephanie also bakes cupcakes crowned with buttercream and candies.
Executive chef Robert Halpern oversees Marigold’s menu, which bends minds and tempts taste buds with creative preparations of American classics. Menu items change regularly based on the availability of seasonal ingredients; recent offerings include an appetizer of tomatoes “in various forms and textures” ($11) and dippable and delectable corn fritters ($12). A Painted Hills rib eye comes partnered with a savory symphony of feijoada beans, braised kale, chimichurri, farofa, and a plantain chip ($31), and pork, beans & beer puts a new spin on the traditional repast of the UN’s bingo luncheons by combining pork tenderloin with white-bean puree, apple and butterscotch gels, and Guinness foam ($26). Ginger-crusted scallops ($29), monkfish Romesco ($27), and wild king salmon ($28) disprove the theory that saltwater taffy is the only seafood safe for human consumption.
Established in 1972 and now run by the third generation of its founding family, Uncle Tomy's Pizzeria fills its menu with comfort food such as pizzas, hoagies, and freshly fried sides. After hand-tossing disks of pizza dough, cooks layer each crust with sauce, cheese, and 11 regular or 12 gourmet toppings—which include prosciutto, eggplant, and diced chef's hat. Oven-baked fries and homemade meatball sandwiches round out the menu alongside orders of buffalo wings.