Traditional and adventurous recipes frolic across Yen's Gourmet Chinese Restaurant's enormous menu of Chinese specialties. Four kinds of meat come together to form the Happy Family ($10.40), collected while posing for its annual holiday portrait and plated with brown sauce and veggies. General tso's chicken ($9.70) coats poultry morsels in a special garlic sauce, and the Dragon Phoenix ($11.95) unites sweet-and-spicy chicken and jumbo shrimp. All entrees, including the veggie-friendly sesame bean curd ($7.20) and eggplant with garlic sauce ($7), take on a further bouquet of flavors with a choice of fried instead of steamed rice.
The rainbow trim bordering Cool Ice Taipei’s ceiling evokes the diversity of manager Bobo’s steaming Taiwanese dishes and chilly fruit drinks. Skilled baristas mix fresh fruit into snow ices and all-natural smoothies to pair with pork and shrimp stir noodles, and hot pots of cabbage and duck. After polishing off a Taiwanese–style wasabi fried chicken, diners can use a straw to vacuum up a milk tea or a dozen hot flower teas to charm a love interest returning from the desert.
Both chefs at Sichuan Gourmet hail from Chendu, the capital of China's Sichuan province. They both tap into nearly 20 years of experience to populate their menu with Sichuan-style recipes such as tea-smoked duck and the Triple Fairy, a medley of shrimp, sea scallops, chicken, and veggies stir-fried in a spicy sauce. These authentic dishes are served in a dining room that's cloaked in warm hues, including orange booths, yellow and peach walls, and prints of autumnal foliage.
In the old times, markets were the center of social life, and aluminum was more precious than gold. Today's deal is more valuable than Charles Martin Hall's electrolytic process for refining aluminum. Stop by the cozy Italian market il Mercato to use your $5 Groupon toward $10 worth of fresh and premium bites and sips. You can purchase as many as you want, but are limited to one use per visit.
Plucked from a watery upbringing and cast into market, seafood circulates throughout Benkovitz Seafood daily to uphold the fresh, homemade promise of every fishy feast. Start from the top of the high-seas menu with a signature fried-fish sandwich ($6.95). Clumped and lumped jumbo crab cakes ($8.95 each) or salmon cakes ($6.95 each) provide seaworthy portions properly composed to uphold most birthday candles. Fragile fingers can improve baiting dexterity with heartily shrimpy portions of shrimp in a basket ($4.95), coconut shrimp with mango sauce ($4.95), or shrimp off the deli ($12.95–$20 per pound).
Luke Wholey knows seafood. The fourth-generation commercial fisherman spent his early career scooping up salmon aboard an Alaskan trawler and guiding anglers along Montana’s fish-rich rivers and lakes. Now, however, he puts his knowledge to good use at his eponymous seafood restaurant, Luke Wholey’s Wild Alaskan Grille.
The Grille, located at the same address where Luke’s great-grandfather once sold his fresh catch at market, dishes out crisp, breaded Alaskan halibut, broiled Atlantic cod, and whole steamed Maine lobster. These pair with an extensive selection of beers from Dogfish Head and other craft breweries, as well as A. Ward’s Cheesecakes, which are never frozen, except during the games of freeze tag they play with the root-beer floats.
As executive chef, Luke also has ample opportunity to flex his culinary muscles: he was picked by the governor to be Pennsylvania’s representative to the Great American Seafood Cook-off in 2012.