Modern Cafe is an ironic name for an establishment that's been around for more than 80 years, especially since it serves up a menu of such timeless fare. The sandwich-centric selection features classics such as reubens, an award-winning gyro, and tuna melts alongside Mediterranean staples including gyro salads and pita chips with hummus and tzatziki. The noteworthy Spartan sandwich packs in so much steak, gyro meat, veggies, cheeses, and tzatziki sauce that it's wrapped like a gyro rather than folded like a conventional sandwich or jammed inside an after-dinner mint.
Modern Cafe also offers dozens of whiskeys and vodkas and more than 140 types of beer, with varieties from Penn Brewery, Great Lakes, and Bell's frequently among the 12 tap selections. Besides the cafe's allure as a hangout with TVs, a dart machine, and an internet jukebox, it's also a beacon for movie buffs looking to visit one of the filming locations for Wonder Boys.
Situated inside a 120-year-old building, The Park House's dining room exudes turn-of-the-century grandeur. Stamped-tin ceilings soar overhead, and the walls are ornamented in handcrafted woodwork and exposed brass. Today, these formal furnishings contrast with the laid-back atmosphere of the restaurant. Floors fill with the peanut shells patrons are encouraged to toss on the ground, and live bluegrass bands and DJs take to the stage each week.
In the kitchen, chef Zamir Zahavi—a self-proclaimed “falafel master”—creates a menu of casual Mediterranean-inspired dishes. He plates the classic triad of pita bread, hummus, and falafel, and enhances burgers with international flourishes such as challah rolls and ajvar, a spicy serbian sauce. Diners can wash down their meals with more than 80 microbrews and craft beers, such as lambic framboise, Chimay, and Yuengling, clinking glasses over the din of an Internet jukebox and big-screen TVs.
After a night of romantic walks along the beach, Priory Fine Pastries was conceived as a way to dust a historic district with the sugar of life. Grown out of love for the community and passion for pie, the six-year-old bakery assembles an elite squadron of pastry chefs and lifelong dough punchers to whip up sweet, homemade treats by the baker's dozen. Locals can grab a tasty cup of joe, hot loaf of bread, or succulent sweet-tooth pleaser amidst a welcoming atmosphere.
Tom Friday's Market's small team of grocers hand-trim hanging sides of corn-fed beef and other meats within a cozy storefront that's been grinding out protein since 1955. A rotating menu of weekly specials showcases signature items such as peppered bacon ($3.99+/lb.) and house-made smoked kielbossy and hot italian sausage loaves ($3.99+/lb.), which bask in the chill of glass display cases festooned with neon placards announcing each meat's price, objectives, qualifications, and references. Snapper filets ($8.99+/lb.) join all-natural whole chickens ($1.49+/lb.), which the staff masterfully carves into a variety of specialty cuts such as drumsticks and split breasts. Stuffed hot banana peppers ($3.99+) await cocktail hour after a trip to the oven, and Lorraine swiss cheese and all-natural provolone ($3.99+/lb.) break the windows of nearby food pyramids. Tom Friday's Market also stocks produce, bread, milk, and other sundries.