Many things have changed since Snockey’s Oyster and Crab House first opened in 1912—the menu now serves scallops, mussels, and Maine lobster thanks to third-generation owners Ken and Skip Snock. However, the restaurant’s insistence on using fresh, local seafood and some of its original recipes, including Mrs. Snockey’s original oyster stew, have remained unchanged, like a stubborn Precambrian fossil.
In the wake of Snockey’s 100th anniversary, Phillyburbs.com called the restaurant a “seafood staple for locals and visitors alike,” lavishing particular praise on the variety of oysters available at the raw bar. Oysters come from as far away as the west coast, but most originate in nearby waterways such as Delaware Bay and Cape Cod. There’s also a large selection of cooked seafood including fried shrimp, broiled Atlantic flounder, and steamed littleneck clams.
An annual congregation hosted by the Wharton School of the University of Pennsylvania, the Wharton India Economic Forum (WIEF) brings together economic leaders, professionals, academics, faculty, and students to address and discuss India’s domestic and international economy. This year's conference, whose theme is India: Gaining Momentum, features an assortment of prominent econominds addressing topics central to India’s economic fitness.
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.
Wok Chinese Seafood Restaurant fills its vast menu with an atlas of eats, drawing inspiration from China’s Hunan and Szechuan provinces as well as the capital city of Beijing. The kitchen prepares traditional favorites, whipping together hot and spicy shrimp and steamed sea bass in a scallion-ginger sauce alongside beef with broccoli and chicken lo mein. The menu also includes house specialties such as the Dragon and Phoenix, whose chicken breasts, lobster meat, and snow peas are not formally recognized by zoologists as either dragon or phoenix. Red lanterns hang above the dining room, where a mural of a woman flying through swirling clouds is complemented by the whimsy of each table’s pink-cloth napkins.
The Survival Race?s 5-kilometer track challenges racers to navigate a gauntlet of mud-laden terrain. Staggered waves of 300 runners each conquer military-style obstacles, wade through murky water, and slide through muddy trenches before reaching the finish line to celebrate at a shindig awash with delicious eats and smitten swamp monsters. Afterward, a Facebook album aids online nostalgia by showcasing dirt-caked athletes and their marshy feats.