Importing seafood from across the world, the fanciful fishmongers at Adelphia outfit a nautical menagerie of fresh fish species($6–$20/pound), plus lobster, shrimp, and crab, as well as in-house salads and dips. Although prices and selection fluctuate with worldwide availability and narwhal whims, recent featured fish include encrusted corvina, wild haddock, and fresh swordfish steaks. Search for invisible pearls of wisdom in a batch of 100 topneck clams, or partake in protein-enriched appetizers with bacon-wrapped scallops. Adelphia's saltwater wundercooks also dish out fresh soups, such as Maryland crab ($3.09/14 oz.), as well as a peloton of gold-label dips in flavors such as shrimp, lobster, Cajun Krab ($2.99/7 oz., subject to market fluctuation), and the Ahab-appeasing White Whale Worchester.
The Nutty Pear whips up an eclectic menu of traditional cuisine in a casual setting that boasts an expansive outdoor patio. Famished patrons can plunk down a seat and slay their invisible hunger-dragons with a hearty portion of chow such as the New York strip steak topped with blue cheese ($22.95) and the chicken carbonara covered with onions, mushrooms, bacon, and served with linguini alfredo ($15.95). Seafood devotees or disguised orcas wearing trench coats can nosh on the Cajun shrimp coupled with linguini alfredo ($19.95) and the baked salmon soaked in dijon caper sauce and sided with potatoes ($18.95). Vegetarian customers can get their fill of chlorophyll with the baked eggplant meshed with fresh tomatoes and basil and sprinkled with parmesan cheese ($12.95). To add a layer of melody to the meal, The Nutty Pear occasionally showcases live acts including steel guitar blues artists, jazz musicians, and robots belting out karaoke favorites.
In the back room of Glendye's Quail Nest Restaurant & Bar, Janelle Glendye sits in an armchair facing a broad stone fireplace, evaluating the angle of the stuffed pheasant on the mantle. Her husband, Joe, pours a cocktail at the adjacent bar—crowned with its own pheasant and an 8-point antler rack—and slides it over the counter's gleaming copper surface. This is the heart of the couple's restaurant, where sport shooters visiting Wing Pointe resort rendezvous to swap stories of stunning game with only their tall tales. Up front in the sunlit dining room, they fuel up on hearty American dinners. The dozen or so booths and tables are simple, but brighten up with red plates bearing chipped beef, gooey chocolate-chip pancakes, half-chicken dinners, and hot, open-face sandwiches piled high with meat. The restaurant's location takes full advantage of the breathtaking scenery, constructed entirely by ambitious beavers. Like a blind, the one-story ranch home keeps a low profile on its hillside perch. Shrubs conceal the wide back porch, where skin prickles in the cool night air and eyes roam to the lake below and out over tall grass to the woods beyond.
Within one Victorian-style house, Porch dishes up American fare masterminded by Chef Joe Edwards and his team of proficient sous chefs. Tuesday–Saturday choose between dining on a light menu—brimming with burgers ($7+), pulled-pork sandwiches ($7.50 each), and pasta platters ($14+)—in the downstairs dining room, which occasionally hosts live music, or ascend the stairs to a world of white tablecloths and an upscale menu. Upstairs veal sweetbreads gallivant across tongues like tender fairytale princes accompanied by turnip confit, crispy celery root, and fig sauce ($9) and Chef Edwards’s Best of the Berks 2010 award-winning crab cakes arrive nestled atop pasta and beurre blanc ($28). Indulge aquatic cravings with a whole baby trout stuffed with crab ($24), or satisfy sweet teeth with a dessert made in-house using high-quality ingredients (available in both dining rooms).
Parched patrons can mosey over to the polished wood bar to wet their whistles and catch up on sporting events displayed on flat-screen TVs. The bar serves an octet of regular tap beers, supplemented by a varied selection of bottled brews and Beringer Founders' Estate wines, and swaps out half of its typical taps for a rotating selection of microbrews and specialty brews on Saturdays. Third Rail also hosts an open mic on Tuesday nights, perfect for emerging vocal artists or experienced artists yearning to break from the tyrannical hold of Garfunkel.
As patrons step into the Western-themed restaurant, their stomachs instantly stop growling to bask in awe of 25 specialty sandwiches and 25 types of gourmet fries. Those who dare to slay The Beast, a snarling made-to-order 3-pound beef patty that doesn't know the meaning of "no"—earn a gift card and a coveted spot in the Spuds Hall of Fame. No less satisfying, but slightly less filling, sandwiches sandwich 8-ounce patties of chicken, ground beef, or steak, and pair well with a helping of gourmet fries, ranging in toppings from gravy to cheesesteak to pizza. An array of appetizers including salads, wings, and pierogies supplement meals or serve as additional burger toppings.