Since it was built in 1890, Cynwyd Station has survived three fires, water damage, and even a nest of Richard Geres in the walls. Thanks to the renovation efforts of the Lower Merion Historical Society, it has found new life as a sustainable storm-water reclamation site and education center?and an undeniably quirky cafe. As a nod to its home's heritage, Cynwyd Station Cafe and Tea Room is filled with steampunk-tinged Victorian imagery, a playful and boutique twist on the culture of a bygone area. It also has an eye on the future, relying almost entirely on biodegradable materials, composting, and recycling. This environmental focus also spreads to the seasonal menu.
Artificial ingredients are nowhere to be found in the nearly 20 loose-leaf teas that range from the traditional but complex to more adventurous, spicy blends. Six rotating ice-cream flavors go into old-fashioned ice-cream sodas and chocolate-egg creams, as well as European-inspired sundaes and pockets. Meanwhile, Benjamin Franklin would swell with pride at the whimsical shop of curiosities, such as Fee Brothers botanical waters and handmade wooden games.
Taking to heart the idea that three is a magic number, the owners of Mugshots CoffeeHouse dedicate themselves to a triple bottom-line business model that supports people, profit, and the planet. Organic direct trade beans constitute the whole of the steamy coffee and espresso drinks served by the baristas, and locally raised, earth-friendly foodstuffs comprise each hot sandwich found on the menu. Much of the money generated by the brisk bean trade goes toward charities of both local and international origin. When not welcoming community organizations for meetings or fundraisers, the venue shows off its artsy side with film nights, open mics, and staged readings of VCR instructions.
Peregrine Coffee is a high-end, Philadelphia-based micro-roaster supplying sophisticated sippers with freshly roasted whole beans from around the world. Specializing in single-origin coffee beans from small farms, Peregrine roasts to order and ships via priority mail within hours of completion to ensure that caffeine connoisseurs obtain the freshest java possible. The beans are packaged in 8.8-ounce bags (an average weekly supply) and dated to remind absentminded caffeinators to drink up within the 10-day freshness window, or else they risk watching the beans grow into full-sized gremlins.
A warm and welcoming place for you and your neighbor. A place where all walks of life can enjoy a cup of love:) We love supporting community movement & education of those locally and globally. Come listen to some sweet afro-beat tunes and enjoy some cold and tasty drinks
Though she's one of five hosts of ABC's food talk show, The Chew, Carla Hall has no trouble standing out from the crowd. You can tell her apart from her cohosts, such as restaurateur Mario Batali and wellness enthusiast Daphne Oz, in numerous ways: her funky glasses, her penchant for calling out "hootie hoo," or, perhaps most unique of all, her love of homestyle comfort-food cooking.?
Born in Nashville, Hall specializes in Southern staples, made with French techniques she perfected at Maryland's L'Academie de Cuisine. Her creations earned her a slot on two seasons of Bravo's Top Chef, where she earned raves from the judges for her gumbo. The secret behind the stellar dish? Cooking with love. Hall believes the chef's feelings shine through in the food, which is why angry people can only make hot sauce. Hall still cooks with love today, too, whipping up bite-size sweet and savory cookies and creating original recipes for her cookbooks.
Though it goes through its fair share of alligator meat and "Devil Dust," Beck's Cajun Cafe is not a medieval apothecary. Chefs receive alligator sausage directly from New Orleans, and dry rub the “Devil Dust" seasoning into cuts of meat awaiting the grill. This reverence for Cajun culinary tradition, along with many bowls of gumbo, has earned the stand its reputation as a Creole institution among the regulars of Reading Terminal Market. The squishy brain behind it all is chef Bill Beck, whose kitchen prowess has been documented on television programs, at Manhattan's James Beard House, and inside the homes of local hungry men. His menu layers traditional Louisiana eats with reinvented staples: beignets sell for Wednesday and Sunday breakfast along with egg, sausage, and cheese po’ boys. Lunchtime po’ boy variants feature fried oysters and catfish, and garnered the award for Best Sandwiches in Reading Terminal from Philadelphia magazine in 2011.