Catalyst Cleanse's signature beverages are fresh juices, each blended from unpasteurized fruit and veggie juices. Dubbed "elixirs" for their ability to improve health, the cleanses are specifically developed to detoxify the body; boosting energy, bolstering the immune system, and helping to slim the waistline.
At PBandU, founder Mercury Amodio reboots the classic school-lunch combination of creamy peanut butter on Wonder bread. Chefs smash and jar honey-roasted peanuts, and pair them with 20 toppings such as honey, bacon, and cheddar cheese for a menu lauded by Haute Living for its “simple, youthful appeal.” Alternatively, dining companions can forsake bread altogether with inventive dishes such as peanut-butter fondue and peanut-butter smoothies, all served by a horrified Mr. Peanut.:m]]
Despite the trains whizzing past the nearby Philadelphia-bound platform of the historic Wayne Train Station, Fabio and Danny's Cafe serves as a tranquil oasis. The aromas of roasting espresso and La Colombe coffee fill the space as diners savor their soup or commuters grab a sandwich stuffed with Boar's Head meats. On Friday nights, the space hosts a hearty Italian BYOB dinner to complement live music from harpists or local bands.
The café's intimate atmosphere and penchant for live entertainment have earned it praise in the Philadelphia Inquirer as well as the much-coveted number 42 slot on Santa Claus's Nice List. But the café's commitment to art extends beyond music; the fine paintings and works on display become the focus at monthly artists' receptions, and performers lead family-friendly singing and storytelling events every Wednesday morning.
Ever since its first location opened in 1994, very rarely is there a quiet moment at J.D. McGillicuddy's. Crowds watching the Phillies cheer and groan in unison, and members of bachelorette parties dance around groups of old friends meeting for a drink. The only time the noise dips is when the staff brings out plates of the house's flavorful pub food. Wings, burgers, pizzas, and nachos fill the menu, with East Coast twists such as Old Bay seasoning and jumbo lump crabmeat. Each spacious location has also been known to host special events, from DJ-spun theme nights and pub crawls to Easter breakfasts.
At Xilantro, El Sarape's Luis Marin wanted to create "authentic old-world Mexican cuisine with a contemporary flair." With the help of his team of chefs, Marin did just that: the camarones en adobo, Puerco en mole verde, and pan-seared mahi-mahi with béchamel and huitlacoche elevates this eatery past standard Mexican food. Guests can also choose more traditional meals, including zesty pastor tacos, cochinita burritos, and burgers topped with award-winning guacamole. All dishes made with corn products are also gluten-free. In the words of one [Thrillist_(http://www.thrillist.com/food/philadelphia/pa/19087/main-line/xilantro_brunch_date-spots_great-cocktails_lunch_mexican_outdoors_tequila_wine#slide=7) writer, the restaurant, "forgoes the sombreros, maracas, and combo plates to offer progressive yet still authentic Mexi dishes." At the bar, bartenders whip up inventive cocktails with more than 100 premium tequilas between popping open Mexican beers and pouring global wines.
The restaurant's interior also reflects Marin's initial goal. Designed by Morrissey Design, the space evokes the laid-back feel of a traditional cantina with the upscale twist of such modern attributes as a modular bar, lime-green accents, and translucent, almost eerie vintage Mexican portraits.
Bywood Seafood Market brings more than 75 years of experience to the curation and sale of succulent seafood, freshly snatched from the ocean. An extensive menu of seafaring fauna lets shoppers take their pick of the ocean's bounty, including sea scallops ($17.98/lb.) and live crab ($27/doz.), perfect for crafting an optimally fresh meal or employing conductors for burgeoning aquarium orchestras. Hand-cut fillets of such fish as salmon ($13.98/lb.) and flounder ($13.98/lb.) can throw themselves straight onto the grill for last-minute-dinner cooking. Combo dishes such as the flounder, shrimp, and scallop platter ($11.95) provide saltwater-bred sustenance to hungry party-goers, and New England clam chowder ($6.95/cup) warms cockles left chilled from seeing a beloved child actor all grown up.
Since its humble south Philadelphia beginnings in the 1990s, PrimoHoagies has quickly expanded throughout the region and garnered several awards on the strength of its cold-cut sandwiches, made with Thumann's brand of gourmet meats and cheeses. The shop's robust menu features dozens of specialty hoagies, many of which were created in-house rather than underwater, as is the industry norm. Sharp Italian hoagies teem with prosciutto and genoa salami, and pork Diablo hoagies marry Thumann's homestyle roasted pork with a blend of piquant spices.