At La Piazza Cucina Italiana, owner Joey M. and his chefs want everyone to feel at home—so much so that they'll prepare anything their diners request as long as the ingredients are in the kitchen. But with their expansive dinner menu and tasting menus to boot, it seems unlikely that anyone would need to craft their own entree. Joey's team's penne à la vodka draws its name from a creamy blush sauce sprinkled with salty strips of prosciutto, and chefs garnish veal, steak, or chicken with ingredients such as artichoke hearts, olive oil, and white-wine sauces. To help encourage a fun, friendly atmosphere, Joey M. himself frequently opens for weekend live music by crooning Sinatra's greatest hits or leading the dining room in sing-along songs to bring flatware to life.
Under the thatched roof of the Corny Island cabana, diners order from a small but hearty menu of roasted corn on the cob and loaded baked potatoes. After an ear roasts for 45 minutes, the charred black-and-yellow kernels?grown sweeter and more flavorful?withstand a deluge of flavored butters and seasonings. Butter comes in flavors such as garlic, spicy Cajun, crab, and sweet lemon-lime; customers can also adorn their cobs with a pat of plain butter. Next, they hold their buttered corn beneath a raining cloud of parmesan, lemon, or chili pepper. Potato-eaters can choose an extra large potato, then crown it with the likes of sour cream, cheese, bacon, and chives. A simple but filling menu, a whimsical stand on the boardwalk, and the opportunity to customize a whole meal or snack?these things and more keep fleets of fans returning to Corny Island.
It's not uncommon for a restaurant to use superlatives in their marketing, but when Cattle 'n Clover lays claim to making the world's largest shepherd's pie, they can back it up with an entry in the Guinness Book of World Records. To celebrate St. Patrick's Day in 2012, the Irish steakhouse crafted a homemade shepherd's pie that tipped the scales at nearly 1,800 lbs. Their other traditional Irish eats??slow-cooked corned beef sandwiches, fish and chips, and pan-roasted rack of lamb??are bite-sized by comparison.
Each of Cattle 'n Clover's steaks is cut in-house. Diners can sink their teeth into a tobacco-topped New York strip steak rubbed with cinnamon and cocoa, or savor a buttery 10 oz. hanger steak. Corned beef and cabbage spring rolls, and apple brandy-glazed mahi mahi round out the inventive selections.
The founders of Primo Hoagies chose the name “Primo” because it means “first” in Italian, and they felt it represented their allegiance to high-quality ingredients and tasty hoagies. They did an exemplary job of corroborating this choice, and customers took notice; so much so, in fact, that in the years since opening their flagship Philadelphia location, they’ve been able to franchise more than 20 stores. At each one, sandwich makers stay in line with the company’s original mission, piling rolls and wraps high with slices of prosciutto, hot soppressata, fresh mozzarella, chicken cutlets, meatballs, and pepper ham. They also construct low-sodium and low-fat sandwiches, as well as vegetarian creations for anyone who wants to save the meat trees.
Maybe it's the invigorating ocean air or the aromas of hot dogs and chicken on the grill, but since opening as a small ice-cream shack in 1933, Atlantic Stand hasn't just survived?it's grown. Located on the Ocean City Boardwalk, the eatery presents views of the beach and classic comfort food made with meat delivered fresh from the butcher each day. Though perhaps best known for its burgers and thick milk shakes, the expansive menu also features classics such as 12-inch philly cheesesteak subs, fried chicken, and crab cake sandwiches.
At Sunrise Cafe, breakfast truly is the most important meal of the day. Each morning, chefs crack eggs and whip up batter before preparing omelets, fluffy pancakes, and belgian waffles topped with strawberries, blueberries, and bananas. They also create signature breakfast dishes such as spicy chipped beef served with home fries and white, wheat, or rye toast. The eatery also includes lunch on the menu, preparing italian hoagies, half-pound burgers, salads, and bowls of housemade soup.