Restaurants in Springdale

For 35 years, DiNardo’s has been a Philadelphia favorite for fresh crab, serving it either ‘hot and dirty’ Baltimore-style or with sautéed garlic. Winner of OpenTable's diner’s choice for best seafood, the brick building which houses DiNardo’s Famous Crabs has been alive since 1776. Today its exterior displays a rainbow of painted crustaceans outside, while nautical trinkets fill the inside of the restaurant. There, trays of secretly spiced hard-shell crabs arrive to tables alongside plates of tender crab cakes, steamed littleneck clams, and broiled seafood platters decorated with sea scallops and retired extras from The Little Mermaid.

Sam's Morning Glory Diner marries the aura of a small '50s eatery with the relatively modern trend of sourcing food from local purveyors. Chefs troll the Italian Market and Reading Terminal for the fruits, meats, and cheeses that go into gargantuan frittatas and berry biscuits. The time-tested breakfast sandwich is revamped on fresh focaccia bread, and seitan, a tender wheat-based protein, sneaks its way into faux-chicken cheesesteaks without anyone being the wiser. Flowers overflow from outside windowsills, and stainless-steel mugs keep coffee warm alongside sandwiches packed with prosciutto, roasted peppers, and pesto, like an incompetent lawyer’s briefcase.

Burnished wood boiserie, plush red armchairs, and a gleaming marble bar lend Winthorpe & Valentine’s dining room the refined aura of a Jazz Age social club. This elegant backdrop sets the stage for an ever-rotating menu of upscale American cuisine enhanced with local ingredients. On a given night, chef Chris Lichtman might pan roast free-range Lancaster Farms chicken, or pair locally caught scallops with creative accompaniments such as parsnip-potato puree. After dining, guests are welcome to linger at the wraparound bar or retreat to the lounge, where a marble fireplace emanates warmth and dapperly dressed Santa Clauses.

The chefs at Muscle Maker Grill put a healthy spin on flavorful dishes inspired by Italian, Asian, American, and Southwestern cuisines. The chain was founded in 1995 by Rod Silva, a fitness enthusiast who grew weary of fast-food eateries that bogged customers down with unhealthy morsels and toys sculpted from butter. What began as a smoothie stand has expanded into a successful franchise that slings pastas, burgers, salads, and Tex-Mex–style wraps, and proudly displays the calorie content and relationship status of each dish on the menu.

The chefs at Muscle Maker Grill put a healthy spin on flavorful dishes inspired by Italian, Asian, American, and Southwestern cuisines. The chain was founded in 1995 by Rod Silva, a fitness enthusiast who grew weary of fast-food eateries that bogged customers down with unhealthy morsels and toys sculpted from butter. What began as a smoothie stand has expanded into a successful franchise that slings pastas, burgers, salads, and Tex-Mex–style wraps, and proudly displays the calorie content and relationship status of each dish on the menu.

The chefs at Casa Bella Trattoria use old-world cooking techniques and modern epicurean innovations to sculpt a full menu of hearty Italian specialties. Family recipes such as the homemade gnocchi and the chicken alla nonna provide diners with flavors perfected over several generations, and the option of substituting whole-wheat pasta enhances authenticity by hearkening to the days that predate the development of refined grains. In addition, the chefs prepare whole-fish dinners tableside, providing a dining experience previously exclusive to fishermen and sharks with refined palates.