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.
Twenty years ago, Jake's Hamburgers started serving up juicy, hand-prepped burgers from a single shop on Route 273. Dissatisfied with the modern burgers of competitors, the shop’s owners changed the name to Jake's Wayback Burgers. Today at each Jake's location, hand-crafted patties sizzle on grills until cooks stack them two or three high in buns. An ever-changing burger and shake of the month keep the menu from becoming tired, and toppings including sautéed mushrooms, grilled peppers, and onion rings add some novelty to the time-tested burgers. Further tributes to diners of yesteryear include all-beef hot dogs, house-fried potato chips, and chili-cheese dogs. The smooth crests of hand-dipped malted milk shakes beg for one to grab a straw or succumb to milk-shake-juggling crazes started by area carpet cleaners.
Springfield Pasta Company traces its roots back as far as 100 years to the sunny hills of Abruzzi, Italy, where Domenico Napoletano learned the art of grain-trading and pasta-making from his parents. The Napoletano family carried their noodle-crafting tradition with them across the Atlantic—first to Buenos Aires in the 1950s, and finally to Springfield, Pennsylvania, in 1965, where Domenico and his sons, Mario, Corrado, and Claudio, set up shop on Saxer Avenue. Dedicated workers oversee the production of every fresh, frozen, and dried noodle and savory sauce, ensuring that customers load their dinner tables with Italian feasts made by a real, local human—not a distant corporate entity or a cyborg clone of Chef Boyardee.
Shere-E-Punjab owner and chef Zail Singh Shergill has more than two decades of cooking experience packed into his apron. Even with all that wisdom, he still counts on those around him—family, especially—to keep the restaurant’s spread fresh and exciting. Zail’s son and Shere-E-Punjab co-founder, Pushpinder Singh, consistently concocts recipes for new dishes—an ongoing effort reflected in the lengthy and varied menu, which includes fresh naan, chicken tikka masala, and barbecue lamb kabobs cooked in the clay tandoor ovens. The restaurant also carries a selection of Indian beers, wines, and cocktails.
It can be difficult to tear your gaze from Tavola Restaurant & Bar's dining-room windows, which overlook the lush rolling hills, majestic pines, and rustic gazebo of the surrounding country club. But soon, an enticing aroma compels your nose to turn toward the kitchen. Inside, chefs bustle about, folding fresh herbs, aromatic sauces, and crisp vegetables into a variety of Italian specialties—including the buttery shrimp scampi lauded by reporters from CBS Philly. A nearby brick oven melts mozzarella cheese onto gourmet pizzas.
The elegant dining room hosts diners swirling strings of pasta beside chandelier-illuminated oil paintings, and the cushy white sofas of the bar area support guests sipping Italian and American wines. Those seeking the best views venture to the outdoor patio, where they can watch seasoned golfers play on Springfield Country Club’s course or make sand angels in the sand traps.