Inside Generations Restaurant, guests dine in style amid the warm glow of its elegant dining rooms, each one distinct from the last. Hanging lanterns illuminate the rows of booths and wooden bookshelves of the Library, while in the Drawing Room, a fireplace splashes heat on cushy armchairs. Beyond the curtained windows of the Banquet Room lies an outdoor patio, where cheerful white and yellow umbrellas shade tables and conceal guests from nosy satellites.
To rival the fine decor, the restaurant’s executive chef crafts an equally sophisticated menu of contemporary American dishes in the kitchen. Local, seasonal ingredients are combined to create thick steaks, innovative seafood dishes, and artisanal pizzas. On Sundays, the cooks assemble a brunch buffet with platters of smoked fish and cheeses, hot entrees, and a carving station of roast beef and pork loin. Throughout the week, the restaurant hosts special events, including Saturday-night live entertainment, Wednesday-night poker tournaments, and Thursday-morning busboys-versus-sommeliers games of capture the flag.
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.
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.
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.
If ever there were a hall of fame for comfort food, the grilled cheese sandwich would receive an automatic induction. Same goes for ice cream. At Melt Down Grilled Cheese, you'll find both treats, but cranked up a notch. Here, chefs upgrade the classic grilled cheese with gourmet Wisconsin cheeses, artisan breads, fresh veggies, and real butter. They assemble standard sandwiches and more complex ones, such as the baja chicken, which features corn-tortilla-encrusted bread, shredded chicken, avocado, cilantro, and monterrey jack cheese. Instead of diving into an intense game of lawn darts right at your table, you can keep the nostalgia parade moving with a hand-dipped milkshake or a grilled ice-cream sandwich?a helping of ice cream between two slices of warm pound cake.
Since its humble south Philadelphia beginnings in the 1990s, Primo Hoagies-Media 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.