Exposed brick and rustic wood planks cover alternate walls at District Riverton Bistro, where an open patio begs diners to eat al fresco amid fairy lights, kitschy accents, and more rustic wood touches. But make no mistake?despite these eye-catching environs, District Riverton Bistro is all about good food. Culinary duo Ken Merriman and Dan Maher draw inspiration from Irish, American, and French cuisines, producing a menu that straddles the line between traditional and contemporary. Popular items include a wood-fired pizza dressed in arugula, prosciutto, figs, and balsamic drizzle, as well as cider-glazed salmon with cranberry-brussel sprouts. In addition to dinner, guests can stop in for lunch and brunch, the latter of which features eye-openers such as brioche french toast and chicken and waffles. Or, they can drop by on a weekend evening to indulge in a fixed price, family-style Sunday dinner complete with fresh-baked cookies and a new baby cousin.
Tiffany's founder and head chef Michael Romanelli Jr. begins every day by examining all the ingredients in his kitchen, checking seafood for freshness, squeezing tomatoes to test juiciness, and tasting his barbecue sauce to ensure it is just right. The chefs at all five of his restaurant locations follow Michael's example, folding fresh ingredients and housemade sauces into a sweeping variety of crunchy sandwiches, juicy wings, and American pub classics. They take great pride in their barbecue baby back ribs, which they baste in Michael's signature barbecue sauce and serve with sides of sweet potato and coleslaw. Diners await meals out in the lively bar and dining areas, clinking frosty pints of draft beers while watching sports games on more than 20 TVs.
Tiff's / Tiffany's Bar & Grill treats families and groups of friends to a menu of fresh, casual dining options and pairs them with libations at a full bar. Founded over 30 years ago, chefs at all three of its locations still baste the eatery's award-winning ribs in house-made barbecue sauce, and make meatballs by hand before tossing them with imported Italian pasta. The restaurant has also updated the menu with new, creative twists on bar food and 25 varieties of wings and sauces, such as buffalo wings coated in wasabi sauce. To pair with it all, there are plenty of beers poured from the tap, served in a bottle, or sprayed directly into your mouth from a Super Soaker.
The first decision to make at Nino's Coal Fired Pizza is an important one: to share, or not to share? The coal-fired pies come in an individual size or a larger 16-inch ideal for sharing. From there, the decision-making process becomes even more agonizing (in the good way), with creative specialty pies topped with everything from meatballs and cheesesteak to, yes, traditional cheese. Whole-wheat and gluten-free crusts are available, and certain pizzas are sold by the slice throughout the day. None of which is to say that Nino's is exclusively about pizza; the menu also includes homemade pasta dishes, steak and seafood entrees, and hot sandwiches.
The cooks at Healthy & Delicious are knowledgeable about the wholesome food they serve. For instance, they know that the spinach they sautée and layer over cage-free chicken burgers promotes healthy skin and bolsters immunity. Beneficial ingredients are plentiful on their menu, from the organic brown rice and chickpeas in the house-made veggie burger to the red peppers roasted on-site for Panini sandwiches with fresh mozzarella.
The kitchens at Johnny G's produce a wealth of homestyle Italian cooking, including stuffed crust pizzas and pies laden with toppings such as meatballs or sundried tomatoes. As diners dig into chicken parmigiana or a hot sub, they can sip on an alcoholic beverage carried from home or the fermented apples they store in a back pocket. In addition, catered pasta can feed ravenous partygoers during birthdays, baptisms, and séances.