The smell of chocolate-chip cookies baking in the oven has a tendency to unleash waves of childhood memories, especially when those cookies are iconic Nestlé Toll House creations. At Nestlé Toll House Café by Chip, passionate bakers coax out these memories by using Nestlé products to create decadent desserts that taste just as satisfying as they did years ago.
Lee's Hoagie House traces its origins back to 1953, when a small storefront at 19th Street and Cheltenham Avenue in Mount Airy, Philadelphia, began to lure in a dedicated clientele with its addictively delicious hoagies and cheesesteaks. Over the years, the popular sandwich shop has blossomed into a Philadelphia-area institution, spreading out to 17 locations throughout the region, all turning out tasty sandwiches with roast beef, turkey, chicken, and Italian meats, as well as veggies, fresh cheese, and the restaurant's secret oil recipe. Far more than a mere walk-in sandwich joint, Lee's can cater social gatherings and lunch meetings with delectable sandwich plates or fuel parties with spicy chicken wings and fresh salads.
A former industrial chemist, Italian native Franco Federico brings the same attention to detail to his efforts to synthesize classic Italian flavors at Primo Bacio Ristorante Italiano & Bar. The owner's culinary team, led by the same chef for more than 10 years, painstakingly prepares each dish using fresh seafood and quality cuts of veal and steak.
Dishes such as chicken saltimbocca and veal marsala make their way out to tables in the main dining room, the banquet facilities, or the outdoor patio surrounded by a stone wall. Guests can also stick around for weekly entertainment, including weekend party nights, Thursday karaoke nights, and Tuesday nap times.
Bernie?s Pub reflects its newly renovated interior with a menu of classic American dishes graced with contemporary flair. House-made pineapple chutney piles onto hawaiian sliders crowned with shaved ham and swiss cheese, evoking an idyllic tropical luau without all the itchy grass skirts and mandatory ukulele lessons. Crispy fries sidle up to a sextet of half-pound burgers, which include the barbecue-sauce-smothered Southern burger and the Insanity burger smeared in hot-pepper compote.
Suds and spirits from a full-service bar slosh in diners' glasses as live tunesmiths hurl dulcet melodies and autographed MP3 files into crowds on Friday nights from 9 p.m. to midnight.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.