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.
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.
The husband and wife team behind TheCookingCouple loved wining and dining. They cooked meals, party spreads, and hors d'ouevres to share, getting ever more adventurous. Soon, their love for cooking for friends turned into a love for cooking with friends, and they decided to start TheCookingCouple as a means to share what they had learned with others. They especially like teaching other pairs how to craft more exciting and delicious foods.
Lil Rizzo’s serves its homemade pizza dough two ways. The first is the slow way. The kitchen staff rolls it and bakes it to make traditional cheese pies, rectangular Sicilian-style pies, and upside-down pies that invert the sauce and cheese with help from the restaurant’s onsite physicist. The second way, which is the quicker way, allows customers to order the pizza dough itself, an option that is exclusive to the take-out menu. Regardless of how they’re prepared, the pizzas pair with homemade soups, baked pastas, and meatball sandwiches to create hearty Italian meals.
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.
Stretched amidst pillows, berber rugs, and the glow of brass lamps, diners at Little Marakesh must balance their attention between feeding their own stomachs and watching those of the performers. Belly dancers twirl past tabletops on Friday and Saturday night, feeding the warm, ethereal ambiance of the Moroccan hideaway. Surrounded by red and gold decor, the diners dig into house specialties such as the Atlas Bastille—shredded chicken with herbs, spiced eggs, and almonds stuffed in a sugar-speckled filo-dough pastry. They can order dishes à la carte or as part of a prix fixe feast, which includes salad, chicken tagine, and couscous.
According to Philadelphia magazine, native Moroccan Terry Manfa founded the restaurant out of nostalgia for his country. Commissioning a team of chefs to craft authentic shish kebabs, grape leaves, and hummus was only one part of relieving his homesickness—he eventually added a hookah menu and a bazaar, where patrons can browse handmade pottery, bags, and other goods from Moroccan artisans. The captivating belly-dance shows and communal atmosphere lend themselves to dinner gatherings, whether groups are celebrating a birthday or showing coworkers how to dress on casual-midriff Fridays.