At the recently opened Falafel House, chefs use fresh ingredients and original recipes to handcraft a menu of Lebanese-style cuisine. They transform chickpeas into daily batches of hummus and employ halal meats in signature dishes such as charbroiled-lamb shish kebab or the kafta kabob sandwich with minced sirloin, onions, and parsley. In addition to welcoming diners at their cheerful yellow-and-green storefront, the crew adds Middle Eastern flavor to family gatherings with catering services and Village People routines sung in Arabic.
The tantalizing smells of chicken simmering in a savory sauce or buttery lobster hit the nose before guests can fully discern where the aromas originate. They might be coming from a plate of chicken slathered with black-bean or garlic sauce or lobster buried in lo mein or fried rice. These are just some of the dishes New China Restaurant’s chefs whip up alongside classic favorites such as general tso’s chicken and mongolian beef, as well as shrimp prepared eight different ways.
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.
Malucci's Brick Oven Pizza has three locations, and the chefs at each bake their namesake food to the proper melty, crispy state alongside other Italian dishes. They cover their specialty pizzas in toppings such as buffalo chicken cheesesteak, broccoli ranch, or taco: a loaded concoction of steak, blue cheese, cheddar, and hot sauce. Malucci's staff also toasts calzones and sandwiches such as a sub with sweet sausage, grilled broccoli rabe, and provolone. The cooks cover their chicken wings with hot honey, garlic, or Caribbean jerk sauces, ensuring that their wings are never as bland as a report on the optimal width of parking lot paint lines.
Tony Altomare’s Italian eatery crafts Neapolitan-style pizzas with freshly made dough and homemade sauces, gaining accolades such as the title of best pizza from the Philly Hot List in 2010. Diners can peruse the menu and sink teeth into one of the pre-designed pies, such as the mozzarella-, basil-, and tomato-sauce-adorned margherita pizza ($13.99 for a large), or the romano pizza splattered with pepperoni, sausage, philly steak, and bacon ($15.99 for a large). The grilled eggplant and verdant fillings of the veggie delight wrap ($6.59) offer a tastier alternative to nibbling on various houseplants; a buffalo chicken stromboli ($7.59–$15.59) or one of the homemade hoagies ($6.29–$6.59) reenergize patrons who have spent long hours writing a book in binary code. Tony’s menu varies with each location, so check each restaurant’s website for a complete listing of its belly-tickling fare selection.