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Now that he's expanded to eight locations, including two in New York, it's easy to forget it all began in the Philly suburbs, in particular in Exton, where Han's mom still runs the show (and the Lions Head meatballs are always on the menu.
The overall experiences vary a bit too much to universally maintain the original 3-bell rating.
None of the colorful sauce-splattered mix-and-match maki roll nonsense you’ll see in lesser sushi emporiums.
This cozy, tavern-like BYOB is a destination for fish purists and classic Japanese standards cooked right.
It would be easy to miss this tiny but charming BYOB, which is slipped into an innocuous little retail strip between the Moorestown and Cherry Hill Malls. Chef Danny Dang, who came from Vietnam as a refugee in the early 1980s, first had a rock career as a songwriter, then taught himself to cook, and now operates one of the area’s better Vietnamese kitchens.
He pairs homespun renditions of traditional dishes such as spring rolls and pho steeped from oxtail broth with flavorful fusion creations.
The chicken cheesesteaks are the big draw here, though the beef steaks are also solid — in a basic, squishy roll, American cheese kind of way. It’s a good thing the Katz JCC gym is just down the road, because I could eat my weight’s worth of creamy blintzes and steamy corned beef at this South Jersey standby.
Yes, Joey Baldino’s 32-seat Sicilian BYOB is still noisy, cramped, and predictable.
But suffice to say from my very early visit, this wood-trimmed 45-seater is aiming for a level of modern sophistication Collingswood has yet to see.
The parallels in style and format to Vernick, where Piperno (also ex-Zeppoli) and co-chef Aaron Gottesman (Fat Ham) met, are obvious in a good way.
And while it may not be the most personal setting, it is nonetheless a reliable — if expensive — destination for an upscale meal of high-quality seafood (expertly cooked whole fish, stone crabs, hard-to-find seppia “tagliatelle” salad), classic indulgences like Tuscan-spiced rack of lamb, plus a lively bar scene.
This local institution is hidden on an alley strip just off Route 70, but Chick’s has remained a cheesesteak destination for cops, high school kids, and locals of all stripes for 60 years.
But then came the creamy nondairy almond milk panna cotta called biancomangiare, a vivid scoop of pistachio semi-freddo, and the most airy sugar-dusted fritters ever. But these zeppoli, like their namesake restaurant, never really get old.