Dating side der starter med s

The cocktails also are impressive (try the brandied riff on an Old Fashioned).

But it’s the stylish New American menu from talented exec-chef Jeffrey Power that really drew me back; fine homemade pastas (like the silky agnolotti stuffed with braised beef), artisan meat and cheese boards, pizzas, and ambitious seasonal entrées.

The real menu gems have an unexpected Asian flair, including the Saigon rolls, Vietnamese beef and mango salad, and a Thai salmon salad with peanut sauce.

For dessert, go for one of the cakes that harken back to the mid-1990s when Marlene Zakes and her brother, Joseph Mc Fadden, started as a bakery.

It has continuously evolved and improved (now with soundproofing to dampen the margarita-fuled noise) — enough to step up to 3 bells.

And despite the fancy new setting (with wine lockers even! And the expansive menu still has an almost diner-esque reach with a something-for-everyone approach, ranging from wood-fired pizzas (try the Palermo) to pastas and simply cooked fresh fish.I favor the Middle Eastern flavors that speak to Khalil’s Egyptian roots, especially the sesame-crusted falafel and baba ghanoush on the combo platter, flaky spanakopita, and marinated chicken shish taouk skewers served with fresh-baked pita.This rambling old house just off Ambler's main strip is the source for some of the region's most lyrical barrel-aged saisons, including some made with wild yeast harvested from cherry blossoms in the front yard, as well as outstanding bitters and IPAs.Explore Croatia’s islands on two wheels, tackling varied and interesting terrain as you go!Our Cycle Cruises are led by a professional cycling guide and include a hearty breakfast and lunch (or dinner) onboard, large sundecks to relax and unwind in the evenings, and a challenging, yet rewarding cycling itinerary. We offer weekly bike & helmet rental for £90 and for an additional £60 you can upgrade to a high quality Electric Bike.

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Italian chef-owner Antonio Rondinelli, who learned his craft well while working in San Sebastián, serves-up a traditional array of tapas, from platters of rich jamon Ibérico sliced to order off the bone, to imported Spanish cheeses, stellar octopus, tender garlicky shrimp, and one of the best paellas I’ve eaten in the region, rich with the flavors of house-made chorizo, delicately cooked seafood and tender of chicken on the bone. Since coming to America from Vietnam in 1982, he has worked almost exclusively in Italian kitchens, from Il Gallo Nero to La Veranda and then San Marco, where over 14 years he worked his way up to executive chef.

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  1. Keeping kosher is all about how the food was prepared, not whether it was blessed by a Rabbi. It is the day we repent our sins for the previous year.