• Cheers to PA Restaurants

     
    POSTED July 24, 2014
     

Photos courtesy of Po Le Cucina

I’m feeling a bit of Pennsylvania pride at the moment. It might be the well-deserved summer after that really long winter, or it might be the fun things I’ve done in PA the last few weeks, but I think it really has more to do with Pennsylvania earning top marks for its food by Open Table.

This online reservation service releases a list each year of “The 100 Top Neighborhood Gem Restaurants in America” and guess what? Pennsylvania tied for third (with New Jersey) with the most restaurants. California took the number one spot, while New York rounded out second place. Neighborhood gems are those wonderful go-to spots whether you’re in the mood for your favorite dish or just want a place to hang out with family and friends. They’re like home, only better. So who made the list in PA? Check out below and if you haven’t already been, make a reservation now.

Po Le Cucina, Spring House, PA

Paris Bistro Chestnut Hill, Philadelphia

Laurel, Philadelphia

Little Nonna’s, Philadelphia

The Good King Tavern, Philadelphia

Bar Lucca, Conshocken 

Green salad, chicken, two veggies and a starch—that might have been a reasonable meal to serve group attendees in the last century, but it won’t cut it in 2020. Today, guests expect that a growing range of dietary needs will be accommodated, whether they’re eating keto, vegan, paleo, gluten free or some combination of all four. And, in a time when tech employees enjoy gourmet in-house commissaries on the job, it takes some serious culinary pyrotechnics to impress them.

 

Lots of folks claim to be adventurous eaters, but are the epicureans in your group ready for … toasted grasshoppers? If they are, send them to Cultura Comidas y Bebida, a year-old Carmel restaurant specializing in light, inventive and almost-too-pretty-to-eat traditional Mexican dishes tweaked to appeal to a California palate. Chapulines, a common bar snack in Mexico City and the southern state of Oaxaca, from where they’re imported, are salty/spicy/crunchy and taste a lot better than they sound.

 

An acclaimed chef is cooking at a new indoor-outdoor spot.