Food Country Restaurant Reviews serving the Delaware Valley

The Landmark Americana Tap & Grill is a relatively new restaurant located on a corner in the heart of West Chester. It has a very slick and elegant appearance despite being a pub/tavern/sportsbar restaurant. Landmark has excellent roomy booths, flat screen televisions, and a very impressive and sturdy metal plated menu. Mike's Take: First let me say that this is my second time at the Landmark Americana, on my first visit I was very impressed with the Nacho appetizer and thought my burger was pretty delicious (though i am not sure which burger I ordered...I believe it was the Bison Burger). I was left with a very good impression on that first visit. Unfortunately, my second visit didn't quite live up to my memory of my first visit...though it's not a bad restaurant in the least. For an appetizer, we ordered some Buffalo Fries. The buffalo sauce was excellent and kept me going back for more. The fries were somewhat soggy, but I forgave this somewhat because they were dren...

Jeff's Take: I’ve heard of Kansas City-style barbecue. Ditto with Texas-style and Memphis-style barbecue. But I’ve never heard of Philly-style barbecue. And I don’t think I’m alone. But Tommy Gunns, a tiny joint in Manayunk, claims that it has The City of Brotherly Love’s unique variant of the American classic. Well, at least for spare ribs. What makes “Philly-style” spare ribs unique, according to the website, is that while other styles trim more meat off the bone in order to achieve a uniform rib size, Tommy Gunns eschews size uniformity, and therefore leaves more meat on the bone. In addition, while most places serve their ribs right out of the smoker, Tommy Gunns throws them on the grill quickly before they’re plated. In the flavor department, the spare ribs here are excellent. The meat has a nice smoky flavor that’s complemented well with the dry rub Tommy Gunns uses. The accompanying barbecue sauce is also solid—tangy with just the right amount of heat. The texture of the mea...

Sonny’s, a small shop in Old City Philadelphia, isn’t one of the better-known cheesesteak places. The wall isn’t lined with press photos of celebrities who have eaten there. But they do serve excellent steaks. Unlike most of other steak shops in the area, which purchase their steak pre-sliced, Sonny’s uses freshly sliced ribeye for their cheesesteaks (check it out, the slicer is right on the counter). Sonny’s also slices their steak a little thicker than other places, and serves their steaks on a soft, chewy roll. Jeff’s Take: There are several reasons why Sonny’s is my current pick for best cheesesteak in the Delaware Valley . First off, their quality is more consistent than most other places. With a lot of the better-known cheesesteak places, it’s either hit or miss, and this gets frustrating. Second, I like that Sonny’s has thicker sliced meat—a lot of other places finely chop their meat, which occasionally results in a dry steak. Also, I prefer cheese whiz on my steak, and Sonny’s...

Jeff's Take: At Lennies, the Italian hoagie is king. We’re not just talking the standard pepper ham, Genoa salami, capicola, and provolone that make up the traditional Italian hoagie. This small takeout shop on Ridge Avenue in Roxborough , PA offers a mix-and-match menu of several other Italian meats and cheeses. In addition to the usual trio, there’s prosciutto, mortadella, soppressata, and cotechino, all offered in various combinations. But it’s not variety alone that makes Lennies Hoagies stand out. What really makes this place special is that it uses all of its ingredients to the fullest, and everything tastes fresh. First off, the meat. Where else would I start? The quality of the meat at Lennies is better than most hoagie shops, with more spice and flavor than you’ll usually find. It’s also clear that the meats here are freshly sliced, which makes a world of difference. Next is something that is usually an afterthought in the hoagie world—the vegetables. Most hoagie places...

Mike's Take: Taqueria Morleon is a little hole in the wall Mexican Restaurant on the outskirts of Kennett Square. It is in a shopping strip next to a Capriotti's. My work colleague and I were debating on eating at the Capriotti's or trying this "quaint" Mexican restaurant. Let's just say we made the wrong decision. Taqueria Moroleon's atmosphere was adequate, having all the typically bright painted walls and Mexican flair. The lighting is a bit dim, but the atmosphere and facility is not where Taqueria Morleon stumbles. Let me start off with the highlight of the meal - The tortilla chips and salsa. Chips were good and there were 2 salsas to choose from: a mildly fresh salsa and a waterier spicy salsa. That's pretty much where the positives end, so let's move onto how this was one of my worst restaurant experiences of recent memory. The chips were ok, but the iced teas we ordered were pretty awful. My colleague described them, as "Dirty Waters....

Jeff's Take: A good sandwich all starts with good meat. And when you want good meat, it’s not a bad idea to go to the source—a dependable butcher who knows his stuff. Main Line Prime, a new shop in Ardmore , PA , offers exactly that. First and foremost, it’s a high-end butcher shop. It carries an impressive mix of fresh, local, organic meats and aged cuts from across the globe. As the owner told me, “we’re not really a sandwich shop.” But Main Line Prime does sandwiches well. Really well. The shop’s menu has a selection of about a dozen sandwiches and wraps, most of which are in the $6-7 price range. The one exception is The Gladwyne, a sandwich that includes seared Kobe steak, and is priced at $99. The price tag is high because Main Line Prime uses authentic Kobe steak. Real Kobe steak is imported from Japan and comes from cattle that are fed beer and sake, and receive daily muscle massages. The result is a tender, well-marbled, and very expensive steak. While many American m...

While we’ve been told that Fogo de Chao means “Fire of the Ground” or “Campfire,” we’re convinced that the direct translation is actually “Food Country.” Fogo de Chao is a churrascaria , a Brazilian-style barbecue where the meats are roasted over an open fire. It has almost a dozen locations across the U.S. , and five locations in Brazil . Its Philadelphia location, at 13 th and Chestnut, is a beautiful space, with high ceilings, huge chandeliers, and walls lined with wine bottles behind glass cases. A meal at Fogo de Chao is like a Choose Your Own Adventure book, except the pages are made of delicious, fire-roasted meat. Each person is given a two-sided disk at his or her place setting. Turn it over so the green side is facing up, and the gauchos (on double duty as both chefs and servers) circulating throughout the restaurant will bring fresh, sizzling cuts of skewered meat to carve directly onto your plate. Turn the disk back over to red, and you’ll get some time to clear your pla...

If one were to give an out-of-towner a tour of the best food Delaware has to offer, a stop at Capriotti’s is a must. This place serves some of the best hoagies in the area—and that includes Philadelphia, which is known for having the best hoagies anywhere. The original shop, located on Union Street in Wilmington, started serving up delicious hoagies over 30 years ago. Since then, Capriotti’s has expanded to more locations around the area, as well as across the country—as far as Arizona, Nevada, and Utah. Without a doubt, the star at Capriotti’s is the turkey. While most other delis continue to use processed turkey, Capriotti’s always uses freshly roasted, pulled turkey on its hoagies. You’ll never want regular deli turkey again. In addition to the standard turkey hoagie, Capriotti’s offers The Bobbie, a highly recommended mainstay at the shop, which includes turkey, cranberry sauce, stuffing, and mayo. While Capriotti’s is most famous for its turkey hoagies, there are some other great ...