the best deal they have is the "Raku Mori" for 2. it's a steal for $28 - comes with 5 of their best sashimi dishes, spicy tuna on crispy rice, and a baked crab handroll. everything is split for 2!
Trust me is the best value. Ask for easy rice for less rice. Don't swap out blue crab roll--it's awesome!
The. Sushi. Nazi. Nozawa may be past its prime, but this is the original sushi gansta. Big hunks of fresh fish atop mounds of rice, just trust him. [Eater 38 Member] Baca selengkapnya.
fusilli rubin is my favorite dish at one of my favorite Italian restaurants - Feta cheese, onions, pine-nuts and raisins. Sounds gross but omg so gooooood
Try the shrimp and lobster tails with mushroom risotto. You won't be sorry! Also the rack of lamb never disappoints!
fresh fresh fresh!!! love getting oysters, clam chowder, and a large beer during for lunch. watch out for the pesky pigeons.
chicken special with cholula is amazeballz & pair it with the cream of broccoli on fridays
With a moody interior & libations like the whiskey/bitters/cane syrup “Amber & Embers” or the rye/sweet vermouth/Tia Maria “Sweet Valley Rye,” suddenly drinking in the Valley is like, totally badass. Baca selengkapnya.
i have only been here to get pie. lemon meringue and strawberry rhubarb are amazeballs.
The classic eatery features an expansive menu with all the familiar plates – curries, soups, and noodles. But for an extra kick, go for the crunchy morning glory or Chinese broccoli. Baca selengkapnya.
Loveeeee the spicy roasted duck!!! Get the mango with sticky rice when its in season!
"Screw Geno's! These are the best cheesesteaks in Philly, bar none." - Conan O'Brien
The minute you land in Philly you must head over to Tony Luke’s for the best cheese steak sandwich in the city. - Nikki
It's been around for about 150 years for a reason—its vanilla ice cream, as well as its sophisticated flavors such as champagne sorbet and rum raisin.
On the ground floor of a New York–style town house, Sotto specializes in Italian-accented cocktails and Neapolitan pizzas.
