Everything about this place is enormous, from the vast dining room to the Baked Alaska the size of your head. The '40s supper club atmosphere is festive, and the seafood-heavy menu would be impressive even if this weren't a chain. Philly native chef Anthony Bonnet has the longtime connections to land hard-to-find fish like Dover sole, Copper River salmon, and barramundi, and his preparations let the seafood shine. Point in case: the lumpmeat crab cake that holds its shape with hardly any binding. Reservations are recommended.
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