Chefs labor over southern-style Thanksgiving turkeys & hams glazed in bourbon & brown sugar, hickory-smoked, or seasoned & fried

Pie crusts overflow with local, organic ingredients in one of six preset flavors; patrons can request custom pies with online order form

Skilled chefs sling Maryland crab cakes, hot sandwiches & appetizers to diners in outdoor seating overlooking Riverwalk

Owner & chef Judy Staunko feeds up to 4 people with vegan or traditional 32- & 16-ounce servings of catered sides

Inventive dishes composed of local ingredients mingle with variety of brews & cocktails in art-strewn lounge or sweeping rooftop patio

Sandwich-smiths assemble cheesesteaks atop Philadelphia-imported Amoroso rolls, as well as Philly-style fries & salads

Chefs craft fresh thin-crust pizzas, sautéed veal San Miguel, creamy pasta & savory dishes from American & European culinary traditions

Breakfast burritos, sandwiches & omelets come loaded with cheese, eggs & breakfast meats, & Japanese bowls swirl with marinated meats

Chefs compose modern small plates, such as oysters Orleans, & creole platters of fresh fish as streetcars bustle past outdoor patio

Chef Justin Grecco draws from world travels to compile fresh, premeasured ingredients & instructional videos for at-home meal preparation