36. Susanna Foo
This is that reliable-but-pricy gourmet Chinese restaurant that every great food city needs. As it has for 20 years, Susanna Foo’s food far outplays other not-to-be-mentioned Asian eateries that are content to cover deep-fried anything in sugary sauces. You’ll clearly taste each snappy vegetable and cut of meat in the satisfying Asian dishes touched with French technique. Sadly, the dining area disappoints. It doesn’t lack class, just excitement.
Make a reservation now37. Majolica
Phoenixville’s rebirth has been solidified by this BYOB, which brought charred octopus with chorizo broth and crispy sweetbreads with maitake mushrooms to the Chester County town. Flavors can be too subtle — though not the boldly spiced duck breast served with a miniature cassoulet — and the menu doesn’t vary much over time, but Majolica and its chocolate soufflé with ginger crème anglaise are leading the way in this increasingly sophisticated town.
For more information 38. Sagami
Sagami isn’t like many area sushi spots. While most strive for zen, Sagami is happily hectic, with a crowd at the door — yes, they all have reservations, too — and friendly, informal waitstaff. Best, the sushi and sashimi here aren’t presented as rare and precious treats, just as two more delicious options on the BYOB’s wide-ranging Japanese menu.
For more information39. Carman’s Country Kitchen
When you’re in her kitchen, you play by Carman’s rules: You laugh at her cheeky business cards, you simply say Bon voyage! when she closes unexpectedly for vacation, you accept that there are only four menu options. The last is easy when among Carman’s options are French toast drenched in melted ice cream, perfectly Southern fried chicken, and an invariably delicious kitchen-sink omelet. Even if the food weren’t this decadent, there’s nothing more delicious in a city of copycat Italian BYOBs than a restaurant with undeniable personality.
For more information40. Nectar
The hip techno soundtrack, the Asian-fusion menu, and the soaring space anchored by a huge Buddha tapestry make this place feel a bit like Suburb-akan. But beneath Nectar’s gloss is creative cooking from chef Patrick Feury. Seasonal additions spark interest on the menu, which spans straightforward Asian, sushi, modern American, and fusions of all three. If only we could forgive Feury for using short lo mein noodles.
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