–by Bill Beeson

Upper level at 7011 Allentown Blvd, Harrisburg PA 17112    Phone: 717-710-3731   Hours: Tues- Sat: 10am – 9pm; Sun: 11am – 7pm

Our area has seen a number of phở restaurants open recently, and we’ve been sampling them. Phở (pronounced “fuh”) is the national dish of Vietnam. It is a rich broth with rice noodles and your choice of a variety of meats, seafood, or vegetarian ingredients. Bean sprouts, Thai basil, scallions, jalapenos and lime are served on the side to top your order to your tastes. It is a full meal.

For lighter fare, appetizers consist of a variety of hot and cold Vietnamese rolls, most containing pork, as well as Bánh Mì or Vietnamese meat sandwiches (think Vietnamese sub). The menu fills out with meat and seafood entrees with rice vermicelli or white rice, and fried rice combos. An interesting variety of Vietnamese beverages are available. We didn’t sample any as we brought wine, of course.

I ordered the Tàu Hủ Cuon – Winter Rolls – fried tofu and vegetable cold rolls which are served with a delicious bean dipping sauce. I was very impressed with the fresh and complex flavors in this vegetarian roll – these were the best rolls of this style I’ve tasted anywhere. For my entrée I chose the Phở Vegetables. Some phở dishes I’ve tasted were somewhat bland, but not this one! The broth was extremely flavorful and the vegetables were fresh and crunchy. The added fried tofu was so good, I wished there was more (something to request next time). The Vietnamese vegetables provided some unusual, subtle and delectable flavors. Vietnamese food is distinct from Chinese, Thai and Cambodian, though some ingredients are shared. Lynne had the Gỏi Cuốn spring roll appetizer and the Cơm Chiên Đồ Biển – shrimp, salmon, crabmeat, shrimp balls & egg stir-fried rice. The spring rolls were crispy, fresh, and contained an unidentified interesting, unique spice combination to be enjoyed. The seafood rice had fresh garden ingredients and fresh seafood with several fish surprises not promised (cuttle fish and scallops); making it both interesting and tasty.

The shock of the evening was our check as we found prices to be very reasonable given the gustatory experience we both enjoyed. WHEN, not if you go; because you must go – this is a great find. We recommend bringing light whites and rosés which will not overwhelm the subtle, wonderful taste profiles in these dishes. Enjoy!

—by Dave Williams

316 Bridge St., New Cumberland, PA.  717 547-6250,   www.zanellis.com   T- Th: 11-9,   F-Sat:  11-10

Apparently, it runs in their family and in their blood starting with immigrant grandparents from Northern Italy that started an olive oil and wine import business in NYC early 1900s – to parents that operated a grocery store and butcher shop outside the city. Now brother and sister have opened a bistro style restaurant and bakery in New Cumberland. Dan, who is the Head Chef after 20 years’ experience in Italian kitchens with his sister, Joan, the General Manager, are offering in-house made pastas, salads, appetizers, sandwiches, Stromboli, pizzas and desserts.

A nice selection of appetizers are available from bruschetta to flash-fried calamari to hand-breaded veggies. The roasted eggplant caprese was a delightful twist on the conventional caprese. Salads are nicely presented with the option of adding steak, chicken or shrimp to make a meal. Pastas are the feature with some time tested recipes and a few favorites Dan has acquired over the years. You also can compose your own pasta dish with a selection of sauces and add-ons.          However, I suggest trying one of the regular menu items to get a taste for what the Zanellis offer. Mare e Monti, steak and shell fish in a tomato sauce over linguini, and squid ink pasta tossed with calamari in olive oil and garlic sauce were our selections. We left pleased and sated without room for dessert.

Zanelli’s is intended to be a neighborhood, family restaurant. It is a BYOB so come prepared. Reservations are accepted only for parties of 8 or more. Prices are quite reasonable. The Saturday we dined, music was offered by a local singer, guitar player that pleasantly complemented our experience. Enjoy.

—by Zach Ortenzio

Miss Saigon, 1736 E. Chocolate Avenue, Hershey, Pa. 717-533-6857

Reservations suggested; closed Mondays, open Tuesday and Wednesday 10am-8pm, Thursday through Saturday 10am-9pm and Sunday 11am-8pm. No corkage fee. Décor is plain with an eclectic group of objects to amuse the eye.

One of the three appetizers, Bo Nuong La Nho, was memorable, the grilled marinated beef wrapped in grape leaves with duck sauce.

Main courses included: Gà Nuóng, grilled chicken served with rice and with pickled vegetables, including carrots and cucumbers. The chicken was attractively served with slices spread out from a mound of rice and vegetables. The chicken had a pleasant soy and honey glaze. The pickled vegetables were a nice counterpoint to the chicken.

Mì Xà Dòn, a combination of crispy stir fried egg noodles with vegetables and chicken. This meal could feed at least two people.The dish was layered with a soy broth followed by noodles and finally chicken and vegetables, which included mushrooms and carrots.  Both the chicken and vegetables were thinly sliced so you did not need a knife. Surprisingly the egg noodles stayed crisp through the entire meal, and the chicken and vegetables were lightly seasoned so you were able to enjoy all of the flavors in this meal.

Two of us had Pho dishes, Vietnamese Beef and Noodle soup. Both soups contained rice noodles and thin slices of eye of round and brisket in a gently seasoned broth. Served with the dishes was a plate containing bean sprouts, basil, hot pepper slices and segments of lime. Any or all of these could be added to the broth. One of us flavored his broth with the basil and peppers, the other preferred the gentle but distinct flavor of the lime and basil. The soups were ample; the broth was good although one was a little too salty.

—by Dave Williams–

Le Juene Chef which translates to “young chef” self-describes as a casual, fine dining experience, and it is that….but in reality, it is so much more. It is hosted by the School of Business and Hospitality at the Pennsylvania College of Technology in Williamsport, PA. Staffed by industry professionals, students partake in learning the ins and outs of preparing and presenting a “fine dining experience” in concert with their studies.

Lunch is offered Mon-Fri. from 11:30-1:30. Dinner is served Wed-Sat. from 5:30-8 and Sunday brunch is available September-May reflecting the school year. Dinners are subject and cuisine themed. Of course, al a carte dining is available featuring changing cuisines using fresh local ingredients, but the themed offerings are truly remarkable. For example, they have a Regional American Dinners highlighting America’s vast culinary variety. In addition, they also have Classic Cuisine Dinners from around the culinary globe where old world cooking is showcased. Both of these dining experiences provide 5-7 course meals properly sequenced and presented on a completely set table. The price for American Cuisine Dinners is $34.95, and $39.95 for the Classic Cuisine. Wine is considered an essential part of the meal. Wine flights are offered to pair with whatever themed cuisine you select at very reasonable prices. The wine list boasts 400+ wines. All wines are no more than $10 over retail which enables one to experience a truly great wine at reasonable (not restaurant) prices. I saw outstanding Bordeaux and Burgundy at $60-90 per bottle, not the $200-500 restaurant prices. Oh, I almost forgot they offer cooking classes as well.  There is too much to cover in a brief article so I encourage you to visit their website www.pct.edu/lejuenechef to see all they offer. Williamsport may not be convenient for spontaneous dining out, but I can tell you it is well worth planning a trip. Reservations required.

I enjoyed the Gascony and Languedoc themed Classic Cuisine and I was nothing short of delighted with both the food and service. Seven superb courses, wonderfully presented in partnership with a corresponding wine flight. This is “dining” by definition. The sommelier and I had an active exchange which only enticed me to return to experience other great wines at affordable prices.

Le Juene Chef Restaurant, Pa. College of Technology,  1 College Ave., Williamsport, PA. 17701  ~ PH 570 320-2433 ~    www.pct.edu/lejuenechef

–by Chris Hammacher

Lazzaro’s Italian Bistro, 49 N Railroad St, Palmyra, PA 17078

717.832.6111

Lazzaro’s Italian Bistro (L.I.B.) is a small quaint restaurant just past Hershey proper in Palmyra. We found parking on the street, free of charge, as there are no meters. We headed in the front door and we were greeted in several minutes by one of the staff. We were told it would be a 30-minute wait, but they ended up seating us in ten minutes.

The restaurant was decorated well. The noise level was louder than we expected but not too loud. There was a lot of hustle and bustle all over the restaurant. After looking at the menu we settled on Lobster Ravioli and Lasagna Classico, which we thought would pair nicely with our 2007 Chimney Rock Cabernet Stags Leap District Napa Valley.

The lasagna was excellent, the sauce was thick and meaty with traditional Italian seasonings. The Lobster ravioli was great and had a creamy bisque sauce and was more subdued than the lasagna’s red sauce and not as sharp. The cabernet was more subtle and softer than anticipated but still substantial. Having said that, maybe an Italian red would have still been the best option for a pairing with the lasagna. A tomato-based sauce usually pairs well with a heavier red wine, such as a Chianti. The sangiovese grape, which is what Chianti is predominantly made of, is a more acidic grape and pairs beautifully with the acid in the tomato.

The end result: Lazzaro’s won’t break the bank and you get a good amount of food for the money. The fact that it is a BYOB makes it even better and we will be making a trip back there soon, maybe with a bottle of Chianti Classico.

by Cindy Shingler

1303 Saxton Way, Mechanicsburg, PA  17055   Phone (717)759-4654

Thea, which is Greek for aunt, is a beautiful new setting in Arcona Crossroads – a newly built community of homes, shops, fitness center, and this classy restaurant. Chef AnnMarie Nelms is the owner/chef of this wonderful new eating establishment. AnnMarie is a graduate of Pennsylvania Culinary Institute and daughter for one of Harrisburg’s famous restaurateurs – Sophia Nelms.

I heard about THEA from my niece, who has been there several times and raved about the food. A group of us decided to try it out last month and made reservations (highly encouraged!). Imagine our surprise when we saw my niece there the same night!

It allowed us to sample many of the items on the dinner menu, including appetizers Ricotta Stuffed Meatballs, Crispy Brussel Sprouts, and Fresh Cut Truffle Fries. They were all delicious and I can’t pick a favorite! Some entreés we enjoyed were the Chicken Pie, Pasta Bolognese, Thea Meatloaf and the Duroc Pork Chop. The chicken pie was rich and flavorful with a herbed pastry crust. The meatloaf was served over a leek and gruyere bread pudding and marsala demi glaze that was to die for.  But the pork chop made the most impressive plate. It was a gigantic bone-in chop, cooked perfectly and served over bacon and brussel-laced noodles.

What really impressed me was that they do not charge a cork fee, considering the upscale atmosphere. We enjoyed a rosé, a sauvignon blanc and a nice cabernet with our meals. All in all, it was a wonderful experience that I look forward to enjoying again very soon!

Mangia Mangia                                                                                                                                             by Zach Ortenzio

2981 Elizabethtown Road, Hershey, PA                            717-689-3798

Reservations Suggested; closed Mondays                   $5.00 Corkage Fee Per Table

www.mangiamangiaitaliangrill.com

Upon entering Mangia you will note that it is divided into two sections. The section on your right is dedicated for takeout orders, while the section on your left is dedicated to sit down meals. This section is inviting, well-lit and capable of seating over 70 people in a relaxed atmosphere. Once that has been determined, menus will be provided and the specials of the day will be revealed. The menu is extensive ranging from appetizers, salads, entrees and other delectable items.

We started off our meal with two appetizers and a salad. One of the appetizers, Fried Calamari Fritti, came from the regular menu. The second, a Mozzarella Caprese, was the special of the day. The calamari was lightly breaded and served with a lemon wedge and two sauces, marinara and aioli. The sauces, though very different, were complementary to the calamari. The Mozzarella Caprese consisted of crostini and warm mozzarella slices covered with toasted bread crumbs. The slices were then drizzled with two pesto’s; sun dried tomato and basil. These two pesto’s provided different taste sensations to the appetizer. The salad was a Poached Pear Frisse with field greens, bacon, walnuts and gorgonzola. The last three items were flavor notes in the salad, balancing beautifully with the greens and pears.

After finishing the appetizers and before ordering entrees our waiter provided us with two types of dinner rolls. The first dinner roll can be found at most restaurants. The second type of dinner roll came with Mangia Mangia’s homemade pizza sauce with some parmesan cheese sprinkled over the rolls. We ate the rolls with the pizza sauce and they were outstanding. For our entrees we ordered, Spaghetti Carbonara, Baked Rigatoni and Raviolone. Before going further all of our pastas were done al dente, not over-sauced, nor did they need any additional seasonings or cheese. The Carbonara had a bacon sauce with Pecorino Romano cheese; the Baked Rigatoni included tomato sauce, ricotta and mozzarella cheeses; the house made Raviolone had a pesto sauce with toasted walnuts and pecorino Romano.

We spent approximately three hours at Mangia Mangia and we were not rushed. The wait staff was courteous and knowledgeable about the menu. If you wish to have a relaxed dining experience with truly good Italian food, Mangia Mangia is a restaurant well worth considering.

–by Dave Williams–

I presume we all like BYOB restaurants for the same two reasons: 1-without good food they won’t be in business long and 2-it enables us to enjoy a good to great bottle of wine without the hefty price of a 200-300% mark up. Many are pleasant experiences and worthy of return, a few are exceptional and cherished, holding high anticipation for a return. Seasons on Main in Bloomsburg falls into the latter category with plenty of elegance, luxury, intimacy and personal touch.

As the name implies, the menu is seasonal with 4 corresponding menu changes a year with many local farm to table components. As a self-trained chef, Gary Vadakin’s passion for food started young at home and transformed into a career around 30 years old having worked in a number of top restaurants in NYC, Philadelphia and Miami. In the end, he wanted his own restaurant and in February 2013 he accomplished that. A key insight, the staff has knowledge and longevity which speaks volumes for the atmosphere and success of the Seasons on Main.

I experienced the Fall menu which had both traditional and creative offerings. The selection was limited with good variety. I started with Pan Seared Lemon Pepper Scallops followed by Harvest Mixed Greens with Pistachio Crusted Goat Cheese Salad. My entrée was Grilled Harvest Game Sausage Trio composed of Wild Boar with cranberry red wine, Venison with blueberry merlot and Elk with pear and port wine sauce. Fresh, excellently prepared, presented and memorable. A St. Veran Macon chardonnay started the meal, followed by Tratori Dry Creek Zin which were great meal partners.

Seasons on Main has limited seating so reservations are highly recommended, if not necessary. Bloomsburg is about an hour North of Harrisburg making it a destination, but well worth it.

Seasons on Main,  10 W. Main St.,  Bloomsburg, PA. 17815   (570) 336-2790   Open: Wed-Sat.  5-9PM   www.seasonsonmainpa.com

by Bill Beeson

Himalayan fusion in Patton Place off Linglestown Road – 2308 Patton Road, Harrisburg, PA 17110

Web: www.himalayanfusiononline.com Phone: 717-412-4907

Hours: Tu-Th 11A-2:30P/ 4P-9P; Fr 11A-2:30P / 4P-10P; Sa: 11:30A-3P/4P-10P Su:11:30A-3P/ 4PM-9P. Lunch buffet daily during regular hours.

A new international cuisine venue with friendly and attentive service, reasonable pricing, and great food just emerged on the East Shore! Offering Indian and Nepalese dishes, Himalayan fusion opened two weeks ago. Seeing the signs for this specialty restaurant “coming soon”, we drove by almost daily until finally, on a Tuesday, we heard from a neighbor – “It’s open, and food’s great!” The first Friday evening, we were there! We found it delightful. Vegetables were exceptionally fresh and crisp; nothing exhibited the soggy texture of food prepared and held in the kitchen. My entrée took a bit longer than others’ but these short minutes were worth the wait, as we quickly realized upon presentation, that the dumplings were being prepared to order on site, real time.

The traditional samosas (no nuts) were delicious, as were the Chili Mo-Mo (beware if you don’t well-tolerate hot peppers). The garlic naan was light, airy, and well… perfect – not over garlicky. The bhagan bharta (slow cooked eggplant) and shrimp pakora (made with chick pea flour) were favorably reviewed by their consumer. The mango chicken ordered by another was also rated thumbs up. Our spicier dishes paired well with a 2008 Allegro Cadenza (Bordeaux style blend) and the lighter dishes nicely with a 2016 Fabre Rosé from Provence. Riesling would also be a good varietal to grab on your way to dinner here. Wine glasses available if you forget to pack your Riedel.

This establishment seems VERY allergy-aware and careful – menu items are coded (V) vegan; (N) contains nuts; and (GF) gluten free – very much appreciated by our team! There are plenty of vegetarian and vegan-friendly entrees. Any dish can be prepared to your preferred level of heat as well. We plan to catch Sunday brunch there at our next opportunity!

by Jacy Hammacher—

Moonlight Café, 4140 Carlisle Road; Dover, PA 17315   (717) 292-5643

Don’t Judge a Book by its Cover!  When we pulled up to this particular BYOB, to celebrate being married for 10 years, my husband and I noticed the ordinary façade and later discovered it was not an indication of the top-quality food we were about to experience. There wasn’t an empty parking spot and it was a full house of around twelve tables, full of wine-loving foodies. We were seated fairly quickly; and, as we pulled our wine selections out, our server brought two wine glasses and a corkscrew so as to not keep our thirst unquenched.

My husband (or date should I say?) and I chose to start our evening with the Moonlight Crab Dip appetizer. The crab itself was so rewarding that I could have stopped there, but it also left me wondering what else could be on the menu that would satisfy my palate. As I perused the choices, I noticed that they offer a nice selection of categories that would complement a variety of wines.

We brought a 2009 Lingenfelder Shoy, made from the Scheurebe grape, which was full bodied, yet refreshing with a slight peach nose. Therefore, I was in the mood for some more seafood to pair with it. I ordered the Shrimp Champagne, which is raspberry cream sauce, tomato, mushroom, and spinach over fettuccine noodles and shrimp. The mix of flavors between food and wine made my taste buds dance!

Chris, on the other hand, was looking to have something that would accompany this big, bold, California Cab that had rich backing spices, and a smidgen of espresso bean. He made the only logical decision he could and ordered the Bacon-Wrapped Filet Mignon over a mountain of mashed potatoes and broccoli with balsamic glaze.  Needless to say, we will be eating there again soon.