—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