By: Tiffany Rivera

The Yardley Inn, an award-winning restaurant located in Bucks County overlooking the Delaware River offers a variety of versatile meals to foodies and locals.

The restaurant represents a tranquil, yet comforting ambiance, with dim lighting, multiple views of the Delaware River, rustic décor, and welcoming wait staff.

The eatery has been a Yardley staple for over 30 years and has seen an influx of customers from all over the Philadelphia area thanks to Executive Chef Rob McNally’s culinary skills. His career has spanned over 16 years.

Chef Rob specializes in New American cuisine and has been translating his love of cooking on to the plates of long awaiting customers. He has worked in famous Philly eateries including Zahav and Fork. He has also worked with chefs at Chambers 19 Bistro and Audrey/June in Nashville, Tennessee.

Chef Rob has been with The Yardley Inn for almost three years and has been adding unique dishes that include vegetarian options, to unique spins on classic American dishes.

Some customer favorites include their signature homemade pastas, duck confit carbonara, made with spring peas, parmesan chili oil, and bucatini pasta. Other options include, truffle deviled eggs topped with smoked bacon and Caviar; and deep-fried marinated tofu with a side of black rice, ponzu, and cucumber kimchi. All dishes are created with fresh and locally sourced ingredients.

For seafood, Chef Rob creates a lasagna made with Blue Crab, baby Rock Shrimp, topped with anchovy breadcrumbs, also on the menu is Greek whole roasted branzino, braised fennel, tomato, red onion, warm dill butter, served with a citrus salad on the side; and Big Glory Bay King Salmon with spiced farro, tzatziki sauce, paired with a radish arugula salad.

Chef Rob says Big Glory Bay King Salmon is one of the top sellers at his restaurant.

“I love the product and it’s also a gorgeous piece of Salmon,” he said.

From 4pm through 6:30pm, the restaurant has seven-dollar small plates including beef spring rolls, bangers and mash, and sweet potato wedges with a maple aioli.

The restaurant also has an impressive cocktail list including, “Blood of the Dragon,” a drink mixed with black cherry syrup, lime, and absolute lime; “Inn Margarita,” infused with eposado tequila, Cointreau, and lime agave. Another popular cocktail for spring is their “Melon Margarita,” made with fresh lime, agave, and hornitos reposado tequila.

The Yardley Inn has gained recognition in Bucks County and beyond. The business recently won Best in Bucks County, for Best New American Restaurant.

In addition to their delicious dishes, welcoming atmosphere, and creative cocktails, the restaurant also caters events such as weddings and baby showers.

Chef Rob has also planned some exciting events for the restaurant ahead of the summer season.

“I do once every two months a paired dinner with either wine, tequilas, whiskey, I’m starting to do Sunday night dinners where I’m starting to do “dinner in Spain,” where we include Spanish themed entrees, which will begin in the summer,” he said.

With warm weather approaching, plan a brunch, or dinner at The Yardley Inn. Although reservations aren’t necessary, they are highly suggested, especially on the weekends.

Be sure to follow The Yardley Inn on Instagram: @yardleyinn and Chef Rob @chef_robert_Mcnally

By: Kate Emick

DePaul’s Table, located in the heart of Ardmore, is the newest addition to the Main Line’s dining hub.

The former home of the historic Haverford Trust Bank, which dates back to the early 1900’s, DePaul’s Table features nearly 200 seats between the dining rooms and the bar. Showcasing an elegant dining experience, the restaurant incorporates soft shades, contrasting plank flooring, and cushioned banquets by the bar.

Owner, Anthony DePaul, has over twenty years of experience in the restaurant industry. With his experience, he has helped well-known businesses from Philadelphia to Atlantic City to open their own restaurants. He has also spent time at Iron Chef Marc Forgione’s American Cut Steakhouse in New York City, as well as The ChopHouse in New Jersey. Now, DePaul comes full circle by opening his very first restaurant.

Executive Chef Jose Galicia, formerly of The ChopHouse, leads the kitchen. With many years of experience under his belt, Galicia has created a menu with extensive offerings, perfect for anyone who stops in.

DePaul’s Table is known for the finest cuts of steak, big chops, fresh seafood, seasonal vegetables, unique salads, savory flatbreads, and more. A few popular menu items include the restaurant’s Lobster ravioli made with brandy cream and Lobster medallions, the sesame crusted Ahi Tuna with crispy shallots, Japanese seasoned rice, ginger, and sweet soy, and the pan seared Salmon served with Kennett Square mushroom risotto and blistered cherry tomatoes.

When it comes to steak, the restaurant has several options to choose from like the eight-ounce filet mignon or the twenty-eight-day dry aged New York strip steak. Sure to impress, guests will also find a forty-eight-ounce bone-in tomahawk ribeye on the menu too! Not only are steaks a highlight on the menu, but the roasted bone-in chicken and double cut rib lamb chops are popular choices as well.

When dining in at DePaul’s Table, be sure to pair your meal with the perfect drink. From cocktails to wine, and beer, guests are bound to find the perfect one. Additionally, Monday through Friday from 4:30pm-6:30pm, the restaurant provides a happy hour which comes with an assortment of drinks and small plates such as Lobster guacamole, crispy buffalo Shrimp, or steak tacos.

From his years of experience in restaurants, DePaul aims to reflect the values that he has come to love and adore which includes elevated customer service and extra attention to detail. DePaul develops relationships with his guests. He says, “I want to know their favorite dishes, wines, table preferences, birthdays, and kids’ names.” By doing so, DePaul has created a very personable experience guests won’t find anywhere else.

Located at 7 E. Lancaster Ave. in Ardmore, DePaul’s Table is open daily. The restaurant is happy to serve guests for dinner or happy hour, so be sure to stop on by! Reservations are not required but are suggested, especially on weekends. For additional information, guests can visit the restaurant online at depaulstable.com or on Instagram @depaulstable.

By: Kate Emick

Interested in exceptional Jamaican cuisine? Look no further than Shana’s Caribbean Café in Northeast Philadelphia!

Owner and Executive Chef, Shana Davis, migrated to Philadelphia from Jamaica nearly twenty-two years ago to fulfill her dream of becoming a successful business woman and entrepreneur.

Early in her career, Davis graduated from Community College in Philadelphia and received a scholarship to attend the Fox School of Business at Temple University. In the summer of 2014, Davis opened her first restaurant in North Philadelphia. As her business grew, she decided to expand her café and moved to a larger location in Northeast Philadelphia in 2020 where you can find Shana’s Caribbean Café today.

Prepared daily with fresh ingredients, Shana’s Caribbean Café offers flavorful Jamaican cuisine perfect for any meal of the day. For breakfast, customers can find Jamaica’s national dish, ackee and Saltfish, as well as other popular dishes like callaloo and Saltfish, salt Mackerel, and Saltfish and butterbeans. All breakfast platters are served with fried plantains and your choice of either boiled dumplings, yam and bananas, or fried dumplings. Customers can also find an assortment of porridge on the menu, choosing from flavors such as banana, peanut, cornmeal, and plantain.

For lunch and dinner, the café serves specials like jerk chicken, oxtail, curry goat, jerk pork, and everyone’s favorite, fried chicken! Each special is served with a choice of two sides which includes white rice, rice and peas, cabbage, yam, or mac and cheese.

Looking for seafood options? Shana’s Caribbean Café has that too! A few must-try seafood dishes when visiting the café are the escovitch Red Snapper and jerk Salmon. The fried Whiting, curry Shrimp, and brown stew Red Snapper are other delicious options.

Shana’s Caribbean Café is proud to offer guests a unique blend of flavorful and healthy food that is available at affordable prices. Customers have the option to dine in, order take out, or order through mobile apps like Uber Eats, DoorDash, and Grubhub for convenience.

From the moment you walk in, Davis describes the atmosphere as friendly and welcoming. “We want every customer that walks in to be treated the same way,” she added.

Pastries at the café are another must-have menu item. From Jamaican beef patties to spinach patties and even carrot cake and coco bread, customers are sure to be impressed.

Shana’s Caribbean Café is located at 6615 Martins Mill Road in Philadelphia. Be sure to stop on by and also visit them on Instagram @shanascaribbeancafe!

By: Kate Emick

Atlas Restaurant Group celebrates historic Annapolis with The Choptank, a new fish and crab house, located on “Ego Alley” along downtown Annapolis’ famous City Dock!

Atlas Restaurant Group is a Baltimore-based hospitality group that operates twenty-seven restaurants in Maryland, Florida, and Texas. The group focuses on integrity of product, impeccable service, and an unparalleled entertainment experience that has redefined traditional dining.

Following the success of The Choptank’s flagship location in Baltimore’s historic Fells Point neighborhood, Atlas Restaurant Group knew that this concept would fit well into downtown Annapolis and opened its doors in summer of 2022.

Take in the beautiful waterfront view at The Choptank through its large open windows from either the dining room, rooftop bar, or waterside Crab deck. To match the brand, the interior of the restaurant is filled with dark blues and bright bass accents that tie in with the marble tables and bar tops. On the walls guests can find black and white photos as well. As for the outside, the restaurant utilizes soft colored plants such as light green, yellow, and of course blue flowers to highlight the beauty of the view.

The Choptank creates the ideal dining experience all year round. Even on cold winter days, guests can take in the water and the sun from the dining room to transport them back to summer.

Local seafood takes the spotlight on The Choptank menu. Naturally, the Crab Cake is the most popular option chosen by guests and a very close second is the restaurant’s Fish and Chips. The Choptank’s signature Fish and Chips is made with Hake and battered perfectly with a house-made batter.

With a seafood-centric menu, guests also have the option to choose from eight different fish on the menu including, but not limited to, Chilean Sea Bass, Bronzino, Yellowfin Tuna, and Dover Sole. A variety of preparations are available as well such as blackened, pan-seared, or broiled.

Aside from local seafood, The Choptank is known for steak as well, offered in a variety of cuts. Guests can find everything from the New York strip to the dry-aged porterhouse. In addition to steaks, the restaurant also showcases a menu section dedicated to sauces, offered a la carte, and accoutrements that give way to endless possibilities.

More than just delicious seafood, steaks, and more, The Choptank offers an extensive variety of liquor, wine, beer, and specialty cocktail listings. A few must-try cocktails are the “Wave Runner,” “Forget-Me-Knot,” and the Maryland based “Crush.”

Have a sweet ending to your meal with delicious desserts like coconut cream pie, passion fruit crème brûlée, cast iron chocolate chip cookies, or seasonal ice cream.

Enjoy one of Maryland’s top waterfront locations at The Choptank! Reservations are recommended and can be made at thechoptankrestaurant.com/Annapolis. Also, be sure to check out The Choptank on Instagram @thechoptankannapolis!

By: Kate Emick

Mollusca, a high-end seafood restaurant at the edge of Little West 12^th Street in New York City, made it’s debut in the city’s Meatpacking District earlier this year.

Owned and operated by Eric Agababayev and Alpina Hospitality Group, Mollusca has evolved into a sophisticated dining experience since opening it’s doors in the spring of 2022.

Mollusca’s Brand Chef, Gianmaria Sapia, has appointed Christian Bonilla as Executive Chef. Along with the owner, Bonilla has streamlined the menu, drawing inspiration from his extensive background in the seafood industry where he spent time at Zuma and The Clocktower.

Mollusca’s elegant interior design evokes a deep-sea feel which is drawn from the lights that cast shadows of waves on the mirrored walls and hand-blown glass light bulbs that are reminiscent of jellyfish. All seating and banquets are custom made in various leather and velvet neutral taupe shades, accented with navy blue and sand highlights. Additionally, the floors and countertops are made from several hues of natural marble and walnut wood.

Known for all things seafood, Mollusca offers a raw bar which includes a Hamachi crudo with pickled jalapeño, wasabi mayo, and guacamole. The newest addition to the raw bar is the restaurant’s double tartare made with Salmon, Tuna, and Siberian Black Caviar, accompanied with nori rice chips. The raw bar also serves a variety of Oysters including the Mollusca signature Oyster with Siberian Black Caviar, fresh Uni, and mignonette.

A few popular main courses consist of grilled Octopus with a deconstructed Greek salad, feta mousse, sous vide leeks, and a leek puree. The Salmon served with fingerling mustard purée, potato parsley fondue, and vegetable tartare with carrots and cucumbers is another fan-favorite option.

Without a doubt, the most impressive item on the menu is the restaurant’s signature dish, Mussels in thirty-five unique sauces! From blueberry goat cheese to corn and pecorino, white wine and garlic, and even spicy coca cola, there is always something new and exciting to try.

With a seafood focused menu, Mollusca also serves a Japanese A5 Wagyu fillet in cacao e pepe sauce with a cherry tomato salad. Vegan options are available as well like the trumpet mushroom Scallops with a butternut squash purée and a pistachio vinaigrette.

Mollusca recently introduced a brunch menu that is served every day from 11am to 4pm. This section of the menu showcases items such as scrambled eggs topped with Uni and Siberian Black Caviar and Japanese pancakes with a berry compote and whipped cream.

Enjoy your meal with an equally impressive bar and wine list. A few cocktails to choose from include the Coral Reef, Tidal Wave, and Mollusca Martini. The restaurant also offers a global selection of sparkling wine and champagne, rosé, red, and white wines, and even sake by the glass or bottle to pair perfectly with any menu item.

Reservations are required and can be made online at molluscanyc.com. To see all the delicious food that the restaurant offers, be sure to visit them on Instagram @mollusca_nyc.

This month, in addition to featuring our full line of Kurobuta products in Fish Tales Magazine (which you can read here), Samuels is offering a month-long special on signature Bacon Cheddar Porkers. You may be wondering, “What exactly is a Porker?” Well wonder no longer! Made with 100% Berkshire Pork and stuffed with smoky Bacon and Cheddar Cheese, Kurobuta Porkers are mouthwatering burger patties that are a fantastic addition to any menu.

Porkers are the perfect combination of authentic flavor, reasonable cost, and convenience. Your restaurant or dinner table will not have to sacrifice quality in favor of convenience. For just $5.25/lb, your restaurant can bring the best pork burgers in the business to the table! Sold in frozen 25 lb cases, you have until October 1^st to take advantage of this deal.

Once they learned how to catch the abundant Shrimp-like creatures, it was off to the races! Crawfish’s sweet, tender meat made them a great choice for a bevy of applications. Today, Crawfish dishes have spread across the country. Most popularly, Crawfish are used in Cajun Gumbo, a spicy combination of Shellfish, peppers, andouille sausage, and a thick stock. They’re also used often as a complement to fried Catfish fillets, as well as in the bold Crawfish Pot Pie. But there’s nothing quite like sitting together at the table and pickin’ and crackin’ these bad boys yourself.

As summertime winds down, you’ll definitely want to boost your menu with bold options that customers don’t see every day, or just provide your family with a memorable dinner. Luckily for you, you can find our Cooked Whole Crawfish on special for all of September. Our Crawfish are 16/20 size, and are sold in a frozen 5 x 2 lb case for $3.99/lb, making them both taste bud and wallet friendly! Try pairing these ‘Crawdads’ with Kurobuta Pork Sausage in a Cajun Boil, or use J.O. Crab Spice to season them up for a Craw-feast! Call your Samuels Agent, or join the Seven Fish Club at Guiseppe’s Market to place an order today.

Abundant in Pacific waters, Alaska now boasts the largest Black Cod population in the world! Black Cod are deep-water fish and caught on longlines, a practice that has earned them a Green “Best Choice” Rating by the Monterey Bay Aquarium Seafood Watch. And to top it off, Black Cod are rich in Omega 3 fatty acids, which boost your immune system and can help lower blood pressure.

For the rest of August, Samuels is offering a tremendous deal: Skin-on, bone-in Black Cod fillets for $16.95/lb. Contact your Samuels Agent to place an order, or come down to our retail store, Giuseppe’s Market, to buy Black Cod today!

Madai is enjoyed by chefs for its buttery, sweet texture and versatility. Great cooked or crudo, Madai skin is edible, which makes the fish a great option for grilling or frying whole. Pan searing is another great option, but crudo applications are still the most popular. Try serving Madai with one of our many rice options, including Koshihakari short-grain rice. Samuels also provides a bevy of dry goods and Asian-inspired sauces, which could aid in your preparation of Madai.

Our Madai are aquaculture-raised across the pond in Japan in rich fishing grounds on Shikoku Island. A moderate climate and stable year-round temperature provide the farmers with an ideal situation for raising Madai. Thus, Samuels is able to provide you with Madai all throughout the year! Additionally, our Madai are raised on a special feed that helps produce a natural red skin color and enriches the flesh with Omega-3 fatty acids.

Whole, 4 pound average Madai are available at Samuels all August for $9.25/lb. Snap into action fast because this pricing won’t last forever!

One of the most versatile fish money can buy, there are plenty of ways to prepare Dover Sole. The flavor, despite being mild, holds up against strong sauces and flavors. The fish is popularly peeled and sautéed, but can even be prepared whole and served in traditional tableside service style. Try pairing Dover Sole with a rich, buttery white wine sauce for a classic crowd-pleaser. Dover Sole can even be coated in rice flour and corn starch, and fried for an Asian-inspired dish. Chefs may even want to pair Dover Sole with Blu Brand Claw Crabmeat, also available on our August Specials. Be sure to see our discounted pricing on bulk orders!

While Samuels normally offers frozen Dover Sole by the bulk case, we’re giving you the chance to buy them by the each in August. That’s right, there are no minimum orders! You can take two pounds, or 200 pounds. Be our guest! Who knows, maybe you will find your Sole-mate this month.