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Labels: Agrodolce, byob, non-smoking, patio, York Restaurant photography © Tom Wenger Photography, LLC posted by Tom Wenger at 8:00 AM 0 comments 
Labels: Bistro, brunch, byob, Camp Hill Restaurant, Confit, French, Raw Bar photography © Tom Wenger Photography, LLC posted by Tom Wenger at 8:00 AM 0 comments
Labels: full bar, seafood, steaks, York Restaurant photography © Tom Wenger Photography, LLC posted by Tom Wenger at 11:30 AM 0 comments
Labels: Family Style, full bar, Italian, Julianas Italian Restaurant, Mechanicsburg restaurant, non-smoking, Parties, Take Out photography © Tom Wenger Photography, LLC posted by Tom Wenger at 12:30 AM 0 comments
 A continuing series of interesting links from around the world wide web. In case your fast food fixes don't make you feel bad enough afterward, this site has some creations that are sure to do the trick: http://www.fastfoodfever.com/cuisine.html If you're sent on clandestine maneuvers in Milwaukee and feel the enemy is closing in, you may want to pop in at the Safe House: Click here for a full article Do your other senses become heightened when you are stripped of one of them? That theory is put to the test at Blindekuh: http://www.blindekuh.ch/e/zurich/restaurant/restaurant.html Just because they are small, it doesn't mean they should get tipped less. The Hobbit House in Manila boasts "The smallest waiters in the world": http://www.hobbithousemanila.com/ While I know our household is equally at fault, it is a travesty that Americans waste 27% of the food available for consumption: http://www.nytimes.com/2008/05/18/weekinreview/18martin.html?_r=3&oref=slogin&pagewanted=all&oref=slogin Labels: tasty links photography © Tom Wenger Photography, LLC posted by Tom Wenger at 9:00 AM 0 comments
Labels: billiards, full bar, Jackson's Junction, New Cumberland Restaurant, smoking photography © Tom Wenger Photography, LLC posted by Tom Wenger at 10:00 AM 0 comments
 If I told you that the catalyst that led to Chuck Martz owning a successful Thai restaurant was his joining the Air Force, you would probably jump to a lot of incorrect conclusions. And while if not for joining the Air Force, he'd probably never have been led down such a path, the path is not nearly as direct as one may assume. Fresh out of high school, in August of 1967 Chuck enlisted at the age of 17. Because of his young age, he needed his parents to sign off on his enlistment form, which they did apprehensively. At the time, the United States was heavily involved in the Vietnam War. While Chuck was still sent to Asia, by enlisting early he probably avoided being drafted on his 18th birthday and finding himself in the middle of the Tet Offensive. Instead, he was sent to Thailand, where he was a dog handler in airports. Chuck completed his 4-year tour and returned to the Harrisburg area in August of 1971. A week later in a church in North Harrisburg, Chuck heard the melodic tones that he immediately recognized as the Thai dialect. Armed with his new ability to converse in Thai, he engaged in conversation with the family who also had just arrived in the United States earlier that week. The daughter, Tawenta, became the love of Chuck's life and the rest, as they say, is history, with the two of them marrying and having two children.  Chuck went on to have a career with the State of Pennsylvania, working for the PA Liquor Control Board. In 1990 Chuck and Tawenta opened Bangkok Wok. Tawenta and her mother worked their magic in the kitchen, and the restaurant quickly became a local favorite. It has won 18 consecutive (and counting) "Best of Central PA" awards from Central PA Magazine and has won a "Simply the Best" award from Harrisburg Magazine every year since its inception. From the start, Tawenta and her mother stressed the importance of using only the freshest ingredients, and that philosophy has never been abandoned. Sadly, Tawenta died unexpectedly in 2000 during an unrelated hospital visit. There is a whole tearful story that accompanies these events, but suffice it to say Chuck has recently won his case against the hospital in the Supreme Court. A small victory that was mostly fought on principle. When asked what keeps him going, Chuck credits how much he enjoys his patrons and the friendships he's made while running the restaurant. Chuck is a gracious host who regularly makes table visits, and while I truly believe this to be very rewarding for him, I also believe that there is no place that he feels closer to his wife than in the restaurant. Chuck is now planning the Bangkok Wok's 20th anniversary, which will be in 2010. The celebration will include a street carnival with traditional Thai dancers, musicians and other specials. And this writer is looking forward to being there and enjoying another 20 years of Bangkok Wok. Labels: Bangkok Wok, interview, Mechanicsburg restaurant, Thai photography © Tom Wenger Photography, LLC posted by Tom Wenger at 7:50 AM 0 comments
 Tasty Links - Valentines Day EditionWith the economy where it is, maybe you want to forgo the $800 box of chocolates this year: http://www.debauveandgallais.com/main/vday_livre.asp Chocolates aren't the only things that come heart shaped. The heart shaped steak just may win the medal in this grouping: http://www.thenibble.com/marketplace/entertain/heart-shaped-foods.asp New evidence indicates that marinading meat in beer or wine reduces the risk of cancer. That can't be bad: http://www.newscientist.com/article/mg20126883.400-beer-marinade-cuts-steak-cancer-risk.html Here we are on our second Tasty Links and we already have a follow-up story. Is this crack reporting or what? Here the man who pistol whipped a customer may actually be a Mob informant: http://www.nydailynews.com/news/ny_crime/2009/02/06/2009-02-06_mob_hit_man_joey_calco_ruins_witness_pro.html To finish off this edition we'll take the heart theme in the whole other direction, The Heart Attack Grill in Chandler AZ sure has come up with a unique marketing angle: http://www.heartattackgrill.com/ Labels: tasty links photography © Tom Wenger Photography, LLC posted by Tom Wenger at 12:15 AM 0 comments
 It is commonly known around those hip economist circles that alcohol sales are recession proof. The general theory goes something like this: People make less money, people drink more to ease the depression. People are unemployed, they have more time to drink.The current recession, though, seems to be bucking the trend, and there are a number of additional subplots that are developing within the industry. Here in Pennsylvania the Pennsylvania Department of Revenue claims that tax revenue from the State's malt beverage tax was down 2.1% for the last 6 months of 2008 over the same period the previous year. According to the Pennsylvania Liquor Control Board sales of wine and spirits were up 4.7% in the 2007-8 fiscal year over the previous year. The major gains, though, were in sales to individuals. This brings us to subplot one. There has been a shift to more consumption at home rather than at restaurants and bars. In an effort to curb spending more consumers are mixing their own cocktails and uncorking their own wine bottles. The impact of this trend is felt beyond simply the missed bar sales. When people are not in the bars and restaurants drinking, the ancillary food sales are also being missed. According to Nielson, patrons of fine dining, casual dining, nightclubs, bars and resorts/casinos all report a decrease in the amount they go out over a year ago. Subplot two contends that when people are going out, more of them are looking for deals and heading out to happy hours for both food and beverage deals. Happy hours were designed to get people into bars during less patronized hours, but more people are now using them as their primary time out. Finally, when out at the bars and restaurants more people are choosing the less expensive options. The Yuenglings of the world are getting more business, while the more expensive Heinekens and Becks are seeing their sales slump. And it doesn't stop at beer. Rail liquors are getting the nod over their higher priced name brand brethren. Instead of a Cointreau Margarita the order just becomes a Margarita. The bottom line is that bars and restaurants need business to stay in business. If you want your local watering hole to be around when we spin out of this economic downturn, they need to see you now. So get out and have a drink, and while you're there rest assured that you are a good American helping to do your part. Labels: beer, economics, liquor, wine photography © Tom Wenger Photography, LLC posted by Tom Wenger at 6:08 PM 0 comments
Welcome to the first issue of Tasty Links, a potpourri of interesting morsels we think you'll soon crave. Need ideas for Valentine's Day? Get seduced by the Burger King and his FLAME body spray. What could be more alluring than soft music, candlelight, and the scent of a Whopper slathered all over your body--or your lover's? To ignite your flame broiled fantasies, click here--and then the spray bottle several times: http://www.firemeetsdesire.com/ And purchase a $3.99 bottle of FLAME here: http://store.rickysnyc.com/ProductDetails.asp?ProductCode=flame You may be able to "have it your way" at Burger King, but you can "pay what you want to pay," at The Little Bay in London: http://www.msnbc.msn.com/id/28996573 A friend of mine often says: "Never let the truth get in the way of a good story." Taking a slight turn on that, the Wacky Times says: "Following in the grand tradition of journalism by not letting the truth get in the way of the news." Check out their fun take on three restaurant ideas: http://wackytimes.com/restaurants.html Ok... everyone knows that you need to pick and choose when to complain to the people who prepare your food, but for fear of being pistol whipped? http://www.foxnews.com/story/0,2933,484265,00.html So some delicacies might be life threatening for a reason. . . . And maybe the seven Japanese who were sickened after eating blowfish testicles had it coming. http://www.msnbc.msn.com/id/28874327 Labels: tasty links photography © Tom Wenger Photography, LLC posted by Tom Wenger at 12:04 AM 0 comments
 Once part of the Kokomos sports bar chain, Aroogas carries on the tradition of wings, beer and sports with an upgraded feel. When you think of yet another sports bar that none-the-less has been converted from yet another sports bar, you would not expect it to be on a list of many "firsts". In the case of Aroogas however, there are a couple that are quite notable. Aroogas was the first on the East Coast to install a Blizzard Beer System that dispenses beer at exactly 29.1° as opposed to the normal 34° draft at most establishments. A digital sign on the wall indicates the exact temperature that beer is currently being dispensed. Additionally Aroogas is Pennsylvania's first Green Restaurant Association certified "green" restaurant. To gain this certification, they had to meet specific requirements including eliminating all Styrofoam from use. Low flow water fixtures were also installed as well as a number of procedural initiatives were implemented. One of the most notable features is that they have more TVs than you can shake a hockey stick at. They took the already tv saturated establishment and left virtually no wall space "untelevised" with over 100 tvs. And we're not talking just any ol' tv, they are crisp, clear flat screens. With access to every sports programming package available their motto is "every game from every seat".   With regard to food, Aroogas is a wing joint with so much more. The creativity that allows them to have 48 wing sauces listed on their menu translates over to inventive foods like a General Tso's Wrap (pictured) and Seafood Nachos (below) smothered in shrimp, crab meat and cheese.  For those who just want regular sports bar fare, never fear, Aroogas has plenty of it. From sliders to tacos to ribs to quessadillas you won't have much trouble finding something to quell your appetite while your thirst is being quenched by 29° beer.     If you wanted to know what the heck an Arooga is, that is a fair question. It is actually a made-up word that was the winning selection from a naming contest held by the bar. It is reminiscent of the sound an old car horn would make, but is mostly just a word that is fun to say.7025 Allentown Blvd. Harrisburg, PA 17112 Labels: Aroogas, feature, full bar, Harrisburg restaurant, non-smoking, sports bar photography © Tom Wenger Photography, LLC posted by Tom Wenger at 11:34 AM 0 comments
 Few restaurants in the Harrisburg area have received more accolades than the Bangkok Wok. The restaurant has earned the Central PA Magazine's "Best of Central PA" award 18 years straight and running. Additionally they've earned a place on Harrisburg Magazine's "Simply The Best" award list since its inception 11 years ago. The Bangkok Wok features fresh Thai Cuisine served in an atmosphere of traditional Thai effects, antiques and artifacts. Chuck Martz started the business with his wife Tawenta in 2000 (check back for a post on their story). Though there were some lean times, Chuck has never wavered from serving fresh ingredients and it seems to have paid off. Despite the economy Chuck says that business is as good as its ever been. In fact he says tongue-in-cheek that he thinks the economy is helping him as "people are eating here rather than spending $12,000 on a trip to Thailand".   The centerpiece of the interior is a 170 gallon salt water fish tank (soon to be replaced with a 300 gallon tank). I've rarely seen a tank that has such a variety of healthy looking aquamarine life. The table at the tank is great entertainment for the kids if you can get it.Every table is adorned with a bouquet of FRESH flowers. And lighted umbrellas hang throughout the interior.   In every corner traditional Thai art and antiques help give a sense of place transporting you to Asia for a few hours out of your day. There is even a full bicycle style rickshaw.      As spectacular as the interior is, this place is really about the food (so don't feel too gypped if you are just popping in for take-out).Our photo shoot started out with a fresh Thai Salad.  Here Dinda brings out some Summer Rolls. A trip into the kitchen features an array of fresh vegetables. In this photo Satichai is preparing the stir-fried vegetables for the next dish. Sutichai arrived in Central Pennsylvania after being a chef in London and New York. His pride in his work was apparent in both his presentation and by his interest in seeing how the photo shoot was coming along. The mixed vegetables were added to this Red Snapper in a Pla Lad Prig sauce. I'd have never guessed that a fish could give the excellent curries a run for their money, but this actually may make it into my order rotation. If you are concerned about finding something for the kids from the large menu selection there are always some safe choices available such as the Chicken Satay. Another kid-friendly selection is the Thai Rolls. They're adult friendly too... To me, Thai cuisine is all about the curries. If when you think curry you simply think of the yellow curry that you get in Chinese restaurants or in powdered form at the grocery stores you'll have a pleasant surprise in store. These curries are more complex, usually sweetened with cocunut milk, and just plain luscious. Pictured is the Panang Curry (a personal favorite), but you can't go wrong with any of them. Do be prepared if you order it hot/spicy for it to come out HOT. They are not afraid to pour on the heat here. Their home-grown dried chillies pack a punch and it may be worth ordering mild and asking for the chilies on the side if you are concerned that the heat may get overdone. For dessert the coconut ice cream pictured to the left comes in a coconut and is adorned with an edible flower. The tapioca will also put to rest all of the bad tapioca memories you have from grade school. 125 Gateway Drive (across from Outback Steak House) Mechanicsburg, PA 17050 717-795-7292 phone 717-795-7266 fax     Labels: Bangkok Wok, byob, feature, Mechanicsburg, non-smoking, Thai photography © Tom Wenger Photography, LLC posted by Tom Wenger at 11:38 PM 0 comments
One of the biggest getting out and about days of the year is the Super Bowl Sunday. And while the game itself is pretty important (especially this year here in Pennsylvania), the food plays a pretty important role in the day as well. The Super Bowl has developed into so much more than a game and represents a time for friends to get together and share some laughs, libations and of course some food.  This year, for the Super Bowl parties our family was heading out to, I decided to make a spicy coleslaw. Here's how I did it: First cut 1/2 a head of red cabbage into small pieces and add to a bowl.  Next chop 4 carrots into small pieces and add to cabbage.  Add: 1/4 cup of mayonnaise 1/4 tsp salt 1/4 tsp paprika 1/4 tsp black pepper 1/8 tsp cayenne pepper (or to taste) 2 TBSP brown sugar  2 TBSP Balsamic Vinegar  Mix all ingredients together and serve. It's just that easy. I made mine extra spicy by adding a bit more of the cayenne pepper. It was a hit with those who weren't afraid of a little heat. Congratulations to the Pittsburgh Steelers and the rest of Steeler Nation on their sixth Lombardi Trophy. Maybe next year the trophy can find its way cross-state. Labels: coleslaw, football, party, recipe, recipes, super bowl, Tom Wenger photography © Tom Wenger Photography, LLC posted by Tom Wenger at 11:38 PM 0 comments
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All content and images are copyrighted © 2009 Susqueats.com and Tom Wenger Photography, LLC. No reproduction of this blog in part or in whole is permitted without express written permission.
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North George Street in York has been going through a transformation. It began with the constuction of the new 
The menus include plenty of seafood, not limited to the 
C
The entrees include a variety of hearty provicial French dishes such as this 
Another traditional French offering that is rarely presented as a dinner option here in the States is this Tartine. A tartine is an "open faced sandwich," and this variety is a Croque-Madame aux pomme frittes (toasted ham and cheese sandwich on brioche with sunny-side up egg, mornay sauce and a side of fries).
Desserts are all off-menu and listed on the specials board. 
When Wild Tuna took over the building that was formerly a 
Wild Tuna is a steak and seafood house with an emphasis on seafood, as the name would suggest. The beach-y interior echoes the seafood theme and adds a fun mood to the whole experience.
Dinner entrees include a variety of grilled and fried seafood, as well as fried chicken and steaks and even a mix and match entree that lets you pair your favorites, like this steak and crab cake combo.
Wild Tuna has a full bar, and they make an assortment of specialty cocktails adorned with fruit and umbrellas. Eat your fruit... it's good for you. In fact it may be the reason to order another drink. "Shorry offisher... 
The first thing you'll encounter is a handsome, well-stocked bar with table seating nearby. 
While ordering individually from the menu is customary (and the only option for tables of fewer than four), the staff at Juliana's highly recommends that groups of four or more take advantage of their Family Style service. With it you get your choice of two appetizers, two salads, two pastas, two entrees and two desserts for everyone to share. The portions are scaled and based upon the number in your party. 
To the left an order of 
The Family Style menu offers some twenty different pastas, including 
The full--or regular--menu includes additional pastas such as the 
The Family Style Menu also includes seventeen entrees to choose from, including this 
Here a 
It's always good to know where a couple country bars are. They represent a place you can let your hair down a little more and have a good time. They also often offer good food at good prices. Jackson's Junction is one of these country bars. Located on 114 in Fairview Township at the end of Fishing Creek Road.
