Smoked & Sauce
Rachel: Smoked and Sauce originated from Archbald, and they do not have a traditional kitchen but they do have a food truck. They catered Marywood’s Family and Alumni weekend a couple years ago and catered La Festa. You can also order catering for our own special events. I’ve tried their chicken, pork brisket and tater casserole and they all tasted great.
Rachel: High Bridge House is located in Spring Brook Township on Route 502. They have a variety of catering options and food in their restaurant. High Bridge House catered my sweet 16 party, an Easter Brunch and another relative’s birthday party. I’ve tried their chicken, Halibut Italian Wedding Soup, Chicken Marsala and Beef Wrapped Asparagus. I wasn’t disappointed by any of these items.
Rachel: Bob’s Farm Stand is located in Covington on the Drinker Turnpike. They have a variety of fresh produce. I have absolutely no complaints, the produce always tastes fresh. Sometimes if it’s a good harvest season he might throw in extra produce for free and/or let you try a sample of a new fruit or vegetable. His wife, Barabara, also makes homemade pies.
Bartari
Vincent: Located at the beginning of Adams Avenue in Scranton, Bartari is an 80s kid’s dream, with almost every arcade game you could think of. Though the food menu is concise, there is still a ton of variety for customers to enjoy. In my limited trips, I’ve enjoyed General John’s Cauliflower the most. As for the games, you could catch me playing Ms. Pac-Man, Donkey Kong and any of the dozens of pinball games, with Elton John pinball being my go-to.
Ale Mary’s at the Bittenbender
Vincent: In Downtown Scranton, Ale Mary’s presents a wide variety of craft beers and cocktails, as well as generously sized portions of foods. Though I’ve a couple different food items, my favorite item from the bar is “The Saint Dolly,” a fried chicken sandwich that puts every other chicken sandwich I tried to shame.
Henry’s On Clay
Vincent: On the corner of Clay Avenue and Green Ridge Street in Dunmore, this brunch spot offers a ton of variety for its customers, with a new special daily. Despite being closed Sundays and Mondays, as well as only being open from 7:30 a.m. to 2:30 p.m., Henry’s On Clay is almost always filled with customers. Most recently, I tried the “Dead Man’s Toe-Mato Flatbread,” which was packed with ricotta, fresh mozzarella, garlic sautéed spinach and pine nuts, topped with balsamic glaze.
Market at Marywood
Vincent: The Market at Marywood in the McGowan Center has been open as long as I’ve been here, but recently added an on-the-go sandwich shop. Sandwiches are customizable, between either a six inch or footlong sandwich, with four types of bread, five types of meats and cheeses, plus a plethora of toppings and dressings. At bare minimum, students and faculty have the choice for up to two meats, one cheese, one dressing and three toppings, with the ability to add extras for an upcharge. Recently, I ordered a “homemade” Italian hoagie, with salami, capicola, provolone cheese, lettuce, onions, sweet peppers and oil and vinegar, on an Italian parmesan roll.
Ben: I’m always looking for a new option besides the dining hall on campus, so when I heard that you could get made-to-order hoagies in the McGowan Center, I decided to try it out for myself. I walked in and was handed an order sheet and placed an order for an Italian hoagie with yellow banana peppers. The hoagie was brought out to me wrapped and ready to go. I grabbed a Coke, paid for my order and headed out. My hoagie was fresh, tasted good and is a great option on campus for when you want something quick and easy.
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