WHAT: The Landmark Americana Tap & Grill, a West Philadelphia eatery that opened in May 2010 at 3333 Market St.
WHEN: The restaurant is open Monday through Saturday, 11 a.m. to 2 a.m. On Sunday, Landmark opens at
ESPN ZONE: The sports-themed restaurant is decorated with high-definition flat screen televisions, each tuned to ESPN (muted).
LEG ROOM: Spatial seating is fit for those eating solo, in couples or in large groups. A separate dining room is available, too, perfect for office parties.
SNACK ATTACK: Finger foods range from $6.99 for small quesadillas to $11.99 for Landmark Nachos—served with cilantro queso sauce, black beans, jalapeños, sour cream, fresh salsa and short rib chili or grilled chicken.
GO MEAT!: Burgers on grill include the Main Street, topped with melted cheddar cheese and applewood smoked bacon ($10.99), and the Landmark burger, a charbroiled, half-pound certified angus beef burger with melted American cheese ($9.99).
BIG SPENDER?: Try the Potato Crusted Seabass, made with pan seared Chilean seabass finished with a butter chive sauce ($22.99).
MONSIEUR OR MADEMOISELLE: The pleasant Landmark waist staff is attentive, attractive and responsive. Food is typically served in as little as 10 minutes.
MIXED DRINKS: Try the Sour Apple Martini, made with Stoli gran apple, apple pucker and sour mix ($10); a Cosmo, made with Stoli vodka, orange liqueur, cranberry and lime juice ($10) or a Pear Mojito, made with Grey Goose La Poire, pineapple and lime juice and muddled mint leaves ($12).
SUNDAE PARTY: The Americana Sundae is made with cinnamon, butterscotch and French vanilla ice creams, walnuts, cherries, whipped cream, chocolate and caramel sauces ($8.99, serves 2 to 4 people).
FUN & GAMES: Music Bingo is held on Monday, Trivia on Tuesday, Open Mic on Wednesday, and Acoustic on Friday and Saturday. Happy Hour is Monday through Friday, 4 to 7 p.m. Enjoy half price finger food, $2.50 High Life and $3.50 sangria.
INFO: For more information, call 215-222-4500 or visit www.landmarkamericana.com.
Originally published on March 3, 2011