Situated just off of Centre Square in Downtown Easton, Sweet Girlz has been pulling out trays and trays of its cupcakes since late 2011. Owner Kari Kirchgessner and staff are known for their seemingly endless array of cupcake combinations. Imagine everything from candy-inspired flavors like Almond Joy, to classic ice cream flavors like Rocky Road, Chunky Monkey and Minty Cookies and Cream, to cookies and desserts like Sticky Bun, Sugar Cookie and, of course, Chocolate Chip Cookie Dough. Sweet Girlz doesn’t have all of these cupcakes available all the time, but you shouldn’t have a tough time finding something to satisfy your sweet tooth. The most popular? Peanut Butter Bomb, says Kirchgessner. The most unusual? The roasted garlic rendition they made for Easton’s Garlic Fest.

Sweet Girlz has long been an active part in the community; you may have tasted seasonal cupcakes they’ve made in conjunction with Weyerbacher’s beers, or for Easton’s Bacon Fest. What sets them apart? “We bake everything from scratch, on-premises with love. Literally teaspoon by tablespoon by cup by batch. Everything is hand-measured out; no box mixes and no big batches of batter,” she says.

This is the cheesesteak that launched cheesesteaks of the Lehigh Valley—and the first one in the region to put a tomato-driven red sauce on the beloved sandwich.

Established in 1931, The Brass Rail is now in its third generation of Sorrentinos—owned by grandson Mark. The sandwich didn’t hit the Lehigh Valley until 1937, however, as “Phil’s Original Steak Sandwich” at the Great Allentown Fair.

That original contains steak, sauce, onions, pickles and hot peppers, but over time, more has been added—all made from a cut near the shoulder called the knuckle (confusing, right?). These days you can have everything from the now-standard chicken cheesesteak to newer additions such as pizza, chili and Buffalo chicken cheesesteaks (with blue-cheese dressing) and the California cheesesteak—with mayo, lettuce, tomato and onion.

Grilled cheese is perhaps the ultimate in comfort food: it’s oozy, cheesy, crispy and bready, all at once. The Barn—the more laid-back of The House and Barn duo in Emmaus—has developed a reputation for its grilled cheese sandwiches, most of which are served on brioche bread.

These are no diner-level grilled cheese sandwiches; this humble food has been elevated. The Bacon Cheddar has caramelized onion, tomato and mayo; the Shroom and Beef also has caramelized onion (sensing a theme here) along with mushrooms, beef short ribs, Swiss cheese and peppercorn aioli. The most popular, hands down, says general manager Nick Billera, is the Garden Herb: think roasted tomatoes, mushrooms, spinach, balsamic, goat cheese and cheddar. All three are always on the menu, but you’ll also encounter specials. At press time, for example, the Barn was running a special on the "Mean Gene,” a grilled cheese on ciabatta with beef, onions, peppercorn aioli and a special onion-cheddar cheese.

Matthew Robles, the namesake of Matty’s Marvelous Makery, says that it’s “absolutely mind-blowing” to have been voted the winner in this category after just a year in business. He’s passionate about what he does, saying that owning his own bakery has been “a lifelong dream.” Robles bakes out of Common Space in Easton and distributes his bread wholesale to markets, cafes and other businesses in the region.

Haven’t tried his bread yet? Well, it’s everywhere—you just might not know it. Loaves are for sale at the Easton Public Market’s Farmstand (the rosemary asiago is a big seller). He makes a special sourdough just for Tucker at the Silk Mill in Easton. Olive With a Twist’s location in Frenchtown, New Jersey, offers his full range of breads. He’s also making a line of dips and spreads—good companions to his fresh bread.

The aptly named Hummus House is known for just that—but this eatery is really an extensive deli where hummus and Middle Eastern fare specifically rule. Every hummus variety is made from scratch from real ingredients—the chickpeas are soaked and cooked, never canned.

There’s some serendipity involved with Hummus House, as Syrian owners Albert and Samar Hechme—along with their son Tony—are always busy innovating new menu items. It all starts with the hummus options, and the choices are often reflective of shopping for seasonal and delicious ingredients, such as cauliflower, spinach or roasted asparagus. Albert says, “It’s random, based on what comes to my wife’s mind and what we find at the farmers’ market.” Don’t worry though—they always have original sundried tomato, roasted red pepper and roasted garlic hummus, along with baba ghanouj and other flavors of the day. You can always order some to go; just ask.

If you’ve lived in the Lehigh Valley long enough, you may refer to the Bethlehem Dairy Store as “The Cup,” due to its original shape as a large milkshake cup. But regardless of what you call it, it’s a local institution that’s been around for more than 85 years, co-owned by William Burkhardt and Frederick Buckenmeyer. “We’re a popular destination, with grandparents and parents bringing their children and grandchildren through the years,” says Beth Clausnitzer, manager.

At any given moment, more than 50 flavors are available. Homemade, hand-dipped hard ice cream is still a main draw, naturally, and so are their milkshakes. Soft ice cream is available, along with frozen yogurt, sherbet and sugar-free ice cream. Several dozen flavors to choose from makes things tricky and so does a menu that includes banana splits and sundaes. The Bethlehem Dairy Store is old-fashioned with its approach and it still works; ice cream has a timeless appeal and even the bright red, black and white color scheme of its interior seems to reflect that.

You gotta love a truck whose slogan is peace, love and pierogi, right? Well, Aunt Jackie’s specializes in just that, along with some other favorites from owner Jackie Curley’s Lithuanian heritage, such as kielbosi and halupki. Curley makes the rounds in the Lehigh Valley—maybe you’ve spotted her at Eight Oaks Craft Distillery in New Tripoli on the weekends, or at Galen Glen Winery in Andreas. Or maybe you’ve been lucky enough to hire the food truck for a special occasion.

Aunt Jackie’s was born two weeks after Curley was downsized—she bought the food truck and partnered with her niece Liz Cox, who’s a professional chef, to come up with the menu. You can typically encounter the Shepherd’s Pie Pierogi, with potato, cheddar cheese, peas, corn and carrots, and served over beef (really—like by itself, or beef AND pierogi). And, of course, there’s classic potato and cheddar cheese (Bells of St. Mary’s), Bacon (all of that plus smoky bacon) and, if you’re looking for a twist, you might find one with pastrami, served with beer-braised cabbage. “Our most popular pierogi is Jamaican Me Crazy,” says Curley. “It is Jamaican jerk chicken and plantains on the inside, wrapped in a beautiful Jamaican curried dough and served over sautéed curried cabbage and red peppers.”

Mother and son team Gail and Mike Tatasciore opened up Santa Fe Taco in 2007. While the combinations of flavors and ingredients that they put inside tortillas prove that tacos don’t need to have Tex-Mex flavors, you can still find them: They ship in green chilies (the famous Hatch chiles) straight from New Mexico, where the family lived for five years. Their red and green sauces are made from scratch, along with their chicken tortilla soup and beef chili, and many, many other items.

At Santa Fe Taco, the sky’s the proverbial limit: There’s a Santa Fe Dog taco with chili, cheese and onions; a BLT taco and a Greek taco, with lamb and beef gyro-style meat. The General Tso Taco is great, but you can only get it certain times of the year—it’s a special.

“We go through about 300 pounds of ground beef in a week,” says Mike. The beef taco is the most popular one they sell, followed perhaps by the fish taco, with marinated and grilled mahi-mahi, lettuce, tomato and guacamole.

If you want them to bring the heat, by all means tell them; the default preparation is mild.

Consistency matters—and that’s what has earned Grumpy’s BBQ a win for best barbecue. After all, this barbecue joint has been smoking up meats since 2004 in its hickory-wood pit, showcasing its love for Southern and Cajun-style foods. Everything’s rubbed with a mix of special seasonings, whether it’s spare ribs, pulled pork, chicken, brisket or some combination thereof.

Grumpy’s has a full menu, too, with burgers, gumbo, chili, salads with a blackened protein of choice (chicken, salmon, shrimp) and much more, including Gator Bites—breaded and fried alligator meat. And Grumpy’s is mobile, too; you may have seen its food truck roaming around the Lehigh Valley.

The laid-back vibe can also be attributed to the live music on the weekends—no cover. Grab some friends, even those who love veggies, as Grumpy’s has options for vegetarians, too.

There’s something about sushi—so savory and satisfying without being heavy or filling.

It’s the perfect candidate for an all-you-can-eat enterprise, and Lily Sushi Grill offers just that.

With an extensive menu of vegetarian, classic and elaborate signature rolls, Lily’s sushi is served with decorative flair, giving shout-outs to its hometown with the 19th Street, Walbert Street and popular fried Allentown rolls.

At only $10 for an all-you-can-eat lunch and $20 for dinner, it’s not only the Valley’s best sushi, but an absolute bargain, with two pages of menu options that will necessitate return visits. Leave any of the hefty-sized rolls on your plate and you’ll be met with an additional charge, but this answer to overlarge eyes causing food waste is one we can all work around. Though most come for the sushi, Lily’s crab rangoon is also raved about, and for the sushi-squeamish, the regular menu includes pad thai and classic Chinese dishes like lo mein, kung pao chicken and General Tso’s.

One of Thailand’s national dishes, pad thai is a rice-noodle stir-fry whose popularity lies in its savory seasonings and satisfying textures. Thai Avenue has been making top-notch noodles since opening six years ago, when owner Matchima Danto and her husband decided to share their authentic recipes from home. “Thai food is our food,” Danto says, “and we know how to make it right.”

The bold, fresh flavors of their pad thai come from a base of noodles with egg, ground peanuts, scallions and bean sprouts, augmented with chicken, beef, shrimp or tofu. Their fish with ginger sauce is also a winner—just ask Samuel L. Jackson, who visited the restaurant while filming in the Valley. “I think it’s a compliment, because he came twice,” says Danto. “He told us that he loved our food; that’s why he came back.”

Whether you’re a superstar, used to the best of everything, or just someone curious about a new cuisine, Thai Avenue is the place to go. “I’ve never seen anyone trying Thai food for the first time try our pad thai and be disappointed,” says Danto. Ask the wait staff about making what you want vegetarian or gluten-free.

Like a beacon across Southside Bethlehem, the pepperoni pizza-shaped sign on the east-facing wall of Lehigh Pizza draws hungry folks to the source of crispy crust and melted cheese, be it for lunch or a midnight snack.

Lehigh Pizza stands apart from other pizzerias because their by-the-slice case is so varied. “We have a really vast selection of specialty pizza,” says co-owner George Lioudis, who’s been running the pizza, sub and cold bottled-beer joint at its current location for more than 20 years. From especially creamy white pizza to experiments like taco pizza (made with leaner cheesesteak meat rather than ground beef) and this year’s chicken Caesar pizza, most of their slices are available most of the time.

Lehigh Pizza provides welcome succor to those enjoying the Southside’s nightlife. Open until 2 a.m. Friday and Saturday, it’s a quick bite on First Friday or after a local concert. “We’re very popular with the crowd that wants to carb up before they head home for the night,” says Lioudis.

Nothing satisfies like a hot slice, and Lehigh’s extensively researched, authentic Italian bread crust hits that crisp-to-chewy ratio like no other.

Valley owners Jason and Rosanna Sowers were looking for a business they could “sink their teeth into” when they first tried made-to-order Duck Donuts at another of the chain’s multiplying locations. “It’s a family-friendly environment,” says Rosanna. “Kids like watching their doughnuts be made and topped.”

With coatings, toppings and drizzles all customizable, variations on the vanilla cake doughnut are potentially in the millions. Jason goes for blueberry icing while Rosanna favors cinnamon sugar, reminiscent of seaside treats. “It’s like a piece of vacation here at home,” she says.

Flavors rotate seasonally and for holidays, so there’s always a reason to go back (as if doughnuts aren’t reason enough in themselves). This summer, it’s orange icing and southern pecan coffee. You can also try doughnut sundaes, loaded with ice cream, chocolate sauce, whipped cream and a cherry, as well as breakfast sandwiches. Bacon, egg and cheese on a doughnut with maple drizzle and more chopped bacon on top has the fast-living coming back for more.

This dynamic dessert is also available off-site for business events and weddings, where fresh, warm dough, tasty toppings and the interactivity of doughnut design have a special power to impress guests.

From fun festivals and jaw-dropping weddings to lunch with the girls or a special birthday dinner, Folino Estate is a location that offers wine lovers a venue for all occasions.

Power couple Andrea and Marco Folino followed in the footsteps of Marco's father, who started the Italian restaurant Valentino’s in Kutztown after emigrating from Italy half a century ago. “I designed the space at Folino,” says Andrea, “and my husband is a builder like his father. We wanted something that felt special. Unique, casual and relaxed.”

The wine-infused menu makes use of the vineyard’s range of Italian varieties, on the drier side and chosen to pair with food. A pairing guide takes the guesswork out of which wine to order with which dish. One of the most popular selections: the fontina and mozzarella grilled cheese drizzled with red wine glaze.

Along with hosting a farmers’ market the first Sunday of each month, Folino is always bustling with events like a floral workshop and yoga meetups, enhanced by wine, of course. This month, their first annual Italian Festival will feature food stations—custom cannoli, anyone?—and live music from an Italian band.

After loads of recognition for scrumptious sweet breakfasts, Griddle 145 is stoked to have their savory selections take center stage. If you’re used to joining the throngs hitting up this spot for the fabulous French toast or pancakes, consider taking a walk on the savory side, where owners Sherry and Taylor Eisenhard add their creative, flavorful twist to a wide range of classic breakfast dishes made from scratch.

Sumptuous Benedicts, chicken and waffles, and huevos rancheros with pulled pork and scallion pancakes drawing on Sherry’s Asian heritage offer options all over the map. Especially popular are the short-rib hash and the Monte Cristo sandwich on their fluffy French toast, with house-made raspberry chipotle jam. Take a moment to mop the drool off this page!

A special spice blend on their tofu makes vegan options more than just a phone-in. “It’s crazy how much tofu we sell,” says Sherry. “People say, ‘Omigosh, it tastes like real eggs!’”

With seasonal specials sussed out in real time, you’ll have to check the latest menu for what Griddle 145 is cooking up. “We love what we do and we’re always trying to come up with new and fun things to throw together.”

Starting the Valley’s crêpe craze in 2012, Full of Crepe is going strong with new ownership, bought by 3rd and Ferry Fish Market’s Rebecca and Mike Pichetto last December. “We stay true to the standard of quality and service,” Rebecca says, “and [we] added some more eclectic offerings.”

This delicate pastry has the fortitude to hold a mouthwatering array of ingredients, be they savory or sweet. The “Bangkok Street,” for example, holds an egg, crispy fried wontons, scallions, cilantro and hoisin sauce, while the most popular dessert crêpe, “Old Faithful,” is stuffed with creamy Nutella and one’s choice of bananas or strawberries.

Gluten-free? Fear not, buckwheat flour from Doylestown’s Castle Mill has you covered. The new option to make any crêpe concoction in panini form uses bread made in the ovens of Easton’s Stoke Coal Fire Pizza for a more substantial sandwich.

With fresh, seasonal and, whenever possible, local ingredients, Full of Crepe is a favorite with folks refueling after a busy day at the Easton Farmers’ Market. “A group coming to the Public Market can all get something different,” says Pichetto, “Mister Lee’s, barbecue, crêpes—or eat somewhere else and come here for dessert.”

For almost 50 years, this oddity of a bar and restaurant has been a cozy Allentown haunt loved by locals. In a relaxed environment with TVs visible from every vantage, it’s a place to hunker down for some craft beer and comfort food.

The centerpiece: an octagonal bar in the center of the space, surrounding the sunken kitchen. “We call it the Pit,” says General Manager Augie Moore. “It was innovative in the ’70s, before other places started having open kitchens.” You can sit at the octagon and observe the activity as their famous nacho mountains are being prepared. Doritos form the foundation of the indulgent signature snack, loaded with Monterey Jack cheese, jalapenos, guacamole, sour cream and refried beans. Even a “small” order is a force to be reckoned with. One may want to bring a friend or two to help devour the melty mass.

Though Moore says it’s more a restaurant than a bar, The Chicken Lounge is open until 2 a.m. every night, so whenever you might need a fix of their famous nachos, they’ve got your back.