banquet menu features: soup; family-style entrees, including veal parmigiana, chick- en trombino,and penne a la vodka;canno- li and coffee. Another adds tossed salad and cake,while a third choice features frut- ti dimare (fresh PEImussels,clams,shrimp and calamari sauteed in white sauce) instead of a pasta dish.
“We still give off that old South Philly feel, no matter how corporate the group,”notes Rubino. “Even the most sedate CEO ends up huggingme at the conclusion of ameet- ing or event.”
Another Italian restaurant with lasting appeal is Maggiano’s Little Italy. “We host quite a lot of rehearsal dinners and wed- ding parties,” reports Cindy Mercado, ban- quet sales manager
for Maggiano’s
Philadelphia. “People love the food. They may have come to Maggiano’s on their first date and tell us it is the only place they could think of to have a perfect wedding.”
The business world extols similar senti- ments for the restaurant with 45 locations throughout the U.S.
In Philadelphia,
Mercado works with planners to create ideal menus and atmospheres for sales events, banquets, reward celebrations or other meetings.
Clients appreciate a choice of private rooms and table settings, an extensive bar selection, and authentic chef-prepared Italian-American dishes served buffet or family style. “We encourage family style for groups of 10 or more,” suggests Mercado. “Regardless of the size of the party, we focus on a special experience surrounding food fromtheminute they walk in the door until they leave.”
Lambertville Station Restaurant and Inn serves up a wide range of cuisine for corporate group dining events
Mercado punctuates a big plus distinguish- ing Maggiano’s from countless other event venues. “We have a made-from-scratch kitchen. Everything served at an event or meeting is cooked that day and replen- ished upon request. We don’t ship in large quantities in advance. We adhere to very strict guidelines. I have worked in other restaurants and know the difference.”
That difference draws Reading Terminal Market’s board of directors for luncheons and breakfasts. “They could have the pick of the litter,” exclaims Mercado, “and they
30 January February 2014
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