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Craig La Ban has scoured the Pennsylvania and New Jersey suburbs and produced an Ultimate Dining guide with more than 150 recommendations for the best places to eat and drink.This preview highlights his top picks for places to drink.This Jewish-Italian deli mash-up is more than just a fun concept that fuses a Reuben into an arancini.It strikes an ambitious spark for a new generation of scratch-cooking delis whose best flavors are made in-house, with house-cured corned beef and smoked turkey, moist Jewish apple cake and hearty breakfasts.Beverage director Chris Peters’ 75-bottle wine list is about to go to entirely “natural” — with bottles also available for retail with just added to the cost. 712 Main St., Harleysville, 267-932-8407; Can you imagine a bumping Northern Liberties-style gastropub slipped into a quiet retail strip “out in the sticks?And, of course, you can also still find some of the greatest beers in the world to accompany chef-owner Andy Dickerson’s menu disco frites and fricadellen meatballs, from Russian River’s Pliny the Elder to Val-Dieu blond and an Italian stout brewed with balsamic among the recent 24 draft choices. ” That’s exactly what Standard Tap alums Cody Ferdinand and Gerard Angelini have created at the Butcher & Barkeep in Harleysville, where chef Jeff Sacco’s neighborhood-friendly menu serves up hearty s Suthern accents, and they’re channeling a “city vibe by turning the lights down low and the music up.” The 21-tap draft system (plus a vast list of bottles) is loaded with one of the best beer selections in the suburbs, covering local and international stars.The original Brew Cafe is a more intimate destination for a distinct set of beers to sip along with pickles and tasty bread baked from beer yeast served warm with local butter.The neighboring General Store, meanwhile, is the spot to load up on T-shirts, cyclist gear, and growlers to go.

After a recent doubleheader taste-off lunch, however, I landed decidedly in Hymie’s camp.For my money, nobody (outside of Famous 4th Street Deli) brings the New York-style deli savor quite like Kibitz, from the comfort soups, to the grilled rye bread sandwiches piled high with pepper-edged pastrami, hot roast beef platters and homey entrées (stuffed cabbage, chicken pot pie) to the bottomless pickle bar.The counter service-only setup is my biggest complaint.It’s hard to argue with the long lines that queue up on weekends, brush up on their Yiddish from the wall posters (don’t eat like a “Chazar!”), and linger over a feast of smoked fish and well-schmeared bagels. With golden beads of chicken fat glistening atop its natural broth and a matzo ball that was the perfect balance of firmness and fluff, it is easily one of my favorites.

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