Small Bites

Little Vittles

Pie has long had it rough, what with its high rate of cartoon thefts (quit with the windowsills, folks) and uncomfortable liaisons with Jason Biggs (definite low point). But luckily, pie was just too delicious/resilient to take it all lying down. (You could even call it a comeback, considering its breakout role in Adrienne Shelly's Waitress.) Though National Pie Day is technically Jan. 23, Linvilla Orchards (137 W. Knowlton Road, Media, 610-876-7116, linvilla.com) will celebrate Sat., Jan. 19 with a "buy two pies, get one free" offer on its selection, which includes Very Berry (blackberries, rhubarb, apples, strawberries, raspberries), Peach Praline and, of course, Old-Fashioned Apple. Congratulations, pie — you've earned it. —Aly Semigran

Chances are you'll be epically stuffed after taking in a meal at Al Paris' excellent Pat Bombino's (767 S. Ninth St., 215-238-6555). But there's always room for a little taste — don't be surprised if the jovial restaurateur drops off complimentary shots of limoncello, a traditional digestivo on hand at any Italian eatery worth its weight in gnocchi. The liqueur itself has been around for centuries; the difference here, though, is that Paris makes his from scratch. "I don't like the quality of the stuff in stores," he says. "It's kinda junky, not so fresh-tasting and has too much sugar and food coloring." Paris starts by zesting lemons straight into a container of grain alcohol, a concoction that steeps at room temperature for a week. After that, he creates a simple syrup (equal parts water and sugar) into which he strains the boozy, citrusy mixture. The whole thing sits for another seven days and gets some time in the freezer before it's good to go. The result — a tart, slightly creamy nip that'll help perk you up in your belt-loosened daze. —Drew Lazor

Founded by advocacy groups Hugs for Puppies and Mercy for Animals, VegPa.net is a Web site for the local vegetarian or vegan in need of a restaurant fix. This search-engine style resource offers info on vegetarian/vegan eateries, grocery stores and organizations throughout the state of Pennsylvania. Visit to check out animal-free recipes (including one for the elusive eggless egg salad) and a vegetarian startup kit, or get schooled on inhumane truths of being carnivorous. —Dena Merlino

How would you feel if you were just hanging out, minding your own biz, only to have someone pluck you out of your house and yank off one of your arms? You would probably feel shitty. Thankfully, you're not a Florida stone crab. We're now in prime trapping season (October to May) for the bulky crustaceans, lusted after by seafood eaters for their meaty, filling claws. Since demand is so high, Florida state law prohibits the capture of full crabs — most harvesters remove just one claw before sending little dudes on their way (don't worry, the limbs regenerate). The best place to get them in Philly? The swankified Oceanaire Seafood Room (700 Walnut St., 215-625-8862, theoceanaire.com), where they're available through Feb. 7. You can try them with a cup of drawn butter, but we're of the opinion that simple is best — nothing beats chilled, half-cracked claws on a bed of chipped ice. Eat them with one hand as a gesture of solidarity. —DL