The Pontiac Grille in Philadelphia

Located at 3rd and South, the notorius Pontiac Grille has undergone a facelift that would make Joan Rivers jealous. Once one of the seedier dives in Philadelphia, owner Daryl Madden describes the new Pontiac as a "gastro-pub;" a comfortable place for all to chill with great food at pub prices. The old façade has been blown out; with large garage doors that can be opened to the outdoors, tin plated ceilings, wood bars, and warm lighting are accented by the automotive motif. South Street is one of Philadelphia's more popular shopping destinations, but while the retail is great-the food has often been below par. The new Pontiac hopes to give Philadelphians a chance to enjoy fine fare while meshing with the bohemian atmosphere of classic South Street.

Madden sites new Chef Scott Schroeder for creating a menu that blends the casual with the culinary. Schroeder, formerly of Philadelphia's much loved Brasserie Perrier, credits the tutelage of great chef's for his menu. "I am taking my experience, and using it to create everyday dining with a twist. Nobody can eat expensive cuisine every day. I do food on the same technique level, without the price tag."

The Pontiac, handles like a dream. First off, there is booze aplenty. Draft beers rotate frequently with a large selection of hard stuff. Our server recommended a seasonal "pumpkin-tini": vodka with a pumpkin flavor, topped with brown sugar and a cinnamon stick.

Worried that the two (okay...four) pumpkin-tinis would go to our head; we cried for some starters to soak up the hooch. Deviled eggs ($3) arrived, and were as good as Mom's. Next, an amazing plate of cheese steak spring rolls ($9) accompanied by homemade condiments: hot pepper honey mayonnaise, beer mustard, and homemade ketchup.

Main courses raced in next. The vegan hoagie ($10) was a heaping sub of grilled tempeh, marinated portabellas, lettuce, tomato, and onion; topped by a tofu mayo. The Pontiac believes vegans should have options of eating well, not just a double order of salad. Imagine that novelty, leaf-eaters! The herb-roasted chicken ($15) plated with squash egg noodles and brussel sprouts had just the right cling of creamy sauce, and the chicken was one helluva bird: healthy, moist, and tender.

Not done without a little sweet, we picked the Pot Brownie ($6). A hot piece of chocolate nestled in a crock-pot, topped with vanilla ice cream and walnuts. Our companion stepped away for a moment, which allowed us to completely scarf almost the entire brownie down. Screw him!

With our engine humming and our tank full, we rolled out of the Pontiac. Pleasantly surprised, the Pontiac's overhaul is well worth an inspection.