Multiple locations; silverdiner.com
The eggs come from Lancaster County, the beef is hormone-free, and breads are made by an artisanal baker. That sounds like a description of a chef-driven bistro, but this chain has joined the local movement in an effort to align itself with healthier eating. The result? Dishes that are lighter and fresher. The spinach-and-feta omelet is a keeper. When they’re in season, we favor the nicely fried soft-shell crabs from Crisfield, Maryland. The pomegranate/wheat-germ/yogurt smoothie sounds—and tastes—like it was swiped from a tony juice bar. Hours vary by location.