Warm aromas spill from Great Harvest Bread Co.’s bakery, as artisanal bakers craft whole-grain bread from Montana's hard red spring wheat that is stone ground each morning. They pack each loaf with hearty protein and nutrients, keeping the recipes as simple as possible to maintain the rich wheat flavor. In addition to their standard honey-whole-wheat loaves, the bakers create a variety of treats, including rosemary-garlic loaves, cinnamon pull-aparts, and asiago-pesto loaves. They also transform the bread into sandwiches, pairing the whole wheat with freshly sliced meats, cheeses, and ticklish pieces of lettuce.
Ruby's Diner has dedicated more than 25 years to dishing up mouthwatering menus of all-American grilled goodies, served in an old-fashioned atmosphere replete with a highly trained staff and lightning-fast service. Fix fangs into a third of a pound of all-natural USDA Choice beef from grass-fed, hormone-free cows with the hickory burger, bursting with thick-cut hickory-smoked bacon, steak-cut onion rings, melted cheddar, and tangy barbecue sauce ($9.99). A refillable bounty of Ruby's famous fries accompanies all burgers and sandwiches and boasts zero trans-fats, and those willing to dish out an extra dollar and an exaggerated pronunciation of the word "spicy" can opt to spicy up frisky frites with garlic, Cajun, and parmesan-blue spices.
On a typical evening in the kitchen of Bombay Grill, chefs can be found marinating lamb in coconut vinegar for vindaloo, simmering filets of seasonal fish in curry sauce, and stuffing potatoes with house-made cheese for vegetarian dum aloo. Fresh shrimp and tender spring chicken bake in a tandoor oven, and green tea leaves, raisins, pistachios, and other ingredients brew together for flavorful chai tea.
Executive chef and owner Bharat Luthra named his restaurant Khajuraho after a town in Madhya Pradesh, India—a town famous for a series of Hindu and Jain temples filled with erotic monuments. Like those iconic statues, the sights, smells, and tastes of Luthra’s Indian cuisine create a vivid statement in support of sensuality and the enjoyment of life. His restaurant's elegant white-clothed tables, great enough in number to seat up to 120, stage feasts fit for mild to spicy palates and carnivorous to vegetarian appetites. Luthra bakes succulent marinated chicken inside a tandoori clay oven, spikes fresh seafood with garlic and ginger, and keeps vegetable balls from rolling off the plate with a smooth cream sauce and repurposed bowling-alley bumpers.
As Sweet As Can Be bundles together candy, chocolate, cookies, and an assortment of other edible sugar delivery systems to create customized gift packages ($20+) that sate even the most sprinkle-flecked of sweet-teeth. Chocolate-dipped Oreos, almond "moo" bark, and chocolate-dipped marshmallows ($16.95 per pound) intermingle with chocolate-covered pretzels ($14 for a box of 13) on the store's mouthwatering menu of confections, confits, and California sunshine, as well as non-traditional sweet eats such as chocolate-covered popcorn. If it can be dipped in fudge, drizzled with icing, or smothered in sprinkles, it can likely be found on As Sweet As Can Be's candy catalog. And if it can't, the store's candyteers will do their best to make it for you special.
Santa Fe Burrito's cooks assemble fresh ingredients daily to fill made-to-order burritos with generous portions of chicken, turkey, shrimp, vegetables, beans, and tofu. Menu options range from traditional burritos with black beans and cheese to ultimate burritos stuffed with Adobo shrimp, chicken chili, or turkey burger.