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.
The warm staff at Ruby's Diner draws from more than 25 years comfort cooking to dish up mouthwatering menus of all-American grilled goodies in an old-fashioned setting with lightning-fast service. Tasty appetizers cross-train forks and phalanges in preparation for main course by dead lifting hearty cheese fry barbells or mastering gymnastic routines with battered onion rings. Fix fangs into a third of a pound of all-natural USDA Choice beef from grass-fed, hormone-free cows on the signature Super burger, ensnared in a net of melted double swiss cheese and fresh avocado on a grilled parmesan sourdough bun. Thick-cut slices of hickory-smoked bacon emblazon an X atop the hickory burger's hearty treasure trove of steak-cut onion rings, melted cheddar, and tangy barbecue sauce. A refillable bounty of Ruby's famous fries accompanies all burgers and sandwiches and boasts zero trans-fats, and those looking to dodge starches can wrap up platters of chicken or fish. Like the lipstick imprint at the end of every Shakespearean sonnet, old-fashioned milk shakes seal meals with a sweet kiss in a choice of 20 handmade flavors, including double-dark-chocolate chip, oreo, and banana cream dream.
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.
After transitioning out of a career in the entertainment and record industries, owner Jan Marc Dorfman jokes that he began looking for a new way to “sell round things with holes in the middle.” He fully embraced this new opportunity when he founded Delancey Street Bagels in November of 1989, originally stocking his shelves with 18 bagel varieties and a coffee machine that could only brew two pots at a time. Since then, he has expanded the selection to feature 22 different bagels—including cinnamon raisin, sourdough, and asiago cheese—as well as a full espresso bar with roasted arabica beans from organic and international producers as far away as Guatemala and Kenya. The staff fills the rest of the menu with hot deli sandwiches and an array of baked goods that can include muffins, cinnamon rolls, and scones alongside seasonal items.
Based on Delancey Street in New York City’s lower east side, a bustling corridor for local sidewalk vendors and pushcarts, the shop emanates nostalgia for an old-school marketplace with exposed brickwork and sepia-tone exit signs above the doors.