Cupcakes Bakery's dedicated dessert connoisseurs rise early six days a week to bake a fresh batch of cupcakes and cinnamon rolls from scratch with all-natural ingredients. They drizzle gooey cinnamon rolls with icing and pipe swirls of frosting atop crowd-favorite red-velvet cupcakes, which are more popular than denim-suit Fridays at a bank. Newly added cheesecake cupcakes come in original, blueberry, chocolate, and strawberry flavors. The bakers stock displays with menu staples such as chocolate chip and orange creamsicle, and they don't skimp on their toppings, wedging an entire Oreo atop the Oreo cupcake, for example. They also whip up special flavors daily, such as chocolate-peanut-butter cupcakes on Wednesday and Saturday and pineapple upside-down cupcakes on Monday, Thursday, and Rube Goldberg Day. The confectionary roster also changes with the season to highlight its flavors, such as autumn pumpkin and boreal gingerbread.
Under one roof, Sunnyside has all the tools its members need to get fit and enjoy themselves in the process. Group fitness classes give participants a way to try a variety of workout styles, and personal trainers are on hand to help members maximize their time, whether they're running on a treadmill or using it as a napping bench. The cardio theater supplies a variety of sweat-inducing options, and saunas provide a place to recuperate and let your muscles cry after a good workout.
Port of Subs' slice-savvy deli artisans shave meats and cheeses to assemble each sub on the menu, assembling eats before the customers' eyes. White, wheat, and sourdough rolls sliced into 5-, 8-, 12-, and 24-inch portions encapsulate cold sandwiches such as the No. 9—peppered pastrami layered with swiss and topped with lettuce, tomatoes, and purple onions before being seasoned with oil, vinegar, and spices ($3.79–$13.79). Salads delight taste buds year-round, and seasonal hot-pressed pilgrim grillers in 5-, 8-, or 12-inch incarnations hoard a cornucopia's worth of sliced turkey breast, moist stuffing, and cranberry sauce between a ruffled collar of ciabatta bread ($4.99–$7.99). A tortilla's embrace enfolds turkey and bacon-ranch wraps ($5.99), and all grillers and cold subs can also be turned into wraps. This deal can also be used toward catering, enabling hosts of game-day soirees or 10-year reunions for imaginary high-school friends to set forth stress-free cheese platters and party subs.
The aromas of South Asian spices lure passersby into Royal Taj Fine Indian Cuisine, where heat emanates from the kitchen's clay tandoor oven and plates laden with marinated lamb and chicken. Four varieties of pakora—fish, chicken, vegetable, and paneer—don coats of spice and marinade before hopping into the deep fryer and emerging with a crispy veneer. Traditional Indian entrees include lamb tikka masala and tandoori shrimp, and a daily lunch buffet appeases tigers growling in bellies with more than 15 dishes to choose from. The restaurant's catering services accommodate a multitude of occasions, from small get-togethers to massive Bollywood dance rehearsals.
The staff at Dinner MyWay takes on the tasks of menu planning, ingredient chopping, grocery procurement, and mess correction for all-but-cooked family-style dinners. Pick up ready-to-go dinners, or construct them yourself at the fully equipped assembly stations, where you can modify the meals to suit your family's taste preferences, allergies, or the food-color demands of a complex game of edible Uno. Unlike the cover of Shape magazine, Dinner MyWay’s menu visibly changes each month and features 14 entrees every four weeks. July's menu features such summertime feasts as peach grilled chicken, New Orleans shrimp, blue-cheese- and pecan-rolled steak, and chicken Sonora casserole. Each meal includes nutritional information and preparation instructions so that you can move swiftly from meeting to heating to eating. Call Dinner MyWay at least 24 hours ahead of time to schedule a meal-making or pick-up time, or drop in and select from what is available.
DJ Malhi Entertainment makes parties hop with everything you need to keep guests entertained. Fill the air with Top 40 hits spun by a DJ or dhol drumb beats that set the beat on the dancefloor. Professional lighting fills the air with glittering bulbs, wait staff carry around tasty hors d'oeuvres, and projection screens showcase photos taken at the event's photo booth.