The Labor District Cafe treats guests to a smorgasbord of hearty locally sourced comfort food, its menu setting stomachs rumbling with promises of Indy cheesesteak sandwiches, fried catfish, eggs and bacon, and biscuits. Each bite of omelet, meatloaf, and club sandwich bursts at the seams with local pride?with the restaurant's poultry, ham, eggs, coffee, and condiments all sourced from Indiana farms and producers.
Henry's Coffee Bistro invites coffee connoisseurs to crawl into its cocoon of caffeine for flavorful drinks and friendly fellowship. Warm up your liquid love life with a cappuccino ($2.75–$3.50) or white mocha ($3.25–$3.75), or stall summer sweltering with an iced latte ($3.50). Guests can smear a cream cheese smile on a freshly baked bagel ($2.25) or mix business and breakfast pleasure with a sausage, egg, and cheese breakfast sandwich ($6.75). The Penn Street location's menu differs slightly from the East Street menu—at both coffee shops, however, guests can enjoy comestibles such as a pesto chicken panini ($8), a spinach salad ($7), or a California turkey sandwich ($7.50).
The people behind PEARings Frozen Yogurt and Beyond believe that simple can be delicious, and they work hard to ensure that their dishes use the purest ingredients available. Their certified real-dairy yogurt and greek yogurt contains at least four types of live and active cultures rather than the long-dead Phoenician culture, and their fruit toppings have never been frozen. They use Arabica coffee grown without pesticides, herbicides, or chemical fertilizers, and wraps are made with meats and vegetables from local farms. The company says it's trying to "[redefine] the self-serve frozen yogurt concept" with indulgent flavors—sea salt caramel pretzel and Tahitian vanilla are favorites—high-quality ingredients, and a slew of non-yogurt offerings for breakfast and lunch.
At Bee Coffee Roasters, a team of knowledgeable baristas brew up single-serving cups of rich, aromatic coffee. Each sip excites the senses with the flavors and scents of small-batch, locally roasted beans, whether in drip-brew, cappuccino, or espresso form.
Standing in a smoky kitchen, with fine particles of coffee chaff drifting through the air, Darrin knew he had found his calling. It all began with a book, in which Starbucks chief Howard Schultz describes his first taste of freshly roasted coffee. For Darrin, it was as an epiphany: he had to give coffee roasting a shot. And so, standing in his kitchen with whisk in hand, he roasted the first of many batches of coffee.
Fast forward to today, and Darrin's motto is simple: to roast the best coffee possible. At Darrin's Coffee Co., he roasts a handful of different coffees as often as James Bond hires a new martini maker: weekly. Darrin then sells the resulting blends in 6- or 12-ounce bags. Brewed varieties include dark espresso, creamy lattes, and the grasshopper—a blend of green coffee, chocolate, and vanilla.
Truelove is more than Paige's last name, it's what she found when she began creating cupcakes. When Paige first started baking them at the age of 15, it was only for friends and family as a way to honor the memory of her grandmother. But the more she whipped up the scrumptious desserts, the more she was hooked, and in the summer of 2013, she did something most teenagers only dream of, besides leading a sit-in to protest geometry?she opened her own business, Truly Lovely Cupcakes.
Paige's repertoire now incorporates more than 50 cupcake flavors. Options such as chocolate peanut butter sprinkled with mini chocolate chips and red velvet with cream-cheese frosting are always available, but each day of the week she also churns out day-specific flavors, such as carrot on Tuesday and chocolate salted caramel on Friday. Paige also creates specialty fundraiser cupcakes, which benefit local charities.