Each day brings a new treat to Guadalupe's Mexican Restaurant. Saturday?Monday, chefs whip up menudo, a traditional Mexican soup made with beef stomach. Tuesday meals are a bargain, with fillings overflowing from crispy $1 tacos. Diners stuck in doldrums midweek can revive their taste buds at the Wednesday lunchtime buffet, with cheese enchiladas, carne rojo, and a selection of sides. A rich, meaty stew, pozole, is served Thursday. And while Friday doesn't have a specific food served especially that day, customers can take advantage of the restaurant's happy-hour specials to celebrate the end of the week and another consecutive day without a Godzilla attack. Adults can sip Mexican beers and margaritas, while options for nondrinkers include Jarritos (a fruity Mexican soda), nonalcoholic smoothies, and horchata (a sweet, cold beverage made with ground rice, water, and cinnamon). On top of everything else, the restaurant caps off meals with desserts such as churros served in a bowl of ice cream.
In the midst of successful careers in the corporate and educational realms, the head chef of Picasso's Cafe, Vincent DeRosa, and his wife Maria decided to make use of their artistic leanings by opening a sustainable-focused café and catering business. The same creative side that fueled Chef DeRosa's training as a classical pianist inspired him to craft a menu evocative of Picasso's vibrant masterpieces alongside executive chef and lifelong culinary virtuoso Paul Vigil. With help from a professionally trained staff and singing appliances, the culinary duo delivers a colorful, creative menu flanked by a veritable trophy room of awards and press.
As early as 7 a.m., diners can greet the day with a selection of fresh baked goods and full breakfast dishes, which range from light meals of coffee, a muffin, and granola-topped yogurt to salsa-tinged breakfast wraps stuffed with eggs, bacon, and potatoes. As the hours wear on, the encyclopedic lunch menu comes into play: salads, paninis, wraps, and towering sandwiches share table space with such pasta dishes as seven-cheese tortellini bathed in a marinara-alfredo sauce. But where Picasso's Café shines brightest may be in its catering menu. With more than two decades of experience catering for events of all sizes, the catering staff can create anything from modest boxed lunches to full-scale wedding feasts. They'll also recommend the ideal location for the event, whether it's at one of the many historic estates, museums, or other venues that call them a preferred caterer, or at their own handsome location crafted with eco-friendly principles.
From the bounty of farmers'-market produce, sustainable seafood, and hormone-free meat flecking Picasso's menu to the patio's local flora and recycled building materials, the café lives in harmony with its surrounding land. Patio diners sample light fare amid recycled-steel and recycled-wood structures and inhale the scents of lush flowers, citrus trees, and free-range wait staff. Internal features, including plug-in vehicle ports, compostable dishware, and evaporation-powered air conditioners, join low-usage generators at professionally catered events. When not acting as steward of the environment, the staff at Picasso's joins City of Hope and Children's Miracle Network in the fight against cancer and lends far-reaching relief with its own PAINT program.
Since 1991, Grand Burger has been filling sesame-seed buns with a variety of different juicy burgers. Their quarter-pound beef patties come swaddled in savory toppings such as chili, avocado and bacon, or mushrooms with swiss cheese. Owner Jimmy Kypreos knows that everyone may not want to eat burgers all the time, so he also loads the sprawling menu with dishes such as pastrami sandwiches, burritos, and breakfast items including omelets and pancakes.
Featuring New York–style interpretations of regional Italian cuisine, Spaghetti Eddie’s menu embraces homestyle cooking from each side of the Atlantic. These iconic comfort foods incorporate locally sourced ingredients, imported goods, and Italian bread baked fresh daily, creating the hearty portions that prompted Inland Living magazine to write, “it’s easy to see why Spaghetti Eddie’s . . . is so popular.”
Although the name Spaghetti Eddie’s implies a limited selection of pasta dishes, the extensive menu fills its pages with everything from classic bruschetta to braised-beef short ribs. The pizzas begin as blank disks of freshly kneaded dough, which the chefs adorn with any of the 39 available toppings, including premium ingredients such as cappicola, goat cheese, and clams. Pastas do appear prominently, though, tempting diners with platefuls of rigatoni in a hearty beef bolognese sauce or fettuccine with buttery alfredo.
The main dining room embraces the restaurant’s Mediterranean roots. Faux windowsills and murals of Italian city streets line the walls, and strings of red, white, and green lights traverse the ceiling. Red awnings hang over a few of the room’s booths, sheltering the seats from the rays of imported Tuscan sunshine.
Juicy tidbits of chocolate-dunked fruit arrive on the doorsteps of family and friends, done up in colorful bouquets and candy boxes by the skilled fruit arrangers at Edible Arrangements' more than 1,100 franchises worldwide. The company's in-house chocolatiers drizzle albion strawberries and daisy pineapples in a trio of chocolate flavors. Once properly chocolated, the workers organize the preservative-free sweets into lush arrangements that resemble flowers in bloom. Customers can choose to plop their bouquets in a variety of vessels, including vases, mugs, and sports- or holiday-themed containers that add a personal touch to the edible gifts. Alternatively, customers can opt to adorn gifts with the cheery, red lids of candy boxes, nestling 12 chocolate-dipped morsels inside to build anticipation and determine if loved ones have x-ray vision as they guess whether fruit will come dusted in shredded coconut or drizzled in white chocolate.
When Lois Margolet first opened Capriotti’s in Wilmington, Delaware, 36 years ago, she and her brother, Alan, worked from the second story of a boarded-up building, roasting 10–12 whole turkeys every night and churning out a “real turkey lover’s” sandwich each day. Today, Capriotti’s has expanded across 12 states, each location stacking the same award-winning hot and cold sandwiches, racking up such accolades as The Best of Las Vegas 2012, Best of Culver City 2012, and Best of Delaware 2012 prizes from the Las Vegas Review-Journal, Culver City News, and Delaware Today, respectively. Though the shop is still known for its slow-roasted-turkey creations—such as the Thanksgiving-inspired Bobbie, named America's best sandwich by AOL's Lemondrop.com, piled with cranberry sauce and stuffing—its menu now ventures into the realm of roast beef, italian deli meats with such sandwiches as the capastrami, cheesesteaks, and vegetarian treats, such as meatless chicken and turkey.