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.
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.
The Parlour stocks its chic, exposed-brick bistro space with a Bacchanalian bounty of elegant, hand-selected wines. Its impressive by-the-bottle list boasts more than 200 wines from around the globe, categorized by type and country of origin. If this leviathan list seems too daunting, wizened staff members are on hand to make masterful suggestions. The shorter by-the-glass list streamlines the assortment down to approximately 30 wines, ports, and imported beers (starting at $6) to team up with The Parlour's seasonal menu, like Tom and Jerry when they fight that pesky bulldog, Spike.