The chefs at The Pita Pit stuff fresh white and wheat pitas with patrons' choice of more than a dozen toppings, 14 sauces, and four cheeses. Like placing sequins on a turtleneck, diners customize their pitas to taste, but the eatery's menu suggests premade configurations such as the spicy black-bean vegetarian pita with an array of garden greens and the prime-rib pita, which cossets taste buds with tender slices of beef. Sink herbivorous fangs into the falafel pita or give a coliseum-style thumbs-up to the chicken caesar pita filled with bacon and parmesan cheese. Any wrap can slip off its pita to seduce tongues in the form of a salad loaded with toppings such as hummus, cucumbers, and pineapple.
The founders of zpizza think of their pies as edible art and imbue each slice with things that are good for you, from organic flour and tomato sauce to rich Wisconsin cheese from grass-fed, hormone-free cows. Innovative topping combinations create a menu of distinctive pizzas such as the Tuscan with cremini and shitake mushrooms and the curry chicken and yam with mango chutney. Classic cheese and pepperoni pies also emerge from the oven with distinctive crispy crusts, which are hand-thrown each day using regular, whole wheat, or gluten-free dough.
The robin’s-egg blue walls of Stacey’s Cafe Delish provide a calming backdrop to the delicious chaos of cheese and crisp, flattened bread that compose the grilled paninis. Stuffed with the likes of eggplant, salmon, and scrambled eggs, the paninis represent the creative café fixings that are served up in the sunny, coffee-scented restaurant. Breakfasts of asparagus omelets or apple-juice smoothies are followed by a plethora of hot sandwiches and cool salads, which are kosher and can be prepared vegan or gluten free if desired.
Like when the tech world first put a camera into a phone, something many assumed impossible, Chop Stop brings healthiness to speedy dining with more than a dozen signature salads for dine-in or carryout. They also offer custom salads to allow diners to blend a choice of greens with a dressing and up to six toppings from a selection of more than 40. The eatery's commitment to human health dovetails with their responsible practices toward the planet itself, using locally grown produce and compostable bowls and cups that vanish off the face of the Earth in a manner almost as sustainable as bowls made of a magician's ace of clubs
SunCafe puts a healthy spin on traditional foods, creating each of its dishes from scratch with organic, plant-based, and dairy-free ingredients. The restaurant has collected numerous awards and extensive press acclaim for its raw and vegan specialties, the most popular of which include kale shakes, supreme pizza, and gluten-free cookie-dough pie. To help others become comfortable with preparing raw and plant-based food, SunCafe offers themed classes every week that share recipes and cooking methods.
Using predominantly organic and local ingredients, Coogie's Beach Cafe puts a distinctly Californian spin on traditional American comfort food—a natural combination to fill its traveler-friendly oceanside perch just off the Pacific Coast Highway. Chefs fete early birds with breakfast treats such as blueberry pancakes topped with maple-glazed granola and serve a spicy bayou scramble alongside zucchini muffins. Lunch and dinner find organic greens and wild arugula admiring the brawn of Angus beef, filet mignon, and herb-roasted free-range chicken. The menu is broad enough to harbor options for vegetarians (garden veggie tacos), the gluten-averse (quinoa pasta), and kids (sesame-crusted chicken fingers). House-made desserts include Granny Smith apple pie.
The bar sends forth a fountain of fruit smoothies, fresh-squeeze juices, homemade lemonade, and organic hot teas, depending on the season. When sea breezes are favorable, diners relax on a palm-shaded patio; otherwise, they munch beneath a big central skylight and weathered wooden surfboards, safely hiding out from vengeful waves.