Pastas, olive oils, and tomato sauces imported from Italy line the aisles of Noto's Italian Deli, giving shoppers all they need to prepare authentic Italian cuisine at home. But many patrons prefer to leave the food preparation to the cooks behind the deli counter. Starting at 6 a.m., those cooks fry eggs for breakfast sandwiches and omelets brimming with pastrami, homemade italian sausage, and other savory ingredients. Later in the day, the focus shifts to sandwiches piled with italian meats, housemade stuffed lasagna, homemade italian sausage, chicken marsala, and specials such as Black and Bleu philly cheesesteaks. Patrons quench their thirst with natural fruit juices and fresh fruit-flavored waters.
To the uninitiated, the corner of State Route 17K and Clermont Lane might seem like just another unassuming patch of grass. With the aid of modern technology and a parking brake, however, the chefs of ATOMiC lunchbox frequently transform it into a pop-up diner. Settled at the corner in their bright red food truck, they dish out breakfasts of sausage gravy and biscuits or refreshing yogurt parfaits to hungry morning passersby. As lunch bells begin to peal, they ready their signature Hugeburgers, whose massive patties are stuffed with chorizo, bacon, cheese, and onion. ATOMiC lunchbox’s scratch-made salsa adds a tart counterpoint to flautas, and the truck’s legendary wings arrive double-spiced and perfectly crisp, like the wings a second-generation phoenix.
Antique Coca-Cola signs, baskets, and cooking tools line the walls of Dugan's Sandwich Shop, which serves up a menu of hot and cold sandwiches including liverwurst, smoked-turkey reubens, and buffalo chicken breast with blue cheese. For those who prefer their meals bread free, try the grilled-chicken caesar salad or chicken fingers and fries.
Good News Cafe's owner and chef Carole Peck strongly believes in supporting her community and proves it with her seasonal, frequently organic dishes and her restaurant's decor. Her handcrafted farm-to-table dishes?which include pork-loin schnitzel served with mustard smashed potatoes and venison medallion and meatloaf?are the result of partnerships with local farmers and businesses. She also backs local artists, letting them showcase their artwork throughout the restaurant.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.