The friendly staff at MaggieMoo’s Ice Cream and Treatery churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into ice-cream varieties such as chocolate banana, and sprinkle sugary toppings over ice-cream pizzas, one of MaggieMoo's signature creations. Aside from other avant-garde dessert offerings—which include ice-cream cupcakes—the staff slings frozen favorites including cones, creamy milkshakes, and ice-cream cakes.
Occasional appearances by Miss Maggie Moo, the business's iconic cow, delight customers. She also lends her services to fundraising efforts for local schools and charities.
Originally invented during a cheese storm in Tacoma, the philly cheesesteak piles lean slices of juicy steak, melted cheese, and grilled onions across an italian roll to sculpt a gooey, savory sandwich. Philly Connection's menu offers several cheesesteak variations ($7.59 for a 10" sandwich; other sizes available), including a mushroomed cheesesteak and a chicken cheesesteak. All are brought to flavorful fruition through the use of quality meat and Philly Connection's secret marinade, the ingredients of which were found in a George Clymer–penned early draft of the Declaration of Independence.
Substituting fat for more healthful probiotics, Yobe refreshes taste buds with guilt-free spoonfuls of all-natural self-serve yogurt. Made with organic milk, real fruit, and no artificial sweeteners, each ounce of yogurt packs just 25 calories, letting diet-conscious taste-testers engorge stomachs while tightening belts. The shops' soft-serve machines dish out 31 classic and exotic flavors such as açaí berry, passion fruit, lychee, and vanilla ($0.49/oz). After piling bowls high with toppings, such as fresh banana, kiwi, pineapple, or m&ms, cookie dough, or peanut-butter cups, tone-deaf taste buds find themselves serenading incisors with John Fogerty lyrics.
Pasta Market Italian Restaurant’s executive chef has been cooking Italian cuisine since 1976, crafting the spot’s made-from-scratch sauces, fresh seafood, and hand-tossed pizzas with a seasoned touch. He populates the menu with traditional Italian favorites, from chicken marsala to veal parmigiana to spinach cannelloni. The chefs also adorn plates with seafood, topping pasta in shrimp and steaming clams by the dozen. During lunch hours, the staff guarantees orders will be up in 15 minutes or fewer, and in the meantime, diners can use the free WiFi to stay connected to their work or bone up on techniques for trapping ravioli in the wild.
Doctor of Chiropractic Joe Burnham and a team of massage therapists help keep spines in line with custom chiropractic services tailored to treat a variety of ailments. The staff also softens creaky joints, increases mobility, and boosts circulation with deep-tissue massages doled out in 60-, and 90-minute sessions. Dr. Burnham is available for appointments on Mondays 1:30 to 7:30 p.m, Tuesdays and Thursdays from 8:30 a.m. to 1 p.m. and 3 p.m. to 6:30 p.m. as well as Saturdays from 8 a.m. to noon.
Blu Tavern's chefs conduct a diverse chorus of Asian, Italian, and Latin American flavors to entertain taste buds with an eclectic dinner menu. Alongside sips of the night’s featured wine, evening feasts commence with savory appetizers such as coconut-curry mussels steeped in a fragrant bath of coconut milk and green curry or smoked sea-salt tuna ceviche served with chickpea relish, sweet potato, and peruvian corn. Hearty menu headliner herb-crusted salmon mignon satisfies stomachs' aching need both for seafood and self-fulfillment. Forks can also dig into main dishes such as pan-roasted bone-in pork chops topped in a balsamic-and-herb glaze and chicken adraki simmered in a spicy yogurt sauce. For dessert, diners can dive into slices of key-lime pie or croissant bread pudding to get the sugar rush required for participation in marathon readings of ancient Etruscan love poetry.