Within a charming neon-yellow storefront, Zudaka crafts its all-vegetarian menu from scratch using fresh ingredients and protein-packed veggie products. Fix fangs into the crispy crust of high-fiber arepas, which give way to fillings such as white cheese, scrambled eggs, and sweet plantains ($4.50–$5.25). Vegans can nosh on meatless Zudaka dogs topped with fresh salsa, shoestring potatoes, and white cheese ($4), and a duo of piping-hot hallaquitas evokes classic Latin tamales without the aid of traditional masa's potentially problematic stores of gluten and history of transporting diners to crop circles ($8.75). After meatless chow-downs, patrons can enjoy fresh arroz con leche, a rice-pudding dish topped with raisins and cinnamon ($3.50), as they sip on hot or cold sugar-cane juice ($3) and milky, black Zudaka tea peppered with exotic spices ($3.25).
Café of Life's experienced chiropractic doctors restore bodies to their natural state of equilibrium for happier, healthier lives. Stroll in for the first appointment, where specialists will discuss the patient's medical history and evaluate posture, flexibility, and invisibility. Meanwhile, digital x-rays—which use just a fraction of the exposure of traditional x-rays—will find what makes your spine tingle to fine-tune a treatment plan.
Locally owned and operated, Shamane's specializes in scratch-made sweetness structured with local and organic ingredients. Like a sailboat or a paper airplane, the shop runs on 100% wind energy, and the bakery extends its green ethos with an in-progress, in-house garden that grows with berries, fruits, and veggies. Cupcakes, which are available in chocolate, vanilla, red velvet, lemon, and coconut flavors, are good for any occasion, from a house-warming party to a party inside an icehouse, and Shamane's whips up its baked delicacies with an artist's touch. Degustators can also choose from a selection of homemade, gourmet cookies, including chocolate chip, peanut butter chocolate chip, oatmeal cranberry, and gingersnap.
Bright canvases hang over the counter at Boulder Creek Market, behind which the crew crafts a menu of signature sandwiches. You can order traditional cuts of ham, turkey, and roast beef, but it's worth trying some of the specialty game meats, such as ostrich, buffalo, and wild boar. Fresh, locally baked bread is included whether you're having salad or a gourmet sandwich. And the dressings are all made in-house, from basil pesto to spicy chipotle mayonnaise and balsamic vinaigrette. Sandwiches and salads can be prepared vegan or vegetarian upon request.
Filled with chrome-bordered tabletops and soft teal paint, StarLite Diner & Lounge recalls the aesthetics of the 1950s while making room for modern updates. Instead of popping quarters into jukeboxes, diners plug their iPods into vintage speakers at the table. The vinyl booths, vintage signs, and painted spaceships bearing I Like Ike bumper stickers, however, firmly ground the eatery’s look in the past.
StarLite Diner & Lounge's food similarly straddles the past and present with classic comfort-food staples such as meatloaf alongside more modern diner dishes such as cilantro-lime chicken and pesto wraps. Cooks flip grass-fed beef patties and top conventional burgers with such inventive toppings as chili, fried eggs, or Hawaiian combinations of teriyaki and grilled pineapple. Visitors can also take a seat on the outdoor patio, spacious and cozily fenced off from the sidewalk, while they share baskets of sweet-potato tots or funnel fries served with maple syrup and cinnamon-sugar butter.
Modmarket's chic interior serves as an ideal stage for the mouthwatering performances of the restaurant's wholesome, seasonal culinary stars. The menu—which contains nutritional information for each dish—eases diners into their restorative repast with an array of salads, available in such verdant configurations as thai coconut, whose bed of greens teems with sweet potatoes, chicken, and peanut-mango dressing ($8.75). Many of the eatery's salad dressings contain no gluten, animal byproducts, or narwhal tears, and the from-scratch soup selection always includes at least one vegan option. The restaurant's pizzasmiths forge exotic, innovative creations, such as the pizza sporting fig, goat cheese, gorgonzola, arugula, and pepper ($8.50), and all pizzas are available with soy cheese and whole-grain or gluten-free crusts. Sandwiches, such as the chipotle steak ($8.50), come with a choice of vegan bread or gluten-free wrap and toast to toothsome crispness in a 600-degree brick oven.