Jenn and Donny have long accepted their elitist take on coffee. As college students and self-professed coffee snobs who both worked in the food industry, they bemoaned a lack of sophisticated brews and attentive service, finally deciding that innovation would be the best form of protest. They dreamt up their own café where the beans would be freshly micro-roasted, the cocoa would incorporate three types of chocolate, and every drink would be handmade by the same person who took your order. The resulting venue, Coffee Break Cafe, lined its menu with libations of all temperatures and caffeinated creeds.
The café's house blend hails from locales such as Sumatra, Colombia, Africa, and South America and is shipped from specialty roasters who prep the beans in small batches. Jenn and Donny's commitment to coffee quality is matched by their enthusiasm for the natural world—they stock organic and fair-trade options, as well as dairy products from a hormone-free farm. Though they stand by meticulous barista techniques, they are hardly sugar-shunning purists. They readily infuse hot and frozen drinks with dessert flavors, ranging from red velvet cupcake to cinnamon bun, crafting a far superior breakfast sweet than grapefruit pie. Bagels and pastries, delivered daily by neighborhood bakeries, balance out refreshing sips. The morning hotspot's communal spirit is reflected in hanging pictures by local artists, live music, and complimentary story readings for kids.
With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria??a South American-style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of more than 12 select cuts of meat, which are slow-roasted on a spit and then skewered. Gauchos?also known as Brazilian cowboys?bustle about the restaurant, bringing unlimited slices of tender meat to diners. The restaurant also features ways to ditch the meat fest altogether with seafood selections, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items including feijoada stew and pasta alfredo.
After nearly 20 years in the fast-food industry, Jim Williams made a command decision—he no longer cared for food that was served fast. He still loved burgers, but wanted to prepare them in a way that prioritized flavor and quality over speed. In 2001, he opened the first Wild Willy’s, a burger joint where no patty hits the grill until it’s ordered. Customers can build their burger foundation from a variety of quality proteins, including certified Angus beef, bison, or Pineland Farms beef, which are all hand-formed into burgers and kissed by flames over an open grill. These patties then welcome the restaurant's signature toppings, which range from hickory-smoked bacon to New Mexican green chilies.
Since growing into a small family of independently owned stores, each location now has its own personality, which manifests in one-off menu items such as fried pickles, wings, and foot-long franks. Each store also maintains its own unique gluten-free menu built around gluten-free buns and kitchens designed to prevent cross-contamination or invasions from bad-intentioned wheat.
At Bistro Chi, modern circular pendant lamps, floating ceiling panels, and white tables and chairs contrast with the traditional flavors of Chinese cuisine. In the kitchen shared with a neighboring tapas restaurant, chefs from Eastern and Western backgrounds work alongside one another. They prepare the house specialty, Chinese-style fried chicken with a golden, crispy crust encircled by a series of tiny Great Walls. A sparkling 2010 review in the Patriot Ledger calls the restaurant’s steamed pork dumplings a "revelation" and describes the clams with black-bean sauce as "steaming and redolent of sea and earth." Behind the full bar, mixologists craft cocktails infused with ingredients such as lychee purée, watermelon, and fresh strawberries.
Soft and airy on the inside, chewy on the outside, the New York?style bagels at Gunther Tooties have been emerging fresh and piping hot from the ovens every morning since the shop opened in 1992. Little has changed, aside from successful expansions into new locations. The cream cheeses are still housemade, and bagels still come in more than 25 different iterations, from the famous french toast to classic blueberry or poppyseed.
Few things are as relaxing as a foot massage—especially if the massage takes place at Crystal Foot Care, where reflexologists work on feet attached to clients reclining on cushioned chairs. By applying therapeutic pressure to specific points on the soles and heels, the reflexologists aim to boost health throughout the body and relieve aches that result from wearing uncomfortable shoes or concrete blocks on the feet. Treatments here aren't limited to the feet, though: the studio's holistic healers also dissipate tension and pain with full-body massages.