It all starts with an egg at Pulp Kitchen, where the staple forms the foundation for a gourmet brunch menu studded with organic ingredients. Artists within their chosen medium, the chefs fry seven types of benedicts and augment a host of classic bakes and scrambles with sweet-and-savory surprises such as the caramelized-pear, cinnamon, and cream-cheese omelet. The kitchen also dispenses decadent, housemade breads and crepes that are designed as a gateway for a habit-forming praline sauce—their own blueberry compote—or savory truffle butter. To satisfy more wholesome cravings, fresh fruit is pressed until it fills cups with antioxidant-rich juice, and nimble hands strip rich yolks from healthy scrambles and whole-wheat french toast.
Club sandwiches and half-pound grass-fed Angus burgers represent the direction of lunch dishes, most of which can be dipped in bowls of the neighboring diners' daily soup. The dining room channels an airy, Martha Stewart variety of farm chic, with playful sculptures of roosters strutting along taupe walls and tidy white moulding that matches the chairs.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
Landry's, Inc. operates more than 40 restaurant brands with only two main goals: good food and good memories. Thankfully, each of their venues has a signature element that's hard to forget, whether the Oceanaire's fresh seafood?flown in daily?or Rainforest Cafe's animatronic wildlife that's almost as realistic as the Amazon's wind-up monkeys. Steak and seafood spots feature prominently on the list of Landry's locations, including Morton's The Steakhouse, Vic & Anthony's Steakhouse, and McCormick & Schmick's Seafood & Steaks. But there are standouts in other genres, too, such as the Italian trattoria known as Grotto.
We are an environmentally and socially conscious kind of place. Don't worry - we are not overbearing - we do it behind the scenes.
Our food is comfort food with a twist. Organic and locally grown whenever possible.
Our business started with 3 people and a dream. To have a comfy place that offers excellent food!