In more than 1,112 stores worldwide, Edible Arrangements' expert fruit florists arrange pieces of premium fruit in stunning displays for all occasions. Customers can customize their order to suit any occasion, receiving chocolate-dipped fruit such as pineapples, granny-smith apples, grapes, and juicy Albion strawberries that, unlike the sodas found in most mummies' crypts, don't contain any preservatives. Staffers can dip fruit in gourmet semisweet chocolate, white chocolate, or their own special peanut-butter-and-chocolate blend. For birthdays and anniversaries, chocolate wielders can personalize gift baskets with gifts such as plush teddy bears and mylar balloons.
Just step into our store in Brookline village to be mesmerized by the smell of chocolate. We make over 50 types of chocolates in our open kitchen. Everything is made from fresh natural ingredients. Dark chocolates are 72% cocoa.Come for a taste and see what we are creating each day. All items glutenfree and many vegan.
Five decades ago, Kirio Pantelis wheeled a wooden cart around Kalamata, Greece, peddling syrupy sweets to locals. Today, his son and daughter-in-law oversee the American patisserie and café that evolved from these humble roots, nestled in both Brookline and Brighton. The bakery pays homage to its heritage with walnut-studded cakes and tarts that echo back to communal baking in wood-burning Greek ovens, though the shop draws from all over Europe for luxurious ingredients such as chocolate genoise, poached Turkish apricots, and Belgian cocoa. Puffed éclairs, petits fours, and fruit tartlets evoke the patisseries of Paris, and the bakery’s from-scratch gelato transports tasters to Italy without the hassle of concentrating hard enough to teleport.
Along with these sugary delicacies, the Brighton location also dishes up savory, Mediterranean-inspired fare at a café with marble tabletops and loft ceilings. Diners here fork into cold poached salmon, munch on paninis layered with gruyere or house orange-scented sausage, and savor cold sandwiches filled with roasted pancetta.
The chefs at Café Nicholas adorn pizzas with one of three sauces before adding a heaping handful of toppings chosen from more than 30 options. Within the pizzeria's art deco-inspired walls, guests dig into 35 types of sandwiches, homemade pastas, and pizzas crowned with traditional and unique ingredients such as prosciutto, shrimp, and eggplant. For diners with gluten allergies, the cooks can substitute gluten-free crust for any of their pizzas. They also cater to low-fat tastes by serving up salads with low-cal dressings, frying appetizers in cholesterol-free canola oil, and pouring unlimited glasses of calorie-free water.
The Fireplace's chef and owner, Jim Solomon, uses locally sourced ingredients, native seafood, the choicest meats, and artisanal cheeses to create regional New England cuisine for brunch, lunch, and dinner—including a variety of light summer fare. Each dish reflects the season's choicest ingredients and the region's colonial influence with ingredients like summer squash and tri-cornered hats. Light a patriotic summer firecracker in your mouth with the Big American Salad Niçoise ($26), which arranges sesame-crusted tuna and a cornucopia of toppings over Boston lettuce. Locavores, meanwhile, can devour something other than locals with twin mini lobster rolls with green apple slaw ($20). At lunch, a spit-roasted chicken BLT with fries ($12) introduces an extra-succulent meat to bacon's classic counterbalance. For the ethereal eater who can exist in two states simultaneously, savor a brunch of crispy duck hash with fried eggs and toast ($15).
A decade ago, Chuck Silverston was walking the streets of Paris when he happened upon a street vendor whipping up crepes. After tasting the quintessential Parisian treat, he returned to the states and promptly opened Paris Creperie. Inside the cozy caf?, the kitchen churns out crepes brimming with savory ingredients such as brie and apples or sweet fillings such as graham cracker and cinnamon, as well as smoothies and coffee. Nutella is a mainstay on the menu, making its way into dessert crepes as well as into drinks such as hot chocolate and lattes. In the spirit of Chuck?s original street-vendor encounter, Paris Creperie also unleashes its food truck?la Tour Eiffel?among the hungry denizens of greater Boston, feeding passersby with breakfast and dinner crepes all day.