When Bruce Krakoff opened Label's Table Deli in 1974, he was inspired by the authentic Jewish delis he'd frequented in Chicago and New York. On any given day, you can expect to find him behind the deli's counter, freshly slicing up meat for each sandwich as it's ordered. Sandwiches are almost entirely customized, as customers can choose their bread, picking from varieties like eqq, sourdough, or double-baked hot rye, then pile on toppings like whitefish salad, chopped liver, and hot pastrami, the shop's specialty. And, for hearty appetites, there are plenty of traditional deli extras, too, including matzo ball soup, potato salad, bagels and napkins.
Sweet, aromatic smoke swirls in graceful wisps from hookahs packed with tobacco by Al-Fakher, Fumari, Haze, and Starbuzz. Thanks to the staff at Good Times Hooka LLC, they're scattered around outdoor soirees, festivals, or other special events. The staff travels to set up and clean up hookahs at such gatherings, leaving the hosts and guests to simply puff and chat throughout the evening.
When they couldn't find a restaurant serving the healthy fare they craved, Leo & Lily's eponymous owners decided to create one themselves. Today, their intimate cafe fuses spices and flavors from all across Europe. Veggie-stuffed egg frittatas and fresh-baked pastries usher in the day, while at lunch the menu features house-ground lamb, turkey, and beef burgers topped with Mediterranean condiments such as garlic aioli and tzatziki. Entrees, meanwhile, range from roasted vegan lasagna to honey-glazed turkey. Regardless of the dish or time of day, chefs make everything in-house and from scratch?even poaching their own tuna and harvesting meatballs from their meatball tree. As a demonstration of socially responsible business, Leo & Lily sources ingredients from local farmers whenever possible.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.
At all of Menchie's locations—scattered around the world—patrons do the same three things: mix, weigh, and pay. They mix an extensive selection of rotating toppings and frozen-yogurt flavors, which are made exclusively by Menchie's private label and contain live and active cultures. Then they weigh their concoction and pay for what they've put in their cup or repurposed wizard's hat. After discovering their shared passion for crafting the perfect cup of frozen yogurt, founders Danna and Adam opened Menchie's to introduce the frozen phenomenon to the masses or to melting glaciers in need of sympathy sprinkles.
The Tutti Frutti Frozen Yogurt shops around the world serve more than 50 flavors of frozen yogurt, with more being added all the time. Aside from basic chocolate, vanilla, and strawberry, you can get your hands flavors as unique as that $4 bill you got in change the other day. Fruity iterations include sweet passion fruit and earthy taro, while dessert-inspired flavors such as strawberry cheesecake and cookie 'n' cream give you a sweet indulgence with all the benefits of yogurt probiotics. Once your cup is full, crown your selection with toppings, such as candy, chopped fruit, or nuts.