When it comes to a fresh cup of coffee, nothing beats blends roasted locally. That?s precisely what Abundant Grounds Cafe?s baristas stick to, crafting specialty drinks including espressos and cappuccinos using the cafe's very own java, plus some from nearby Rev Coffee Roasters. Though coffee?s warm aroma dominates the cozy, exposed brick space, it?s far from the only option on the menu. Beverage-wise, Abundant Grounds? selection encompasses everything from fruit smoothies to frozen hot chocolate, winner of the English Major Coalition?s ?Tastiest Oxymoron? prize. To complement each pour, cooks assemble cafe classics like pesto-topped breakfast sandwiches and grilled veggie paninis. The cafe?s displays also overflow with baked goods, ranging from gluten-free scones to muffins chockfull of bacon and cheddar.
N’awlins Big Easy Bistro owners Craig McNamara and Venu Puttagunta celebrate the spirit of New Orleans with a regular lineup of rustic cuisine as well as occasional oyster roasts and crawfish boils. Prepared in the tradition of Cajun cooking, the eatery's menu ignites taste buds with shrimp or barbecue shrimp. Soppin bread accompanies crawfish étouffée, and po boys come dressed up in lettuce, tomato, and house sauce or dressed down in buns made from blue jeans.
Erwin Ovalle spent his childhood in his family?s bakery, dashing back and forth into the kitchen to help bake bread after helping customers at the register. He dreamed of one day owning his own bakery, but after sampling the food from street vendors during a whirlwind trip across Mexico, he changed his dream. He would instead open a caf? infused with the very aromas that beckoned him to those humble street carts.
At Ovalle's Mexican Caf?, Erwin and his chefs pay homage to Mexican regional cuisine, building a menu centered around dishes such as enchiladas suizas and choripan?authentic Mexican chorizo with roasted poblano, onion, oaxaca cheese, and garlic aioli. And they build every dish from scratch, to boot. They pickle the jalapenos that tuck into braised short rib tortas, and whip up a cilantro garlic sauce that crowns the grilled chile-rubbed skirt steaks.
At Cafe 411, Chef Zain serves up Southern foods such as chicken and dumplings and housemade meatloaf. But the menu's highlight is Chef Zain's barbecue. He smokes pulled pork, beef brisket, and chicken for lunch and dinner served with sides such as coleslaw and baked beans. In the morning, when the sun is still lost, he and his staff prepare breakfast dishes such as biscuits and gravy, pancakes, and omelets.
At The Juice Box, LLC., delicious and nutritious cross paths as servers dish out smoothies packed with fresh, local, organic fruits and vegetables. Wholesome snacks made in house enhance the health-conscious experience, as do postworkout creations such as protein shakes, energy bars, and invigorating shots. Instead of relying on a magic 8 ball to make well-balanced decisions, visitors can tap into the knowledge of The Juice Box staff for advice on nourishing benefits and how to make beneficial lifestyle choices.
Brought up in Germany by parents working with the US military, brothers Jonny, Robbie, and Jeremy Moore trace the foundation of their coffee shop to their travels. From Italy to Thailand, the brothers had the benefit of sampling some of the world’s best coffees, refining their palates and developing their love of the drink in the process. Today, they combine their efforts to source fair-trade beans from far-reaching destinations, bringing them to BonLife for Robbie to roast onsite. Focused on crafting perfect individual cups instead of pouring orders for the masses, BonLife regularly features nine brewing methods and a 10th that rotates monthly. The deft baristas watch Japanese siphoning apparatus percolate over open burners, drip pour-over cups from custom-made stands, and extract espresso from Sofia, a copper-plated espresso machine and not a woman who fiercely guards her coffee. The coffee bar also offers organic granola bars, biscotti, greek yogurt, and 100% fruit smoothies.