Amid a cozy dining room festooned with Parisian posters and sparkling glass jars filled with sweets, Holy Crepe!’s team of Gallic pancake gurus whip up a menu of sweet and savoury noshes. Diners can talk fork or spork preferences over bites of savoury munchables such as a Manly Man crepe brimming with chicken, prosciutto, and aged cheddar. Chefs stuff the Zeus crepe with Hellenic staples such as feta cheese and olives, while the Brekky crepe’s egg, ham, and shallot insides shake up morningtime meals. For a post-prandial treat, sugary crepes –including a Yummy crepe gilded in Nutella and peanut butter– twitterpate taste buds with their decadent fillings. In order to accommodate dietary restrictions, an optional upgrade enables patrons to swap out regular crepes for gluten-free buckwheat bases or Frisbees made in a tree-nut free factory. Sips of coffee or tea ensure that talk boxes remain caffeinated and hydrated throughout the meal.
At Little Louie's Burger Joint and Soupery, customers create their own signature burgers by filling out a checklist of their selections. Starting with options including freshly ground beef, low-fat turkey, or black bean and chickpea patties, they then select toppings, sauces, and aiolis. Though the burgers change according to the season and whether sesame seeds have replaced paper currency, they have included a wide variety of inventive constructions. A chicken wing burger combined a fried patty with hot sauce and celery chutney, and a smoke-infused burger combined chipotle relish, portobello, hickory bacon, and smoked cheddar. Along with burgers, a blackboard lists the soups, sandwiches, and baked goods available each day in the restaurant, which is operated out of an old-fashioned diner built in the ‘60s. Owners Steven Allen and Rachelle Matlow also run an upscale catering business out of the shop.
Husband and wife Josh and Rhonda Schlueter first discovered their talent for baking pizza together back when they were still dating. Rhonda recalled, "We made the best pizza we ever tasted, and Josh said one day when we own our own pizzeria, we will name it Lotamecheese" for its layers of meat and cheese. Now owners of Lotamecheese Pizza, they oversee a kitchen where regular and gluten-free crusts emerge topped with vegetables from local vendors, real bacon, chicken, feta cheese, and sliced tomato. The Canadian–style stone-baked pizzas pair up with wings, cheesy bread, and potato wedges to fill dinner tables or refrigerated glove boxes for meals on the go.
Cambridge Pizza’s cooks slather made-from-scratch sauce onto thin- or thick-crust dough that’s made fresh everyday. A nearby farm furnishes the pizzeria's arsenal of vegetable toppings, which flaunts nontraditional toppings such as asparagus and eggplant alongside more classic options such as mushrooms and green olives. Staffers also decorate their pies and scrapbooks with specialty meats, including smoked ham and hot or mild italian sausage. Additionally, Cambridge Pizza decorates its tabletops with fresh lasagna, salad, and wings that they marinate in-house.
Chefs at Crepe Delicious Cambridge swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with a lightly sweet scent. Shortly after, the cooks lift away wafer-thin crepes ready to be stuffed with sweet or savoury ingredients. The crepes themselves weigh in at only about 130 calories each, with just 3.5 grams of fat. They are designed to be a light vehicle for a healthy meal of fresh vegetables, eggs, and cheese or to be camouflage for Nutella with New York–style cheesecake, strawberries, and dulce de leche when your personal trainer is watching.