After years of honing his culinary craft at restaurants, feeding droves of people with catering companies, and engineering his own line of sauces and seasoning blends, Chef Jason Perkins brings his bistro fare to various locations around the city with his food truck, Eat! Mobile Dining. The bistro on wheels enlivens quick workday lunch breaks with eclectic fare, such as fruit and cheese plates, pasta, pan-seared jumbo scallops, and grilled-paneer sandwiches, made from fresh, seasonal ingredients. Eat!'s blue and white truck zips to catered meetings with custom menus or scopes out busy streets, looking for hungry passersby and carriage horses to feed. Perkins also offers a personal-chef service, sating appetites with his usual fare or preparing meals and hosting cooking classes in clients' homes.
Back in the 1950s, the founder of Angilo?s Pizza, Al Jones, used the skills he cultivated while working in a bakery to create his very own recipe for pizza crust and hoagie buns. Today, whether in Ohio, Kentucky, or Indiana, each and every family owned and operated Angilo?s location carries on Al's legacy by using those very same recipes with reasonable prices. The chefs sustaining that tradition hand toss the dough for their large- and medium-sized pizzas before layering them with a bevy of fresh cheese and toppings and Al?s homemade secret sauce?for which CIA agents don't even have clearance. They use fresh-baked hoagie rolls to stuff turkey, ham, beef, and cheese on their special double-decker sandwiches, of which there are 15. Because each Angilo?s Pizza location is individually owned, proprietors might also add in a few of their own specialties to the menu, such as Cincinnati-style chili or buffalo-chicken sandwiches.
A Forkable Feast provides an array of restaurant-quality meals packaged in microwave- and oven-safe containers, ready to be taken home, reheated, and devoured with all the ferocity of a sun-swallowing Fenris wolf. Signature entrees include savory veal and ricotta meatballs ($6.95), mac 'n' cheese with herbed goat cheese ($4.95), and lemon-rosemary chicken ($6.95). Assemble a full meal by partnering a lonely entree with a winsome side dish, such as succotash, creamy mashed potatoes, or lemon-orzo salad ($2.95 each). Glowing obediently behind the cashier, the brick pizza oven ushers forth crispy, wood-fired pies such as the minimalist margherita or the roasted-vegetable varietal, which employs a delectable cast of portobello mushrooms, onions, zucchini, pesto, and mozzarella ($7.50). A Forkable Feast also cooks up a reputable variety of gluten-free meals to share its edible accomplishments with the gluten averse.
Essencha's leisurely tea lunch begins with your selection of either a hot pot of tea or a shot of matcha (finely milled green tea). The tea house lets you choose from over 70 varieties of high-quality blacks, oolongs, greens, whites, rooibos, herbals, and organic flavors. Essencha's passionate staff of tea-totalers will help you navigate this voluminous variety until you find the tea you never knew you craved. Next, a soup of the day or miso soup stretches tongue tendons, followed by a fruit salad or a café salad with seasonal greens, veggies, dried fruit, pine nuts, and lemon vinaigrette. After you fill up on finger sandwiches with your non-teacupped free hand, enjoy a scone paired with clotted cream and jam. A cupcake or triple-chocolate-chunk brownie caps off a meal fit for tea tycoons and tea-drinking raccoons alike.
Chef Sean Daly's passion and appreciation for the low-country lifestyle is at the heart of Hugo's success, manifesting itself as a fine-tuned menu that infuses comforting southern classics with upscale sophistication. Warm up your appetite for elegance with a first course of scallops with cauliflower, arugula, bacon, and truffle ($13) or a plate of braised pork belly with jerked sweet potato, endive, and sherry vinegar ($11). To remove evidence of any extra bites that you stole while your tablemate's back was turned, cleanse your palate with a crisp second course of frisee salad with cranberries, blue cheese, apple, and tasso vinaigrette ($9). Decadent main dishes include free range Amish chicken with brussel sprouts, potatoes, house bacon hash, and brown-butter chicken jus ($23) and shrimp 'n' grits, which simultaneously softens the echoes of cavernous bellies and fulfills shrimp fantasies of foraying their ocean experience into careers surfing atop a creamy concoction of white cheddar cheese, tasso ham, and herbs ($26).
At first glance, J & W Sandwich Shoppe's menu is unassuming, but customers rave about this off-the-grid joint's giant stacked sandwiches. Favorites include the BLT, which is crammed with thick slices of bacon, and the multi-meat Little Italy, a 16-inch sub roll that boasts salami, ham, capicola, and provolone, plus lettuce, tomato, onion, and banana peppers, which, much like a few drops of lava, lend a nice bit of heat. Chips and pickle spears, as well as soups and sides such as slaw and potato salad, accompany the hot and cold sandwiches.