The chefs at Mimmo's Pizza Cafe & Catering favor Grande Mozzarella—a tender and buttery Italian cheese that can bake in high-temperature pizza ovens without getting scorched. They shower this magical mozzarella atop thin-crust and Sicilian-style pies before adding on fresh toppings such as eggplant, garlic, and green peppers. The versatile chefs also extend their culinary expertise toward a variety of other traditional Italian dishes, including ravioli, lasagna, and chicken parmigiana. They layer focaccia bread with turkey, ham, and roast beef, along with brie and dabs of spicy mustard.
As chefs slice up pizza pies and hot subs in the kitchen, baristas busy themselves behind the café counter. They whip up espresso beverages with a variety of decadent ingredients, from shaved almonds to sweet chocolate syrup to juicy cherries plucked from the gardens of ancient Roman deities.
Classic rolls and house-made focaccia and ciabatta bread embrace Adam's Subs Catering Co.'s 35+ hot and cold sub sandwiches. Hot subs, such as the meatball parm, join signature creations such as the "You Tuna Me On!" and the "Judge's Lunch," whose turkey, ham, bacon, Swiss cheese, and vegetables are hand-sliced by a bailiff. The kitchen team also prepares teriyaki- and ranch-slathered burgers and fajitas and quesadillas to complete the sandwich family. Adam's also dishes out hearty breakfast food, such as egg sandwiches, breakfast wraps, pancakes, and Manhattan Gourmet Coffee. Exposed brick and sleek corrugated metal lend an urban edge to the newly renovated dining room, whose cushioned booths and leather chair-circumscribed lounge area, equipped with free wi-fi, add a cozy feel.
Unveiling more than 25 varieties of 100% natural, low- and non-fat frozen yogurt accompanied by an enormous roster of toppings, Yuzu Frozen Yogurt allows sweet-seeking patrons to customize delicious, guilt-free creations ($.49/oz.). Start with flavors such as dulce de leche, sugar-free triple chocolate, or key-lime sorbet, filling froyo cups with miniature mounds or edible Everests of yogurt. Visitors can then pile toppings high, decorating their masterpieces with morsels of cheesecake, crushed oreos, fresh lychees, and raspberries, until they've created an edible likeness of Munch's The Scream.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added grilled chicken, hot dogs, barbecue beef, and pork sandwiches to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
The grill doyens at Commercial Point Cafe have made whipping up classic American eats a tradition of more than 25 years, anchoring plates with fresh ingredients during breakfast and lunch. Their selection of early-morning eats
The chefs at The Point Cafe prep an eclectic menu of sandwiches and breakfast fare, and lab-coat-clad dessert experts freeze yogurt and ice cream in liquid nitrogen. Calamari and fries ($9.49) delight audiences by flaunting flavorful differences on a plate stage, and a saucy half rack of baby-back ribs ($14.99) dapples diners with sauce like an overzealous bib salesman. Delve deep into the black forest ham and pesto sandwich ($7.49), or drop a dulcet curtain over meals with an order of Nitro yogurt ($4.99). After patrons have selected yogurt flavors and toppings, café staff members dip the dessert in liquid nitrogen, allowing guests to cool mitts without shaking a glacier's hand. During breakfast hours, diners coax taste buds out of bed with a steak, cheese, and egg sandwich ($4.99) or a variety of muffins, grits, and smoothies.