Like traditional florists, the inventive staff at FruitFlowers uses its collective eye for design to assemble a multicolored array of arrangements for special occasions, such as anniversaries, birthdays, and Valentine's Day. But rather than fill their bouquets with beautiful yet unappetizing flowers, they instead deck out their arrangements with intricately carved slices of melon, pineapple, and strawberries, many of which are dipped in chocolate, filled with marshmallow, and piled into fetching vases. FruitFlowers delivers the mouthwatering bouquets fresh, so they're best eaten right out of the deliverer's hand, much like hot-off-the-press newspapers.
Though the menu is full of sandwiches, the staff at Raemi's Cafe keeps things interesting by making classic favorites with a little twist. They dip whole-wheat bread in vanilla egg batter before grilling the Monte Cristo, and for the italian roast beef, they layer cheddar, beef, and housemade sauce atop asiago-crusted bread. On the menu, the wraps are described as "ridiculously large," and it's easy to see why with all the ingredients they enfold. Naimese chicken is drizzled in a hot-sweet sauce and wrapped up with broccoli, carrots, cabbage, and tomatoes, and the Mexico City's jalapeño cheese tortilla holds seasoned beef, salsa, cheddar, and avocado. When corporate clients plan big lunchtime meetings or breakfast after a sleepover, they assemble a meal with help of the café's catering staff.
Boneless chicken doused in a buttery cream sauce. Skewered minced-meat kebabs fresh from the tandoor oven. Spinach soaked in a creamy, spicy curry. Led by head chef Syed M. Ahmad, the culinary team at Delhi Kabab House specializes in these North Indian homestyle dishes, which they whip up fresh to order. With handmade art adorning its amber walls, the eatery's softly lit dining room hosts each vegetarian and meat-laden meal. After feasts, guests 18 or older can savor more than 50 flavors of hookah tobacco, such as hazelnut, blueberry pancakes, and even one called Scooby Snax, which visitors presumably receive after they unmask the ghost haunting the tandoor.
Cuppy's Coffee and Catering boxes and plates cuisine from a menu of deliverable sandwiches, salads, pastries, hot drinks, and more and drops them at loving doorsteps. Upon calling the service, a friendly, organized serving specialist can talk clients through their order and conflicted feelings about lettuce and then arrange for delivery and setup ($15, not included in Groupon) at the location of their choice within the service area. Boxed lunches ($8.99) house chipotle chicken or roast beef on country white bread, a pretzel roll, or a wrap, and sandwiches sit well-behaved next to chocolate-chip cookies, bottled water, and potato chips. Or fulfill requests to talk with your mouth full with a breakfast fruit tray and pastry-bite package ($7/person) or a bagel sandwich and muffin box ($7.75). Emcees can also watch with pride as party guests dig into shareable soup-and-salad packages ($9.75/person, including chips and cookies) and steaming trays of five-cheese lasagna with rolls ($59.99/eight–10 people) or the American coffee pot with a box of fresh-brewed coffee ($14.95).
Taj Palace stays foodie-friendly with an expansive menu teeming with popular plates from Southeast Asia. Traditional Islamic eating laws are easily abided with the menu's exclusively Halal meat selection, where goat, lamb and chicken live harmoniously on plates teeming with spicy adornments. The tender Rogan Josh comes with your choice of lamb or goat meat, swimming through a heavily spiced sea of sauce ($13.95). The clay Tandoori oven spits out meat and seafood alike, and sautéed Kebabs stabbed through chicken, lamb, and various veggies take the guesswork out of selecting a side dish. The supplemental Chinese food menu offers another kind of Far East fare with a medley of fried rice, noodle, and chicken dishes. For those economical eaters who like to wash down their spicy Indian cuisine with a refreshing drink, the owners encourage the practice of BYOB.
When talking about his commitment to his store, Andrew Maggitti recalls the only day he didn’t open his shop himself¬—the day his son was born. But the new dad was back at it that very evening, overseeing the shop's daily bread kneading and sauce bottling to keep the goods flowing for his loyal customers. An award-winning executive chef and caterer, Andrew has cooked in restaurants across the country, but he seized the opportunity to showcase his passion for Old-World Italian cuisine when an old farmhouse in the area went up for sale.
Inspired by his Italian grandmother’s recipes, Andrew now rolls out meatballs and simmers from-scratch tomato sauce, helping the kitchens of locals to look and smell just like the ones he grew up in. Like the iconic delis of Baltimore’s Little Italy, he wraps capocollo subs in thick butcher’s paper and offers a small dining nook where customers can share his hot deli fare and whisper nutrition facts to one another. But it is the human bonds that come with being a part of his customer's lives, Andrew says, that ultimately connect his deli to its Old-World traditions. “Whether it’s me or my wife,” Andrew says, “you’ll always see a recognizable, smiling face when you walk in.”