Teastore’s patrons sip fresh brews in house, then purchase tea and tea accessories to replicate the shop's concoctions at home. Like swallowing puréed love letters, an individual pot of tea and a scone ($5.25 for both) warms bodies from the inside out. Champions of moderation can opt for a single cup ($2), and morning sack race champions can order an energizing hot chai latte ($3). A pot of flowering tea for two ($6.50) ensures you’re not the only one whose vibrant belly garden blossoms from your nose in the spring.
Since 1908, Aubrey's Meats has been a haven for local carnivores seeking a traditional butcher-shop experience. Stock up on fajita fillings with grain-fed, free-run boneless chicken breasts ($11.79/lb. for skinless; $12.24/lb. for skin-on), or add to an alphabet-shaped food collection by taking home T-bone steaks ($12.24/lb.). Aubrey's Meats' bounteous lineup includes pork products such as net-eluding butterfly pork chops ($10.88/lb.) and pork tenderloin ($15.19/lb.), and game meat including elk steaks ($30.39/lb.) and boneless venison loin medallions ($53.48/lb.) is always farm-based. Rather than prepackage delectables, all Aubrey's butchers are trained in-house to cut meats to order. The expert cleaver wielders specialize in both prompt and friendly service and turkey-carcass ventriloquism.
The expert steepers at The Tea Party Cafe delight patrons with a high-tea service comprising soul-warming sips of more than 100 types of loose-leaf teas and sweet and savoury treats. The delectables arrive artfully arranged on a two-tiered platter, and diners receive personal supplies of rooibos, black, herbal, or green tea, so they need not argue over flavours or cleave teapots in half. In the colourful dining room, each tea-taker nibbles on a quartet of mini vegetarian sandwiches, and four sugar-laced pastries per person deftly quell the incessant braying of sweet teeth.
Voted best Greek food in Stittsville and Kanata by Stittsville News readers, Mojo Fresh concocts health-conscious pizza with local ingredients. Dough swivellers whirl and twirl regular or whole-wheat foundations before sloshing on sauce and cheese. Hot peppers, ground beef, or pineapple heat up plain pizzas as black olives, green peppers, or red onions assemble after a light rain into a curtailed rainbow of flavor. While bacon, mushrooms, or tomatoes intermingle with palettes, pepperoni, salami, or italian sausage treat tongues to myriad meaty morsels. Patrons compile preferred topping combinations on both pies, an ideal setup for families or pairs of T. rex and triceratops that split on their pizza predilections.
Brothers Alex and Mark Rechichi always enjoyed constructing hearty, Dagwood-esque sandwiches, but noticed that most of the breads they employed in these edible masterpieces literally crumbled under the pressure of supporting a glorious quantity of healthy meats, veggies, cheeses, and sauces. Naturally, the brothers fell in love when they discovered the sturdy pita, which was both nutritious and versatile. Flatbread in hands, the two brothers founded Extreme Pita in 1997 with a goal of delivering enormous, structurally sound sandwiches to the masses. Since then, the eatery has spawned franchises throughout the U.S. and Canada, where customers can enjoy a variety of pita-based creations ranging from made-to-order wraps to pizza-style flat bakes to jalape?o cheddar chips. Extreme Pita's locations put an emphasis on reducing their carbon footprint by implementing an array of green practices, such as recycling and reusing, using energy-efficient light bulbs, and warming pitas with the sighs of a dragon.
Dedicated to fostering a friendly environment in which patrons can stock up on organic whole foods and serving as a reputable source of information pertaining to wellness and nutrition, Market Organics’ knowledgeable staff works tirelessly to bolster patrons' health. Staffers’ hands fly as they restock groceries such as gluten-free snacks, all-natural cleaning supplies, and vibrantly hued produce. In a gleaming kitchen, Market Organics’ team of experienced chefs bustles about with their daily construction of fresh fare including vegan and vegetarian sandwiches and hearty casseroles. Louise Chouinard—the in-house cosmetician—beautifies bare faces for special occasions during makeup applications featuring eco-friendly cosmetics such as natural lipstick or blush made from Mars dust. A cadre of naturopaths, homeopaths, and nutritionists remains on-hand throughout the day to dole out sage advice regarding nourishment and supplements.: