Traditional Indian spices flavor the tandoori, curry, and rice dishes served at Masala Magic. In the kitchen, chefs marinate boneless chicken in yogurt before sliding the dish into a clay oven, simmer pieces of lamb in a creamy spice-infused sauce, and dunk homemade cheese cubes into buttery makhani sauce. During the lunchtime buffet, patrons can gather curries, veggies, and mounds of rice to pile onto their plates or pour into the motorcycle helmet they prefer to eat out of.
Originally built in the 1800s as a hog and dairy farm, the historical Russell House was made over in 1997 as the site of Daks Grill. The flagstone-covered restaurant welcomes guests seven days a week, serving up fresh soups and grilling USDA Choice steaks, such as the 14-ounce new york strip and tender 8-ounce seasoned filet mignon. During the warmer months, diners can enjoy their food on the spacious outdoor patio while keeping an eye on suspiciously bunny-like cloud formations.
At both Buffalo Philly's locations, wing-eating patrons can choose to toss succulent wings in their choice of sauces. At the Daniel Stuart Square location 9 sauces line up for duty, and at Smoketown Road up to 12 available sauces stand at the ready—including barbecue, teriyaki, Cajun, and lemon pepper. No matter what sauce is chosen, wings come with a dip-ready side of ranch or blue cheese. As the eatery's name suggests, patrons also frequently stop by for photos with the resident talking buffalo named Phil, or order up one of the chicken or beef Philly cheesesteaks.
Inside its modern, brightly colored boutiques, bluberi dispenses swirls of natural, nonfat yogurt and frozen greek yogurt before guests pile on spoonfuls of fresh, fun toppings. Confections in signature handcrafted flavors such as rich matcha green tea (seasonal), bluberi, mango, pomegranate, and original, form sweet peaks in cups, dappled with toppings such as fresh kiwi, chewy cheesecake bites, and coconut flakes. Guests can also opt for custom smoothies with plentiful fruit and yogurt options, or steam-clean eyeglasses with the aromatic vapors of organic, healthful loose-leaf Tavalon teas.
Custom Cake Pops grew out of Ashley Skiles’s search for a simple way to treat her coworkers. They expressed such ardor for the moist, decorative bites that she wrote a resignation letter in frosting and devoted herself to baking full time. At her bakery, she prepares orders of a dozen pops in five flavors, including a Southern-style yellow cake compatible with any of her cream-cheese, fudge, or sweet-cream frostings. Ashley thrills in the decoration of her confections to client specifications. After perching them on lollipop sticks, she might arrange them in a vase with a burst of sprinkles or pastel drizzles of icing.
Since 1988, Papa Petrone's Take 'N Bake has been filling home kitchens with the scents of fresh-baked pizzas and pastas. Using California-grown tomatoes and Grande mozzarella, cooks create pizzas that can be customized with a variety of toppings—such as italian sausage, feta cheese, fresh broccoli, and jalapeño peppers. Once completed, the staff wraps each raw disk to prepare it for baking in customers' home ovens, whose balmy temperatures also finish the shop's signature ScrambleBread, scratch-made lasagnas, and hearty egg-white pastas. Papa Petrone's assortment of take-home bakeables has earned the shop numerous oven beeps of approval and a wall filled with press and awards.