The cooks at Lady Louisa’s Place, which has been featured in the Detroit Free Press, comfort diners with a classic menu of Memphis-style barbecue ribs, homemade comfort fare, and award-winning mac 'n' cheese. The cooks slow-roast Lady Louisa’s authentic barbecue over charcoal and wood to infuse rich, smoky flavors into meats such as the whole slab of ribs ($20.95), in which each rib is slathered in savory sauce and doubles as a replacement piano key. Noodles simmer and backstroke in a rich, creamy cheese sauce to form the lauded baked mac 'n' cheese ($2.95 for 8 oz.; $3.95 for 12 oz.). Lunch specials include a quintet of chicken wings to set stomachs aflutter ($5.99+), and combos partner meats from different backgrounds, such as the hearty marriage between a half-pound of rib tips and a blushing chicken breast ($10.95).
Cuisine Type: Caribbean/
Most popular offerings: Jerk chicken, oxtail, roti, curry shrimp
Delivery / Take-out Available: Yes
Number of Tables: 5–10
Outdoor Seating: No
Parking: Free street parking
Handicap Accessible: Yes
In your own words, how would you describe your menu?
Our menu, from the food and drinks to our desserts, is reflective of the Caribbean. Our meats are halal and most of our vegetables and fruits are organic.
What’s the best reaction you’ve ever gotten from a customer?
"I was longing for some food like this. Please don't ever close."
Is there anything else you want to add that we didn't cover?
In addition to introducing new products and specials each week, we often feature cuisine from different Caribbean islands and countries. The restaurant has free WiFi, literature on different Islands, and scenic videos. We also host concerts and cater events.
Jamaican Paradise transports clients to a Caribbean island with its menu of exotic cuisine and uncommon ingredients. Chefs stew cuts of goat in a rich curry, spice chicken with tongue-searing jerk seasonings, and serve entire portions of oxtails. The chefs, however, balance these adventurous dishes with sides and vegetarian-friendly entrees more tame than a stay-at-home fern, such as comforting scoops of mac 'n' cheese and roasted-vegetable curry. They also deviate from traditional tropical fare, serving recipes with unique flavor profiles, such as soup made with curried sweet potatoes and apples.
Stacked with Sy Ginsberg meats and served with homemade kettle chips, Front Page Deli's lineup of 22 newspaper-themed sandwiches cures both lunch and dinner cravings. The Headliner ($5.99 for a half, $7.99 for a regular) slips corned beef and swiss cheese onto mustard-slathered halves of an onion roll, and rye bread cushions the Authority's layers of hot brisket roast beef, coleslaw, and russian dressing. Diners can satiate freshwater appetites or pet orcas weaned on people food with the Weekend sandwich, which tops deep-fried cod and tartar sauce with lettuce, tomato, and american cheese. Patrons can plunge forks into eight specialty salads ($6.99 for a small, $8.99 for a large) such as the caesar and Baby Blue, or gussy up all-beef hot dogs with chili cheese, onions, and mustard ($3.49). Burgers ($4.99–$7.99) marshal an entourage of steak fries, and glass bottles of Michigan-made sodas ($1.98) drain swiftly for onsite speed rounds of model-ship building.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.