The wines come in reds, whites, glasses, and bottles. The prosciutto, which complements the wine, comes from outside the United States. And an outdoor patio means no one has to drink their wine or eat their prosciutto inside, unless they’d like to look at vino-themed artwork or keep their feet firmly planted in plush carpet. The staff cooks chicken or veal marsala, as well as a number of inventive pizzas, Italian flatbreads, and pasta smothered in ricotta, mozzarella, and parmigiana cheese or drenched in housemade marinara sauce. Bella Tuscany Ristorante Italiano has a Sunday brunch, and the staff can accommodate customers’ every need by offering delivery, catering, and carryout.
During the 1980s, bars in Japan began serving aromatic cocktails that would clear the mind, leave recipients refreshed and energized, and were safe for consumption by children. This tradition continues at 02 Breathe, where patrons safely fill lungs with four to five times the amount of pure oxygen found in air, the vapor comingling with a choice of 19 fragrances. Using technology developed by NASA, nonmedical oxygen concentrators filter gasses such as argon and nitrogen from the air, isolating the life-giving molecule to about a 90% purity level. Fragrance blends, such as balancing earl grey or soothing sugar cookie, are borne into sinuses via water molecules, so they are safe for ingestion and for mixing with oxygen. Given that the 02 crew's libations are as light as the air we all walk on, their sleek black bar topped with rainbow vials can be easily transported to locations ranging from sporting events to birthday parties.
It was a stifling, sultry day in Houma, Louisiana, when Dave (aka "Seprock") tasted his first snoball—a New Orleans–style frozen treat of soft shaved ice drenched in sweet syrup. Dazzled by its delicate texture and rich flavor, Dave became determined to bring the treat back to his hometown. With his wife's blessing, he eventually opened his own snoball shop in a cheerful plaza in Hunter's Creek. Today, Seprock’s Snow is a kaleidoscope of color. Bright walls surround vibrantly decorated tables, and servers adorn icy snoballs with a rainbow of fruity syrups. Dave and his staff also stuff their treats full of creamy ice cream to add an extra dimension of goodness and help patrons sneak dairy past airport security. For colder days, they supplement their frozen treats and wash customers' tongues clean of their red, blue, and green color with steaming coffee, hot cocoa, and apple cider.
At "The Taste of West Orange" Best Fest in 2013, That One Spot won "Best Food." Not "Best Burger," "Best Fries," or "Best Use of Feta On a Monday Night." Simply "Best Food." As one can see, the gourmet burger joint has a penchant for leaving fans at a loss for words. Even the typically verbose comfort food blog Burger Beast summed up their review with a single syllable: "Wow."
The mass praise is the result of That One Spot's imaginative burger recipes. The chalk board menu is erasable for a reason: the chefs refuse to hold their imaginations back. Beef patties, which are forged from a blend of chuck, brisket, and short rib, are often paired with surprise toppings such as roast beef, coconut curry, banana cream sauce, and even Spam. Plenty of traditional burgers are always on hand though, with add-ons that include everything from pecan smoked bacon to corn-encrusted mac and cheese.