Grand Slam Pizza's resident dough designers crown pies with 17 assorted toppings before baking them into bubbling, cheesy teething toys. Diners can thumb through the menu to test it for potential scratch-and-sniff capabilities and to select one of many specialty pizzas, such as the bacon cheeseburger, a delectable combination of crumbled hamburger, bacon, and mozzarella cheese (16", $14.99). Diners can also craft their own pies (16", $9.99) by mixing toppings ($1.25 each) as diverse as ham, black or green olives, sausage, and mushrooms. An order of 10 hot wings ($5.99) offers warmth to tongues cold from cleaning the freezer, and cinnamon stix with icing ($3.99) ensure that meals end as sweetly as a collision with an ice-cream truck.
• For $3, you get one pound of mix-and-match bulk candy (a $6.99 value). • For $3, you get two cups of single-scoop ice cream ($3.25 each; a $6.50 total value). • For $12, you get $25 to spend on anything in the store, including candy, drinks, and toys. The confection connoisseurs at Sweet Tooth Candy Company dole out sweet memories with retro candy and good old-fashioned treats. More than 50 varieties of bulk candy line the shelves, from bubble gum to caramel-filled Cow Tales to swirling rainbow lollipops. Beneath the lids of apothecary jars, timeless sweets such as Bit O' Honey, Sugar Daddy, and Licorice Laces fog up the glass and write backwards notes to passing jars of jellybeans, and caramel apples ($4.99) and more than 10 flavors of fudge ($6.99/half-pound) scowl through the rearview mirror. If nostalgic sweet teeth come up short in the search for hard-to-find brands, the boutique's candy curators will specially order the confection in question.
The Bagel Meister satisfies insistent stomachs by boasting fresh-baked bread, homemade cream cheeses, and filler-free meats throughout its modest menu. Exploring new avenues in bagel architecture, stacking buffs sling bagel breakfast sandwiches, including lox and egg with piquant trimmings ($4.09).
Marvin's Garden blast-freezes and packages fine meat and poultry to seal in flavor and freshness for up to six months from the date of purchase. Restaurant-quality dishes are delivered straight to each customer’s novelty doormat, enabling them to forge feasts of hearty ham, Angus filets, and sushi-grade seafood. Marvin's chefs also simplify party planning by crafting 50-portion packs of gourmet hors d'oeuvres, such as bacon-wrapped scallops and petite quiches.
Marvin's Garden ensures the freshness of its meat through blast freezing, which uses liquid nitrogen to freeze flesh in seconds and lock in juices. Meats are sealed in Cryovac packaging to protect them from bacterial cultures and pop-culture trivia.
Sam Ahmad and Rosco Sayyar first flung open the ornate wooden doors of Sam and Rosco's in 1987, beginning a decades-long tradition of fine dining and serving continental and Italian fare. Inside, white-clothed tables snake along the exposed brick walls of multiple dining rooms, and cushy armchairs host sippers by the bar. Illuminated by a roaring fireplace and glimmering chandeliers, servers bring forth plates of Italian pasta, seafood, and steaks, along with glasses brimming with fine wines. Sam and Rosco's also hosts and caters parties at their events facility, The Centre at Arbor Connection, located just down the road.
In April of 2011, a group of friends on a fishing trip—all veterans of the hospitality industry—got to talking about their love of food as they cooked their dinner around a campfire. The smoky flavors, crackling flames, and friendship merged into an idea to create a barbecue joint with traditional Southern comfort fare and an interactive dessert element.
Today, diners pile into wood-backed booths to dig into ribs slathered in house sauce, smoked sausages, and a menu stocked with homestyle fare. From three types of mac 'n' cheese—traditional, broccoli, and pulled pork—to fresh-ground burgers made with short ribs, brisket, and ground chuck, the kitchen crew crafts its own takes on classic comfort fare as flat-screen TVs flicker above the bar. The dessert section includes do-it-yourself s'mores that are toasted tableside by a portable burn pit and touted as "the only dessert in town that requires a disclaimer," an honor previously held by torch-it-yourself crème brûlée.