At What a Crock!, chefs turn locally sourced ingredients into experimental and familiar made-from-scratch soups, stews, and chowders. Three signature options headline the menu, including creamy tomato and the chicken-based Doc in a Crock, and chowder. Five daily-rotated specialties join the signature selections on the Slurp side, and on the Sip side, What a Crock! maintains its locally sourced theme with milks, sodas, and waters tapped from nearby springs. For a crunch, the restaurant dishes out freshly prepped salads, such as our house "crock salad" and Caesar salad, in addition to the speciality salads offered throughout the week.
Chips and salsa are a staple at Mexican restaurants, but at Mixteca, the salsa is spiced up a bit and comes in seven unique flavors, including a salsa pepita with toasted pumpkin seeds, and a zesty salsa habanero with orange and onion. The menu is filled with tacos wrapped in house-made tortillas, with fillings such as chipotle-stewed chicken and radish, or local whitefish with chipotle creme. The enchilada trios, meanwhile, can come stuffed with adobo-glazed pork or local crab, rather than hard to ship moon crab. Their drink menu features more than 50 types of tequila and salt-rimmed margaritas.
More than 70 toppings wait at the end of Froyoworld's self-service frozen yogurt line. Fresh fruit, candy, and syrups—including honey and Nutella sauces—cap off cups filled with any of 12 low-calorie, non-fat flavors. Depending on the day, customers may find choco-loco banana or pina colada, or even seasonal varieties such as pumpkin. Regardless of the flavor, each yogurt comes loaded with natural probiotics, and Froyoworld keeps the nutritional content of each flavor within eye-sight so customers know exactly what they're eating or pouring into the gas tank of their yogurt-powered scooter.
Named a Hidden Jewel by Phantom Gourmet, The Farm Bar & Grille's rustic wood furniture and floors and exposed brick walls inform the eatery's comforting vibe. To craft a menu of comforting southern-style fare, the kitchen team doesn't skimp by pulling ingredients from the freezer. Instead, they put together entrees from all-fresh components, including some of the vegetables they grow themselves in the on-site garden and the 90-acre cornfield they fit in their endless broom closet. As baby-back ribs bask in the smoke from a hardwood fire, the kitchen crew bastes them every half hour, in between searing burgers made from fresh angus chuck. Starters such as fresh beer-battered jalapeno poppers are made to order. The staff also pours a large selection of draft beers and specialty cocktails.
Hoping to revive the culture of the neighborhood butcher shop, with its personalized service, attention to detail, and artful products, restaurant-industry veterans Justin Rosberg and Jason Parent took a gamble on their first New Hampshire butcher shop in 2003. Dubbed The Meat House, their store quickly earned a foodie following, spawning additional franchise locations across the country. Today, The Meat House’s Mission Viejo location stocks fine cheeses, prepared side dishes, other gourmet grocery items, and hundreds of wines alongside the usual selection of traditional and exotic meats. Butchers also explain how to prepare each hand-carved cut of meat, sharing recipes, best slicing practices, and cooking techniques for giving pork chops the flavor of justice.
More than 24 different custom loose-leaf teas and herbal blends line the shelves at Teatotaller Tea House for patrons to peruse. Panini sandwiches stuffed with sweet and savory fillings, scones, and gluten-free treats accompany cups of freshly steeped tea or specialty coffee drinks.