The instructor will jump in tandem with you, so you won't have to worry about pulling the chord, just keeping the instructor awake. The offer is good at anytime. You've always wanted to do this, why not do it when it's cheap? It's a once-in-a-lifetime experience—like spooning a manatee.
El Xacalli cares about quality. The chefs there prepare authentic Mexican dishes, including tortas, pozole soup, street-style tacos with the classic onion, cilantro, and lime fixings, and on some days, tostada de ceviche and tamales. Plus, the health bar quenches thirst with smoothies and juices brimming with real fruits and veggies, making the cast of Veggie Tales proud, yet fearful. El Xacalli's owner, Romiro, even designed and hand-crafted the eatery's light wood furniture himself.
Shortly after the grand opening of Calla Lily Cafe, Natalie Stevens of the Oswego Patch sat down with Pedro and Dee Lopez—the husband-and-wife team behind Oswego’s newest eatery—to find out what made their business tick. The pair mused about their family’s string of restaurants and bars out in California, citing how they’ve always dreamed of doing the same. However, Calla Lily—named after the Lopez’s favorite flower—isn’t a bar; it’s a cozy and comfortable breakfast spot. Platefuls of multigrain pancakes, thick-cut french toast, and belgian waffles share menu space with hearty egg skillets, omelets, and biscuits and gravy. Customers not in the mood for breakfast can opt for lunch items such as triple-decker club sandwiches, half a dozen kinds of burgers, and fresh salads, before thinking long and hard about why they weren’t in the mood for breakfast.
Painted depictions of giant orange slices, strawberries, and cups of coffee grace the pale blue walls inside Off The Wall Caf?. Tables with red seating and a long countertop flanked by bright blue stools host platefuls of fluffy omelets, biscuits, and 10 kinds of skillets. During lunch hours, the grills heat up for burgers and specialty fries, including parmesan-garlic fries and sweet-potato fries with a honey-cinnamon-butter dip.
If a visit to one of Southern Belle's restaurants feels a lot like coming home, it might have something to do with the hearty family traditions behind the kitchen's down-home breakfast and lunch dishes. “My father was in pancake houses all his life,” says owner Steve Fotos. Today, many of the same recipes used by Steve's father help populate a menu of hearty comfort foods that includes a poached-egg and sausage benedict smothered in country gravy and french toast stuffed with cinnamon apples, strawberries and pecans, or blueberries and bananas. But while the country-fried-steak or smoked-sausage skillets are tempting, the expansive menu offers options for diets of all kind, pairing fluffy egg whites with strawberries, granola, and multigrain toast and swapping out regular maple syrup for bottles that are low-calorie, sugar-free, or simply sealed shut. Photos of farms and pastoral images smile down upon diners as they dig in and gently remind them to inquire about the restaurant's seasonal specials, which range from summertime salads with sun-ripened veggies to bowls of homemade wintertime chili.
In the kitchens of Blueberry Hill's five suburban outposts, cooks forgo lazy morning lounging to pull together homey assortments of timeless brunch fare. Pancakes infused with fruit or sweets are made from scratch, much like hand-knitted socks or hand-painted report cards. French-toast slices get stuffed with apple and cream cheese, smothered in fruit, or rolled in Cap'n Crunch. Fresh meats and veggies take cover under eggs in savory skillets, and a selection of sandwiches quells cravings in handheld form.