Part bakery, part deli, and part diner, Bagel Brunch keeps visitors fed all day long. Staffers hand-roll and cook fresh bagel batches every day, filling the displays with as many as 22 different varieties?such as blueberry, garlic, and marble rye?which can be coated with spreads including peanut butter, walnut, honey, and raisin cream cheese.?
Bagel Brunch's breakfast offerings also include everything from pancakes to omelets made using farm-fresh eggs. And there is also fresh, hand-rolled bagels, tuna, chicken, or tuna salad sandwiches, burgers, cheesesteaks, wraps, paninis, and more made to order.
Although Bagel Brunch features a handful of tables, guests can choose to take their meals to go and enjoy them at home or in the dining-room section of the nearest furniture store.
Fresh ingredients and hearty portions characterize the eclectic eats at Luna De La Cosecha. Guests can stop in for lunch staples such as a BLT paninis or mediterranean chicken wraps lined with feta and cous cous. Other options include Latin-inspired empanadas and quesadillas, which heat up palates before fresh fruit smoothies cool them down.
Espresso 77 is a convivial independent coffeehouse, serving its loyal clientele strong, full-flavored espresso in a bright, art-friendly space. Brewing beans from popular Ithaca-based Gimme! Coffee, the café's baristas place warm mugs of deeply aromatic cappuccinos ($3.60) and espressos ($2) into caffeine-craving hands. Complement bold java with a delicately sweet scone ($3) from Alice's Tea Cup or a Mom's-not-watching breakfast of frozen custard ($3.75) from Timmy O's. If the cafe's menu of coffees and teas gives your stomach the energy to draft a formal request for nourishment, order up one of the eatery's light and filling wraps ($6.50). For sweltering, mercury-rising days, the New Orleans–style iced coffee ($2.75–$4.50) will cool off foreheads faster than stepping into Mr. Freeze's cryogenic suit.
Sugar and Plumm manages to exude a distinctively French charm that appeals to the refined palates of all ages. The Parisian–inspired whimsical haven caters to virtually every taste bud by enlisting the talents of formally trained chefs, Parisian chocolatiers, and various ice cream makers and pastry chefs. Together, this team creates an eclectic assortment of sweet and savory treats, beginning from scratch whenever possible, and enjoyed while dining in or being delivered.
Executive Chef Ben Dodaro oversees the kitchen at the Upper West Side bistro, cooking a sophisticated combination of upscale yet familiar French classics and refined versions of American comfort foods. His team handles every piece of protein from start to finish by butchering, smoking, and curing all of the meats and fishes in-house. This extra bit of effort helps elevate dishes such as the waffles with crispy, free-range chicken, and it complements the classical elegance of dishes such as the salad with confit rabbit, heirloom carrots, and an orange-cider vinaigrette.
Sugar and Plumm’s savory offerings are only one small piece of the puzzle, though. Master French chocolatier Thierry Atlan and his team use raw, all-natural, sustainably farmed chocolate as they meticulously craft small batches of treats. The pastry chefs bake in two shifts every day, ensuring that the shelves are lined with fresh macarons and cakes, even while taking the time to make their own jams and jellies in-house. These chefs also prepare their own ice creams and sorbets from scratch, patiently allowing the flavors to meld and coalesce by using a process that, much like a book club discussion of The Oxford English Dictionary, takes two full days.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
After more than a decade following different paths in the restaurant industry, friends Donny Giordano and Pellegrino Mongillo merged their culinary passions into Pellegrino's Restaurant & Lounge. In the kitchen, chef Mongillo—a Culinary Institute of America graduate—and his staff combine fresh, seasonal ingredients into dishes inspired by the various regions of Italy. Fresh seafood crops up in the octopus bruschetta and the scallop-, shrimp-, and mussel-flecked orzo. Other offerings include seared hangar steak with provolone and cavatelli pasta with sun-dried tomatoes, goat cheese, and chicken.
In the main dining space, servers glide across tiled floors to wood tables set under arched doorways. Behind a granite bar, bartenders mix specialty flavored martinis and pour a range of international wines.