Founders of Huntergreengrass Edward and Barb ousted meat from their diets more than three decades ago. Their conversion to vegetarianism launched them on a journey to wellness with many pit stops: they opened a health-food store and helmed a vegan catering company, and Edward penned a vegetarian cookbook. But the defining moment of their foray into health and understanding of compound words was when Barb began training under Dr. Ann Wigmore, a pioneer in the wheatgrass movement. As Barb learned about healthy living and the wheatgrass diet and began to adhere to it, she and Edward had their freshest idea yet: Huntergreengrass. Recently named Best Wheatgrass Fix by Cincinnati CityBeat, Huntergreengrass brings to Findlay Market a menu of juices, smoothies, soups, and vegetarian fare more health-focused than a multivitamin wrapped in kale and stuffed in a carrot. The flavorful beverages and noshes hail from Edward and Barb's organic, nutrient-fortified soil, where wheat berries flourish until they ripen to the peak of nutrition and sweetness at 6–10 inches. Then the couple snips all the stalks from one tray and stows them in the refrigerator for up to 10 days. The healthful shots brim with vitamins, minerals, amino acids, and digestion-aiding enzymes. Shots can be swirled into sweet juices of antioxidant-rich fruits and veggies such as carrots, apples, beets, and oranges.
Between the open mic nights, art shows, and caffeine-fueled student study sessions, you might say there's a bit of a buzz at Blend Coffee. But that's nothing compared to what goes on in the cafe's kitchen. There, chefs spend hours perfecting dishes that are made entirely from scratch and with local ingredients. Morning see the staff whipping up breakfast popovers, maple wraps, and muffins while lunch brings their focus to the crafting of paninis, barbecue pork tacos, and bacon-encrusted fried zucchini sandwiches. A few specialty items even take all day, such as the raspberry chipotle wings, which staff brine, smoke, and sauce in-house. Of course, between all this, the baristas never stop brewing up premium cups of coffee, which helps ensure that the shop's chefs, patrons, and espresso machines stay productive.
The Winans family has been making lives a little sweeter for more than a century. During the Great Depression, townspeople would flock to the family?s bakery in Piqua with their sugar rations. Owner Wayne Winans would take that sugar and turn it into freshly baked cookies?a small pick-me-up at a time when even small pick-me-ups were a luxury. Years later, Wayne?s sons, Max and Dick, carried the family torch into the 1960s, when the first Winans Fine Chocolates & Coffees was born.
Today, the Winans family continues to do what it does best at three Ohio locations. All of the business?s chocolates are handmade, with no preservatives or fillers, and never cryogenically frozen. The family?s emphasis on freshness carries over to their coffee, too, which has frequently been named the area's best by the readers of the Dayton Business Journal and the Dayton Daily News. The secret is in their roasting process?their small, 15-pound roaster requires them to roast the beans in small batches, which leads to a more consistent product. Once the beans are ready, coffee artisans carefully combine them with other roasts to create a vast assortment of flavors, which includes 11 house coffee blends, 12 flavored coffees, and even more seasonal selections.
Located within the Pendleton Art Center, Mockingbirds serves up classic American food and locally roasted, fair-trade, organic beans brewed into what Think Middletown called "some of the best coffee in the city." In the kitchen, cooks simmer mushroom-brie or Wisconsin-cheese soups, layer sandwiches with cranberry and grape-laced chicken salad, and roast authentic pork carnitas for Taco Tuesdays. Diners can also stop by on weekends for a buffet of comfort food, including pot roast and mashed potatoes. A spacious interior and free WiFi make Mockingbirds an inviting spot to hang out, though a bicyclist can deliver the eatery's fare on two wheels during the warmer months.
Saxbys Coffee delights taste buds with coffees brewed from small-batch roasted beans. Green coffee beans journey from their country of origin to Saxbys' roasting facility, where the master roaster employs traditional European techniques to carefully roast each small batch of beans, giving them a light, medium, or dark flavor profile.
In-store baristas spice up cups of java with more than 200 flavorings, such as coconut and toasted marshmallow, that imbue brews with an extra kick. Saxbys Coffee is just as meticulous with the environment as it is with its beverages—all of the shop's lids, java jackets, napkins, and cups are 100% recyclable and 100% welcomed by billy goats attempting to curb their tin-can addictions.
The founders of Eclipse Coffee and Tea sought to create a more personal and welcoming space than what they found in franchised coffee shops. So they invite their patrons to curl up on one of their couches with a coffee drink made with beans from Cincinnati roaster Seven Hills Coffee. The baristas craft hot and cold beverages, including signature lattes flavored with milk chocolate, caramel, almond, coconut, and even peanut butter, making for a drink that's sweeter and more convenient than stirring a cappucino with a candy bar. At lunch, patrons enjoy specialty paninis or the create-your-own sandwich option, directing staff to build custom sandwiches with Boar's Head cold cuts. Baked goods from Ashley's Pastry Shop, which has served the area for about 30 years, are made fresh daily for breakfast or dessert.