The cooks at The Stagecoach Cafe plate up a full menu of classic diner fare for breakfast and lunch, then fry fish on Thursday and Friday evenings. Eggs, pancakes, and biscuits with gravy appease bellies in the morning, and a wide variety of burgers and grilled sandwiches can be worn as warm earmuffs at lunchtime. In addition to seafood selections, the dinner hour also boasts down-home entrees such as meatloaf, mac 'n' cheese, and New York strip steak.
Located at the Syracuse Kickball Park, Jim and Rocks' Super Sub Shop helps fuel friendly competition amongst the players at the park's newly renovated 18-hole mini-golf course. Whole or half-sized cold subs are built upon a choice of a white or wheat roll, which is then piled high with homemade chicken salad, pastrami and provolone, or smoked turkey or ham. Those looking for a warm meal can peruse a selection of hot subs including a grilled cheesesteak and a chili dog smothered in cheddar cheese and sauerkraut, while light lunchers can enjoy their favorite sub meats and cheeses sans bun in a custom salad served with a choice of dressing. The sub shop also encourages snacking between rounds with munchies such as onion rings, fried mushrooms, and popcorn chicken carved right off the cob.
McNamara's expands the welcoming charm of its pub-like atmosphere into vast event spaces and a spread of breakfast and dinner fare to enjoy while watching sports or hosting catered gatherings. The in-house kitchen dishes omelettes and sandwiches as the hour of the day dictates, and the newly renovated Dublin Room hosts enormous bashes, seating up to 280 guests with room left to dance or stage a Civil War reenactment.
Cooks at Juanita's Mexican Kitchen prepare dishes fresh each day such as burritos wrapped in soft flour tortillas and deep-fried chimichangas. The restaurant also features 15 combination platters stocked with a sampling of fajitas, quesadillas, and enchiladas. Behind the full bar, staff members shake up margaritas and dispense cold brews into pint glasses.
Tabatha's Family Tree is aptly named because Tabatha Babbitt and Patricia Personius co-own and operate the restaurant with her family members. In the kitchen the chefs prepare pastas, prime rib, and veal scallopini sautéed with peppers, tomatoes, and mushrooms in a red wine sauce. The same careful preparation of their meals in the restaurant goes into their catered events, which can occur on or off their premises.
When Nord Brue and Mike Dressell began perfecting their bagel recipe with the help of a professional NYC bagel maker in 1983, the bagel was still an anomaly in the food world—it was geographically and culturally still isolated in New York City. Fueled by a desire to change that, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states. To this day, they oven-bake their centerless bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, Vermont cream cheese, and custom-roasted coffee.
Executive Chef Phillip Smith and his network of chefs still use the original five-ingredient recipe for their dough, which they shape into more than 20 bagel varieties. Because they draw from each region's local recipes and from dialogue and Pictionary games with local consumers, certain menu items may vary from store to store across the country. The bagels are often served with Bruegger's eclectic cream cheeses such as bacon scallion or pumpkin, or as sandwiches with meats, cheeses, and veggies often sourced from local or organic produce. Coffe gets just as much attention, with house blends of 100% arabica coffee.