Swingtime Cafe welcomes its cafe patrons with open arms.
Swingtime Cafe's dress code is casual — diners are welcome to dress up (or down) to their comfort level.
Can't stay long? Not a problem with the restaurant's take-out and delivery options.
For the tastes of Swingtime Cafe from the comfort of your next party, the restaurant also offers catering services.
Guests of Swingtime Cafe's W Lake Ave location can park their vehicles on the street.
Meals at Swingtime Cafe are moderately priced — most diners spend about $30 per person.
Cash is the only payment option offered at Swingtime Cafe.
Breakfast, lunch, and dinner are all on Swingtime Cafe's menu — you can stop by whenever the moment's right for you.
Since 1975, Helm of Sun Valley has outfitted outdoor enthusiasts with seasonal supplies, rentals, and gear from brand-name manufacturers. Prepare for a snow- surmounting winter with a trove of cold-weather essentials ($20+), including gloves, socks, hats, and metronomes that keep chattering teeth on a steady beat. Ski- and snowboard-rental packages ($20+) equip thrill seekers for the slopes, whereas thorough tune-ups ($35) and an array of other services ready personal planks for airborne adventures. Patrons can also mine the store's racks for specialty items such as snowboarding pants ($100+), or attempt to impress neighbors and fanciful pool floats with high-end outdoor furniture for summer months.
In place of the flickering florescent lights common to big-box grocery stores, sunshine illuminates the foods at Fresh from D'Vine, a farmer-focused indoor market in Salinas. Vibrant, in-season fruits and vegetables form little assemblages on wooden tables, as do bouquets of fresh-cut flowers. Most of the market's offerings come from growers in Monterey and neighboring counties, which helps to keep the store's carbon footprint to a minimum while ensuring that the freshness of its goods are at a maximum. Though the selection of produce changes with the seasons, some customer favorites include strawberries, artichokes, lettuce, heirloom tomatoes, raspberries, broccoli, and peaches.
In 1976, two UC Davis graduate students bought 20 acres of land in the highly arable Capay Valley. One of the students, Kathleen Barsotti, was working toward her master's degree in ecology and was determined to grow vegetables and fruits in an eco-friendly way: organically. The organic-food movement hadn't yet entered the public consciousness, and Kathleen worked overtime to convince restaurants, stores, and consumers of the taste-able merits of her process. Over time, given the possible health and environmental benefits of certified organic food, she succeeded. The farm sprouted to 300 acres to accommodate the increased demand. Today, a second generation runs the farm as well as a shop inside San Francisco's Ferry Building. Dubbed Farm Fresh To You, the store furnishes customers' bags or portable cornucopia horns with all sorts of soil-sprouted goods, including heirloom tomatoes, sweet peas, and fresh asparagus. The farm also teams up with fellow Yolo County and Pacific Northwest farms to deliver boxes of seasonal produce to area homes.