Since 1983, Gimmee Jimmy's Cookies has made from scratch every piece of fresh-baked goodness with high-quality ingredients, ensuring that treats are Kosher and kind to taste receptors. Jimmy's cookies (five for $4) are a sweet tooth’s friend and a sour tooth’s Kryptonite, salivating mouths with flavors such as chocolate chunk, oatmeal raisin, cranberry pecan, and Heath bar crunch. For dessert desirers seeking more dimension in their delectables, Gimmee Jimmy also offers oversized stuffed cupcakes ($2.99 each), available in fanciful flavors such as red velvet, German chocolate, s’mores, blueberry, and cookie dough. Haters of the wheat can enjoy gluten-free versions of lemon-nut cookies ($2.99 for three), coconut macaroons ($2.99 for three), and chocolate-chip brownies ($2.99 each).
Between still life paintings hung on terracotta walls or in the shade of an awning, diners at Pasta e Pollo spear, twirl, and slice classic Italian entrees and pastas. True to its name, the eatery specializes in pasta and chicken. Specialty pasta dishes pair fettuccine with wild mushrooms and bacon, drench angel hair in veggie-laden pink sauce, and spangle linguine with red onions, capers, olives, and anchovies. Chicken breast is gussied up with combinations such as prosciutto, eggplant, and mozzarella. And because Pasta e Pollo is a BYOB restaurant, diners can bring their favorite wine from home or their favorite grape stomping coop.
Pizza Fusion delivers pies in hybrid vehicles, uses eco-friendly cleaning products, gives discounts for recycled pizza boxes, donates to environmental causes, and uses utensils made from potatoes. Its planned moon base will lack outdoor seating but will be 100% carbon neutral.
Artful twists on classic recipes reign at Rose Valley Cafe and Grille. Charred octopus shares a plate with lentil salad and herbs. Grilled polenta pairs up with braised beef short ribs. Spicy avocado, pickled tomato, and ginger add a piquant flair to cured salmon. When the elegant meals draw to a close, customers' dessert-trowels dip into housemade ice cream and cheesecake, the varieties of which change daily, unlike the pope's fashion statements.
There is no freezer in the kitchen at Pearl Restaurant. Instead, chefs leave the eatery each morning to purchase ingredients from local farms and markets. That means that by the time the afternoon sun hits the shop, there is a new menu incorporating shark steaks, butternut squash, Maine crab, watermelon, and whatever else happens to be fresh. Using those seasonal ingredients and housemade pastas, chefs come up with unique dishes bound for the softly lit dining room. Past menu items have included a pear-and-goat-cheese salad, pan-roasted Boston cod, and slow-braised boneless short ribs with parmesan risotto. To eliminate the time and space between the cooking process and the diner, chefs also carefully craft most desserts right next to tables using fresh fruit and recently snared chocolate rabbits.