At Chef's Meat and Fish Market, friendly staff members answer preparation questions while filling customers' baskets with guaranteed-fresh items including locally sourced, high-quality meats, poultry, and seafood. Stock up on flavorful beef tri tips ($8.99/lb.) for grilling, roasting, or baby proofing the steak knives, or blanket dinner plates with tender, juicy assorted pork-loin chops painstakingly hand cut by accomplished pork artisans ($5.99/lb.).
Doctor of Chiropractic Dylan Lin adjusts the spines of individuals of all age groups, from newborns just a few hours old to centenarians, and helps athletes such as Texas Rangers players improve their performance and chronic issues. Treatments take place in an office with an exterior that resembles a castle, its stone façade and pointed tower concealing a spacious facility in which Dr. Lin heals without drugs, surgery, or phoenix tears, but only with the most precise and specific chiropractic care.
A lifelong athlete, Dr. Lin has collected firsthand wisdom about physiology that he translates into a specialty in sports injury treatment and prevention. He also uses specific protocols to fix spinal misalignments, advises patients in good nutrition, and doles out corrective exercises to help patients gain an edge in sports performance or relieve chronic pain, migraines, sleeping problems, along with many other health issues.
Owners Jolie and Ryan Stepp line Bedford Farmers' Market's shelves with fresh, locally grown produce and groceries as well as batches of their own homemade sauces and jams. Jars of mild and medium salsas ($4.99) teem with zesty tomatoes, and the atomic salsa's blend of fiery peppers infuses the condiment with more heat than the sun's romantic chemistry with the moon. Customers can season nachos with dollops of homemade guacamole ($5.99) or sup on a half-dozen of the market's renowned, hand-crafted tamales ($5.99). Cartons of 20 free-range eggs ($4.99) come from free-range chickens, which are raised humanely and unencumbered by unreasonably strict curfews.
Chef Charles Youts curates a menu of what he dubs “new American cuisine”—a culinary school that emphasizes farm-to-table dishes made from produce and meats sourced as locally as possible. Youts and his staff members cultivate an organic garden outside that acts as the chef's pantry, where they pick tomatoes, melons, peppers, and herbs minutes before they appear in entrées, a practice that gives dishes bright and complex flavor profiles. Based on what’s ripe in the garden, Youts writes up microseasonal dishes that back up menu mainstays such as radiatore with applewood-smoked salmon and tomatoes.
For carnivores, several cuts of beef from a 14-ounce ribeye to 10 ounces of beef-tenderloin medallions complement sauces that include horseradish cream and blue-cheese crust with port shallots. The Classic Cafe also produces homemade sausage that appears in a mixed grill dish with lamb, beef tenderloin, and a huckleberry demi-glace. A wine list that won the Award of Excellence from Wine Spectator complements the fare with biodynamic, sustainable, and organic wines.
The Classic Cafe’s interior balances rustic, elegant, and casual motifs with a burgundy and hewn wood bar beside a cluster of tables outfitted in white and maroon cloths. Paintings of wine by local artist Carolyn Riegelman hang in the dining room and above an intricate wrought-iron table at the entrance. Outside, a patio ringed in trees and flowers creates a pastoral atmosphere as diners look out onto the garden, where chickens peck and gangs of jack-o'-lanterns bully straight-laced pumpkins. On the patio, the restaurant also holds monthly cooking classes on seasonal topics that range from seafood prep and South American cuisine to cooking with the fall harvest.