The Spice & Tea Exchange's flavor-experts hand-mix spices from around the world to create distinctive blends and rubs available by the ounce. Banish blandness from any meal with a wide variety of spices (starting at $1.29/oz.), more than 60 custom blends and rubs (starting at $4.29/oz.), and a plethora of salts, peppers, and chili powders (starting at $0.99/1.5 oz.). Office workers can pry themselves from the grip of the break room's coffee czar with dozens of loose-leaf teas ($4.89/oz.) sweetened with more than a dozen naturally flavor-infused sugars ($4.29/1.5 oz.), including blueberry sugar, green chili sugar, and espresso sugar, making it easy to craft long-held culinary fantasies, such as a blueberry-glazed bread or a robust, sugary taco.
University Tanning Center refinishes dermal surfaces with radiant tanning beds, moisturizing lotions, and in-demand products for tanning enthusiasts. The friendly staff at University Tanning Center welcomes walk-ins to its studio, replete with bronzing beds hand farmed from fresh sunbeams. Four 20-minute shimmer sessions in the salon's Gold bed heighten hues, which customers can seal in with any of University Tanning's lotions, available at 20% off for customers selecting the first option. Alternatively, skin sparkles sans UV rays with the Brown Sugar Coat spray tan, a 10-ounce spray can ideal for enhancing color at home or in the privacy of your office cubicle.
Though he may be a long way from his native Texas, Joe Lopez is true to his roots. At Joe's Texas BBQ, he maintains a strong loyalty to Texas-style barbecue, tending to his "slow and low" smoked meats that are prepared and smoked fresh daily on site. Lopez uses secret rubs to enhance the flavor of the meats, which include hot links, ribs, pulled pork, chicken, and of course brisket.
Alongside 140 homesteaded acres of land that initially belonged to Civil War veteran Milo Porter, Porter’s Patch sits adjacent to the original parcel of land, and was purchased by Milo’s son back in 1913. Handed down through the generations, Porter’s is now the pride of Troy Porter, who oversees 75 acres of farmland, and 85 acres of wetlands and woods. Since 1986, the farm’s expanse of tillable acres has propagated rows of strawberry bushes, and has since added raspberries, blueberries, asparagus, and Ichabod Crane replacement heads.
The staff at Big Apple Bagels toasts bread and bakes 18 different flavors of low-fat and low-cholesterol bagels using a classic recipe before slathering them with 10 different flavors of cream cheese or topping them with deli meats, cheeses, or breakfast favorites. The team also bakes cake-like muffins made with soybean oil, which produces a sweet treat low in cholesterol. Fresh-brewed coffee complements both the sweet and savory menu items while fueling heated discussions about the bagel’s natural enemy, time.
Oak Street Café's cooks fire up grills with the dawn and whip up a menu of homestyle omelets, skillets, and sandwiches. Open daily 5 a.m.–2:30 p.m., the café hosts diners as they launch into the day with breakfast dishes such as the Big Oak ($7.99), in which a plate wobbles under a hearty tower of three eggs, two slices of bacon, two sausage links, a sausage patty, and a choice of a pancake, toast, or a slap in the face. A selection of omelets and eggs are available all day, such as the Works omelet ($7.49), in which a cheese referee hosts a cage match between a meaty trio of bacon, ham, and sausage and a tag team of mushrooms, onions, and green pepper. Lunchtime-dining duos can fill bellies the Reuben sandwich ($6.49)—in which corned beef, sauerkraut, swiss cheese, and thousand-island dressing pillow fight on a cushy mattress of grilled rye bread—and mashed potatoes and homemade meat loaf ($6.49), which disguise themselves in gravy in an attempt to slink past teeth unnoticed.