According to The Big Salad, there are more than 17 million gustatory possibilities, and a quick look at their build-your-own salad menu makes it clear they aren't exaggerating. Customers start by selecting their base greens—baby spinach, iceberg, or romaine lettuce. Next, they choose up to seven toppings from options including artichoke hearts, black olives, edamame, sliced beets, mandarin oranges, and unlimited oxygen molecules. Folks can the build in flavor layers with five kinds of cheese, seven sorts of dried toppings, and more than two dozen dressings including sesame ginger, chardonnay chenin blanc, Mexican ventural, and blueberry pomegranate. For salad-weary guests, the shop extends their democratic process to their wraps, and offers a pre-designed selection of sandwiches ranging from a Thanksgiving sandwich to a meat lover's classic italian.
The team at Mack Avenue Diner forges a menu of melts, fish, steak, and burgers amid an ambience of Americana, with checkered tiles and cushy bar stools. Warm up with a tasty tuna melt, which simmers under a ceiling of gooey American cheese ($5.99), or enjoy the chicken fajita salad–chicken breast, onion, tomato, and chedder cheese served with grilled pita bread ($6.99). A portabello quesadilla wrap is rendered scrumptious by an adhesion of spinach, tomato, and melted cheddar ensconced in a grilled flour tortilla ($6.59), and six burgers display the virtue of layers, such as the half-pound ground round ($5.29–$5.79).
Everybody’s dream sundae is different, which is why Chocolate Bar Cafe named its most customizable ice-cream treat The Fantasy. In its massive bowl, bananas, whipped cream, nuts, cherries, and six toppings of your choice smother six scoops of your favorite ice-cream flavors. With more than 30 ice-cream flavors—from burgundy cherry to maple walnut—the staff is confident that Chocolate Bar Cafe can meet your taste buds’ needs.
The shop was originally opened in 1921 by Louis Alinosi, whose recipes still grace the ice-cream cases. Though current owner Lisa Corbin keeps Alinosi’s traditions alive, she’s also expanded the café to incorporate a greater range of sweets. Each morning, bakers top gourmet cupcakes—whose 30 flavors include orange creamsicle, double chocolate, and boston cream—with housemade icing. Similar flavors and designs can be incorporated into custom cakes to celebrate birthdays or your puppy’s first steps. Boxed chocolates and truffles round out the café’s edibles, which can be complemented with an extensive selection of sodas, coffees, and hot chocolates.
Before Pam Turkin flung open the doors to the first Just Baked in 2009, she was just baking cupcakes on the weekends. But after her corporate travels took her past a growing number of cupcake shops outside of southeastern Michigan, she decided to turn her hobby into a career. She now helms 17 shops in the area, where she and her staff of dessert experts whip up eclectically flavored cupcakes such as red velvet cheesecake, chocolate chip cookie dough, and grumpy cake. In addition to the mouthwatering flavors, all of their items boast real butter, real eggs, and real milk as opposed to artificial ingredients from artificial cows and chickens.
Dish's menu unites fresh sandwiches, full-flavored salads, and pristinely parmesaned pastas in the global fight against sandwich-shop simplicity. The hummus- and feta-laden Mediterranean veggie sandwich ($8.00) encloses a sea of beets, pine nuts, and cucumbers in a perimeter of lavosh wrap or multi-grain bread, and the tiger-shrimp and bacon sandwich ($10.00) is served with caper-dill cream cheese. Pastas such as the linguine picatta or pasta puttanesca can be ordered as standalone meals ($9.50 each) or served alongside a chicken ($12.50) or shrimp ($13.50) entree that uses either free-range poultry or free-reign shrimp that were born into a uniformly diminutive aristocratic family and controversially presided over an entire crustacean kingdom.
Rex's Deli heaps meats from New York and Chicago onto deli sandwiches and doles out generously portioned comfort-food classics. The 1-pound T-Rex sandwiches anchor the menu, their density of corned beef, pastrami, or a combo of both creating a gravitational pull capable of holding napkins and small cars in orbit. Flaky Icelandic cod is hand-dipped and fried to a golden crispness, and corned beef cooked fresh daily shares the limelight with cabbage on a dinner plate or goes solo between a bread back-up band. For breakfast, the new york strip steak and eggs supplies a propulsive dose of protein to fuel a day of hunting down telemarketers to thank them for their generous offers. Diners can hop on the establishment's free WiFi as they indulge.