Offering the yin and yang of casual comestibles, yoTaco's menu fires up taste buds with tacos, burritos, and other piquant Mexican bites and cools them down with creamy frozen yogurt. Seven unique tacos ($5.50–$7.50) tantalize fingers with pockets of marinated beef brisket barbacoa style or achiote-spiced mahi-mahi with cabbage and pico de gallo. Large flour tortillas swallow up fillings such as chicken with green salsa, seasonal vegetables, or smoked pork to create that most portable, and thus most easily misplaced, of sandwiches, the burrito ($7.50), and a mantle of bacon and guacamole confer the status of Sonoran hot dog ($6 each/$10 for two) on humble sausages. Lips and teeth reach a happy accord with the soup-and-sandwich combination ($5), happily slurping traditional hominy stew and sinking into gooey cheese quesadillas. To finish off the meal in sweet style, storms of berries, candy-bar bits, or stampedes of gummy goats pelt peaks of fat-free chocolate or vanilla frozen yogurt ($3.99 for a regular cup with one topping) and, for an additional $0.25, threaten to release other sweet tempests to rain down onto confections in a dairy-dimpling hail.
Most popular offering: Cupcakes and custom cakes
Parking: Parking lot
Handicap Accessible: Yes
In your own words, how would you describe your menu?
Sweet and delicious. We offer different items throughout the year to keep things interesting.
What made you want to work with food? When did you first develop that passion?
As soon as I learned how to decorate cakes, I couldn't believe that I could make money having fun.
What is one of your most popular offerings? How is it prepared?
The cupcakes are our most popular offering. We try to put different spins on the flavor like cotton candy, Swedish fish, scorpion bowl, just to name a few.
Is there anything else you want to add that we didn't cover?
We're a small mom and pop shop, so we only bake what we think will sell for the day.
Raymond and Clara Gerard came to Massachusetts in 1923 looking for a bit of land to call their own. They found a 13-acre property ideal for raising turkeys, and instantly made it into both their home and livelihood. For a while, bird-breeding business was good; by 1950, they were hatching over 190,000 birds. Ray even got to work with Cornell University to develop the standard Beltsville White turkey breed, now a staple of Thanksgiving tables around America. Slowly, though, business transitioned from raising turkeys to cooking them.
Today, the third ? and sometimes fourth ? generation of Gerards run the farm as a kitchen, preparing entire Thanksgiving meals for customers. They, of course, specialize in slow-roasted turkeys. They fill each bird with classic, bread-based stuffing, and even turn the leavings into a hearty gravy. They tend to get a lot of customers around the holidays, and recommend ordering in advance for special occasions.
A tucked-away, self-professed "hole in the wall," Bondo's Dining & Takeout is the brainchild of Bondo Benjamin and his partner Sheila Hart, who source ingredients from local farms and the garden behind the restaurant. These ultra-fresh components are integrated into a menu of upscale American dishes such as a 10 oz. sirloin with wild mushroom sangiovese reduction, or pappardelle pasta tossed with sweet roasted pepper puree, fontina, cream, lobster, and romano cheese. A well-curated wine list includes many reds and whites by the glass or bottle.
Soft and airy on the inside, chewy on the outside, the New York?style bagels at Gunther Tooties have been emerging fresh and piping hot from the ovens every morning since the shop opened in 1992. Little has changed, aside from successful expansions into new locations. The cream cheeses are still housemade, and bagels still come in more than 25 different iterations, from the famous french toast to classic blueberry or poppyseed.
The dedicated chefs at Cafe Eleganza churn out classic Italian cuisine using high-quality, seasonal ingredients whenever possible. An extensive dinner menu fills bellowing bellies with hearty delicacies such as handmade lobster ravioli, crammed with meaty morsels of native lobster and drizzled with a velvety lobster cream sauce ($15.99). Or, indulge in the timeless taste of the other, other white meat by ordering the Frangelico-cream-kissed medley of penne, chicken, toasted walnuts, sun-dried tomatoes, and snow peas known only as Amanda ($13.99–$16.99). Customers can crunch into one of four crispy bruschetta options ($8.99–$9.99), which amalgamate colorful toppings including eggplant, roasted peppers, and gorgonzola into one dish easily held by the hands or feet, or skip straight to sliceable sustenance with a wood-fired-brick-oven pizza ($8.99+) available with a plain or whole-wheat crust and a compilation of classically compatible flavors such as apple, gorgonzola, and bacon ($11.99–$15.99) or tomatoes, fresh mozzarella, and basil ($10.99–$14.99).