La Isla's dedicated tortilla tamers smother plates with heaping, traditional Mexican dishes and house specialties made to order and served hot and fresh. After diners take their seats in the dining room, complimentary chips and salsa invade tabletops like piquant drill sergeants, ordering malingering appetites to fulfill their digestive duties and drowsy eyes to start ogling the menu. Pause dinner-date gene-splicing disputes and devote jaw flapping to a classic chicken or beef quesadilla fajita ($7.99), or to the delicious assemblage of chicken, scallops, shrimp, and crab united within the Hawaiian-style fajitas ($13.49).
Yumberries brings an element of surprise to its menu of frozen yogurt and deli sandwiches by constantly rotating the flavors and options. Guests can customize 18 types of self-serve frozen yogurt with more than 40 toppings. The selection of sandwiches always includes a vegetarian option, alongside meaty concoctions such as BLTs and turkey sandwiches loaded with gouda and lemon-pepper mayo.
Clarencedale Cake’s creations range from four-tiered wedding cakes dotted with elegant roses, to neon-green cupcakes and edible ladybugs. Professional artists design custom cakes for birthdays, weddings, and other special occasions, each of which is nothing less than a unique work of art. They can sculpt a football-helmet cake for a birthday party, or a cake shaped like a Tiffany box for a bridal shower. But customers can drop in for everyday indulgences, too—the bakery keeps a case stocked with cupcakes, cookies, and pastries in a variety of rotating flavors, as well as seasonal specialities such as turkey cupcakes and heart-shaped cookies.
Walrus Subs uses fresh breads baked daily, hand-sliced meats and cheese, and nutrient-packed veggies to create a scrumptious menu of classic deli sandwiches, salads, burgers, hot dogs, gyros, and soups. Original italian or whole-wheat breads use their grain-stuffed arms to carry cold subs to the mouths of famished foodies or to the oven for toasting. Like a carnivorous yin-yang, the chef’s family recipe chicken salad sub blends light and dark meats (7", $4.75; 12", $6.25), while a turkey sub can be customized with ham or roast beef and one of five types of cheese, including provolone, swiss, or cheddar sauce (7", $5.25; 12", $6.75). Philly-style cheesesteaks lead the oven-baked pack through the culinary kiln, mixing thin slices of rib eye with sweet onions and provolone cheese ($7.25), occasionally stopping at the detailing shop to pick up bacon, cheese-whiz, or pepperoni ($7.75).
The Lemon Grove is a multi-purpose meeting spot that combines food, coffee, brews, and entertainment. Open until 4 a.m., the kitchen serves a medley of mouth inspiration, including veggie quesadillas ($6.50), Italian beef sandwiches ($8.25), bacon cheeseburgers ($7.50), and pancakes ($4.50), which, along with other breakfast items, are served all day. The menu incorporates fresh, local produce, and meats from Catullo and Boar's Head, purveyors of prime proteins. Meanwhile, the coffee bar serves caffeinated elixirs made from organic, Fair Trade beans that are roasted weekly in Cleveland, and the bar serves a rotating tap of local, import, and craft beers.