Locally produced artwork lines the walls of this charming neighborhood café, and organic, fair-trade coffees fill the air with frothy fragrances. The life cycle of each health-conscious menu item is quite short, as each selection is made to order and swiftly served to the detachable jaws of voracious vertebrates. Accelerate over midday speed bumps with an asian chicken salad, tossed with mandarin-orange-ginger dressing ($7.95). A signature espresso drink, such as the white-berry mocha, tickles tired brains back to life with an uncommon combo of chocolate and fruit flavors ($3.10 for 16 oz.). At dinnertime, bacon-starved stomachs can be sated with a filet mignon in a demi-glace sauce, floating in clouds of fluffy garlic mashed potatoes ($19.95). Menu items and drink lists change regularly, so stop in to Cgrape and see what’s cooking, brewing, and pouring.
Chef Jay Gillmore has years of restaurant-experience at restaurants such as Cru, Bistro 41, and Bacchus and knows that sometimes it's best to focus on doing just a few simple things really well. So, as the captain of the kitchen at Restoratives Cafe, he specializes in transforming raw, fresh ingredients into sandwiches that range from classic reubens to pork tacos and tortas stuffed with slow-braised beef brisket. A handful of refreshing salads and hearty soups fill out the rest of the menu. Thanks to a recent renovation, the eatery's atmosphere complements the playful quality of the food: the walls are covered with local art, and both the caf?'s name and menu are scrawled carefully across large chalkboards.
In 1977, Sam and Zlata Savich opened their first storefront, where they showcased pastries from their native Yugoslavia alongside international delicacies picked up throughout their baking careers. These days, Sam and Zlata's pastry legacy continues to rise with an expanded menu that now features full breakfast and lunch alongside poppyseed danishes, Eastern European cookies known as kalochis, individual cheesecakes, and fudge brownies. They also make fresh bread by hand every day—without any preservatives—before transforming slices of their rustic sourdough or banana bread into pillowy servings of French Toast for breakfast or a mid-marathon snack.
Smoothie King co-founder Steve Kuhnau began mixing fruit, nutrients, and proteins in the late 1960s, in a successful attempt to assuage his own health conundrums. By 1973, he’d begun selling vitamins alongside his health-boosting concoctions, and soon, more than 600 Smoothie King locations were operating worldwide. Today, the shop’s patrons customize real apple, mango, and banana smoothies with sundry health-bolstering mix-ins. More than 70 blendable multi-vitamins, minerals, enzymes, nutrients, and amino acids fortify frosty smoothies, helping bodies to stay healthy or lift semi-trucks. Snacks such as veggie chips and high-protein cookies augment shakes in both health and deliciousness.
Coral Palm Cafe's owner and chef Quirino 'Warren" Chiapparelli assembles signature Southern Italian dishes from both local and imported ingredients, serving platters to lilting Mediterranean tunes in an intimate dining room. Chicken, pork, or veal parmesan stews carnivorous centerpieces in hand-prepped marinara sauce ($17–$18), while the fettuccine all' Amatriciana's ($17) sautéed pasta ribbons swaddle bites of pancetta and prosciutto when they are not moonlighting as cummerbunds. During lunch hours, potato pancake Reuben and hot turkey po boy hero sandwiches ($11) canoodle with soup, salad, or fries. Guests can play matchmaker between meals and a roster of red and white wines, such as the Aquinas cabernet from Napa Valley ($35), then hollow out a chocolate-mousse-filled cannoli ($4) to fashion a fife whose tones summon bouncing marshmallow peeps.