Founded in 1976, the Coffee Beanery has wafted the enticing aroma of its beans not only throughout the United States but also over foreign soil. At each location, baristas brew the company's specially roasted beans and decaf coffee, which expels caffeine via the Swiss water process rather than with harsh chemicals. In addition to steaming espresso drinks and blending icy frappalattes, the staff stocks their shelves with bags of flavored coffees such as french toast, chocolate mint kiss, and Michigan cherry. Although guests are welcome to cozy up at a table or grab a cup to go, the beanery also lures shoppers inside to peruse a selection of coffee gifts, perfect for birthdays or Monday mornings.
The staff at Raf Deli & Cafe hampers hunger with layers of Thumann's meats and cheeses sandwiched hot or cold between a variety of bready borders. Diners can grip stacks such as the philly cheesesteak or cryogenically freeze the italian hero’s posterity-worthy provolone, lettuce, tomato, salami, and ham. For delectable do-si-dos, palates can choose from an array of pairings, including roast beef and mozzarella, cheese and tomato, and liverwurst and cheese, stuffed between a wrap, roll, or hero. Crunchy textures augment the main course, as forks rake the caesar salad’s lettuce leaves and chompers crunch on potato chips or empty soda cans.
NY Bagel Cafe & Deli's kitchen bakes its bagels fresh every day, fueling a savory expansion to locations across seven states. At the Newark site, a glass case displays doughy circles infused with ingredients such as sun-dried tomatoes and blueberries. Patrons can opt to decorate their bagels or the eatery's pumpkin-colored walls with cream-cheese spreads flavored with scallions, bacon, and strawberries. In addition, deli sandwiches enfold Boar's Head–brand meats and cheeses in italian bread, wraps, or rolls.
For Irving Farm Coffee Roasters, serving flavorful cups of coffee is more of an art than a job. Their dedication to their brews starts with importing beans directly from farmers in East Africa, Latin America, and the South Pacific who share the company's sustainability- and quality-minded goals. Roastmaster Clyde Miller at the Hudson Valley roasting facility takes over from there, nurturing each batch of beans in specialized machines to bring out their bold tastes and discover any stowaway marshmallows hiding inside. Inside cafes, baristas brew Irving Farm's beans in small batches to maintain their freshness, even going so far as to brew them by the cup for especially discriminating patrons.
Old Fulton Creperie's chefs make their crepes your way. They begin with the thin pancake-like crepe, prepared in classic style with flour or in healthier incarnations with buckwheat or gluten-free flour. They then wrap up sweet or savory fillings, forming house staples such as the butter, sugar, and lemon crepe and the heartier combination of chicken, sun-dried tomatoes, and feta. They customize crepes with a choice of toppings, sprinkling fruits, smearing scoops of Nutella, drizzling honey, or layering pesto onto the pancake-like delicacies.