Named after a Cantonese phrase for “let's eat a great meal together,” Open Rice Restaurant brings diners together with hearty portions of flavorful Chinese cuisine. Chefs glaze shrimp in a ruby-hued sweet-and-sour sauce, roll pork chops in breadcrumbs to form pork tonkatsu, and sauté lo mein noodles that patrons snare with chopsticks or inhale through a straw. Brightly colored walls and wood paneling echo the menu's simple, straightforward approach.
Hosting human feedings in a cozy restaurant, Caterbee's friendly staff bedecks tables with dishes from a multifarious menu of American fare. Sandwiches ($5.99) set sail on white or whole-wheat bread and are anchored with fresh deli meats such as roasted turkey and honey ham, and a cheeseburger ($1.99), hot dog ($1.59), and side of fries ($1.59) allow customers to consume Americana without swallowing a 30-pack of flag pins. Patrons can assemble a combination of two Asian entrees, which include dishes such as spicy pork and orange chicken nestled atop a bed of chow mein, fried rice, or white rice ($5.99). Patrons may dine in Caterbee or carryout to devour meals in a beloved alley.
The potation crafters at Beans & Brews Coffee House whip up hot and cold beverages from perk-proffering coffee beans, relaxing tea leaves, and sweet decaf alternatives. Hot coffee drinks, such as the cappuccino ($3.60 for 12 oz.) or eye-opener brew ($2.80 for 12 oz.) gently jolt the brain awake with mountain-roasted goodness, and the dulcet notes of iced chai ($4.10 for 16 oz.) and B&B frappes ($4.05 for 16 oz.) cool off summer-scorched palates with their sweet, icy taste. Roasters get the most out of each coffee bean with Beans & Brews’ trademark high-altitude roasting, which imparts each batch of grounds with a smooth flavor that, like an angst-riddled teddy bear, maintains a high level of complexity.
The fro-yo experts at Yogurt Nut cool off mouth motors with more than 100 rotating flavors of self-serve frozen yogurt coupled with 50-plus toppings. A dozen varieties are on tap each day, with rotations every four to five days or two Monopoly games. Load up on cake-batter yogurt to celebrate a birthday or use the thin handle of a spoon to carve Mark Twain's face into a heap of pumpkin yogurt before applying a shredded-coconut mustache. The zesty orange original tart pairs nicely with fresh-fruit toppings such as cherries, strawberries, and grape jelly beans, and cappuccino yogurt awakens slumbering tongues so that they can get back to cleaning the tips of noses.
Each day, the staff of K's and D Bakery starts from scratch, whipping up an encyclopedic list of both sweet and savory goodies. Fresh donuts sweeten the display cases every morning, and bakers pull fresh bread from the oven several times throughout the day. Unlike a chef with only a cat-shaped cake pan, K's and D's team crafts several types of custom cakes, decorating them with toys and photos for birthdays or blanketing them with fondant for weddings.
In business more than 30 years, La Frontera prepares an authentic menu of Mexican dishes using select ingredients, homespun recipes, and fresh hand-rolled tortillas. Kick off savory adventuring with chips and salsa made from scratch daily ($2–$2.50), or dive in with Frontera nachos, a mishmash of meat, veggies, beans, jalapeños, guacamole, and sour cream ($8.75). The chili platter boasts a lineup of red or green chili, beans, rice, salad, and two tortillas ($7.75), and the renowned chili verde, made fresh every morning, slathers savory cuts throughout the menu.
Inside Yo-Way Yogurt and Crepes, the wheels of imagination spin as customers concoct their own edible masterpieces. Irish mint, dairy-free mango tango, and strawberry banana headline a rotating cast of fro-yo flavors, which provide creamy canvases for eight sauces and nearly 30 toppings such as coconut, brownie bites, and granola. Before excavating to the center of their creation, patrons carry or transport their finished product via forklift to the scale, where it is weighed and priced by the ounce, a more effective method than using pockets as fro-yo portion-control holders. Aside from satisfying cravings for sweets six days a week, Yo-Way Yogurt and Crepes volunteers its services as a sponsor and partner of community-based causes, including the Granite school district.