Tea aficionados at Momma Honey and the Princess brew up pots of Intelligentsia loose-leaf tea and coffee to serve alongside pastries crafted at local bakeries. Pinkies protrude over high tea as pairs of guests share pots of elixir brewed from loose leaves or roasted beans harvested from sustainable small farms around the world and brewed with local water. Discuss teatime topics, sharing opinions on world politics or the boiling point of water between mouthfuls of sandwiches, savory cream puffs, and scones. Alternatively, customers can present a punch card and caffeinate with 10 12-ounce Intelligentsia loose-leaf tea and coffee drinks of their choice, served in compostable cups that amateur farmers can use to fertilize and grow their own coffee-shop plants.
Sonic Drive-In's friendly carhops deliver piping-hot packages of burgers and hot dogs alongside more than 398,929 sip possibilities. At the push of the drive-up console's red button, carloads of hungry diners can request classic Sonic burgers trimmed with classic toppings and a choice of mayonnaise, mustard, or ketchup ($5.49 for a medium combo; $3.39 for a burger). Thick slices of texas toast cushion the chicken club toaster sandwich's white-meat chicken strips as they cozy up with bacon, cheese, lettuce, and tomatoes atop a blanket of mayo ($6.59 for a medium combo; $4.39 for a sandwich), and melted cheddar and warm chili play cribbage atop 100% pure beef coneys ($4.59 for a medium combo; $1.99 for a coney). Tangy cherry limeades cool parched esophagi with fresh limes ($1.69–$2.49), and diners can scale the whipped-cream peaks of Sonic blasts ($3.29 for a large) to mine for Double Stuf Oreo bits and lost dairy prospectors.
The fireplace in 45th Grill's cozy dining room offers a Dadaist simulacrum for the grill that fires each Angus beef burger and steak behind the scenes. Deep-fried mushrooms assimilate to grill culture by arriving with a ranch-dip sidekick ($5.95), then kaiser buns proudly present still-hungry diners with half-pound burgers. Those with even meatier appetites can opt for the 10-ounce top sirloin, dusted with a picturesque snowfall of blue-cheese crumbles ($17.95). The 45th Grill also offers chicken, seafood, and pasta dishes, as well as a Sunday brunch that starts at 11 a.m. See the full menu to scout out potential prey, and call ahead for reservations, as seating is limited.
“We had reserved a window spot and watched the birds and boats on the lake until dark,” wrote a reporter for the Statesman Journal after a visit to Caruso’s Italian Café & Wine Bar. The view of Staas Lake, visible from almost every seat in the house, was instrumental in landing the eatery a spot on the newspaper’s Best of list in 2011 and 2012. With his wife Angie in charge of hospitality, chef Jerry Phipps brings years of culinary experience to bear on northern Italian cuisine. In addition to pastas such as linguine and prawns, Phipps sautés halibut in a sherry-wine reduction and pairs milk-fed veal with mushrooms and light marsala sauce.
Fairy lights encircle the ceiling of the dining room, adding to the soft luminescence playing off of the burnished gold walls. Visitors chat with glasses of wine and small plates in the wine room’s sumptuous armchairs and loveseats alongside stuffed trophy beanbags. Beneath a wide pergola outside, silverware clatters merrily against the murmur of a stone fountain.
The founders of Garlic Jim's Famous Gourmet Pizza banded together with a common goal in mind: to craft handmade, gourmet pizzas and deliver them to your door as quickly as possible without sacrificing quality. Now, they uphold that promise at more than 20 locations throughout the western United States, consistently serving up custom or specialty pies slathered with handmade sauce pressed from vine-ripened tomatoes. Even the cheese is held to high standards, with 100% whole-milk mozzarella only produced by cows that got a perfect score on their SATs.
Fast food is healthy at Pastabilities the Healthy Dish, the take-and-bake eatery where co-founders Wilma Adams and Keirsten Eagles craft ready-to-make pasta dishes customized to individual dietary needs. First, customers choose a pasta base?options range from whole-grain penne to low-calorie shirataki noodles. Then, they add on veggies, proteins, and sauces such as traditional marinara or spicy peanut curry. Lastly, they take the meals home to enjoy fresh from the oven, paired with the eatery's crisp salads and cookies for dessert.