This cozy, unpretentious pizza shop furnishes parties and cozy nights in with repasts of wings, pasta, and pizza pies. Slices of pizza come embellished with selections from more than 20 toppings and sauces including pineapple, sauerkraut, white sauce, and ground beef. The shop’s Pizza Man sandwich delivers the flavor a pizza in convenient handheld form, much like a calzone or pizza in a hot dog bun.:m]]
Nature's Pavilion has inspired healthful hankerings since 1961 with a cornucopia of nutritious organic and vegan foodstuffs as well as natural health and body care products. Stock up on by-the-pound breakfast fodder such as the organic raisin-bran cereal ($0.79/oz.) for a heart-healthy breakfast undisturbed by nosy toucans. Herbivores and omnivores have ample access to ground-grown goodies such as Eden canned organic black beans ($2.59) and Woodstock Farms whole pod edamame ($9.99), as well as earth-derived vegan delicacies such as Dr. Praeger's italian veggie burger ($5.09) and carrots made from real carrots. Customers who prefer their meals meaty yet ethical quell hunger with Organic Valley boneless chicken breasts ($12.99/lb.) and Boves of Vermont organic meatballs ($9.99/lb.).
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
The Little Food Cafe’s cooks assemble sauce-slathered chicken-pesto press sandwiches, fresh salads, and mile-high meatloaf in a charming café setting. Midday hunger pangs meet their match in refreshing entrees such as the avocado club, a bacon-and-avocado bundle that fires up tongues more than trilling the first words of their high-school fight song. Greens include Italian-style salads strewn with bite-size eggplant and provolone and taco salads adorned with ground turkey, cheddar, tomato, avocado, and tortilla strips. Alternately, evening eaters can avail themselves of appetizers such as meat-filled rice balls, fish such as honey-dijon-glazed salmon, and down-home entrees such as mile-high meatloaf.
A&A Fine Foods, which first opened its doors in 1992, helps customers line their pantry shelves or banquet tables with gourmet comestibles the likes of meat, bread, cookies, olive oil, cheese, and pasta. Behind gleaming display cases of hormone-free chicken and Boar's Head meats, A&A's butchers prepare homemade italian sausage and slice marbled cuts of grass-fed beef with the steady hands of a brain surgeon playing Jenga. The deli's staff can accommodate lunchtime cravings or catering requests by ladling bowls of house-made soups out of its percolating cauldrons and crafting hearty sandwiches or wraps with such ingredients as grilled eggplant and imported provolone.