The team at WakeUp wants to make it as simple as possible for their customers to come in and get coffee. Patrons can call ahead to put in a drink order and save time during morning commutes by skipping the line once they stop in to pick it up. Prepaid drink cards free customers up from counting cash or running a credit card at each visit, and they can even leave the cards at the café for safe keeping. Frequent visitors reap rewards—after every nine drinks purchased they receive one complimentary beverage.
The menu is small but diverse. Baristas brew lattes and americanos from Alaska's own Kaladi Brothers Coffee and flavor mochas with white or dark chocolate. Steam continues to annoy gravity by rising from cups of hot tea or apple cider. For breakfast, patrons nibble on muffins or bagels with cream cheese, or munch on breakfast sandwiches such as maple pancake with sausage or croissant with egg, sausage and cheese. A weekly rotating lunch menu has boasted sandwiches such as philly cheesesteaks, salmon chowder, and herb-roasted turkey on a torta roll.
The experienced staff at Envy Salon Studio craft designs for all their subjects, from romantic updos to teased, futuristic styles that come with their own jetpacks. Wielding Paul Mitchell products at both on-location events and in the salon, they amiably attend to each client during simple snips or in-depth bridal styling, working with clients one-on-one to make their vision a reality.
The creators of Ready Made Dinners understand that after a long day, the last thing you feel like doing is getting out a cookbook. With this in mind, their chefs create 14 healthy take-and-bake meals that clients can pick up or get delivered their doors and pop in the oven or freeze for later. An online ordering system and monthly membership options make meal planning easy, and onsite cooking classes teach adults and children how to re-create their favorite meals at home. For lunch or a caffeine fix, a full espresso bar and deli features Kaladi Brothers Coffee and signature sandwiches piled high with premium meats and cheeses on freshly baked bread, as well as a plethora of gluten-free goodies.
Since Turkey Red’s raison d’être is promoting local agriculture, bread is baked fresh daily and local and organic ingredients are used to concoct fresh, delectable meals throughout the week. A multifarious menu of dinner items presents a wide array of savory appetizers, such as the gyrokopita with phyllo dough of spanokopita and spiced beef of gyros ($7), and luscious entrees, such as the citrusy grilled ahi ($23). During lunch, several hearty sandwiches vie for attention as they scoot up next to salads and appetizers and flirt playfully with sweating taste buds. Vegetarian options, from the lunchtime lentil burger with jalapeño-feta spread ($12) to the all-day grilled polenta with marinara and house-made mozzarella ($12), ensure stomachs of the meat-avoidant are sufficiently satisfied. Turkey Red also prepares smaller portions of entrees at a reduced price for youngsters, microphagous nibblers, and grizzly bears looking to stay trim after hibernation season.