At India Nepal Oven, owner and chef Chhiring Lakpa Lama fuses together South Asian influences to build a menu that equally and tastily represents the countries of India and Nepal. The restaurant's Nepalese specialties dazzle taste buds with diverse flavors found in the spiced lamb kebobs, chili with deep-fried chicken, and vegetable dumplings, which can be steamed, fried, or tossed as confetti at a vegetarian's birthday party. Of the Indian dishes, the chicken entrees are quite popular, including the spicy vindaloo prepared with potatoes and hot curry sauce. A vast selection of breads also garners popularity with the potato-stuffed alu paratha and the kabuli naan, which emerges out of a tandoori oven to surprise palates with a sweet cherry filling.
Three green leaves and a small, blooming bud rest upon the globe. It’s an appropriate logo for Wystone's World Teas, given that they carry more than 150 loose and whole-leaf teas from around the world. These are the ingredients the tea bar’s teatenders use to craft beverages ranging from Japanese green teas to tea-infused cocktails. Tea also spills over into the bar's menu of breakfast, lunch, and light-dinner fare, since many dishes––including breakfast burritos, paninis, and Greek pitzas––are accompanied by Kenyan tea-roasted red-bliss potatoes or tea-smoked chicken. The sweet notes of the beverage even flavor such desserts as the African Rooibos carrot cakes, which come topped with Caramel Rooibos–tea cream frosting.
Private and daily tea tastings give guests the chance to learn about the drink's preparation, origin, and three purest forms: dry leaf, infused leaf, and leaf that looks a little like Larry Bird. During these one-hour sessions, participants sip on five to seven different teas while snacking on chocolate, gelato, cheese, and fruit. Wystone also sells teapots and glassware in-store and online and gives back to the community by donating a portion of their profits to the local nonprofits they feature in their store on weekdays.
On average, it takes one year to invent a sandwich that meets the standards of Jason's Deli—countless combinations of breads and filling won't ever leave the test kitchen. Those that do follow a strict set of rules: no artificial trans fat, no high-fructose corn syrup, and flavors that come from freshness rather than additives. The results can be bitten into at hundreds of locations across America. At each, difficult choices abound between reubens and spicy-ranchero chicken wraps, or between a turkey club and a New Orleans-inspired muffaletta, spread with a family-recipe olive mix. Even those who don't want a sandwich still have to make tough decisions when they approach the salad bar brimming with organic fixings.
Despite the difficulties of selection, Jason's Deli prioritizes convenience. Its stores have organized a list of gluten-sensitive selections as well as healthy kids' meals, which come with sides of organic carrots or apples as opposed to other restaurants' deep-fried lard balls. The company also advocates for emotional health as fervently as it does nutrition—its Leadership Institute hosts workshops for employees on topics ranging from conflict resolution to finances to ethics.
For 30 years, Cakes by Karen has graced gatherings with handmade cupcakes, tortes, and cakes culled from a tasty arsenal of flavors, fillings, and icings. The colorful, creative desserts pair with a variety of occasions, from multitiered wedding cakes decked out with elegant floral designs and smooth icing to fondant-capped tortes in the shape of powdered wigs for Presidents' Day. In addition to baking eye-catching treats, Cakes by Karen furnishes partiers and newlyweds with limousine packages replete with champagne, deluxe stereo systems, and luxurious stretch-limo transportation.
Local cows yield local milk, which yields the local yogurt found at Yogurt Shack. Their all-natural flavors include tastes such as coconut, peanut butter, and tart, all of which are loaded with live and active cultures, protein, and other vitamins and nutrients. More than 40 toppings that range from Fruity Pebbles and M&Ms to cherries, banana chips, and cookie-dough pieces help to craft customized treat combinations.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country, and nabbed a coveted spot on Entrepreneur magazine?s 2012 Top 500 Franchises in the baked-goods category. As the shop?s reputation grew, so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle, peanut butter with M&Ms, and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies, and cookie sandwiches stuffed with frosting. The real show-stoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.