Simply Good Café's culinary technicians fix up traditional European fare for morning and midday diners with breakfast, lunch and weekend brunch. During breakfast, a variety of homemade quiches silence stomachs before they peer-pressure mouths into shouting out their owners' credit card numbers, with robust flavors including salmon and tomato, roasted vegetable, and chicken ($6/slice). Spicy mustard adds zing to lettuce and tomato blanketed by roast beef and cheese inside a cozy sandwich ($6.50), and all handheld eats can be paired with a soup or side-salad buddy ($9.50) for plated activities including lettuce crocheting. Weekend brunchers dive into pillows of oatmeal pancakes, made with oats, whole wheat, yogurt and honey, or the strata dish, featuring baked bread, bacon, cheese, and egg. Inside Simply Good Café, yellow walls host black and white accents, and coffee pictures hang to entice java connoisseurs to lick the interior and figure out its flavor profile.
From a total of 12 shops on both sides of the Atlantic, Potomac Bead Company supplies the artistically inclined with everything they need to craft DIY accessories, ranging from the elegantly simple to the intricate and ornate. Beads, wiring, ribbons, and other materials are peddled wholesale, while regular jewelry-making classes educate first-timers, preventing them from accidentally crafting a magical Lasso of Truth instead of a necklace. Though the teachers recommend starting at the most basic level and working up, customers may attend any class, taking advantage of literally endless possibilities for personalized bangles, chokers, and earrings.
With wholesome, home-spun dishes prepared daily, Tabora Farm and Orchard cultivates a back-to-basics feel that extends beyond its 19th-century barn confines. Start the day with a sweet, delicate pastry, such as a pinwheel or a turnover ($1.29 each), still less indulgent than being spoon-fed oatmeal by a corgi butler. Pies come in 13 flavors, enveloping raspberries, blackberries, cherries, and strawberries inside doughy first-class packages ($11.99 each). Remind spoons to be patient when stocking freezers with homemade ice cream in classic and palate-bending palate flavors such as lavender, chocolate maple bacon, and rosemary lemon thyme ($2.99 for a scoop, $4.99 for a pint). Commune with your food source via an extensive schedule of U-pick options, including green beans, blueberries, cucumbers, apples, and more. Lunchtime browsers can avail themselves of farm-fresh meat roasted on-site and crowned with fresh bread, lettuce, and tomatoes in sandwich form ($6.50+), and Fresh-made mac 'n' cheese, pickles, and salads can round out or give self-improvement tips to any meal.
Located in a restored 250-year-old farmhouse, The Talking Tea Cup is a full-service tearoom offering freshly prepared sweet and savory treats, as well as a selection of more than 100 teas. Visitors can settle in next to the home's original fireplace and attempt to recollect where they’ve buried their stash of Spider Man comics during a one-hour four-course meal. Freshly made cranberry, orange-maple, and pecan scones are paired with cinnamon-and-orange-spice tea to get stomach-juices flowing, and are followed by a cup of the day's soup and sweet-cranberry tea. Assorted finger sandwiches are topped with chicken salad, apple butter and cheese, cucumber, and more, and are served on perfectly precious plates. Meals end on a sweet note of ginger-snap tea and straight-from-the-oven's-mouth sugar cookies.
Originally founded in Southern India, Hot Breads - Bakery and Indian Cafe began establishing locations internationally, and now boasts more than 80 cafes worldwide. The stores' menus combine Indian cuisine with traditional bistro and bakery fare, all made from scratch onsite. The staff rises early to bake fresh batches of breads and pastries, as well as a more savory lunch menu. Additionally, cooks can accommodate gluten-free diets at lunchtime with their lentil-laden rice crepes and vegetable soups. Bakers can also custom-design cakes for weddings, birthdays, graduations, and stooge-grade food fights, artistically frosting mango- and chocolate truffle–flavored cakes. They can tailor desserts to accommodate dietary restrictions with egg-free and nut-free recipes.
Peruvian and Mexican cuisine is prepared with a gourmet touch at Quinoa, whose dining room's wood and earth tones provide an understated stage on which dishes' bright colors pop. Operated by the owners of El Tule in Lambertville, New Jersey, the menu highlights many flavorful classics: ceviche, taboule quinoa with Peruvian botija olives, quesadillas, and lomo saltado mar y tierra?steak and shellfish in Peruvian sauce. Chefs hope to issue satisfying, flavorful interpretations on these traditional favorites, and also to introduce Peruvian and Mexican cuisines to palates as yet unacquainted with them. To that end, their menu practically doubles as a glossary, with definitions and brief history lessons providing context on unfamiliar dishes.