After acknowledging their own dinner-related stress, two busy mothers founded Social Suppers as a way to help others avoid it. Their four meal programs are designed for people who don't always have the time to prepare their own food from scratch, but still want to eat nutritious food. The staff prepares fully cooked dishes for pick-up, assembles them for future cooking, and stocks house freezers with pre-made dishes. They also help customers make their own meals within two hours in an on-site kitchen, using provided ingredients, recipes, and Emeril look-alikes. Though menus change monthly, each offers up to 16 healthy, internationally-inspired entrees, sides, and desserts featuring a variety of vegetables, meats, seafood, and poultry. The culinary curators also accommodate special requests, food allergies, and dietary needs. Each prepared meal comes in freezer-ready, labeled packaging to protect them against freezer burn, and keep them from getting into the ice cream.
Much like its sister store, Blanc, B:2 uses fresh, locally grown ingredients to create gourmet burgers and handmade sides. Truffle fries ($4.50) and sweet-potato fries ($4) are served with made-from-scratch ketchup and a Cajun remoulade to get mouth-kittens purring, and a baby-arugula salad ($6) ties together bacon, focaccia croutons, and blue-cheese dressing into a bouquet of foodie foliage. B:2’s true claim to fame, however, is its 12 burger options, and each meaty slab is casually bearhugged by freshly baked buns made daily by the local Farm to Market Bread Company. Particularly choice choices include the caprese burger ($9), topped with fresh goat cheese, basil mayo, and balsamic on rosemary focaccia, and the b:mac ($8), which bonds two 4 oz. patties over pickles, “secret sauce,” and white cheddar on a sesame egg bun. Along the way, hose down thirsty mouth gardens with handcrafted sodas ($4), which come in flavors such as root beer, ginger beer, strawberry, and cucumber. A milkshake, malt, or float made from Foo's fabulous frozen custard provides an even sweeter finish to a meal more all-American than bald-eagle popsicles.
Planet Sub sidesteps the flavorless land mines of days-old bread, opting for filling-packed subs and sandwiched meaty delights. The menu may differ slightly between the two locations, but omnipresent signature subs cross state lines to sate hungering masses, such as the bacon-bolstered mega roast beef ($4.69/$7.29 ) and the Planet BBQ, a saucy concoction stacked with ham, turkey, and roast beef ($3.99/$6.99 ). Vegetarian options abound, so meat abstainers can try the spicy cheese sub ($4.49/$6.99 ) or the pesto bello ($4.99/$7.19), which is loaded with portobello mushrooms, red peppers, and a tomato-garlic pesto as smooth and suave as an Italian R&B crooner.
We are a small family owned Italian restaurant, drawing influence from the southern Italian region. Our dishes are spicy, flavorful, some traditional, some new, serving lunch and dinner, handtossed pizzas, sandwiches, spaghetti, spedieni, manicotti, salads and homemade soups.
Tim Griffin has come a long way from washing dishes. That first job gave set him on a path into the restaurant industry, which led to stints in almost every position including bartender, server, manager, and dish taster for visiting monarchs. He first used his experience to launch a catering company, and then kept evolving and founded his own restaurant, J.Bean's Gathering Place. Today, Tim—along with his wife Ibby and head chef Blair Johnson—welcome guests with a creative menu of dishes ranging from crab-rangoon dip to fish tacos. The two-level dining room evokes a warm, welcoming atmosphere with an abundance of hardwood furnishings and trim anchored by a stone fireplace. The establishment also often hosts special events, such as occasional live music on the patio.
The menu at Q's 'Que is all about smoked meat. From full slabs of ribs to pulled pork by the pound, the cuts here get treated with tender loving care before they make their way into paper-lined baskets and diners' sauce-soaked hands. There are fountain drinks and bottled beers to wash it all down, as well as to put out spice fires in unattended doggy bags.