Haritna Restaurant’s menu of regional Middle Eastern dishes plots out an exploration of international edibles accompanied by fresh bread baked in house. Twin skewers support the Kifta kebab’s seasoned ground beef mixed with juicy onions and leafy parsley, and the skewers can be recycled into jumbo toothpicks or extra crossbow bolts after the meal ($8). Insatiable incisors tear into the house-specialty barbecue chicken, a charbroiled half chicken delicately marinated to sport an appetizing tan while luxuriating on a beach of basmati rice ($8). Chicken-kebab and falafel sandwiches ensnare their respective ingredients in a doughy cell made out of a french roll, a pita, or sourdough bread ($5.50 each). Plunge slices of Haritna’s bread into a pristine pool of hummus ($3/small, $5.50/large) or fool, a combination of fava beans, garlic, and lemon juice mixed by an august clown ($3/small, $5.50/large). Harnita's also make sweets such as knafeh, shredded dough stuffed with cheese and syrup ($3.50), and harisseh ($1) in house.
The ingredients at Spread the Restaurant don’t have much time to enjoy their life outside the garden. In fact, many of the all-organic, fresh veggies, fruits, and edible flowers that go into their eclectic entrees get dug out of the ground, plucked from the tree, or shaken out of the Jolly Green Giant’s knapsack that very day. Spread’s team is uncompromising when it comes to freshness, and virtually everything that their restaurant is and does reflects that philosophy. The menu, for example, changes every day to reflect what foods have been gathered in the garden or at the local farmer’s market that morning, rotating through such creative dishes as wild mushroom ragu, savory cornbread French toast, and white chocolate salad. But besides their freshness, the items on the menu all have something else in common; they adhere to the team’s belief in the benefits of a vegetarian or vegan diet.
Broken Yolk Cafe has served home-style food to countless customers since the opening of its first location 35 years ago. Nowadays, diners can bite into dozens of breakfast and lunch options.
It's almost a challenge to think of a savory ingredient not included in one of Broken Yolk's 13 omelets, which include The Mom, a vegetarian omelet with avocado, mushrooms, bell peppers, onions, alfalfa sprouts, topped with sour cream and salsa, and The Rancher omelet prepared with bacon, homefries, bell peppers, tomatoes, green onions, and topped with sour cream. This kind of variety continues into lunch, where chefs prepare seven types of half-pound Angus burgers, and numerous sandwiches, salads, and wraps. Of course, the arrival of noon doesn't mean breakfast has to end. Diners can keep digging into eggs benedicts, pancakes, and crapes until the cafe closes at 3 p.m. or until Paul Bunyan shows up and eats it all.
A passion for fresh and organic plant-based ingredients led Mitch Wallis and Rich Robinson to open Evolution Fast Food several years ago. Dedicated meat eaters will be surprised by the vegan menu, which includes “chicken” burgers and even faux buffalo, along with sandwich wraps, and smoothies. The compact site includes a small inside seating area, a drive through, about a dozen parking spaces and shaded patio spaces for relaxed dining. The ever-popular desserts include cheesecakes, lots of cookie choices and even soft serve non-dairy ice cream that will even please the little ones. The casual atmosphere makes trying the unique and flavorful offerings at Evolution Fast Food an easy and fun dining choice.
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