Wei Wei transports taste buds on an edible odyssey with its well-rounded menu. Far Eastern feasters activate their appetites with the thai salad roll, a rice-paper-wrapped medley of fresh vegetables and shrimp ($3.75), or a delicately wound sushi roll, such as the unagi roll, filled with grilled eel, avocado, and cucumbers sharing ghost stories inside a snug rice sleeping bag ($3.95 each). Diners can mollify ravenous cravings with a chicken soba dish tossed with soft egg noodles, shiitake mushrooms, and vegetables ($6.75), or the beef-curry rice bowl simmered with red bell peppers and thai curry sauce ($6.75). Wok-tossed entrees relieve insatiable stomach sieves with mandarin kung pao shrimp, featuring vegetables, peanuts, chili, and a spice-saturated garlic sauce ($8.75). Finish off the meal with a scoop of green-tea ice cream and a hot tea or sake in Wei Wei's contemporary surroundings of high ceilings, modern décor, and touch-screen lazy Susans.
At their new location on 82nd Avenue, the family that owns and operates Morrow Brothers Produce carries on a tradition that's been going strong since 1999. They select the finest fresh, local produce, showcasing it by the flat or by the case. The crew stocks displays with pyramids of organic Idaho potatoes and pomegranates, Troutdale cabbage, and juicy Hermiston watermelons that are ideal for whittling sculptures of Gallagher.
The market's friendly staff can also recommend the best selections for canning or juicing, or point gardeners in the direction of vegetable starts or bedding plants. The shelves boast a wide variety of ethnic foods and seasonal items, including pumpkins and holiday greenery.
In the early morning, when many sandwich joints are still shuttered tight, Big Town Hero's bakers are hard at work. Hand-crafting each loaf of bread in-store every morning, they lay the foundation for the day's delicious sandwiches. Out of the oven and sliced in two, the bready canvasses support towering piles of delicious deli meat and fresh veggies, sourced locally whenever possible. A selection of veggie heroes delights vegetarians while gluten-free rolls offer sandwich options for those with dietary restrictions or those who've taken a binding kindergarten oath never to eat anything that starts with "glu."
After a wrong turn to Philadelphia led him to a transcendental encounter with a cheesesteak, Charley’s Grilled Subs’s eponymous owner opened his first sub shop on The Ohio State University campus in the late ‘80s. More than two decades later, Charley’s slings philly steak subs and gourmet fries in more than 300 locations around the world. Classic cheesesteaks join barbecue cheddar, sicilian, and chicken configurations on the hearty menu alongside grilled deli subs and salads topped with seared meats. Crispy golden fries invite crumbles of bacon and dollops of cheese, ranch, and other deluxe toppings, washed down with sips of lemonade freshly squeezed with lemons, kiwis, strawberries, and 1958 Edsels.
Bajio Mexican Grill sates cravings for inspired, central Mexican cuisine, known for its spices and fruit juices. Here, offerings from the Bajio region fill the menu in the form of shrimp nachos, smoked beef enchiladas, and burritos filled with spicy borracho beans. An array of fresh salads include the signature Bajio ensalada, pineapple shrimp salad, and chicken green chile salad. A plethora of vegetarian options abound, as do breakfast dishes such as huevos rancheros and a volcano burrito known for its explosive temper if you don't order it. The interior echos the welcoming, homey vibe of Bajio as well, boasting decorative copper pots hanging from the ceilings and large windows that let in an abundance of natural light.