Marché pleases midday noshers Monday–Friday with a menu sprinkled with french crêpes, salads, and signature sandwiches. Chef Molly Basile and her staff sate crêpe crusaders with house-made crêpes ($2.50–$15) created using Julia Child's original recipe and stuffed with flavorful fillings such as all-natural Maine lobster, sautéed mushrooms, and fresh Maine blueberries. The chickpea parmesan salad packs a healthy protein punch ($7.50), and the braised short-rib sandwich draws on the powers of house-made cherry-tomato compote, onion straws, and a floured roll to bring peace and tranquility to strife-ridden valleys of taste buds ($9). Rotisserie chicken punches up poultry by filling it with fresh herbs, garlic cloves, and Cabot Creamery butter and spinning it on a rotisserie until it's cooked and ready to rest dizzily next to green beans ($9, call for availability).
The Ark Cafe was founded by Seventh-day Adventists, who encourage a meat-free diet, but all guests need to believe in is the power of a plant-based diet. "We?re just here to love, to bring peace, to bring joy to the community," director Don Ball told the Washington Post. Lunches are designed to leave diners feeling revived but not weighed down, with options including california cobb salad, grilled basil-tofu sandwiches, and fruit crepes for dessert. Even kids are unlikely to miss meat and dairy with melty Daiya cheese and veggie bacon on the menu. When lunch isn't in session, The Ark hosts workshops on healthy eating and cooking for kids and adults.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.