Cake.'s simple, no-nonsense business name belies a menu full of elegant dessert creations, custom-made in stunning shapes for weddings, Bar Mitzvahs, and family celebrations in a wide range of flavors and fillings. Proprietor Michelle Ryan got her start in the baking trade at the age of eight, working in the kitchen making cookies and cakes alongside her childhood neighbor, Mr. Lewis. After years of delighting family and friends with her delicious desserts, Ryan turned her hobby into a career. Now, her handmade creations frequently appear in wedding banquet spreads, Hollywood feature films, and kitchens throughout the Boston area. Ryan wills into existence multi-tier wedding cakes clothed in creamy fondant, grooms' cakes in novelty shapes, and custom-made cupcakes in flavors such as Ghiradelli fudge, bittersweet mocha, and red velvet.
Fruitée Yogurt's two locations invite customers to sprinkle 14 yogurt flavors with more than 50 fruit and candy toppings. Surrounded by bright green walls, self-service stations dispense the likes of passion fruit, salted caramel, and strawberry swirls of yogurt. Customers then belly crawl over to the buffet-style topping bar replete with fresh fruit, candies, and cereal. Finally, patrons weigh their sweet creations, pay by the ounce, and devour frozen yogurt filled with vitamins, essential minerals, and live cultures.
James Alexander Wilson, W.M. Wilson, and their brother-in-law George Reynolds traveled from Enniskillen, Ireland in 1884 to establish Wilson Farm. Once settled in Lexington, the trio bought 16 acres of land and rented nearby farmland to start harvesting a variety of produce. Since then, their farm has been passed down through the generations and undergone a number of expansions, with a farm stand built in 1952 and an 8,500-square-foot barn and 37,000-square-foot greenhouse built in 1996 by the most recent proprietors, Scott and Didi Wilson.
Today, the farm harvests more than 125 crops year-round, which range from rhubarb to fresh peaches, and it also carries farm-fresh milk and eggs, freshly caught fish, and homemade baked goods. The garden center and open-air nursery flourish with flowers as fresh as a newborn in parachute pants, as well as vegetable starters and spring bulbs, planting containers, and fertilizers.
The aroma of simmering beef and baking bread wafts out of Spike’s Junkyard Dogs’ kitchen all day, as chefs sandwich 100% all-beef hot dogs into warm, soft french rolls. Beef links are decorated with banana peppers, barbecue sauce, baked beans, and other hearty toppings that test hand strength like a shadow-puppet performance of Hamlet. Customers can indulge in towering burgers and sauce-slathered dogs or opt for a more wholesome feast by ordering low-fat veggie dogs or burgers and curly fries dunked in cholesterol-free canola oil.
Gourmet India's cuisine sates bellies with fresh meats, ripe vegetables, and astounding sauces spiced flawlessly. The restaurant's friendly staff makes all diners feel at home and excited for the palpable stomach pampering ahead. The relaxed, intimate dining room shares the duty with outdoor seating that illuminates the kitchen's bright creations with all-natural sunlight.
Hoping to revive the culture of the neighborhood butcher shop, with its personalized service, attention to detail, and artful products, restaurant-industry veterans Justin Rosberg and Jason Parent took a gamble on their first New Hampshire butcher shop in 2003. Dubbed The Meat House, their store quickly earned a foodie following, spawning additional franchise locations across the country. Today, The Meat House’s Mission Viejo location stocks fine cheeses, prepared side dishes, other gourmet grocery items, and hundreds of wines alongside the usual selection of traditional and exotic meats. Butchers also explain how to prepare each hand-carved cut of meat, sharing recipes, best slicing practices, and cooking techniques for giving pork chops the flavor of justice.