The culinary mavens at Totti’s Mediterranean Kitchen infuse fresh meats and vegetables with vibrant homemade flavors for a palate-pleasing take on traditional Israeli and Greek street-fare. Ensconced in a pita or wrap, crispy falafel treats vegetarians with ground chickpeas and a symphony of signature spices ($5.95), and carnivorous companions devour shawarma crammed with thin slices of slow-roasted chicken ($6.95) or marinated lamb ($7.95) and more Mediterranean panache than Zeus’s feather boa. Duos can synchronize dipping with a shareable plate of hummus and pita wedges ($3.95), or risk inter-finger mingling with a serving of french ($1.95) or sweet potato ($2.45) fries. Iced green tea ($1.95 for a large) and homemade mint lemonade ($2.45 for a large) wash down morsels and leave breath refreshed and ready for uncomfortably close staring contests with mannequins.
The chefs at The Point Cafe prep an eclectic, made-to-order menu of savory sandwiches and baby-back ribs ($14.99 for a half-rack) as lab-coat-clad dessert experts freeze yogurt and ice cream in liquid nitrogen. Calamari and fries ($9.49) delight audiences by flaunting flavorful differences on a plate stage. Delve deep into the Black Forest ham and pesto sandwich ($7.49), or drop a dulcet curtain over meals with an order of Nitro yogurt ($4.99). After patrons have selected their preferred yogurt flavors and toppings, café staff members dip the dessert in liquid nitrogen, allowing guests to cool mitts without shaking a yeti’s hand.
When owner Avi Sekerel envisioned Prosecco Cafe, its aesthetic evoked an Old World bistro as its menu reflected a progressive commitment to healthy, unprocessed foods. With granite-topped tables, leather chairs, and vibrant artwork, the café achieves its aesthetic aim and, thanks to a menu of healthy café salads and sandwiches, its desire for whole, wholesome food. Patrons enjoy entrees that have never been processed or fried, such as pistachio-crusted grouper embellished with mango salsa, tuscan omelets topped with pesto and brie, and bruschetta sandwiches on toasted garlic bread with Angus sirloin beef roasted in-house. Diners can take their meals at sleek indoor tables or sit outside on a sunny day to enjoy a crisp salad or toasted panini. A pastry chef constructs sweet endings to meals or food fights each day, such as red-velvet cake and summer fruit tarts.
Packaged by the ounce, The Spice & Tea Exchange hand-mixes spices from around the world to create their unique blends and rubs. Banish blandness from any meal with a wide variety of spices (starting at $0.69 per ounce), more than 60 custom blends and rubs (starting at $4.29 per ounce), and a ton of salts, peppers, and chili powders (starting at $0.99 per ounce). Office workers can wean themselves off the teats of the break room's coffee-cow with dozens of loose-leaf teas ($4.89 per ounce) sweetened with more than 12 flavor-infused sugars ($4.89 per ounce), including blueberry sugar, spicy habanero sugar, and espresso sugar. The Spice & Tea Exchange's huge variety of flavors make it easy to fulfill long-held cooking fantasies, be it a robust hickory-flavored manticore or topping a freshly grilled cheeseburger with unicorn-radish.
Orange Leaf's self-serve frozen-yogurt stations tempt dessert lovers with a line-up of more than 55 flavors, including gluten-free and no-sugar-added options, and 35 toppings. Tongues can traipse across timeless frozen-yogurt flavors such as classic tart, cherry, and chocolate, or less-trodden tastescapes such as peanut butter, red velvet, and gingerbread ($0.49/oz.). Then guests bedeck desserts with mounds of toppings, adorning their yogurt with such options as marshmallows, chewy mochi, and fresh fruits similar to those worn by generals in the Oompa Loompa army. The staff weighs completed creations on a scale before guests dive into their edible masterpieces spoon first.
The chefs at Mimmo's Pizza Cafe & Catering favor Grande Mozzarella—a tender and buttery Italian cheese that can bake in high-temperature pizza ovens without getting scorched. They shower this magical mozzarella atop thin-crust and Sicilian-style pies before adding on fresh toppings such as eggplant, garlic, and green peppers. The versatile chefs also extend their culinary expertise toward a variety of other traditional Italian dishes, including ravioli, lasagna, and chicken parmigiana. They layer focaccia bread with turkey, ham, and roast beef, along with brie and dabs of spicy mustard.
As chefs slice up pizza pies and hot subs in the kitchen, baristas busy themselves behind the café counter. They whip up espresso beverages with a variety of decadent ingredients, from shaved almonds to sweet chocolate syrup to juicy cherries plucked from the gardens of ancient Roman deities.