Taking to heart the idea that three is a magic number, the owners of Mugshots CoffeeHouse dedicate themselves to a triple bottom-line business model that supports people, profit, and the planet. Organic direct trade beans constitute the whole of the steamy coffee and espresso drinks served by the baristas, and locally raised, earth-friendly foodstuffs comprise each hot sandwich found on the menu. Much of the money generated by the brisk bean trade goes toward charities of both local and international origin. When not welcoming community organizations for meetings or fundraisers, the venue shows off its artsy side with film nights, open mics, and staged readings of VCR instructions.
The rhythmic sound of a chopping knife behind the counter at Saladworks means that someone has just ordered one of its entree-size signature dishes. Under the customer's watchful eye, the staff preps each bowl of greens to order, slicing veggies and grating fresh cheese every day. These greens get tossed with protein options such as chicken or roasted turkey, and housemade croutons and bacon add a crunchy texture. A white or wheat tortilla can embrace these ingredients for a handheld meal, making for easier eating while driving to work or directing runners to steal third.
Santa Fe Burrito's cooks assemble fresh ingredients daily to fill made-to-order burritos with generous portions of chicken, turkey, shrimp, vegetables, beans, and tofu. Menu options range from traditional burritos with black beans and cheese to ultimate burritos stuffed with Adobo shrimp, chicken chili, or turkey burger.
A healthy, friendly and eclectic Northern Liberties spot, Soy Café serves up an extensive number of salads, soups, wraps and sandwiches. With many dishes that are vegan and allergy-friendly, you can feel good about ordering the seaweed and cucumber salad, the artichoke and tomato sandwich or the grilled soy-cheese sandwich. Seafood and turkey pop up on the menu as well, such as in the pineapple and shrimp salad and the scallion tuna sandwich. The walls are painted in colorful stripes like rays of the sun, topped off with fluffy clouds and a row of green vines; guests tend to linger at one of the communal tables in the back room over an organic coffee, a glass or fresh-squeezed juice or one of the fifteen smoothies. Cupcakes, cookies and brownies are homemade and vegan.
While scanning the pages of Nooddi Thai Chef's eclectic and lengthy menu amid the eatery's oceanic murals, eyes are forced to stop at words that stand out against the traditional "dumpling," "curry," and "satay." The kitchen staff's specialties cause these double takes on a daily basis, as they introduce eccentric proteins such as wild boar in a garlic red curry sauce or saut?ed alligator in an aromatic herb sauce. In addition to their Thai classics, the cooks assemble flavors from across Asia, including those in Vietnamese pho, Japanese yakisoba, and Indonesian mee goreng.
After Jennifer VanHeeswyk Richmond and Joel Odhner created the nutrient-rich juices of their Catalyst Cleanse juice program, they were inspired to open Jar Bar in 2012 to celebrate raw foods of all kinds. None of Jar Bar's ingredients are cooked above 115 degrees, which helps protect the naturally occurring enzymes in entrees such as sweet potato pasta or vegetable-almond burgers with jicama fries. Naturally, you also can order one of their popular juices, fortified with wheatgrass shots and aloe, alongside other drinks such as an Elixir, a special, healthy smoothie. The Coconut Dream Elixir, for example, has a blend of Thai coconut milk, vanilla, cinnamon, and agave, and you can dress it up by adding almond butter, cocoa, hemp seeds, or a unitard. Jar Bar also periodically hosts special events, such as workshops and cooking demonstrations.