New Jersey Monthly’s runner up for Best Coffeehouse, The Fine Grind recharges caffeine-powered batteries with a menu of delicious drinks and treats. Customers can plug their keister into a couch and wait for the friendly cadre of coffee slingers to whip up a cappuccino ($2.95, small) or a yerba maté latte laced with cardamom, vanilla, and cloves ($3.80, medium). The Fine Grind defies the laws of physics with the customer-favorite froho, a frozen hot chocolate blendesso concoction ($4.25).
Though she's one of five hosts of ABC's food talk show, The Chew, Carla Hall has no trouble standing out from the crowd. You can tell her apart from her cohosts, such as restaurateur Mario Batali and wellness enthusiast Daphne Oz, in numerous ways: her funky glasses, her penchant for calling out "hootie hoo," or, perhaps most unique of all, her love of homestyle comfort-food cooking.?
Born in Nashville, Hall specializes in Southern staples, made with French techniques she perfected at Maryland's L'Academie de Cuisine. Her creations earned her a slot on two seasons of Bravo's Top Chef, where she earned raves from the judges for her gumbo. The secret behind the stellar dish? Cooking with love. Hall believes the chef's feelings shine through in the food, which is why angry people can only make hot sauce. Hall still cooks with love today, too, whipping up bite-size sweet and savory cookies and creating original recipes for her cookbooks. She recently announced the development of her very first restaurant?Carla Hall?s Southern Kitchen?slated to open in New York City next year. A fast-casual love letter to Nashville, the restaurant will feature iconic Nashville hot chicken and southern sides, which are anchored by Hall?s family recipes and perfected with her personal touches.
With a crêpe-centric menu, Kafe Neo expands on the repertoire of the typical café kitchen with a variety of breakfast, lunch, and snack-time fare. During each visit, diners can look on as crêpes ($2.99–$8.99 each) are cooked to order in a pan, flattened over a copy of the French Constitution, and filled with signature combinations of more than 70 different meat, vegetable, cheese, and fruit fillings. After coffee beans are carefully put through the antique roasters at nearby Dallis Bros. Coffee, they're ground up and brewed onsite to make café mochas ($4.49), lattes ($3.99), and classic cups of joe ($2.49 with refills). Whether you're eyeing something savory, sweet, or simply not caught on fire, the restaurant also serves fresh paninis, omelets, and french toast.
Every day, bagels emerge from the ovens at Manhattan Bagel. Crisp on the outside, doughy on the inside, they form the perfect base for customers to top with cream cheese, whether plain or blended with fruits or veggies. Bagels are also split in two to build sandwiches, with eggs and bacon for breakfast, or deli meats and crisp veggies for lunch. Not limited to bagels, the eatery also crafts sandwiches using wraps, focaccia, and other breads. Specialty coffee drinks get brewed with beans roasted in small batches for a smoother flavor than using a file to even out each bean's rough edges.
Deb Williams and Chuck Secallus bonded right from the start over their shared passion for healthy living; they met at an Ashtanga yoga class, and they soon dreamed up the plans for Asana House Juice Bar, which combines their love of yoga with their love of raw food nutrition. Through this endeavor, they share their passions with the community by teaching Ashtanga yoga classes and mixing fresh vegetables and fruits into nutrient-rich juices and smoothies. Asana House recently split its establishment to allow the yoga and juice-bar aspects of the business to grow with more space for equipment and experimentation. At the café's new location, liquid gold pools on the ceiling, illuminating the beauty of the decor and the meals Chuck intricately constructs. He draws from diverse ingredients, including a patch of wheatgrass growing behind the counter and a cache of fresh beets, coconuts, and avocados. In addition to liquid fare, Chuck constantly experiments with new lunch combinations, adding kale and sautéed spinach to quesadillas and topping raw-vegetable soups with mint to make meals that are both visually and internally pleasing. Patrons can nibble or sip their meals at one of the small tables or at the bar while listening to upbeat music or watching yoga gurus demonstrate poses in lieu of Simon’s commands on a nearby TV. An attached boutique sells yoga mats and accessories, along with Garden of Life and E3 Live vitamins, both of which Chuck and Deb include in their regular diets.
Juices headline the menu at Manhattan Juice Bar & Cafe, but these aren't just any juices. These raw varieties are created mostly from organic wheat grass, healthy vegetables such as kale and carrots, and though fresh apples and citrus fruits lend a tinge of sweetness. Fresh fruits also show up in the juice bar's smoothies, which are blended with protein powder and non-dairy milk, such as coconut milk, almond milk, and organic flax milk.
But Manhattan is so much more than a juice bar. The cafe's lunchtime menu includes healthy wraps and paninis, many of which feature vegan toppings such as house-made hummus. The desserts are just as tantalizing and healthy, with options such as gluten-free vegan energy balls and bars.