Since 1981, the fully stocked Riversides Foods has flung open its doors to throngs of customers and striving to provide them with exceptional service in their search of delectable fresh and frozen groceries. Union meat cutters at the in-house deli slice tender meats such as beef, pork, lamb, veal, and poultry sourced from locally owned vendors, whereas thirst is slaked with a cascade of boutique wines and spirits, whether it be a sauvignon blanc from New Zealand or an Argentine malbec. Flaky pastries, fresh breads, and cakes circulate their toasty aromas throughout the bakery, much to the delight of hungry cartoon characters prowling the store. Diners can stroll to the produce section to pluck from kaleidoscopic bushels of kosher, certified-organic, and locally grown fruits and veggies courtesy of Indianapolis Fruit Company, with whom Riverside Foods has a bountiful partnership.:m]]
After years of learning the tricks of the trade in his parent’s salon, Frank Paganis set out on his own to create a name for himself in the hair world and open his own salon. Today, his name rests on the front of his Riverside salon, but Frank—a master colorist and one-time hair teacher—isn’t the only member of his family inside. His father Bill Paganis also works in the salon alongside a team of experienced stylists including colorists and an extension specialist.
The Pagani team beautifies locks with L’Oreal and Davines haircare products, as well as such specialty services as keratin treatments and ombre and balayage highlights. Before each service, a stylist provides a complimentary consultation to ensure desired ‘dos can be obtained or are even street legal.
Though many fro-yo shops have sprung up in recent years, TCBY is no newcomer to the scene. Since 1981, its shops have been scooping, swirling, and topping their lower-fat treat in crunchy candy and fruity sprinkles—but that doesn't mean they've been coasting. They're still innovating, whether it's tweaking standby flavors or developing their signature honey-vanilla Greek frozen yogurt that dishes out protein and fiber without any fat. Fro-yo artisans blend up Beriyo smoothies in flavors such as mangolada and purely peach or infuse Shivers with a choice of sweet topping options. To celebrate a birthday or a jury-duty-selection-pool reunion, you can opt for frozen yogurt cakes and pies. The piece-accommodating treats are layered with frozen yogurt and rich toppings to forge flavors such as chocolate decadence and peanut-buttery fudge pie.
Falafelji’s development is nearly a century in the making. Owner Bilal Beiram traces the genesis of his Middle Eastern restaurant back to 1920, when his grandfather learned the trade of crafting falafel in a Middle Eastern port city. From this humble beginning, the grandfather became a globetrotting chef, later retiring and opening his own falafel shop, where Bilal started to help out at 10 years old and continued to do so during summer breaks. Inspired by his grandfather, Bilal infuses the menu of Falafelji—which means "falafel seller"—with authentic Middle Eastern flavors. The dishes, which range from vegetarian falafel sandwiches to kofta kebabs with minced lamb and beef, are available for delivery and takeout.
The Chew Chew?s chef and owner, Scott Zimmer, may be too young to have experienced the height of America?s railroad boom, but that doesn?t stop him from feeling nostalgic for it. Zimmer has turned that nostalgia into something interesting, outfitting his restaurant with antique rail menus and ancient photos of trains. He invites guests aboard his culinary express, treating them to American-inspired dishes such as Colorado lamb chops, chipotle-barbecue chicken flatbreads, and center-cut filet mignon steaks with lump crab. The space embraces natural light with floor-to-ceiling windows that provide the illusion of an al fresco dining experience and let anxious guests keep a lookout for actual runaway trains.