In its centennial year, Williams Bakery’s batter mixers fill the air with the aroma of just-baked breads, cakes, pies, and pastries made from scratch every day. Ciabatta or loaf breads ($2.59–$2.99) house sandwich fillers without relying on crutches such as preservatives or flying buttresses made of toothpicks. Patrons can transform humdrum mealtimes with life-changing desserts such as Mom’s carrot cake, chocolate-lover’s cake ($12.99+), or pecan pie ($9.69). Oodles of pastries ($1.19+) and stacks of cookies by the dozen ($3.59) perch on kitchen counters and peek out from state-of-the-art cookie receptacles.
Tropical Smoothie Café's wholesome smoothies are filled to the gills with fresh fruit, juices, yogurt, chocolate, nuts, and healthful supplements, minimizing the crushing guilt of dessert consumption to a soft heartbeat emanating from the floorboards. Puréed potions such as pomegranate plunge (pomegranate, banana, strawberries, and cranberry; $4.79) are stuffed with super fruit, and low-fat options, such as mango magic (mango, pineapples, and non-fat yogurt; $4.29), trick gullible taste buds into believing that they are traversing a candy factory full of whipped-cream lollipops. Supercharged smoothies are stocked with a healthy dose of supplements, such as the kiwi citrus green tea's antioxidant-laden matcha charge or the muscle blaster's whey or soy protein ($4.79 each). Individual supplements can also be added to any other smoothie ($0.79 extra), boosting its magic points by +10.
At each Moe's Southwest Grill location, the same signature three-word greeting tickles the eardrums of each diner who enters the doors: “Welcome to Moe’s!” Inside, chefs prepare a bounty of fresh burritos, fajitas, and tacos filled with grass-fed beef, cage-free chicken, grain-fed pork, and fresh veggies. The staff caters to diets of all sorts with high-fiber guacamole, gluten-free sour cream, and hand-diced pico de gallo made in-house every day, all of which complements hormone-free meats and organic tofu. In all, they use more than 20 wholesome and often sustainably acquired ingredients—one for each subliminal but positive message in the average PSA. As a mellifluous embellishment to the ambience, a sound system plays songs solely performed by deceased artists to honor their musical legacy.
Riverbound Café's friendly owner, Michael Cohan, dishes up made-from-scratch diner eats for breakfast, lunch, and dinner amidst his restaurant's casual maritime décor. From their post on the wall, paintings of beach life look longingly down upon crab cakes and other seafood shipped in fresh daily, and model sailboats and lighthouses surround eggs, burgers, and hand-cut steaks cooked to order. Boardwalk fries accompany all sandwiches, wraps, and melts, and homemade desserts entice sweet teeth with their siren song. Catering and box-lunch options feed off-site diners at gatherings of all occasions, including business luncheons, birthday parties, and meetings of the Box-Lunch Appreciation Club.
Farmer Johnson’s Country Kitchen owners Brady and Tara Johnson draw on their rural roots to whip up a menu of locally sourced, organic burgers, salads, and slow-cooked barbeque pork, which earned them a feature in Hanover Lifestyle magazine. Forks can play hooky from etiquette lessons in the raked heap of local field greens in a Farmer’s salad, ornamented with seasonal tidbits of fruit, edamame, and pecans ($7.99). Juicy, slow-cooked pulled pork ($7.99) descends to the table steaming beside hearty sides such as hand-cut fries or savory baked beans. Chefs show their commitment to sustainability and hatred of unkempt lawns by procuring grass-fed beef from local farms for specialty burgers such as the build-your-own Farmer’s burger ($8.99) or the barbecue-slathered Southern-style burger ($8.99). Farmer Johnson's also features a variety of daily specials, which have included lettuce wraps with peach vinaigrette and meatloaf with mashed potatoes.
The chefs at Calabash Seafood craft a menu of grilled, broiled, and fried seafood and tender, land-dwelling fare. The deluxe platter ($24) invites guests to dive into all four quadrants of the sea with fried-up mouthfuls of flounder, shrimp, oysters, scallops, and molded crab cakes. The succulent and sweet fried canadian scallops ($23.75 for deluxe) and fried or broiled homemade crab cakes ($18.75 for four) double as disks for taste-bud matches of frisbee golf. Fusions of land and sea include the combo of a 10-ounce filet mignon and fried shrimp ($24.75) and the pairing of a half-rack of ribs and snow-crab legs ($21), which supplies patrons with their daily recommended dose of snow crab.