The crew at Mister Beaujeans Ice Cream Company is committed to crafting soft-serve ice-cream treats and American fare with wholesome ingredients and minimal environmental impact. They combine all-natural cream, vanilla beans, pure Belgian chocolate, and evaporated sugar cane juice to make rich ice cream, and utilize certified carbon-free cane sugar and renewable products as part of an eco-friendly philosophy. Staffers dress up cups and cones with seven types of syrup and rainbow sprinkles that guests can separate into neatly color-coded piles.
For lunch and dinner, cooks steam cheeseburgers and deep-fry hot dogs, serving them on house-made buns alongside razor fries in flavors such as salt and vinegar. Early morning patrons can get their hands on breakfast sandwiches, waffles with house-made caramel syrup, or handmade beignets with cinnamon sugar, while they last.
Chef Ratib draws inspiration from international culinary traditions to create fusion fare that pulls from Italy, Greece, France, Japan, and India. Metromix called the spot ?one of those not-quite-hidden gems?where delightful surprises await? for its innovative dishes such as the santa fe chicken egg rolls with spicy rémoulade and the chicken crepes with spicy curry sauce. Guests enjoy their eclectic fare in a dining room made lively by whimsical touches such as the purple trim that runs along its taupe walls. Vibrant paintings of red and green chili peppers, kaleidoscopic schools of fish, and ceramic kilns full of Crayola crayons also help to brighten up the space, which opens for breakfast, lunch, and dinner seven days a week.
According to the Viera Sun, when Loris and Rafaella Barsiola first moved to the United States from Italy in 1999, they didn't speak a lick of English. A year later they opened Bacco Wine Cafe and let their cooking do the talking for them. Though they're now well acclimated to the States, they still serve their pastas, chicken, and beef dishes they way they did in Savona, Italy: inside a Ferrari. In the kitchen, Rafaella prepares ever-changing menu selections featuring her family recipes. Loris curates a wine list with dozens of varietals from Italy and selects jazz music to play in the dining room.
Mustard's Last Stand's bun buffs grill up a wide selection of Vienna Beef hot dogs, draping them in dynamic ingredients from around the globe for creative and internationally inspired meals. The Spudtacular cheese dog ($2.99) tucks potato pancakes and sport peppers under a blanket of melted cheddar and swiss drizzled with brown mustard, and Guac the Dog ($2.99) disguises furtive franks in guacamole, cheese, salsa, and onions to covertly infiltrate nachos' strategic marketing meetings. Buns take five as The Lois ($4.75) smothers a bacon-laden bagel dog with cream cheese, and The Cowboy ($3.49) saddles up beef and bacon within a deep-fried tortilla topped with cheese and chili. Cajun-style palettes can skip the hot-link for a shrimp po boy ($3.75) sporting a frock of onions, tomatoes, and thousand island dressing and accompanied by a side of garlic fries ($2.29), or a half-order of chili-cheese fire fries ($2.99) spiked with spicy giardiniera. Patrons can jumbo-size their hot dogs for $1 extra, as well as cool their torrid tongues with a selection from the panoply of fountain drinks ($1.29–$1.79), an ice-cold beer, or a chalice of their self-brought liquid nitrogen.