There are no cornucopias behind the counter at Natural Treats NYC. But that doesn't stop staff from blending together a feast of fruits and vegetables into their fresh juices and smoothies. They combine this fresh produce with a range of healthy add-ins, from stomach-friendly yogurt to memory-improving gingko to three styles of protein powder, all designed to enhance health and bodily function. For an extra boost, they also infuse their line of hot drinks with vitamin B12 and antioxidants to create their line of healing drinks that soothe the throat. For those who prefer dishes over drinks, they also serve up berry bowls made from fruit blended with yogurt and topped with granola, nuts, and coconut flakes.
Good News Cafe's owner and chef Carole Peck strongly believes in supporting her community and proves it with her seasonal, frequently organic dishes and her restaurant's decor. Her handcrafted farm-to-table dishes?which include cod in a horseradish crust, as well as grass-fed short ribs served with yucca cake?are the result of partnerships with local farmers and businesses. She also backs local artists, letting them showcase their artwork throughout the restaurant.
The peanut-butter slathered sandwiches at the Peanut Butter Blues Cafe happily swim in a sea of thirst quenchers and open-mic sound waves. Nutty connoisseurs can expand their palates with sandwiches including the Junglicious, which partners peanut butter with honey, cinnamon, and fresh bananas ($5), or the Guitar Hero, a concoction of peanut butter, wild honey, and blackberry jam ($5). The café also outputs heftier sandwiches, such as the Smoked Salmon BLT ($9) and the Hungry Man From Siberia, comprised of meat dumplings, mushrooms, sour cream, and dill ($10). For liquid fuel, open-mic enthusiasts can snag steamy espressos ($2), chilled orange-chocolate shakes ($5), or the too-cool-for-simple PB Blues house shake, which unites bananas, peanut butter, chocolate, and walnuts ($6).
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company?now owned by the trio of siblings?reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
There's always a flurry of action behind the counter at Cr?pes C?lestes. That's because the chefs don't hide behind kitchen doors. Rather, they showcase their crepe-flipping, sauce-spreading, and egg-cracking skills directly in front of customers. They create a range of internationally inspired cr?pes, whether it's a simple version with cane sugar, butter, and lemon juice or a decadent dessert layered with Nutella, coconut, bananas, and a splash of Bailey's. For a special treat, they can even add scoops of ice cream that melt over the still-warm batter.
They don't just fill their cr?pes with sweet ingredients, however. They also create a full roster of savory cr?pes influenced by different world cuisines, from saut?ed vegetables in a spicy chipotle sauce to pesto chicken with red peppers. But whether they're whipping up a sweet or savory concoction, the chefs customize the batter with gluten-free flour on weekends to accommodate food allergies. Additionally, gluten-free macarons are available daily in a variety of flavors.
Karen Doman, the personal chef behind the scenes at Dishin' It, lends her expert hands to clients’ kitchens for a variety of services. As a personal chef, she consults with clients and helps them plan customized menus based on dietary needs and personal preferences. She takes care of all the shopping and cooking, and leaves dishes prepared in clients’ freezers with full instructions for reheating. Karen also plans dinner parties, romantic meals, and private cooking classes, using her knowledge as a French Culinary Institute graduate to teach customers how to prepare mouth-watering dishes such as ratatouille, poached pears in caramel sauce, and halibut with shrimp and scallops served over risotto.