Aromas of curries, sautéed vegetables, and spicy sauces permeate Krung Thep Thai Cuisine’s sunny space. Meat-packed entrees of beef curry, spicy thai fried rice, and lime-infused rib-eye steak fill tables alongside hearty vegetarian platefuls, such as stir-fried tofu and sautéed bean sprouts. Authentic Thai soups simmer with spicy herbs or succulent ground pork, and classic noodle dishes entangle chinese broccoli, baby corn, and your choice of protein, such as chicken, pork, or tofu. To wash down meals or water its epicurean bonsai tree, the eatery conjures Thai iced teas and coffees, and fresh juices made from lemongrass, coconut, and palm.
For three decades, the bakers at Melrose Baking Company have used all-natural ingredients to lovingly create fresh, crusty breads from scratch, and without the use of preservatives. Today, the bakery crafts more than 200 different doughy creations, from rosemary-garlic focaccia to soft and salty pretzel rolls disguised as non-pretzel-shaped loaves.
One of the original pioneers of the yogurt industry, Golden Spoon has been whirling yogurt since the early 1980s. With six small servings of frozen yogurt to redeem, sweet-teethed customers can enjoy a several of the rotating flavors, including tastes such as just chocolate, peanut butter, café latte, butterscotch, and boysenberry. At 25–29 calories an ounce, health-conscious consumers can enjoy licks without translating each tongueful into the number of jumping jacks or flying-starfish impersonations needed to offset it.
Food is the body's fuel, and the staff at Fenix 5-4 centers its efforts on making sure that fuel is as powerful as possible. That's why their menu of juices and smoothies features wholesome, raw fruits and vegetables grown without pesticides. Wheatgrass is a special star here—the potent superfood comes in concentrated shots and sippable teas laced with honey. It's all in an effort help their guests eat and live more healthily, with more whole nutrients and less refined sugar and preservatives. Café offerings take the same approach—the team pairs many of their sandwiches with nitrate-free ham imported from Italy or meat-free substitutes that taste just like chicken or beef.
The masterminds behind Fenix 5-4 will soon be putting their wholesome efforts into a brother restaurant, The Rusty Monk. An upscale space that features a creative wine list and a slew of Belgian and German draft beers, the restaurant will nourish diners with the same life-giving nutrients in a gourmet seasonal menu.
Sweet Dreams evokes a cozy New York lounge with large windows, ample table space, and several plush sofas. But the real centerpiece is the dessert case, filled with fruit tarts, homemade apple pies, and fresh-baked cupcakes. Those who don't slip into a sugar trance can grab a warm focaccia sandwich or throw back a few espressos. Diners may also put in a bakery order for a custom cake; past designs include a circus tent, a guitar, and a giant Brussels sprout.
Ask Lourdes Limon why her raspados taste so good. She'll say, "Por que los hice con amor"—"Because they're made with love." Now that her sons have taken over the family business, they use the same secret ingredient, but they've added a few new specialties. Supplementing the shaved ice treats that give them their name are freshly squeezed juices, chili-imbued slush-drinks, and healthy fruit salads. But the raspados remain the main event. Flavors include exotic fruit such as guava, tamarind, kiwi, and jamaica, as well as more decadent flavors such as caramel, egg nog, cookies and cream, and plain water.