Harvest Table specializes in fresh farmhouse fare that, according to the New York Times, “calls to mind a just-picked bounty.” Customers gather around the counter—a long table designed, built, and sanded by the father of owner Carissa Borraggine—adding to the restaurant’s homey feel. Behind the counter, Carissa's team crafts sandwiches, salads, and smoothies based on customers' create-your-own inventions or house recipes.
Sandwiches include a club with crisp bacon and house-roasted turkey stacked between three slices of eight-grain bread. Salad-wise, shrimp, grilled pineapple, and sesame-ginger dressing flavor the High Thai'd, whereas Cajun chicken and tangy mango dressing add kick to the Aztec. Fruit smoothies like the Peach Sunrise—a blend of peaches, strawberries, honey, and soymilk—act as healthy dessert options. Patrons can round out meals with Harvest Table's generous selection of coffee, tea, and hot chocolate.
Canteen Indian Bistro draws in customers with a lengthy menu of traditional dishes prepared with halal meats, from the chicken malai kebab to lamb chops. The restaurant's BYOB policy allows customers to dine in and supply their own beer or wine, and its carry-out service allows guests to enjoy a meal provided they supply their own home to eat it in.
Riverside Manor’s cooks craft a menu of upscale Italian dishes, each served to diners in a renovated nineteenth-century silk mill. Just as a trip to the bookie precedes little-league baseball games, so too must first courses such as chicken wings ($7) or clams oreganata ($8 lunch, $10 dinner) clear the way for a festive entrée. Classic dishes such as rigatoni alla vodka ($10 lunch, $12 dinner) and fettuccini carbonara ($12 lunch, $14 dinner) share space with more exotic fare, including a 10-oz. raw filet mignon served on a 750-degree volcanic stone ($24). A lineup of brick-oven pizzas teaches guests that, unlike pi, pies end, and libations such as red ($5–$13) and white ($5–$12) wines, domestic ($4) and imported ($5) beers, and martinis ($7–$11) accompany the succulent eats.
It's inconvenient to crave those buttery pretzels they sell at the mall because, well, you can only drive to the mall to get them. Or write yourself a mental IOU to snag one next time you need to go shoe shopping.
Hope Moran opted to work around this inconvenience: She instead headed to her own kitchen, where she experimented with various ingredients until she perfected her very own recipe. She modeled her morsels after New York-style pretzels, but also wanted to give them a flaky softness reminiscent of European pastries or air-headed teddy bears. After being assured by friends and family that her creations were, in fact, quite delicious, she decided to open her very own pretzel place.
Today, at Le Bretzel, she has created a variety gourmet-inspired pretzels. Some are sweet—as with the cinnamon raisin—and some are savory, such as the spicy jalapeno pretzel. If you're looking for more than a snack, opt for stuffed pretzels—a sugar-sprinkled version conceals a cache of raspberry, pomegranate, and brie, and the chipotle-spiced pretzel is packed with bacon and cheddar. The eatery uses Hope's original homemade recipes, which feature all-natural ingredients.
Like a dream about a baseball game, pretzels reappear throughout the menu: as buns for burgers and sliders, the dough for cheesesteak pizzas, and as rolls for sandwiches such as the Wiggins with turkey, stuffing, and cranberry aioli. Hope and her team also prepare a handful of (pretzel-free) appetizers, including clams steamed with shallots, garlic, prosciutto, and white wine.
Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon a frosty foundation of creamy chocolate or vanilla soft serve, which swirls idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal a surprise filling of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic” powdered sweetener that explains why they disappear from most customers' cups minutes after the first delicious sip. Real fruit purée forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast 150 calories or fewer.