EggCetera Cafe's resident chefs wield eggs sourced fresh from local Mussman's Back Acres farm alongside trans-fat-free oils and freshly ground coffee beans to craft a menu of savory American breakfast and lunch dishes. Morning-time munching begins with the lox benedict, a tower of hollandaise-drizzled smoked salmon, capers, and two poached eggs atop an english muffin ($9.95). Breakfast burritos harboring scrambled eggs and chorizo ($6.95) roust late-slumbering appetites to pick up the slack left by late-slumbering milkmen. For lunch, diners can furnish fists with po boy sandwiches ($7.95), which fill the gap between two halves of a french roll with morsels of chopped steak and mozzarella; culinary wizards also conjure a rotating slate of homemade soups.
The team at NuVibe Juice & Java fills vacant cups with free-trade, air-roasted coffee drinks and more than 30 flavors of smoothies. As they blend pieces of nutritious fresh fruit, 100% juice, and creamy yogurt or sherbet, staffers eschew the use of high-fructose corn syrup, artificial sweeteners, and forced smiles. Power smoothies contain 25 grams of whey protein to fuel working muscles, and the menu caters to low-carb and kid-sized diets.
The shop procures its coffee from The Roasterie, a nationally renowned company that uses a convection-air method to roast beans purchased from small specialty farmers. The smooth-tasting results comprise concoctions such as creamy caramel lattes and chocolate peanut-butter blended ice coffees, and both pair well with free WiFi and a hot pretzel or muffin.
Cold Stone's ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture. The ice cream lovingly embraces dozens of toppings in its velvety arms, from treats as traditional as crumbled cookies and chopped nuts to quirky delights such as granola and black licorice. Choose your favorite ice cream from a variety of silky flavors, such as irish cream and cake batter, and then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling ($4.84/Love It signature creation, $2.29/kids' creation). Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl, or blended into a tongue-pleasing shake ($4.89/Gotta Have It).
In the kitchens of Blueberry Hill's five suburban outposts, cooks forgo lazy morning lounging to pull together homey assortments of timeless brunch fare. Pancakes infused with fruit or sweets are made from scratch, much like hand-knitted socks or hand-painted report cards. French-toast slices get stuffed with apple and cream cheese, smothered in fruit, or rolled in Cap'n Crunch. Fresh meats and veggies take cover under eggs in savory skillets, and a selection of sandwiches quells cravings in handheld form.
If a visit to one of Southern Belle's restaurants feels a lot like coming home, it might have something to do with the hearty family traditions behind the kitchen's down-home breakfast and lunch dishes. “My father was in pancake houses all his life,” says owner Steve Fotos. Today, many of the same recipes used by Steve's father help populate a menu of hearty comfort foods that includes a poached-egg and sausage benedict smothered in country gravy and french toast stuffed with cinnamon apples, strawberries and pecans, or blueberries and bananas. But while the country-fried-steak or smoked-sausage skillets are tempting, the expansive menu offers options for diets of all kind, pairing fluffy egg whites with strawberries, granola, and multigrain toast and swapping out regular maple syrup for bottles that are low-calorie, sugar-free, or simply sealed shut. Photos of farms and pastoral images smile down upon diners as they dig in and gently remind them to inquire about the restaurant's seasonal specials, which range from summertime salads with sun-ripened veggies to bowls of homemade wintertime chili.