"Fisherman can place their orders, no matter what time during the morning. It's not abnormal for me to go up at 6 a.m. and deliver sandwiches," says Kathy Cunningham, general manager of Captain's Galley. With Kathy's own boat right there on the marina, it seems that she has never known anything different, crafting homemade mac, coleslaw, and potato salad only steps from Chesapeake Bay. But this routine started only a few years ago?Vinings Landing Marina caught wind of the popularity of Kathy's deli in town and decided to pay her a visit. "They had a space available and asked me if I'd set up shop," Kathy says. "And, well, I love boating."?
Her relocation dovetailed nicely with a full renovation that bestowed the place with new tile floors, new walls, and hardwood tables. But a big selling point for Kathy was the outdoor patio to the Marina. "Here people can pop in by car, by boat, or by foot. It's very accessible." During winter months, regular fisherman and new guests alike stop in for her lunch offerings of made-to-order deli and breakfast sandwiches; as the calendar turns to April, warmer weather welcomes acoustic Fridays and the return of the cool sun who wears sunglasses. "The menu becomes more expansive," she says. "Burgers for dinner?also tuna salad, chicken salad, egg salad. I know the winter menu says just chips. But in summer, we'll roll out the fries.?
When Charlie's American Cafe moved to its current location at 4024 Granby, it was the passing of a torch in many ways. For more than 60 years, that space had belonged to the family-run eatery Veneziano. Charlie's built off of Veneziano's status as a neighborhood staple with its own unique charm and loyal following, which had made the original Charlie's location on the corner of 18th and Granby a huge success for decades.
Since then, regulars, newcomers, and service personnel have all flowed through Charlie's doors to soak up the homey atmosphere and eat the American comfort food?especially the omelets packed with meats, mushrooms, and cheeses.
At dinner, carnivores can savor a turkey reuben on grilled rye topped with swiss, sauerkraut, and thousand island dressing, and the Red, White, and Blue burger, which achieves its color scheme with tomato, onion, and blue cheese; diners are legally obligated to salute it before digging in. Meanwhile, those with seafaring appetites dig into the fried oyster po boy on a bed of lettuce and tomato hugged by a club roll and the honey-marinated grilled salmon with dill and cucumber.
The aroma of freshly roasted coffee beans lures passersby into Bean There Coffeehouse's two locations, where baristas reenergize sluggish bodies with a menu cascading with traditional brews and seasonal espresso beverages. The coffee shops' thoroughly vetted beans are plucked from the top 20% rated throughout the world, with special attention paid to the country of origin, the altitude, and the astrological sign of each bean. Serving up flavorful coffee is their top priority, and the staff also cultivates a homey, neighborhood feel at each establishment, welcoming guests to events such as coffee tastings, dessert pairings, and poetry slams.
Whipping up tasty iced concoctions with a heaping side of friendly service, Norfolk Ice Cream Company soothes fiery flavortites like a milkshake-spewing fire truck. Fresh off its one-year anniversary, this scoop-slinging abode offers a bevy of tantalizing menu items while making smile-inducing service a top priority. More than 100 possible ice-cream flavors are available, as well as soft-serve, non-fat frozen yogurt, smoothies, blended iced coffees, and cryogenically frozen gingermen. Opt for a satisfying scoop of Kahlua-almond fudge, cotton candy, bubble gum, or elephant ears ($2.69 for a single scoop, $3.69 for a double). Or, sample a banana split ($4.79), a chocolate milkshake ($3.99 for a regular size), or a towering chocolate and vanilla non-fat frozen-yogurt soft serve ($1.99 for a regular).
Edible Arrangements offers up more than 50 fresh, artful fruit baskets that combine the aesthetic elements and emotive properties of floral arrangements with the juicy edibility of fruit. The sweetery's designers stud the Delicious Daisy, a bouquet of sliced honeydew, pineapple, and cantaloupe, with strawberries and strings of grapes ($35) that double as a 25th-anniversary gift for a Smucker's jam heiress. Decadent, gluten-free layers of white and semisweet chocolate coat fruit in a 12-piece box of hand-dipped strawberries and bananas ($25). Customers can also put today's Groupon toward a larger centerpiece, such as the Melon Delight, a decorative spray of watermelon wedges, pineapple daisies, cantaloupe, honeydew, grapes, and double-dipped bananas sprouting from a watering can ($76). The preservative-free treats are all handcrafted at the apex of freshness, readying hand-dipped dainties to be hand-shoved into eagerly awaiting mouths.
For Kombuchick Inc. owner Leslie Crews, the communal spirit that comes with brewing and sharing kombucha—a probiotic fermented tea—is integral to why she makes it a part of her lifestyle and business. And it's why she sells starter cultures for brewing it online at no profit. When Leslie started transitioning to a raw-food lifestyle, she became determined to brew her own kombucha. Soon enough, she found a starter culture from a woman on the Internet who brought Leslie into her home for a brewing demo—which was the first time Leslie realized the tea’s ability to create a communal spirit among its drinkers. Today, she hopes the healthful blends and brews that come from the recipes sold at her store continue to inspire the same sense of gratitude and generosity they spring from. At Leslie's Kombuchick Bar, fizzy tea brews flow from taps or sit tight in bottles in regular and seasonal flavors. Each is blended from organic and fair-trade herbs wherever possible by Leslie, who likens her skill with blending herbs to “someone who knows how to play the piano by ear.” A dry green tea-based Bangkok Blazin’ melds lemongrass, ginger, and galangal, and a popular winter brew mixes allspice, cloves, and snowman hearts for sips of warm comfort. Depending on the season, the bar also stocks fresh fruit juices to mix with the kombucha on draft. Even the loose-leaf teas sold in her shop are the same she uses at the bar, which she hopes further encourage kombucha brewing in the community alongside her regular three-session brewing classes.