Bageltown Cafe, opened in February 2013, serves up coffee, tea, and classic deli cuisine. Patrons can order bagels smeared with scallion- or strawberry-infused cream cheeses, or opt for bialys and made-from-scratch baked sweets that are baked fresh each day. Cooks also grill panini sandwiches, prepare whitefish and lox salads, and sell Boar's Head meats and cheeses by the pound.
Las Bahias Restaurant gives taste buds a master-class on Latin American cuisine. The From the Bay menu plays with Baja Californian coastal traditions for its lobster, shrimp, and seafood dishes, such as Devil Shrimp (sauteed with marinara) and the Bahia dish (shrimp, calamari, clams, and mussels over yellow rice). Moving inland, Las Bahias pays homage to Argentinian asados with an entree menu primarily dedicated to variations on grilled steak and pork chops. Salvadorian pupusas filled with pork and cheese make an appearance, and chicken and corn tamales represent classic Mexican street food. Because Las Bahias casts an improbably wide net, there are plenty of regionally non-specific delights as well, including empanadas, fried plantains, and even hamburgers.
Zorn's award-winning fried chicken comes in old-fashioned boxes, buckets, and gigantic baskets with homemade fixins and all-time-favorite sides. Pair a half-chicken dinner for one (rotisserie-style $8.49, fried $9.99) with two of sixteen sides such as creamed spinach, macaroni and cheese, or garlic mashed potatoes ($2.39 individual, $4.29 large). Or, high-five Freud with a bucket o' breasts: four plump, juicy pieces of skinless white meat Southern-fried to a deep-golden, crunchy glow ($12.99). For a competitive-eating party, pour 50 barbecued wings from a bucket onto the table and devour a path to glory ($29.95). Click here to see the full menu.
At Sabroso, all the attention is on the food. Actually, it would be hard to concentrate on anything else in a room like this one, where the aromas of authentic Dominican cuisine are everpresent. One of the only restaurants of its kind in the area, Sabroso is the brainchild of owner Omar, who used to travel to New York City to get his hands on authentic Dominican cooking. He'd often go so far as to bring back special food orders for friends and family. Today, the community need look no further to get their fill. The menu opens with teasers like golden-brown empanadas and moves on to bigger dishes like tender oxtail stew, skirt steak cooked over an open flame, and flounder filets draped in a homemade red sauce.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
Kansas City Smokehouse’s hickory-wood smokers slow-cook succulent meats in the tradition of Missouri barbecue masters. Barbecued meets, including beef brisket, pulled pork, and smoked kielbasa pile on plates by the quarter pound. Tender st. louis ribs or one half of a barbecued chicken share platter space with cornbread and classic sides, such as Cajun rice, collard greens, baked beans, and sweet-potato fries. Chefs dust catfish and skewered shrimp in their signature kansas city dry rub, searing in the spices on a cast-iron griddle heated with their laser vision. Nineteen craft and domestic beers accent the smoky hues, or pair up with a bevy of burgers or steaks.