The comestibles on the menu at A Little Something… are crafted from mostly all-natural ingredients. Most items are made completely from scratch, and low-cholesterol creations are readily available. An ever-changing selection of muffins feeds a steady stream of hungry mouths ($1.75 each). Fresh-baked, low-fat Irish raisin scones ($1.75 each) are traditionally served dipped in warm Guinness while loudly chanting Celtic ballads, but A Little Something… takes a more contemporary route, offering cups of hot flavored coffee instead ($1.55–$1.98). Get your grill on with a multigrain breakfast panini, stuffed with your choice of all-natural ham or bacon, omega-3 eggs, and melted cheese ($4.75), or a hammy Reuben ($6.79) with smoked ham, swiss cheese, sauerkraut, and Russian dressing on fresh wholegrain flat bread.
The Sweeterie Inc. took over the Ice Jack in Norwood center. We are locally owned and make home made ice cream. ice cream cakes, chocolate chip cookies, brownies and of course the home of the hot chocolate ice cream float. Plus we sell a variety of candy sweets,
The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location?a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.
Hoping to revive the culture of the neighborhood butcher shop, with its personalized service, attention to detail, and artful products, restaurant-industry veterans Justin Rosberg and Jason Parent took a gamble on their first New Hampshire butcher shop in 2003. Dubbed The Meat House, their store quickly earned a foodie following, spawning additional franchise locations across the country. Today, The Meat House?s Mission Viejo location stocks fine cheeses, prepared side dishes, other gourmet grocery items, and hundreds of wines alongside the usual selection of traditional and exotic meats. Butchers also explain how to prepare each hand-carved cut of meat, sharing recipes, best slicing practices, and cooking techniques for giving pork chops the flavor of justice.