The glass case at Peteets Famous Cheesecakes can stun a hungry visitor. Sweet potato cheesecake, cheesecake cupcakes, cheesecake brownies, cheesecake ice cream?once you start staring at the many varieties of delectable cheesecake, it's hard to look away, and even harder to choose. Luckily, Peteet's offers free samples of up to 90 flavors every day, so if you're stumped about whether to go for the peach cobbler cheesecake studded with chunks of peaches and a hint of cinnamon and nutmeg, or the cookies and cream cheesecake topped with oreos and chocolate in a chocolate graham-cracker crust, you can let your taste buds decide. Dig into a single slice or grab a whole cake for dessert. Every type of cheesecake in the shop is made from scratch, using owner Patrick Peteet's family recipe and only the freshest ingredients.
Beyond crisp falafel, creamy baba ghanoush, and other familiar Mediterranean snacks, Sahara Restaurant & Grill offers dishes that may surprise the palate or astonish a newbie fork. That's because the restaurant specializes in Chaldean cuisine, which traces its roots back to ancient Babylon and Mesopotamia. Saad Attisha and his family opened the restaurant in1982, and ever since, they've been serving up specialties such as chopped salads with fresh mint, savory lamb tashreeb, and tender charbroiled quail. "The delicious meal never stopped impressing, and is highly recommended as a must-stop," wrote one Spero News contributor after dining at the restaurant's Oak Park location.
Stacked with Sy Ginsberg meats and served with homemade kettle chips, Front Page Deli's lineup of 22 newspaper-themed sandwiches cures both lunch and dinner cravings. The Headliner ($5.99 for a half, $7.99 for a regular) slips corned beef and swiss cheese onto mustard-slathered halves of an onion roll, and rye bread cushions the Authority's layers of hot brisket roast beef, coleslaw, and russian dressing. Diners can satiate freshwater appetites or pet orcas weaned on people food with the Weekend sandwich, which tops deep-fried cod and tartar sauce with lettuce, tomato, and american cheese. Patrons can plunge forks into eight specialty salads ($6.99 for a small, $8.99 for a large) such as the caesar and Baby Blue, or gussy up all-beef hot dogs with chili cheese, onions, and mustard ($3.49). Burgers ($4.99–$7.99) marshal an entourage of steak fries, and glass bottles of Michigan-made sodas ($1.98) drain swiftly for onsite speed rounds of model-ship building.
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words ?unusual varieties? shone high above each shop, signaling their respective owners? passion for anything but an ordinary dessert experience. When the two got together, it was natural that they?d adopt the theme of ?31 flavors,? one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
Jamaican Paradise transports clients to a Caribbean island with its menu of exotic cuisine and uncommon ingredients. Chefs stew cuts of goat in a rich curry, spice chicken with tongue-searing jerk seasonings, and serve entire portions of oxtails. The chefs, however, balance these adventurous dishes with sides and vegetarian-friendly entrees more tame than a stay-at-home fern, such as comforting scoops of mac 'n' cheese and roasted-vegetable curry. They also deviate from traditional tropical fare, serving recipes with unique flavor profiles, such as soup made with curried sweet potatoes and apples.
As blues and R&B tunes pour from the speakers, the aromas of Southern cooking spill from Beans & Cornbread's open kitchen, making mouths water for what Hour Magazine calls Detroit's best soul food. The dishes don't disappoint. From gumbo and catfish to fried chicken and pork chops, each entree oozes flavor and comfort, backed by the addition of homestyle sides such as candied sweet potatoes and black-eyed peas. It's down-home through and through, but as Gayot pointed out, the chef's "experience in upscale restaurants becomes evident" in each dish. The kitchen strives to use the highest quality ingredients, including fresh salmon filets, local collard greens, and farm-raised catfish that know how to milk a cow.
Metromix praised Beans & Cornbread's "modern elegance . . . with cushy purple booths and Motown and jazz memorabilia hanging on the walls," enough to earn TripAdvisor's 2014 Certificate of Excellence. ?The restaurant also encompasses two other ambiance-rich spaces: Sidebar wine and martini bar, a sleek lounge with a copper bar and occasional live music, and Red Velvet, a VIP suite with leopard-print club chairs and an AV system ideal for parties and meetings of up to 50 people.