The Food Mill has been family owned and operated since 1993, though the store has been supplying organic and natural groceries since the '30s. More mom and pop than a supply stop on the Oregon Trail, The Food Mill carries the area's largest selection of bulk foods, vitamins, and supplements, as well as an extensive selection of organic produce. Pick up packaged pastas and Japanese food products alongside packaged nuts and top it all with allspice, cayenne pepper, and other spices. Gluten-free and specialty foods are found in abundance, as well as extremely helpful staff members (not for sale). They can help you round up the ingredients for a recipe or point you toward the supplement best suited for treating trench foot.
Dimond Café's sandwich artists pile toppings on fresh bread, assemble salads, and enclose veggies in wraps daily, as well as jolting bodies awake by pouring them gourmet coffee. Mornings start with a selection of omelets, including the Greek omelet ($7.25) with kalamata olives, feta cheese, and peppers. Signature sandwiches such as the veggie delight ($5.50), which arrives piled high with avocado, tomatoes, cucumber, and shredded veggies, provide hearty bites that keep mouths busier than their daily recitation of all known factorials. Albacore tuna, avocado and tomatoes roll together inside the spinach shell of the tuna wrap ($7.50), and bacon, avocado, and grilled chicken rest atop a bed of romaine in the cobb salad ($7.75).
Cybelle’s Pizza has dampened hunger pangs with a menu of gooey New York–style pizza, calzones, and Italian pasta favorites for more than three decades. Staff invite diners to pick up or receive deliveries of pies devised from a selection of four sauces, five types of cheese, and 35 toppings—with such mainstays as pepperoni and meatballs, and unique offerings that include corn and a medley of clam and garlic—or opt for 1 of the restaurant’s 20 preconceived specialty pizzas to avoid labor disputes with overworked brain cells. The restaurant's calzones envelop sauce along with two types of cheese and chosen toppings, and pasta dishes and appetizers, such as oven-baked hot buffalo wings, round out meals.
The Bay Leaf Restaurant's Dixie-inspired chefs craft a menu of authentic Southern spreads woven from fresh ingredients and made-from-scratch sauces. Cheesy bread kick-starts meals, challenging tandems to tag-team a hunk of sourdough covered in garlic butter, bacon bits, and a garish wrestling unitard. Chefs festoon jambalaya with bite-sized bits of shrimp, crawfish, and andouille sausage and pack the jerk chicken with enough caribbean spice to magnetically attract any 15th century explorer within a 5-mile radius. Send taste-buds on a culinary Baedeker of Jamaica with a platter of gravy-coated oxtails served alongside fried cabbage, or dispense with utensils and hand-deliver the deep-fried oyster po boy to awaiting chompers. A quartet of desserts, including peach cobbler and pound cake, finishes meals on a sweet note.
Husband-and-wife team Keisha and Brian Williams, nostalgic for the basic confections crafted by their grandmothers, opened That Takes the Cake with the hopes of escaping back to that simplicity. Under Keisha’s capable command, a team of cooks brings playful accents to the treats as they bustle about the kitchen, baking and frosting by hand and grinding snowflakes down into flour. Out of the warm embrace of ovens emerge treats in unique flavors such as green-tea cake crowned with lychee buttercream and The Professor’s Favorite, a ginger and spice cake draped in lemon buttercream with a gentle tartness. Along with traditional cupcakes, Keisha also whips up variations on the sugary theme with a roster of filled cupcakes and cocktail cupcakes infused with a variety of libations.
Executive Chef Jason Scott and his staff of culinary gurus add colorful flourishes of sauce to deftly plate progressive American cuisine at Monaghan's On the Hill. A bouquet of aromas drifts from the golden crusts of chicken pot pie, swirling past a fireplace that warms hands and unrolled silverware. During warmer months, the strains of live Latin jazz, blues, and rock on the outdoor patio serve as a melodic backdrop to the syncopated click of billiard balls on expanses of green felt.