Apple Spice Junction’s menus spring from a deep love of deli cuisine and a fervent desire to make lunch the standout meal of the day. At the eatery, chefs layer fresh-baked breads with deli meats and cheeses to create a slew of of hearty sandwiches. Though individual offerings change based on location, sandwiches may include chomp-worthy bites such as sugar-cured virginia ham and classic pastrami-and-swiss. Patrons who would rather stay inside can order box lunches teeming with dill pickles, desserts, and a choice of side. Apple Spice Junction’s friendly delivery team also directs catering trays toward offices and sets up stations that can include build-your-own breakfasts, baked potatoes, and sandwich platters.
Extreme Fitness Boot Camp guides clients toward trimmer frames with a medley of ACE-certified programming and nutritional guidance. The fitness gurus' personalized approach to all-around health begins with assessments, which isolate muscular imbalances and help trainees plot weight-loss goals. Boot-camp and personal-training sessions then lead trainees through plyometrics, core, and bodyweight exercises, plus special guest appearances by hip-hop- and Zumba-inspired steps. At home, clients further fitness excellence by leveraging recorded measurements, supplemental routines, and dietary tips on how to eat well instead of eating tire irons.
It's not much of a leap to guess that chef Eddie James is the head cook and owner of Chef Eddie's. Along with his wife, Bess, he cooks up tangy barbecue and traditional soul food with all the southern-style fixings. Whether cooking for diners in the laid-back eatery or catering for a private party, chef Eddie aims to please with his red-wine-marinated beef ribs and seasoned barbecue chicken, slow-cooked and smothered in sweet, mildly spicy barbecue sauce. His restaurant's walls sparkle with history, adorned with memorabilia from the Civil War and the Civil Rights movement. Motown nights and Sunday gospel brunches keep the eatery echoing with song, and poetry nights fill in the gaps when instruments take a break to fill up on waffles and fried chicken.