In 1983 Nord Brue and Mike Dressell decided that it didn't matter how far Burlington, Vermont was from New York City; no distance was too great to limit their access to New York-style bagels. So they spent 2.5 years apprenticing with a professional bagel baker from the city until they mastered the technique. Once they were comfortable with their skills and had accepted that it doesn't actually hurt the bagel to bite it, they opened their first Bruegger's Bagels, a casual bakery and café. Today, they have more than 300 eateries across the United States and Canada, each hawking freshly baked bagels, cream cheeses, sandwiches, coffee, and desserts.
Trailhead Bike Shop and Cafe fulfils every gearhead's two basic needs: offering the sale and repair of all things bike-related, and calories. The shop's group of certified bike technicians keeps frames of all makes and models in bikini-ready shape and top form with detailed repair services, and can help customers find their steely soulmate from their selection of road and mountain bikes. On the other side of the shop, a café with blazing WiFi keeps riders as road ready as their two-wheelers, serving up a savory selection of breakfast and lunch sandwiches, smoothies, coffee drinks, and soup. After nourishing both selves and steeds, riders can hit the trails of the Phoenix Mountains Preserve, which begin just outside the shop.
A locally owned neighborhood joint, Thirteenorth Grille hits the spot with a menu that's at once eclectic and familiar. Many dishes offer an elegant approach to comfort food, from three-cheese mac filled with lobster to meatloaf served with red chili gravy and chorizo cheddar mashed potatoes. Crispy fish tacos share the appetizer list along with house-made soups and salads served with artisanal bread. To pair with the food, Thirteenorth also features an extensive selection of fine wines and beers, meaning visitors never have to line their belts with water balloons in case they ever get thirsty.
The menu at Italian Spoon sticks to the classics, presenting eggplant parmigiana and customizable pasta-and-sauce combos such as rigatoni with roasted garlic alfredo. Sharing the stage with Italian meals are gyros, philly cheesesteaks, and fish and chips made with codfish or catfish hand-dipped in house-made cornmeal or English-style batter.
Bret Pont honed his meat-carving skills for 25 years as a Valley Grocers butcher before buying 50-year-old Hobe Meats, he told the Arizona Republic. Behind the counter, Pont helps customers locate and prepare the ideal meat by elucidating the qualities of strip steaks, rib-eye roasts, and other cuts of USDA Prime and Choice beef. Each option originates from cows that dine exclusively on corn, grass, and chocolate-dipped strawberries. All of the shop's meats are untouched by preservatives, growth hormones, and antibiotics. This policy extends to pork and chicken, which contain neither sodium nitrates nor fillers. When fed the shop's raw, natural pet foods, dogs have been known to teach themselves new tricks.
Cuisine Type: Bakery
Most popular offering: Pies, cookies, cupcakes
Delivery / Take-out Available: Takeout only
Number of Tables: 1?5
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
In your own words, how would you describe your menu?
Baked goods made from scratch daily.
What is one of your most popular offerings? How is it prepared?
Our pies are made with an all-butter crust. We use only fresh fruit?nothing from a can
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
Kitchen sink cookies made with chocolate chips, caramel, marshmallow, and pretzels.