Cuisine Type: Deli food, bagels, and baked goods
Most popular offering: Lunches
Delivery / Take-out Available: Yes
Number of Tables: 5?10
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
In your own words, how would you describe your menu?
We offer a full menu that spans breakfast, lunch and catering. We also offer daily and holiday specials.
What is one of your most popular offerings? How is it prepared?
Our fresh authentic water bagel topped with cream cheese, sliced smoked salmon, onions, tomato, and capers
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our restaurant is bright and inviting, and features TV and WiFi.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
Staffers custom-blend clients’ choices of more than 80 flavors into frozen treats at The Lite Choice, a purveyor of kosher gluten- and corn-syrup-free desserts and drinks. Organic flavors and add-ins such as almond butter, caramel, mango, and Colombian coffee accessorize the outfits of all-natural soft-serve and organic frozen yogurt ($3.75–$7.75) more deliciously than bangles made of horseradish, and staff members can concoct custom shakes from soft-serve or frozen yogurt with fresh fruit and toppings ($4.50–$5.75). Choco-lite dalmatians are served with dark chocolate chips and dollops of organic frozen yogurt or soft serve, or guests can celebrate friends' nephews' teachers' birthdays by indulging in sundaes with hot fudge and nuts ($5).
Good News Cafe's owner and chef Carole Peck strongly believes in supporting her community and proves it with her seasonal, frequently organic dishes and her restaurant's decor. Her handcrafted farm-to-table dishes?which include cod in a horseradish crust, as well as grass-fed short ribs served with yucca cake?are the result of partnerships with local farmers and businesses. She also backs local artists, letting them showcase their artwork throughout the restaurant.
D’Lites sates squealing sweet teeth with myriad ice-cream treats that are low carb, low fat, low sugar, and cholesterol free. At 50 calories per 4-ounce serving, the only things missing from D'Lites ice cream are artificial sweeteners and sadness. Each day at the shop, six specialty flavors guest star with daily headliners chocolate and vanilla, including concoctions such as chocolate marshmallow mint, strawberry, honey roasted pecan, and samoa. In all, D'Lites has more than 100 flavors in its recipe Rolodex. The shop slings soft serve into cups ($3.67+), cones ($3.67), and quarts ($7.99), as well as into specialty creations such as shakes ($5.49 for a large). If you want to shower a newlywed in sprinkles, order them and any other extra toppings ($0.75 each), or if you're on the run, grab a to-go pint ($6.29) or a six-pack of ice-cream sandwiches ($7.99), ideal for wearing as a threatening, edible bandoleer.
Karen Doman, the personal chef behind the scenes at Dishin' It, lends her expert hands to clients’ kitchens for a variety of services. As a personal chef, she consults with clients and helps them plan customized menus based on dietary needs and personal preferences. She takes care of all the shopping and cooking, and leaves dishes prepared in clients’ freezers with full instructions for reheating. Karen also plans dinner parties, romantic meals, and private cooking classes, using her knowledge as a French Culinary Institute graduate to teach customers how to prepare mouth-watering dishes such as ratatouille, poached pears in caramel sauce, and halibut with shrimp and scallops served over risotto.