Cafe and bakery serving unique a breakfast, lunch M-Sat, and dinner on Thursday and Friday. All home made soups and desserts! Sandwiches made with artisan breads and loads of creativity! Hours 7:30-2:30 M, T, W. 7:30-8pm Th, F, and 7:30-4 on Sat. Closed Sunday.
At What a Crock!, chefs turn locally sourced ingredients into experimental and familiar made-from-scratch soups, stews, and chowders. Three signature options headline the menu, including creamy tomato and the chicken-based Doc in a Crock, and chowder. Five daily-rotated specialties join the signature selections on the Slurp side, and on the Sip side, What a Crock! maintains its locally sourced theme with milks, sodas, and waters tapped from nearby springs. For a crunch, the restaurant dishes out freshly prepped salads, such as our house "crock salad" and Caesar salad, in addition to the speciality salads offered throughout the week.
Chips and salsa are a staple at Mexican restaurants, but at Mixteca, the salsa is spiced up a bit and comes in seven unique flavors, including a salsa pepita with toasted pumpkin seeds, and a zesty salsa habanero with orange and onion. The menu is filled with tacos wrapped in house-made tortillas, with fillings such as chipotle-stewed chicken and radish, or local whitefish with chipotle creme. The enchilada trios, meanwhile, can come stuffed with adobo-glazed pork or local crab, rather than hard to ship moon crab. Their drink menu features more than 50 types of tequila and salt-rimmed margaritas.
The sleek, dark wood floors and vibrant orange walls inside Juicy Roots complement the cafe's natural, earthy cuisine. A gallery of vegan foods includes veggie-stuffed wraps, hearty soups, kale-and-bean salads, and a rotating selection of raw cookies and sweets. Even the fresh squeezed juices and smoothies are dairy-free, unless blended with creamy Greek yogurt.
Jay, of Jay's Newmarket Kebabs & Fried Chicken, whips up so much more than his eatery's name would indicate. In addition to kebabs and chicken, the culinary aficionado fills cannolis daily and hand-rolls chicken-parmesan rice balls into the size of baseballs. He seals doughy pockets of meat and spinach for handheld savory pies and shaves gyro meat off right the spit for Turkish-style doner kebabs. For the vast display cases at his roadside location, Jay also bakes baklava by the tray, filling each syrupy pastry with the traditional walnuts or whole coconuts.