Grown under shade, the fair-trade, organic coffee locally roasted by Café Mam flavors all of Park Street Cafe's coffee drinks, from americanos to mexican mochas. Café Mam's mindful approach to its coffee matches Sherri Thieben's own approach to food. Thieben, the owner of Park Street Cafe, counts more than 80% of her ingredients as organic; fresh produce, oils, and grains lend earthy flavors to her sandwiches, salads, and all-day breakfast treats. Plates of huevos rancheros are made from tempeh or eggs, and customizable salads come with seaweed, shredded beets, or other healthy fixings. Thieben's organic feasts unfold in a cozy space surrounded by exposed brick and large windows that aptly frame a farmers' market across the street.
Having dietary restrictions at a buffet can be a tough to manage due to hidden ingredients and a lack of vegetarian options. Fortunately, that's not a problem at Govinda's Vegetarian Buffet, winner of "Best Vegetarian Bite" by King Estate. All the dishes at this meatless eatery are explicitly designated so that guests can safely pick up slices of gluten-free bread, cups of vegan soup, or dollops of dairy-free salad dressing. Even without the classifications, it'd be pretty hard to stray from dietary paths, as the proprietors estimate that 9 out of 10 of their daily offerings are made without dairy, gluten, or smoldering molten lava. With this in mind, customers can guiltlessly peruse the buffet table that's loaded with everything from hearty salad fixings to vegetarian-friendly Indian fare. When in season, the chefs use local, organic ingredients to prepare their health-conscious dinner entrees, including tofu lasagna, split-pea fritters, and coconut curry. To keep things even fresher than they already are, the menu changes daily, with staff serving a new entree, soups, and fresh breads every day.
Red and blue light filters in through stained-glass windows, splashing across the white tablecloths that dot the wooden floors. Housed within a restored former church, Our Daily Bread pairs the hushed, peaceful feel of the reverent interior with delicious, homestyle meals of almond-encrusted chicken breast, pastrami burgers, and seafood pasta. Diners can swing by in the mornings for filling breakfast of chocolate-chip pancakes, seasonal quiche, or omelets.
After training at the feet of Mike Lee Kanarek—founder of the HaganaH self-defense program named for the military based organization—Colin and Kaz Rhoads decided to spread the gospel of their teacher’s real-world fighting system. Adapted from Israeli military training, it strips confrontations down to their key elements and then trains students to decisively act to disarm their attackers. Instructors teach students to attack an opponent’s weak points while defending themselves, and they employ repetition to build pupils' instinctive responses and take-no-prisoner tickling skills. As certified personal trainers in their own right, Colin and Kaz also integrate elements of circuit and strength training into their workouts, blending combat sessions with TRX, kettlebells, and high-impact conditioning to produce a well-rounded warrior.
With produce, meat, and bread culled from local vendors, the culinary team at Food Love crafts a variety of sandwiches and salads within a cozy food truck. Between slices of buttered bread, chefs sandwich ingredients such as green apples, raspberry jam, and melted munster cheese. Along with salads and tomato soup, the menu includes numerous vegan, vegetarian, and gluten-free options. Through its sister company, Angie Cakes, Food Love also sells post-meal cupcakes and pastries. Visitors can take their grub to go or feast at the outdoor seating area equipped with real plates and silverware, taunting passersby with the sights, smells, and if they're lucky, feels of the tasty nibbles.