Kakao's chocolate bars and barks, truffles, and other confections are handmade on-site and feature local ingredients, including Mattingly's beer, sunshine, and feelings. While some menacing candy makers inject artificial space-whale fat into their whale-fat pies, Kakao eschews all artificial colors, flavors, and preservatives. Fresh cream, honey, and sugar create the buxom, butyraceous taste of its caramels ($6 for a four-pack), and chocolate bark ($3) is chipped off the cacao tree with an axe.
If you are craving a Gyro or a Doner Kebab then you came to the right place because we offer some of the best in town. Also if you are craving something more “Traditional”, we got you covered. We also offer Sandwiches, Salads and Wraps. If you want to find out more about the Doner Kebab then please click here.
Shoppers meander down the aisles at Food Outlet, pausing to admire plump packages of salisbury steaks or to rifle through selections of barbecue sauces. Soon, their carts are full of groceries from top purveyors—crunchy italian breads, battered flounder fillets, and links of pork sausage. Before checking out, they visit the dessert section to select a treat from the tempting variety of pies, muffins, and pastries.
The owners of Vino Vitae welcome newcomers and connoisseurs alike to the wide world of wine appreciation. They constantly research wines, sharing bottles not typically found in the aisles of grocery stores with groups during classes and tastings held indoors at their shop's bar or, in warm weather, on an outdoor patio. Guests may learn how to describe the scent of wine using an aroma wheel, how to judge quality, and other skills.
Ice cream is to gelato as flightless superheroes are to their winged and caped companions, as you no doubt recall from your SATs. Today's Groupon to Gelateria del Leone satisfies the basic human need to one-up one's neighbor with $20 worth of gelato, coffee, and more for $10. Sauce Magazine readers named Gelateria del Leone one of their top three favorite frozen desserts in 2008 and 2009.
The flavors of the South mingle with the Cajun spices of the Louisiana bayou at Sister Cities Cajun and BBQ. On the barbecue side, pit masters smoke meats slowly to create juicy prime rib or tenderize pork shoulders so the meat pulls right off the bone. They pair these Southern staples with a range of sides, from the fried-potato salad to the classic red beans and rice. On the other side of the menu, chefs cook up spicy dishes featuring fresh seafood. They blacken catfish for traditional po' boys and add shrimp to everything from stuffed mushrooms to tacos topped with a Cajun slaw. Staffers don't just offer food for the stomach, however. They also provide food for the mind with their in-house book exchange.