When Lois Margolet first opened Capriotti's Sandwich Shop in Wilmington, Delaware, 36 years ago, she and her brother, Alan, worked from the second story of a boarded-up building, roasting 10?12 whole turkeys every night and churning out a ?real turkey lover's? sandwich each day. Today, Capriotti's has expanded across 14 states, each location stacking the same award-winning hot and cold sandwiches, racking up such accolades as The Best of Las Vegas 2013 and Best of Delaware 2013 prizes from the Las Vegas Review-Journal and Delaware Today, respectively, as well as being named one of "10 great places to bite into a surprising sandwich" by USA Today. Though the shop is still known for its slow-roasted-turkey creations?such as the Thanksgiving-inspired Bobbie, voted greatest sandwich in America by AOL's Lemondrop.com, piled with cranberry sauce and stuffing?its menu now ventures into the realm of roast beef, italian deli meats with such sandwiches as the capastrami, cheesesteaks, and vegetarian treats, such as meatless chicken and turkey.
Soltan Banoo's menu introduces tongues of all shapes and sizes to flavorful Middle Eastern eats. Inaugurate dinner with a helping of ash anar, a pomegranate soup of lentils, beans, wheat, spinach, and herbs (cup, $2.65; bowl, $5.25). Creamy hummus is served standard-style with fresh pita bread ($6.95), or gussied up with sun-dried tomatoes and olives ($7.95). Catering to man's love of speared cuisine, Soltan Banoo serves kabobs made with antibiotic- and hormone-free chicken and fresh veggies ($10.95–$15.95). Zereshk polo contains a divinely ordained combination of barberries and dried cranberries tossed with orange rinds, almonds, and sweet carrots (full order with chicken or tofu, $10.95; with lamb shank, $12.95). Lunch is served Monday–Friday until 3 p.m.
Performers feed off the energy of their audience, and when there is no audience, there is no energy. To stop this problem before it starts, venues turn to FillASeatSanDiego, a business that supplies its members with tickets to events that still have seats to fill. Members enjoy a year of entry to popular shows, sporting events, and concerts, bulking up the audience more suitably than a litter of Chihuahuas dressed in tuxedoes. Upon joining FillASeatSanDiego, members receive access to a list of upcoming events.
The mission- and volunteer-driven clinic provides alternative, holistic health care to low-income and underserved communities at a complimentary or low rate. Its team dispenses naturopathic and chiropractic medicine from its office and at an array of outside events. For almost a decade, it's been the driving force behind the San Diego Healing Arts Festival, which in recent years has been visited by 30,000 guests. During Alternative Happy Hour events, healthy snacks fuel attendees who pay $10 to experience acupuncture, chiropractic treatments, massage, and energy healing, along with courses in yoga, drumming, and mild or spicy salsa dance. The clinic also donates services to organizations such as the YWCA women's shelter and the Wounded Warrior Project, which benefits veterans affected by injuries and psychological issues.
When Khaled Waleh, a former visual arts student, opened Zia Gourmet Pizza on Adams Avenue in 2008, he tapped into pizza dough as a round canvas, splashing it with nontraditional ingredients like the yogurt combined with garlic, mint and herbs sauce, bean curd, walnuts, scallions and roasted eggplant. The vegetarian menu takes on a gourmet attitude with feta, kalamata olives, artichoke hearts and mozzarella. Akin to a dessert, the cinnamon pear pie layers caramelized pears, walnuts, light cream cheese, sesame seeds and mascarpone cheese onto a white crust. Vegans are also appeased with the vegan spinach garnished with rosemary potatoes and topped with cranberries. This edible artwork is served by the slice, pie or as a calzone. From 5 p.m. to10 p.m., the open kitchen eatery, with its craft beer cooler, brings to Normal Heights the cool vibe and artistic culture that’s typically related to University Heights and Hillcrest.
Bayu's chefs sauté and simmer ingredients according to authentic Ethiopian recipes, filling a menu with traditional communal dishes to be scooped up with injera bread. Diners dig into table-filling platters such as misir wot, a dish of split lentils stewed with onions, garlic, and herbs ($9), or gomen—chopped steamed collard greens seasoned with chilies and ginger ($9.50). Meat eaters hunt prime selections in sega alecha, consisting of hunks of unsuspecting beef simmered in curry-seasoned stew ($11.50). Doro wot's chicken legs and thighs simmer with onions, garlic, and boiled eggs ($11.50), and yebeg tibs marinates in black peppers and rosemary for a savory herbal delicacy dressed up with lamb ($12.95).