At Roc-A-Fellas Pizza, chefs make the day's batch of dough from scratch and blend crushed tomatoes, garlic, sour cream, and Romano cheese into a tangy sauce. They take the traditional New York approach to pizza, hand-tossing the dough, dressing the crust with sauce and toppings, baking it in a stone oven, and branding the final product with a map of the subway system. They also whip up Philly cheesesteak sandwiches and homemade cookies. All proceeds go to Self-Sustaining Enterprises, an organization that fights domestic and international poverty.
Blackberry tart. Banana-nut bread. Cinnamon-twist danish. They?re not decadent treats in a glass display case at the local bakery, but intoxicating aromas and robust flavors found at La Crema Coffee Company. Owned by Melissa and Dan Flohn, La Crema takes 100% Colombian coffee beans and transforms them into three dozen unique breakfast, afternoon, and dessert flavors such as chocolate raspberry, amaretto truffle, and bananas foster. For purists, the company imports unflavored blends from Central and South America, Indonesia, and Africa. It even vends a selection of non-coffee beverages, as well as hand-beaded coffee scoops and accessories for measuring coffee grounds or spooning them over breakfast cereal.
Inside Daddy's Steak & Chicken, chefs keep the grill and fryer hot to make an array of American favorites. They sizzle up fried chicken, grill up cheesesteaks, and put together a cross-section of their fried marine life in their seafood box. Alongside these American favorites, they also batter and fry chicken, shrimp, and bananas in tempura to create crispy, Asian-inspired treats.
Cornerstone's hefty menu of soups, salads, sandwiches, and pizza is generously peppered with creative takes on café classics and daily specials that will keep your tongue on the edge of its eat. The sandwich lover singing lonely laments from the dark corner of your stomach-tavern will settle down when it meets the Cornerstone Hero Sandwich (ham, salami, pepperoni, provolone, lettuce, tomato, red onion, black olives, horseradish and balsamic vinaigrette, $6.49), a Cajun roast-beef sandwich (lean Cajun roast beef, lettuce, tomato, red onions, jack and pepper-jack cheese, and a Texas petal sauce, $6.59), or a handsome, vacation-tanned Caribbean chicken sandwich (marinated chicken breast, red onion, lettuce, tomato, pepper-jack cheese, and homemade sauce, $6.59).
Founded in Portland, Oregon, in 1953, The Original Pancake House ran the original pancake house, The Extremely Local House of Pancakes, out of business by using only the highest-quality ingredients such as 93 score butter, pure 36% whipping cream, and a secret spy-guarded sourdough starter recipe to craft each delectable breakfast dish. Menu items vary by location, but the Cincinnati-area Original Pancake House's egg-juggling cooks whip up freshly made sauces and batters into tasty specialties such as the signature golden brown Dutch baby ($7.99)—an air-filled delight dusted with lemon, whipped butter, and powdered sugar—and the apple pancake ($8.19), a single pancake oven baked with Granny Smith apples and glazed with pure Sinkiang cinnamon. The evocatively named Tahitian Maiden's Dream ($7.39) slices golden ripe bananas in sour cream, drizzles it in Triple Sec, sherry, and brandy, then bakes it in a tender crepe before topping it with more nanners and an apricot sauce, while the Danish kijafa cherry crepes ($7.39) do something similar with Montmorency cherries and homemade kijafa sauce.