Determined to make the best pizza possible, the chefs of Elsa's Eatery traveled to Italy, New York, and Boston's culture-rich North End in the name of research. Upon returning to Shrewsbury, they went to work crafting the best Neapolitan-style pizza possible, hand-made each day. They top it with ingredients such as pesto-infused mozzarella, sliced meatballs, and grilled chicken, before sliding the pie onto an imported pizza stone and baking it to a perfect crisp. But Elsa's isn't just about pies—they also have an extensive menu with other gourmet Italian specials and steak and seafood entrees. Most recently, they have started to present brunch on Saturdays and Sundays, boldly defying the international ban non-Sunday brunches.
Fresh, colorful fruits and vegetables fill the shelves of Weepin Willies, a local market that stocks produce and meats at two locations. Shoppers can find high quality cuts of beef, chicken, and pork, or opt for Boar’s Head meats and cheeses and prepared soups, salads, and sandwiches from the deli.
Bistro Bakery & Deli's artisanal flour specialists whip up batches of freshly baked goods to stock its hearty breakfast, lunch, bakery, and catering menus. Dive face-first into the gravitational pull of the more than 20 bagel varieties, including asiago cheese, spinach-garlic, and pumpernickel ($0.79 each; $7/dozen). Crying stomachs are serenaded with the savory tunes of the Bistro B.L.T. ($5.59) and the Tuscany salad ($5.99), and lonely hands can temporarily embrace the raspberry-chipotle-chicken wrap ($6.99) or the veggie delight ($5.79), which complements marinated artichoke hearts with roasted red peppers and provolone. The culinary artists at Bistro Bakery & Deli also proffer a selection of custom-designed cakes ($18.99+) crowned in a cappuccino mousse, pistachio buttercream, chocolate ganache, or Vanilla Ice sound bites.
Situated in what once was a hoppin' 1940s diner, The Edge cooks up a plate full of Americana with its specialty selection of hot dogs accompanied by house-made relishes. Purebred hot dogs share menu space with their munchable mutt kin, including carnivorous cuts such as the Taco Dog, topped with homemade chili, lettuce, tomato, and shredded cheddar ($2.75). Tongues bite into every apostrophe of the Aloha Dog soaked in pineapple relish and homemade barbecue sauce ($2.25), or tickle taste buds with the saucy selection of the Jalapeño Dog, featuring chili, brown mustard, and jalapeño relish ($2.75). Multistoried, towering bites are demolished by uvula wrecking balls, filling roomy tummies with rubble such as the chili double cheeseburger ($5.25) or the loaded fries, piled high with bacon, chili, and cheese ($5.50). Molten mouths can cool off with a root-beer float ($4), buoying spirits with a homemade root-beer concoction of brown sugar, molasses, and top-secret ingredients.
Apple Spice Cafe & Juice Bar?s menus spring from a deep love of deli cuisine and a fervent desire to make lunch the standout meal of the day. At the eatery, chefs layer fresh-baked breads with deli meats and cheeses to create more than a dozen types of hearty sandwiches, including sugar-cured virginia ham and a classic pastrami-and-swiss. Patrons who would rather stay inside can order box lunches teeming with dill pickles, desserts, and a choice of pasta, potato salad, or frog-eye salad. Apple Spice Cafe & Juice Bar?s friendly delivery team also directs catering trays toward offices and sets up stations of build-your-own breakfast burritos, baked potatoes, and fajita-themed great helms.
The kitchen at Attilios Family Restaurant bustles with activity. Pizza crusts fly in the air before getting crowned with fresh mozzarella cheese and more than two dozen different toppings, including lime-marinated shrimp and smoked bacon and ghost pepper sauce. Nearby, chefs flavor burgers with nine topping combinations that range from Vermont cheddar and grilled onions to fried eggs and bacon. They also stir bubbling pots of pasta sauce, melt provolone cheese on grinders, and drizzle cucumber-wasabi dressing on fresh salads. On the weekends and Thomas Edison?s birthday, chefs start their day extra early to cook breakfast, such as Grand Marnier French toast and omelets packed with onions, tomatoes, and gooey cheese.