Even though they cheekily dub their beverages Fancy Schmancy coffees, the baristas at Heather's Coffee and Café are serious about brewing flavorful java. To showcase their four drip styles, they concoct drinks such as the Dirty Chai, a blend of espresso and chai tea, and the Smore's, which mixes espresso and steamed milk with the three ingredients of the classic campfire snack.
The pours complement the cuisine of the café's chefs, who begin every morning by filling tortillas with scrambled eggs, cheddar cheese, and a choice of bacon and ham. By lunchtime, the chefs' focus turns to salads, sandwiches, and pizzas, including the Yummo, a medley of garlic pesto, shredded chicken, and corn-and-black-bean relish. Meals unfold Monday–Friday; on Saturday and Sunday, the café closes for private events and baristas-only coffee-ground fights.
Committed to fresh café creations, Jumpstart Java's baristas lovingly craft coffee ($1.50+) espresso ($2.05+), and pastries ($1.25+) for fast-breaking patrons, with espresso artwork gracing the foam surface of select cups. In addition to the bean-brewed beverages, JumpStart also quenches liquid hunger with specialty drinks such as smoothies ($3.50+), tea ($1.50+), and hot-chocolate concoctions ($2.45+) made to order.
Saxbys Coffee delights taste buds with coffees brewed from small-batch roasted beans. Green coffee beans journey from their country of origin to Saxbys' roasting facility, where the master roaster employs traditional European techniques to carefully roast each small batch of beans, giving them a light, medium, or dark flavor profile.
In-store baristas spice up cups of java with more than 200 flavorings, such as coconut and toasted marshmallow, that imbue brews with an extra kick. Saxbys Coffee is just as meticulous with the environment as it is with its beverages—all of the shop's lids, java jackets, napkins, and cups are 100% recyclable and 100% welcomed by billy goats attempting to curb their tin-can addictions.
Sammy's El Pueblo's culinary team oversees a savory marriage of Mexican delicacies and American classics served in a bright, relaxed atmosphere. After scanning the menu, table denizens can clutch one of 25 juicy burgers—the eatery's core stomach filler—such as the bourbon burger, an aptly christened patty of ground Angus beef slathered in bourbon sauce ($8.99). Nine hot dogs, such as the julienned-corned-beef Reuben dog ($5.99), form the yin to the burgers' yang on the American half of the menu, and can be used like notches to keep track of baseball innings or days left in solitary confinement. Guests can also explore the roster of Mexican fork targets, influenced by family recipes, that include enchiladas, burritos, fajitas, and specialties such as the carnitas dinner ($10.99)—tender roasted pork, fresh pico de gallo, rice, and beans served alongside flour tortillas as soft as a down pillow that overindulges its kids.
TK Thai Kitchen's menu is fully loaded with a variety of fresh Thai favorites and sushi rolled to order. The grilled shrimp and scallops ($8.95) starter and phad khee mao (a.k.a. the drunken noodle, starting at $10.95) are house specialties, receiving a curry-covered thumbs-up from the kitchen. Plates of crab fried rice greet sea-faring mouths with crabmeat, egg, scallions, diced snow peas, and diced carrots ($15.95). Curries come in a variety of colors and spice levels ranging from mild to the red hand of tongue singeing. Select beef ($12.95) or the seafood- combo curries ($14.95) depending on your surf and turf politics. A friendly staff plays Vulcan with seaweed paper, producing tuna- and salmon-filled thunder rolls ($9.95, eight pieces) and spicy-mayonnaise volcano rolls ($5.95, eight pieces). Extinguish blazing mouths with 21 ounces of Singha ($6.50) or a Thai iced tea ($3), saving room for cooling mango with sticky rice (seasonal, $5.95).
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Owned and operated by three brothers, Horton's Hoagies doles out toasty subs and classic sandwiches for lunch and dinner every day of the week. Prime-rib creations earn first billing on the menu, filling the real estate between fresh bread with rare, well-done, or spicy cuts of meat. Customers highly recommend the prime-rib cheesesteak. Soups, such as broccoli cheese, and chili round out specialty sandwiches alongside salads, chips, and cookies. Horton's also assembles catering trays, which pack enough handheld food to feed large parties or fuel the food-fight portion of jury deliberations.