Part bakery, part deli, and part diner, Bagel Brunch keeps visitors fed all day long. Staffers hand-roll and cook fresh bagel batches every day, filling the displays with as many as 22 different varieties?such as blueberry, garlic, and marble rye?which can be coated with spreads including peanut butter, walnut, honey, and raisin cream cheese.?
Bagel Brunch's breakfast offerings also include everything from pancakes to omelets made using farm-fresh eggs. And there is also fresh, hand-rolled bagels, tuna, chicken, or tuna salad sandwiches, burgers, cheesesteaks, wraps, paninis, and more made to order.
Although Bagel Brunch features a handful of tables, guests can choose to take their meals to go and enjoy them at home or in the dining-room section of the nearest furniture store.
Fresh ingredients and hearty portions characterize the eclectic eats at Luna De La Cosecha. Guests can stop in for lunch staples such as a BLT paninis or mediterranean chicken wraps lined with feta and cous cous. Other options include Latin-inspired empanadas and quesadillas, which heat up palates before fresh fruit smoothies cool them down.
The eye-catching crepes at The 3rd Wave Cafe & Crepe are veritable works of food art. The chefs stuff the flaky crepe dough with such savory fillings as grilled Atlantic salmon, steak, and lemon-pepper grilled chicken and then top the creations with dots of cheese and fresh herbs. All the beef and poultry that go into the crepes are antibiotic-free, and none of their gustatory delights contain preservatives, additives, or black magic.
The shop also hits dulcet notes with dessert crepes, pastries, and confections. They pack those crepes full of sweet fillings, such as fresh fruit, before crowning them with more fresh fruit and drizzling Nutella on top. The menu's other international flavors take shape in the form of buttery croissants, gelato, and tartlets, which pair well with organic coffee and tea.
A dollop of Irish Mint on a cornstarch spoon. Scoops of Caramel Oreo nestled within a biodegradable bowl. A drop of Luscious Lychee gently wiped away by a recyclable napkin. Go Greenly expertly combines two things that may seem like total opposites: mouthwatering indulgence and responsible conduct. But while the flavors might seem guilt-inducing, the fat-free recipe and made-fresh-daily status of the more than 20 frozen yogurts won't weigh down the conscience or the waistline.
Although the menu features classic favorites, such as french vanilla and red velvet, it also ventures into exotic realms. The signature flavor, Taro, for instance, comes from a tropical vegetable and imbues the creamy yogurt with a distinctly sweet-and-tart taste.
Juices headline the menu at Manhattan Juice Bar & Cafe, but these aren't just any juices. These raw varieties are created mostly from organic wheat grass, healthy vegetables such as kale and carrots, and though fresh apples and citrus fruits lend a tinge of sweetness. Fresh fruits also show up in the juice bar's smoothies, which are blended with protein powder and non-dairy milk, such as coconut milk, almond milk, and organic flax milk.
But Manhattan is so much more than a juice bar. The cafe's lunchtime menu includes healthy wraps and paninis, many of which feature vegan toppings such as house-made hummus. The desserts are just as tantalizing and healthy, with options such as gluten-free vegan energy balls and bars.
Though she's one of five hosts of ABC's food talk show, The Chew, Carla Hall has no trouble standing out from the crowd. You can tell her apart from her cohosts, such as restaurateur Mario Batali and wellness enthusiast Daphne Oz, in numerous ways: her funky glasses, her penchant for calling out "hootie hoo," or, perhaps most unique of all, her love of homestyle comfort-food cooking.?
Born in Nashville, Hall specializes in Southern staples, made with French techniques she perfected at Maryland's L'Academie de Cuisine. Her creations earned her a slot on two seasons of Bravo's Top Chef, where she earned raves from the judges for her gumbo. The secret behind the stellar dish? Cooking with love. Hall believes the chef's feelings shine through in the food, which is why angry people can only make hot sauce. Hall still cooks with love today, too, whipping up bite-size sweet and savory cookies and creating original recipes for her cookbooks. She recently announced the development of her very first restaurant?Carla Hall?s Southern Kitchen?slated to open in New York City next year. A fast-casual love letter to Nashville, the restaurant will feature iconic Nashville hot chicken and southern sides, which are anchored by Hall?s family recipes and perfected with her personal touches.