Though the chefs at Falafelicious happily slice chicken shawarma from the spit and bake flaky squares of baklava, their favorite dish to make has always been falafel. They blend together three gluten-free varieties, including the classic version —made from garbanzo and green split peas—and their own recipes—made with sun-dried tomatoes or sesame. Once cooked, the chefs place the crispy balls in pitas, atop olive-strewn greek salads, or onto plates loaded with hummus or tahina.
They don't just make traditional dishes like kabobs, however. The chefs also experiment with Mediterranean twists on American classics, such as falafel burgers topped in hummus and babaganoush, and falafel tacos filled with Mediterranean cole slaw, hot sauce, and tahina. Because they have yet to find a way to make falafels into dessert, they instead bake homemade baklava.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.
Roscoe Bakery's strip-mall locale and small display case belie the whimsical and sophisticated creations whipped up by the bakery’s team of bakers and pastry chefs. They specialize in the creation of wedding and children’s cakes topped with imaginative motifs that range from fondant flowers and frosted unicorns to well-researched scientific hypotheses. For smaller occasions, they bake five flavors of cupcakes, swirled in rich buttercream.
El Taco Llama crafts authentic, quick-serve Mexican fare that folds traditional and exotic meats into tortillas, gorditas, and hard taco shells. Proteins from chicken to barbecue pork to beef tongue fill burritos, sopes, or quesadillas. Orders of nachos supreme can come topped with shredded beef or ham, and special platters of five tacos populate shelled empires with fish, beef cheek, or breaded meat. The tortas plate serves up rice, beans, and tortillas, and combination plates mix and match menu items to make tiny tostado-taco or gordita-taco hybrids that can be used to power fuel-efficient dune buggies.
Established in 1996, Sara J. Pastries has been providing the hospitality, gourmet restaurant and catering industries with fine quality gourmet cakes and pastries for over a decade. We also specialize in celebrity, informal, and creative wedding cakes, birthday cakes, specialty and custom cakes, and cakes for all occasions.
Within their french-fry-adorned van, the culinary wizards of Meet n' Potatoes stack up a sandwich base of tomatoes, coleslaw, french fries, provolone, and the customers' choice of one of seven main ingredients to create East Coast–inspired sandwiches. Infuse a sandwich with a small or large serving of pastrami ($5 or $8) or kielbasa ($5 or $8) before draping it in the immodest culinary chic of extra ingredients such as triple-cheese spread ($1) or the spicy-garlic-and-truffle-aioli-flavored Dr. B option ($1). Sides of loaded fries that Zagat’s says “really grabbed our attention” start with fries and layer pastrami, cheese, and edible bedtime stories on top, and a jumbo fried egg ($1) is addable to any item.