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.
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.
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.
Serving savory subs since 1956, the friendly bread bookenders at Jersey Mike’s employ fresh ingredients to gift diners with an extensive menu of subs (up to a $7.95 value) assembled directly before eager mouths. Sink your ivories into cold subs such as the Jersey Shore's Favorite, where generous slices of provolone, ham, and capicola arrive layered with onions, lettuce, tomatoes, vinegar, and a sprinkling of oil and spices. Chilly diners dissatisfied with standard whole-wheat sleeping bags can warm up next to hot subs such as the Big Kahuna cheese steak or the chicken parm's infusion of melted provolone, tomato sauce, and parmesan. The friendly sandwich sculptors will also happily customize any 'wich to your whims, offering a host of vegetarian options. The regular-size combo meal comes with chips and a drink ($2.25), ensuring that subs don't get lonely on their digestive trek.
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.