Mamma Lucia's Italian Kitchen, named after the owner's great grandmother, has been serving fresh-out-of-the-oven pizzas since 1956. The made-to-order pies are baked to gooey perfection in an old, time-tested oven, as are the eatery's baked pasta dishes. Homemade pasta sauces and plates of tiramisu also help explain why people have kept coming back to Mamma Lucia's all these years.
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.