On the blackboards that line the walls of Maine Squeeze Juice Cafe, staffers scribble each ingredient in the menu’s all-natural concoctions, which are designed to help heal and detoxify bodies. Using only whole fruits and vegetables, which they source from local vendors when available, they eschew processed sugars, artificial flavors or fruit syrups. Clients can sip in the store or take their nutritionally supplemented smoothies to go with the warm fuzzy feeling of knowing their carryout containers are all compostable and eco-friendly.
Despite their tendency to end up boiled, GetMaineLobster.com's crustaceans somehow managed to keep one customer out of hot water. After waiting until the last minute to plan something for his fiancée's birthday, Emilio put together a next-day delivery of fresh lobsters that turned into an impressive dinner. His gratitude joins a chorus of praise for the company, whose flavorful foods have been featured on Rachael Ray and in the Wall Street Journal. Each of the lobsters is hand-selected from the coast of Maine, whose frigid waters are famous for preserving the meat's sweetness.
In addition to lobsters, patrons can order a menagerie of seafood cakes, marinated meats, and hearty side dishes. Full dinners take gourmet fare out of the restaurant and onto home dining tables with several-course feasts prepared by Chef Margaret Salt McLellan, who was named the 2008 Maine Lobster Chef of the Year. Customers that lack Margaret's culinary chops can reference the site's collection of recipes, which boast everything from Cajun shrimp to stuffed lobster bursting with crab, scallops, and emotion.
Hancock Gourmet transforms locally harvested seafood into small batches of take-home dishes, bringing fresh lobster and crab from shore to door at its storefront or with overnight or two-day delivery. The Port Clyde lobster mac ‘n’ cheese ($33.95 for two 9-oz. containers) has earned the establishment national recognition on Food Network’s Throwdown with Bobby Flay. This trademark dish oozes with Maine lobster and mascarpone-cheddar sauce, crowned with panko crumbs, herbed butter, lemon zest and parmesan cheese.
The Meat House strives for community involvement by promoting local events and charities and serves up a selection of organic, all-natural, grass-fed meats to calm carnivorous cravings. Meat options include freshly butchered beef, lamb from the Midwest, Virginia-bred pork, and exotic meats such as buffalo, alligator, and ostrich—or as it's more commonly known, the megachicken. Customers can run up meatometers with marinated steak tips ($19.98 for 2 lb.), and poultrygeists can enjoy the clucking curse of lemon-and-pepper chicken breast ($11.98 for 2 lb.). The Meat House's premium proteins are dressed with signature marinades, using a process first conceptualized by a team of synchronized-swimming bovines.
Mesa Verde mirrors its arts-district home with a colorful palette of homemade Mexican favorites adorned with fresh-salsa and sauce bursts. Chefs craft a dinner menu packed with crispy chimichangas, tamales made from a family recipe, and hearty vegetarian and vegan picks, including eggplant rollups and tempeh tacos. A special gluten-free menu boasts fajitas and enchiladas forged from corn tortillas. At the bar, fresh fruits and house-made sour mix marry international tequilas to create margaritas with green cards. The eatery also delivers and accepts take-out orders during lunch.
The steak 'n' cheese sandwich at Down Home Cookin' weighs nearly a pound. Stuffed in a sub roll, melted cheese and 8 ounces of shaved steak press against green peppers, onions, and mushrooms. Aside from its weight, the sandwich boasts another feature: it's completely homemade, just like every other entree at Down Home Cookin'. Rather than jazzing up bland dishes with sprigs of parsley or sticks of TNT, cooks prepare homestyle meals with fresh, flavorful ingredients.
The founder of 48LongStems began his flower business on Valentine's Day of 2001 by selling more than 1,000 roses to passersby on a street curb in West Palm Beach, Florida. Motivated by the idea of surprising loved ones with a charmingly overwhelming boatload of flowers, he started a website where customers could send 100, 200, or even 400 roses to their special someone or favorite parade float builder. In addition to bouquets, the site delivers bonsai plants and gift boxes full of spa goods and sweet treats.