Fresh Farms International Market showers its shoppers in grocered greatness, including organic produce, fresh meats and seafood, imported cheeses, and international breads. Tread toward the counter of fresh-caught seafood and reel in one of the market’s aquatic edibles, such as wild octopus ($2.99/lb.), fresh flounder fillets ($9.99/lb.), or live lobster ($7.99/lb.). Protein pilgrims can set sail for the meat department, which can help them build a new society based on hand-cut steaks, smoked ham shank ($1.49/lb.), and young duckling ($2.49/lb.). Cheerful cheesemongers cater to customers’ fancies for foreign fromage, including selections from cheese-making nations such as Bulgaria, Finland, Hungary, and Russia. Sink lactose-longing teeth into a Bulgarian feta ($2.99/lb.) or a block of Mountain Brand Swiss cheese ($3.99/lb.) whose neutrality is betrayed by its clear preference for deliciousness. The market’s fresh produce includes California broccoli ($0.79/lb.) and Wisconsin dry yellow onions ($0.19/lb.), and its bustling bakery churns out French baguettes and Italian ciabatta rolls ready to be transformed into sandwiches or whittled into Earl of Sandwich action figures.
Our mission is to be the fines ethnic grocery store in the hearts and minds of our clients, employees, distributions and neighbors. We always try to surpass our clients expectations ! As a result in our stores you will find items not found in other stores.
At each Tuscany location, a wood-burning oven licks pizza dough with crust-forming flames while toppings such as gorgonzola, smoked prosciutto, salami, and mozzarella turn golden brown on top. Nearby, rows of pans sizzle with chicken breasts and salmon fillets, and cacciatore-style pork shanks slowly braise and are accompanied by creamy polenta. Each dining room provides eyes with a visual feast of vibrant murals, earth-hued walls, and crisp white tablecloths pristine enough to double as bed sheets.
Built by high-school sweethearts Maurie and Flaurie Berman in 1948 and still owned and operated by the Bermans, along with their children and grandchildren, Superdawg Drive-In serves up its take on the classic American hot dog alongside a menu of original drive-in favorites that have earned it feature spots on the Travel Channel and Food Network. The namesake Superdawg vanquishes hunger with an all-beef Chicago-style hot dog flanked by sidekicks of mustard, piccalilli, kosher dill pickle, chopped spanish onions, and hot peppers. Each Superdawg arrives on a poppy-seed bun with the signature fresh hand cut crinkle-cut Superfries.
In classic drive-in style, Superdawg Drive-In eases the treacherous hiking associated with most dining experiences by allowing customers to order from their cars, with a swift carhop making edible deposits. Both locations feature the iconic Maurie and Flaurie rooftop hot-dog statues, still flirtatiously winking at one another and begging for fries after all these years.
Specializing in thick, Sicilian?style deep-dish pizza, Jet's has indulged palates since 1978, when the eponymous Jetts brothers opened the first joint in Sterling Heights, Michigan. Crusts made from fresh housemade dough prepared daily buckle under the weight of 100% real mozzarella cheese and toppings such as grilled chicken and fresh hand-chopped vegetables, accompanied by sides such as hot wings, cinnamon sticks, or Jet's Bread topped with cheese, garlic, and butter. Stacks of meat and veggies pile onto piping-hot subs, and a variety of healthy salads helps to avoid the wrath of the Food Pyramid's ancient golems armed with giant wooden tongs.
The slice-savvy staff at Wa-Pa-Ghetti’s Pizza slather sauce made with vine ripened tomatoes atop the handcrafted crusts of thin, thick, and stuffed pies. More than 20 toppings mingle on pizzas, which are always made to order and emerge from ovens about half an hour after diners send orders via carrier kites into the kitchen. Chefs also assemble 15 kinds of sandwiches and a host of American fare to round out the menu. Barbecued ribs and chicken are slathered with the house sauce, and baked potatoes come adorned with edible topping toupees in combinations inspired by Italian and Mexican cuisines or loaded with a custom combination.