Featured on the Today show for its friendly and courteous staff, Grand Food Center stocks pots and pantries with essential staples teeming with taste and freshness. An expansive organic section, including fresh produce and packaged products such as Newman's Own organic lemonade and items from Amy's and Morning Star Farms, makes for palate-pleasing meals free of pesticides and genetically modified organisms. Dozens of delicious items are made in-house, including freshly smoked salmon and roast beef, homemade deli creations—from crispy kettle potato chips to ready-made sushi ($3.99–$9.99)—and baked goods such as cookies and specialty cakes emerging warm from in-store ovens like a mother's sentient gingerbread monster.
Southern-style sides such as collard greens, macaroni and cheese, and sweet potato fries flank Little Ricky's entrees of signature baby back ribs and overstuffed sandwiches. Bartenders nimbly find their way around a vast array of top-shelf liquors to mix drinks such as the North Shore Iced Tea, Ricky's Manhattan, and locally produced North Shore tapwater, but won't turn up their noses at a request to crack one of about 40 bottled beers in stock. With full-wall windows facing a low-lit room done up in black and crimson, Little Ricky's interior combines the professional polish of a national chain with the easygoing local charm of the neighborhood hangout its founders intended it to be.
J N Michaels' voluminous menu of classic American diner fare provides myriad meal options to sate the cravings of every guest at any hour of the day. Whether the time of day is early morning or long after the sun begins snoring below the horizon, cooks sizzle breakfast skillets, assemble lunch sandwiches, and plate hefty dinner platters. They craft many of the dishes from scratch, and in the eatery's bakery, they whip up pies and pastries that join handcrafted, old-fashioned milkshakes to conquer sweet teeth's lingering postmeal demands. J N Michaels is devoted to enriching its community and frequently helps support nearby schools' and churches' fundraising efforts.
At Tapas Gitana, waves of steam steeped in saffron, chorizo, and seafood stock rise from paella pans and dishes featured on ABC's Hungry Hound to carry palates away to Barcelona. Cold tapas twine ingredients such as avocado, seranno ham, and manchego cheese, and hot tapas exhibit tiger prawns that fuel the sharing and conversation of small-plate dining. On the outdoor patios, glasses of wine clink together and effuse stories of sun-soaked Spanish grapes the hue of a matador's sports car. Chef Andy Novak appeared in a culinary demonstration hosted by Sheridan Road magazine, in which he cloaked sizzling shrimp in lemon and arbol chilies to forge a dish ideal for serving with pasta or distracting party guests from cartoon-silhouette holes in walls.