Inside HoneyBaked Ham, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
Beneath sparkling chandeliers, the interior of Bombay Star glows in tones of deep red and black, and the air fills with the aromatic spices of the northern Indian food cooked by a chef who was trained in a five-star hotel in Mumbai.
Each day, the dining room fills during the lunch hour, when a colorful buffet is stocked with steaming curries and a variety of meats and veggies. During dinner, guests order individual dishes off the full menu, which features dishes baked in a tandoor or charcoal clay oven, as well as classics such as aloo gobi, lamb tikka masala, and shrimp vindaloo.
The Flaming Ice Cube might as well be a good vibes factory. Part cafe, gift shop, and yarn shop, visitors can stop in for a veggie burger, knitting lesson, or soy candle. At the cafe, chefs craft homemade vegan plates from a menu that includes a BBQ chick'n sandwich and brown rice bowls layered with asian vegetables, marinated organic tempeh, and the cafe's signature plum sauce. Meanwhile, instructors get needles moving at knitting classes, during which participants learn knitting basics or more advanced techniques for creating hats, scarves, and impractical bikinis.
Elham Restaurant treats diners to the staples of Middle Eastern and Mediterranean cuisine. Lamb gyros stuff thinly sliced lamb and fresh veggies into pita bread, and falafel sandwiches drip with tahini sauce. The eatery's BYOB policy allows guests to enjoy a beer or treat scrapes with rubbing alcohol without having to wait for service.
Chef Ryan Sarel honed his craft in kitchens all over Pennsylvania and Colorado—even doing a stint as the catering manager for the Denver Broncos—but never felt he'd "made a mark of his own" until founding Ryan's Red Box Deli. Drawing on Ryan's classical education from the Pennsylvania Culinary Institute's Le Cordon Bleu program, the deli builds formally excellent sandwiches while following environmentally conscious practices.
The deli stays earth-friendly by purchasing humanely raised meats and locally grown produce whenever possible, which helps Ryan to create sandwiches with garden-fresh flavors. He also donates his used oil to a local biofuel manufacturer, and exclusively stocks the deli with biodegradable utensils, packaging, and tables.
The deli's cherry-red counter and key-lime-green walls add vibrant splashes of color amid gleaming wood floors and polished wooden booths. Behind the counter, a pair of red-framed chalkboards lists the entire menu along with a brief lesson on the quadratic equation.