Nature’s Grill’s three locations in Bay Ridge, Cobble Hill, and Caesar’s Bay aim to create a healthier community by crafting fresh, made-to-order dishes from original recipes, natural foods, and high-quality ingredients, including exclusively hormone- and steroid-free poultry plus grass-fed and organic beef for select menu items. The restaurant’s health-first approach includes an aversion to microwaves, preservatives, and puddles of mercury, which is evident on its expansive menu, which fills bellies with smoothies, protein shakes, and savory wraps packed with grilled chicken, salmon, and tofu.
Fabiola Scarbrough is the face and talent behind the scenes at Fabipops. A native of Port-au-Prince, Haiti, Fabiola blends her business savvy with her creative flair to produce custom Fabipops—hand-rolled balls of cake dipped in frosting and served on a lollipop stick, exactly how ancient chefs intended all foods to be eaten. Fabiola has dreamed up a menu that includes options such as strawberry cake with vanilla icing, lemon cake with raspberry frosting, and german chocolate cake with pecan and coconut frosting. She has assembled an expansive list of flavors for building your own Fabipops, and she can customize the treats for any occasion. She also leads cake-pop-baking classes, during which she teaches newbies and experienced bakers how to craft their own bite-size treats.
An emporium of all things gamingfrom Magic: The Gathering to board games and computer games¬Kings Games entertains and delights visitors throughout the day. After perusing their vast selection of collectible card games, board games, and tabletop role-playing games, visitors can stroll upstairs to the game room or stop in the internet café. Printers and copiers take care of gamers' business needs, and the computers' preloaded video games pit players against each other over the local area network or online. Their gaming schedule is also packed to the brim with HeroClix and Magic tourneys.
Toné Café takes its name from the circular, brick-lined kiln—the toné—that bakes its boat-shaped pieces of shoti bread. The crispy, yet chewy Georgian staple is typically served with every meal, and Toné Café's professional shoti bakers have brought the tradition to New York City. As they create their dough masterpieces over the cauldron-shaped hearths, chefs grill pork kebabs, slow-simmer bowls of savory red-bean stew, and roast chicken to tender perfection in clay pots. They introduce guests to the signature dishes of Georgia and the Caucasus Mountains, such as mtsvadi—succulent lamb kebabs sizzled over charcoal fires—and khachapuri—shoti filled with melted white cheese, topped with an egg, and floated to the table by a river of butter.
Chock full o’Nuts traces its history to 1926 when William Black opened his first nut shop, which eventually expanded to a chain of coffee shops boasting gourmet caffeinated brews, freshly baked goods, and sandwiches. Patrons sip from blends such as 100% colombian and french roast while munching on history with the Chock Classic, a cream-cheese-and-date-nut bread confection sweeter than a baby panda scaling a mountain of sugar. Sandwiches and wraps placate heartier appetites, and smoothies, iced beverages, and hot specialty drinks pour into cups with ambrosial panache.
The bakers at Ostrovitsky's Bakery specialize in crafting kosher pastries and chocolate desserts. They feature a rotating variety of specials such as their chocolate devil's-food cake, cinnamon babka cupcakes topped with rich frosting, and their signature chocolate meltaway dessert with chocolate filling and chocolate icing.