Try organic, toasty sandwiches pressed in a waffle-maker. The '80s-style atmosphere features porcelain drinking fountains dispensing fruit punch and lemonade. Try the Marvin, made with turkey and avocado.
The chefs prepare creative renditions of classic dishes like mac and cheese and pork and beans.
Pizza place meets pub with a social atmosphere, dog-friendly patio, gluten-free pies, and various options by-the-slice.
Serving up fresh chicken wings tossed in your choice of twelve house-made sauces including raspberry habanero, Jamaican jerk, and spicy peanut. Vegan wings are available, as well as burgers and sandwiches.
Peruvian food with influences from Italy, France, and Asia serving six different types of ceviche. Also try the aji de gallina—a shredded chicken dish with Parmesan and walnut sauce.
Italian-inspired dining with a seasonal and locally sourced menu. Try the cavatelli pasta, made with ricotta cheese and served with spicy sausage. Don't miss the house-made gelato for dessert.
Walk through a secret door in the bookstore that fronts the bar and you will be transported to the the prohibition era. Order specialty cocktails like the Blackberry Sage: Whiskey plus muddled blackberries, sage, and lemon. Chef Max MacKissock and sous chef Blake Edmunds (formerly of the Squeaky Bean) head up the culinary program.
This sweet parlor is located inside a giant milk jug, and all the ice cream is hand-made just a few blocks away. In the summer, salted Oreo and Mexican chocolate are favorites. In the winter, some hits don't even involve ice cream such as pulled pork or mac and cheese inside a savory cones (of the plain, flaxseed, and parmesan garlic variety). And for every scoop of ice cream you buy, a three-ounce scoop of rice is donated to different international food charities.