We've been told we have the best home-cooking and comfort food in town!

Comfort Food

We're known for our amazing sandwiches. Which is your favorite?

Great Sandwiches

Our massive juicy burgers are a MUST TRY!

Great Burgers

Make sure you try all of our awesome homemade sauces! Rich, zesty, spicy & more!

Homemade Sauces

Our creative team of incredible chefs have created so many innovative must-try dishes!

Creative / Innovative Food

We get here nice and early every day to ensure everything is baked fresh!

Freshly Baked Daily

Start your morning off right with one of our delicious pastries!

Great Pastries

Support local! We source fresh local ingredients to make your food healthier and tastier!

Local Ingredients

Low Fat

In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until softened, about 5 minutes.

Sauté the Vegetables

Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 7-10 minutes.

Cook the Ground Beef

Stir in the diced carrots, potatoes, beef broth, Worcestershire sauce, thyme, bay leaves, salt, and black pepper. Bring to a boil.

Add Vegetables and Broth

Reduce heat to low, cover, and let simmer for 30 minutes, or until the vegetables are tender.

Simmer

In a small bowl, mix cornstarch with water until smooth. Stir the mixture into the stew and cook for an additional 5 minutes until thickened.

Thicken the Stew

Remove bay leaves before serving. Ladle the stew into bowls and enjoy your comforting meal!

Serve

Ground Beef

Onion, chopped

Garlic, minced

Carrots, diced

Potatoes, diced

Beef broth

Worcestershire sauce

Salt

Black pepper

Olive oil

Thyme, dried

Bay leaves

Cornstarch

Water

Wash the lettuce leaves and slice the tomato.

Prepare the Ingredients

Spread mayonnaise on one side of each slice of sourdough bread and Dijon mustard on the other side.

Assemble the Sandwich

On two slices of bread (mayonnaise side down), layer turkey breast, Swiss cheese, lettuce, and sliced tomato.

Layer the Fillings

Sprinkle salt and black pepper over the tomato.

Season

Top with the remaining slices of bread (mustard side down) and press gently.

Complete the Sandwich

Cut the sandwich in half and serve immediately.

Cut and Serve

Sourdough Bread

Turkey Breast

Swiss Cheese

Lettuce Leaves

Tomato

Mayonnaise

Dijon Mustard

Black Pepper

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined.

Prepare the Patty

Divide the mixture into four equal portions and shape each into a patty, making a slight indentation in the center.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes per side, or until they reach your desired doneness.

Cook the Burgers

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Add Cheese

Toast the burger buns on the grill or in a toaster. Layer lettuce, tomato slices, and pickles on the bottom bun, add the cheesy patty, and top with ketchup and mustard.

Assemble the Burger

Place the top bun on the assembled burger and serve immediately.

Ground beef

Garlic powder

Onion powder

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato, sliced

Pickles

Ketchup

Mustard

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Sauté Garlic

Stir in the crushed tomatoes, salt, black pepper, and sugar. Bring to a simmer.

Add Tomatoes

Let the sauce simmer for about 20-30 minutes, stirring occasionally.

Stir in fresh basil during the last 5 minutes of cooking.

Add Basil

In a bowl, whisk together sriracha sauce, soy sauce, honey, rice vinegar, garlic powder, and sesame oil until well combined.

Combine Ingredients

Taste and adjust seasoning with more honey or sriracha according to your preference.

Adjust Flavor

In a bowl, combine lemon juice, olive oil, minced garlic, chopped parsley, salt, and black pepper.

Mix Ingredients

Whisk the mixture until well blended and smooth.

Whisk Together

Serve immediately or refrigerate for later use.

Canned tomatoes, crushed

Fresh basil, chopped

Sugar

Sriracha sauce

Soy sauce

Honey

Rice vinegar

Sesame oil

Lemon juice

Fresh parsley, chopped

Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

Prepare Quinoa

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add diced red bell pepper and zucchini, and sauté for about 5 minutes until tender.

Sauté Vegetables

Stir in the cooked quinoa, chickpeas, spinach, cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes until spinach is wilted and everything is heated through.

Remove from heat, stir in lemon juice, crumbled feta cheese, and chopped parsley. Serve warm and enjoy your creative dish!

Finish and Serve

Quinoa

Vegetable broth

Chickpeas, canned

Red bell pepper, diced

Zucchini, diced

Spinach, fresh

Cumin

Paprika

Feta cheese, crumbled

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Prepare the Yeast

In a large mixing bowl, whisk together flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture and add the frothy yeast mixture along with olive oil. Stir until a dough begins to form.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.

First Rise

Once risen, punch down the dough and shape it into your desired form (loaf, rolls, etc.).

Shape the Dough

Place shaped dough on a baking sheet or in a loaf pan, cover, and let it rise for another 30 minutes.

Second Rise

Preheat the Oven

Bake the dough in the preheated oven for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.

Bake

Remove from the oven and let it cool on a wire rack before slicing and serving.

Cool and Serve

All-purpose flour

Active dry yeast

Warm water

In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, milk, melted butter, egg, and vanilla extract. Stir until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

After the dough has risen, roll it out to about 1/2 inch thick. Cut into desired shapes (triangles, circles, etc.). Place on a baking sheet lined with parchment paper.

Shape the Pastries

Preheat the oven to 375°F (190°C). Bake the pastries for 15-20 minutes or until golden brown. Remove from the oven and let cool.

Bake the Pastries

In a small bowl, mix the powdered sugar with a little water or milk until smooth. Drizzle over the cooled pastries before serving.

Glaze the Pastries

all-purpose flour

unsalted butter

granulated sugar

salt

active dry yeast

warm water

milk

eggs

vanilla extract

powdered sugar

In a large bowl, combine the local kale and cherry tomatoes. Toss gently to mix.

Prepare the Salad

Crumble the local goat cheese over the top of the salad and add the local nuts.

Add the Cheese and Nuts

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, and local honey until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently until all ingredients are coated.

Dress the Salad

Serve immediately and enjoy the freshness of local ingredients!

Local Kale

Cherry Tomatoes

Local Goat Cheese

Olive Oil

Balsamic Vinegar

Local Honey

Local Nuts (e.g., walnuts or pecans)

Rinse and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber and carrot into thin strips, and finely chop the red onion.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, carrot, and red onion.

Mix the Salad

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.

Drizzle the dressing over the salad and toss gently to combine. Serve immediately.