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The bistro provides all natural and organic specialty foods from free range local meats to the vegetables directly taken from the garden of the three-acre piece of land surrounding the log cabin location. All meals are handmade from scratch and recipes are “made up as I go along,” says Sandie Becker, who owns and runs Niles Gourmet with her husband Eric. Sandie Becker prides herself on using foods that contain no pesticides, hormones or additives.
Now in its ninth year, Urban Delights: Youth Farmstand Project, allows kids and young adults ages 14 to 21 to establish, manage and operate eight farm stands throughout the city of Syracuse on a weekly basis. The grand opening for this endeavor will take place at noon on Wednesday, July 23, at Toomey Abbott Towers, 1207 Almond St.
Life’s a Beach at Ale’n’Angus, while the Pascale Bakehouse serves up yummy treats nearby
By Tom Kahley
Rise and shine: Kristin Hughes of Pascale Bakehouse Café displays a medley of their fresh baked bread. Michael Davis photo.
Many people only take downtown Syracuse at face value. Heading from the northern suburbs into the city, Hanover and Armory Squares are the first to greet those looking to drink in or get a taste of our big-city culture. Both bustling hangouts have their share of fine restaurants and pubs, which tend to get loud and crowded during daily lunch hours and the many downtown festivals in the summertime. But there are less-deafening alternatives.
Strong Hearts Café brings late-night vegan cuisine to the east side of downtown
By Nathan Turk
Pass through the lobby doors at 719 E. Genesee St., and then past the inner facade of the new Strong Hearts Café, and you're suddenly more at ease. It's not just the muted colors and aesthetically pleasing high-counter layout at work, but the menu: “milk”shakes, sandwiches, salads, sodas, waffles (even for dinner). The stuff of comfort, like Grandma's house.
By Lorraine Smorol
It is anyone’s guess how the term “hard-boiled” came to be associated with the firm white and yolk preparation of an egg. The more accurate term is hard-cooked, because the never-fail method of assuring a perfect end product depends on removing the egg immediately, or taking the pan off the heat, once the water has come to a boil.
Flown in directly from Iceland, Bonefish Grill now offers Arctic Charr, a sweet, flaky swimmer most closely related to trout. But the Charr’s nippy-cold underwater habitat that’s constantly being filtered through volcanic rock sediment contributes to the distinguishably rich flavor of the fish.