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Jon and Carmen Pei spent years traveling the globe, visiting caf?s from New York to Taiwan in search of the perfect rendition of their treasured childhood treat: bubble tea. After organizing all their recipes, tips, and ideas, the couple opened their own shop, where they whip up their own blend of innovative bubble teas, smoothies, and frozen hot chocolate.
Upon entering their colorful, brightly lit shop, guests are often greeted by Jon and Carmen themselves, who dole out free samples to first-timers, greet return customers by name, and tussle the toupees of visiting congressmen. The duo and their staff of baristas fold premium tea leaves and freshly cooked tapioca boba balls imported from Taiwan into fruity drinks. They also chop up fresh fruit for smoothies every day at the shop. Customers are invited to order from a menu of specialty drinks or choose from a variety of flavors, fruits, and mix-ins to design their own concoction. They can even add from a selection of more than 25 kinds of popping boba balls, which burst in the mouth with every sip. And during chilly winter months, the baristas pour hot bubble tea.
Guests sip on beverages and nibble on snacks?such as crunchy Pocky sticks?out among the tabletops of the lively seating area. Some play video games on wide-screen computers and televisions, whereas others engage in more traditional games such Connect Four or competitions to fit the most straws up their nostrils.
Within a cozy tearoom atmosphere where chandeliers hang from the ceiling and paintings adorn the bright-yellow walls, the Wonderful World of Cooking’s chefs pair hearty entrees and salads with pours of signature flavored teas. Rather than serving tiny finger foods that must be absorbed through finger pores, chefs whip up sizable helpings of beef stroganoff, texas chili with homemade bread, and sugar-free pretzel salads fresh daily. In between sips from a glass of flavored hot tea or a bottomless crystal glass of the restaurant’s signature apricot iced tea, guests can satiate their sweet teeth with slices of homemade pies and cakes.
Freshly made each morning in the kitchen, My Cherryo takes customized consumption to the next luscious level with a daily offering of 22 healthy flavors (most of which are gluten-free, with no added sugar or artificial sweeteners) and 54 saliva-prompting toppings. Fro-yo fanatics can peruse the lineup of rotating flavors blended with fresh fruits and other ingredients to discover palate pleasers such as watermelon, banana, cappuccino, or the unconventional Gatorade and top them with whatever fresh fruits and tasty crumblies they desire. Whether the cup's half full of gurt or wholly full of toppings, the friendly crew at My Cherryo rings up all creations for the flat rate of 35 cents per ounce. Families can host decorating Olympics, couples can engage in spoon-fed affections, and guests of all relationship statuses can enjoy the natural, guilt-free wonderment of girthy yogurty goodness.
A firm believer that cupcakes should delight both the palate and the eyes, seasoned confectioner Melanie founded her eponymous bakery as a means of putting her passion for crafting sweets into practice. Melanie used to only whip up treats for her family and friends, but now extends her talents to sate the sweet teeth of her customers with cupcakes in such decadent flavors as PB & J, strawberry lemonade, and banana pudding. Melanie also infuses spirits into cupcakes such as rum and coke, eggnog cream, and mimosa, none of which come with cocktail umbrellas that hinder quick consumption.
Around the turn of the millennium, Fabien Goury and Yasmine Bohsali opened Main Street Bistro as a simple shop where neighbors could stop in for a cup of coffee and a chocolate-filled croissant. Popularity came quickly, and soon the bakery had expanded into a full-fledged bistro and added two more locations, including a Richardson outpost with a greenery-framed patio. The current owners, the Marshi family, took over in 2007. To American ears today, the word bistro might conjure up a decidedly upscale eatery, but in their menu, the Marshi family say they’re reaching back to an older sense of the term: a low-key place serving “flavorful home-style fare of generous portions accompanied by modest wines.” Three meals a day, they blend French tradition with Southwestern favorites, clasping hand-formed Angus burgers in brioche rolls, pairing crab-stuffed salmon with Southwest-style corn, and placing quiche Lorraine on the breakfast menu alongside migas and eggs benedict. A full bar completes the bistro experience with a variety of beverage choices.