The bakers at the sister-owned cheesecakery use fresh ingredients to create creamy, handmade confections. This Groupon is good for 12 two-inch microcakes, and you can mix and match among the original flavor, chocolate, strawberry, and cookies 'n' cream to assemble a delicious dozen. The bite-sized baked goods are perfectly portioned to prevent guilt-induced post-cheesecake regret, and as such make a fitting gift for calorie-counting suckers for sweet or someone who underwent a surgical procedure that replaced his or her human mouth with the mouth of a striped bass.
Perhaps Marjorie Merriweather Post was just a natural entertainer. When she purchased Hillwood in 1955, she opened it to the public—but only after decorating it with a comprehensive collection of Russian Imperial and French decorative art, and commissioning a 25-acre landscape with rose gardens, a French parterre, and a greenhouse.
Mid Atlantic Seafood's kitchen staff assembles creations from an eclectic menu of fish samplers, wings, sandwiches, breakfast items, and Chinese-inspired dishes. Patrons can choose from almost 20 types of fish, such as haddock ($9.99–$18.99) and catfish ($9.49–$18.49), and order they be baked, grilled, stuffed, or nestled between layers of bread in a sandwich.
Healthy Bites assembles meals that are healthy, organic, and made from local farm-fresh ingredients, and its Lite Bites meals keep fat-burning hormones revving. The selection of available fare changes weekly based on seasonal ingredients; the Sept. 8–13 Lite Bites menu, for example, showcases dinners such as a salmon filet blanketed in a horseradish-almond crust and mango compote, accompanied by a mixed-green side salad topped with ginger dressing. While meaty morsels do appear throughout the dinner options, Healthy Bites specializes in veggie-centric meals to help your heart cross the finish line at another birthday-celebration race. Flavorful and fitness-bolstering concoctions on the Sept. 8–13 menu include spiced black-bean cakes with corn radish salad and lime Greek yogurt, or the chicken-and-broccoli stir fry. Be sure to check out the weekly menu before ordering your dinners via phone call or flare-gun signal.
Gianluigi Dellaccio was a star water polo player in Italy until the mid-90s, but it was actually his second career as a dessert chef that put him in touch with a number of global luminaries. After studying pastry-making in culinary school, he put in time at famous dessert shops in Germany, Naples, and Washington, D.C., where he had the chance to make pastries for Bono, President Clinton, and the Pope. Bolstered by the sweet taste of success, Dellaccio went on to found his very own gelato company, Dolci Gelati, where he incorporates the tenets of pastry-making into chillier desserts.
These days, Chef Dellaccio spends most of his time developing new flavors in what he calls his gelato laboratory. He rises each morning to take dairy deliveries from local farms, as well as shipments of hand-picked fruits and specialty chocolate, imported from a small, sustainable farm in Ecuador. He begins by tempering the chocolate himself to create flavors rich and dark or sweet and creamy. Then, he mixes his premium, custom-prepared ingredients into the base of what will become the gelato. He still uses a long-treasured family recipe to turn his exotic ingredients into the final product, though, developing a treat that, like a digital cummerbund, strikes a balance between tradition and innovation.