Shawn Shay grew up on the East Coast, feasting upon that region’s sandwiches, which rely heavily on meatballs, steak, and other meats. His future wife, Wendy, was enjoying California-style sandwiches, sprinkled with emerald fistfuls of veggies. In Shay’s Café, the two now combine their culinary passions beneath the eatery’s blue and gold walls, which glow in the natural light from floor-to-ceiling front windows. The light pierces the steam that rises from soups wrought from adventurous ingredients such as kaffir lime leaves, leeks, and fresh asparagus. The menu divides signature sandwiches by coast, with Eastern favorites including philly cheese and Western options laden with pesto, brie, and grilled salmon. Glasses of beer and wine form toasts, plinking occasionally like a xylophone player with only one mallet.
The chocolatiers at Anthony's Chocolate Dipped Fruit combine the juicy sweetness of fresh fruit with the silky richness of chocolate. Confectioners submerge berries, cherries, pineapple, and other fruits into white or milk chocolate, and upgrade classic caramel apples by dipping the treats in chocolate and walnuts or nuggets of solid gold. Customizable gift baskets come loaded with seasonal fresh fruits, chocolate-dipped fruits, and savory goods such as Gouda cheese, crackers, and mixed nuts. Anthony's also offers themed gift boxes for special occasions such as birthdays, baby showers, and British bank holidays.
For 26 years, Yumygurt Frozen Yogurt has swirled sumptuous peaks of frozen yogurt alongside an array of Lappert's ice cream, sweet smoothies, and other icy treats. Nineteen yogurt flavors fill cups ($3.25—$4.65) with classic tastes, including swiss chocolate and original tart, as singular flavors such as banana cream and peanut butter keep taste buds on their toes. Several sugar-free varieties lighten sucrose loads, forging a health-minded treat similar to the chocolate jacuzzis at the end of every marathon. Once flavors are selected, an array of 18 toppings crown frozen confections with choices such as chopped nuts, chocolate chips, and strawberry sauce. Locally made Lappert's ice cream also caps cones with 16 scoopable flavors as straws sip sweetness from frozen drinks and specialty coffees.
After catering for two years, Blackberry Soul Bakery and Cafe finally settled in a brick-and-mortar building, where owner-baker Rene prepares her Southern-influenced cakes, cookies, and savory snacks for visitors. The 2004 winner of the Taste of the Bay award and a requested favorite of the 100 Chefs Can Cook United Negro College fundraiser, Rene applies plaudit-earning skills when mixing fresh butter, real vanilla beans, just-harvested wooden spoons, and a few of her grandmother's recipes to whip up delectable, tooth-ready treats. She specializes in sweet-potato pie, pound cake, oatmeal cookies, and cobblers, though the piping-hot menu also includes cakes, cupcakes, and puddings. Red velvet cake supplies means of satiation for sweet teeth, and two types of cornbread furnish the means of satiation for teeth made out of bread. The café takes custom orders for pickup or delivery, and Rene accommodates customers out and about by supplying treats at many local jazz festivals and community events.
The chefs at American Natural Food & Cafe strive to expand American palates with a menu of dishes influenced by foods from all over the Mediterranean basin. A perennial list of French-inspired Moroccan cuisine anchors an ever-changing lineup of specials drawn from many countries, allowing a menu of Mediterranean-Moroccan fusion food. For example, salads and burritos are made with fresh, organic ingredients, and couscous is prepared in the Doukkala Province method, paying homage to the chef's roots.
For those inspired to whip up their own Mediterranean dishes at home, the eatery's grocery-store section provides aspiring chefs with spices and hand-selected, naturally raised foods from around the world. The packed shelves provide a backdrop to intimate tables lit by strings of lights and candlesticks.