The cousin tag team of Livia Woodburn and Lizzie Smith embraces fresh ingredients and creative cooking to deliver breakfast, lunch, and baked goods. Myriad cupcake experiments stand out against the mundane—like a rebellious teenager who wears a suit—to fulfill special requests and cater parties. It might be said that Livia’s parallel career as a graphic designer acts as the secret ingredient that gives each cupcake its inventive, artistic flair. The friendly café invites early-morning or afternoon diners to feast upon hearty eats crafted from locally acquired ingredients and accompanied by house-made pickles, olives, and dressings. Lizzie, the lead chef behind many of Pan-Handlers Café’s dishes, cut her teeth as a cook during familial dinner routines and several cooking courses, and the cuisine enthusiast earned her degree in biology from Lewis & Clark College, which is inexplicably not where Lewis and Clark went to college.
The aqua buffs at Water Still purify their high-grade, healthful H2O with a process dubbed Ultra Premium Vapor Distillation. The staff believes that the chemicals and malevolent substances found swirling through common tap water can lead to diseases and ailments of the body, so Water Still enables clients to quench everyday thirst with distilled water and other beverages made from distilled water. The crew of drink chefs steeps 20 flavors of tea, both sweet and unsweet, in their well-scoured water using a proprietary brewing process that cannot be duplicated by scientists or even the most up-to-date xerox machine. Water Still has been concocting its specialty liquid solutions since 1989 and also freezes and purveys ice, which comes in cubes, nuggets, and crushed form.
Mama Krusty taught her 13 children to memorize her family's famous kolache recipes, just as her father taught her to do at his bakery in Czechoslovakia. Carrying on the tradition at Kolache Cafe & Baking Company, 1 of Krusty's 13 students fills bakers' racks with pastries made by following that long-remembered formula. Inside the café, red walls surround glossy wooden tabletops, and a long rectangular rug emblazoned with Kolache Cafe's logo leads up to the cash register and chalkboards bearing a written menu of kolaches. Each golden pastry is crowned with sweet or savory ingredients including sweet chocolate cream cheese, blueberry, and jalapeño cream cheese with bacon, and signature stuffed kolache pockets surround their cargo with a pastry shell, like a backpack carved out of a large flaky biscuit. Cake bites in flavors such as tiramisu and key lime wait to ride waves of Peet's coffee or fountain drinks into hungry mouths.
Phat Spoons is the brainchild of Viet Le and Tuan Anthony Pham, who joined forces to assemble frozen yogurt, smoothies, and taiwanese bubble teas all under one health-conscious roof. Purple, blue, and neon-green walls guide visitors’ eyes to six self-serve frozen-yogurt machines, each capable of dispensing three different flavors and one piece of sage advice. Once cups brim with yogurt, they make their way to a toppings bar littered with 40 add-ons such as graham crackers, seasonal fruits, and nuts. Phat Spoons also blends up 20 varieties of fruit smoothies and 10 flavors of bubble, or “boba,” tea––a Taiwanese drink infused with sweet, chewy tapioca balls.
An enormous wall mural shows pandas munching on bamboo and peeking their wide eyes out over the dining room. Nearby, a flat-screen TV casts a glow on an alcove peppered with leather chairs and colorful, mod-style tables and stools.
Starting with only a single ice shaver and a hand-built hut, Bahama Buck's has expanded its icy empire to include a menu loaded with arctic indulgences and more than 91 gourmet flavors of Sno. Dessertsmiths drizzle complex flavors such as tangy kiwi, sweet sugar cookie, and emotionally ambivalent tutti frutti over fluffy mounds of pulverized ice to create Sno cones ($2.69+).
Inside the kitchen of Hoagies Deli, the sweet scent of onions caramelizing on the grill mingles with melting swiss cheese as chefs craft their house specialty Phillie steak sandwiches. Sharing the spotlight are other signature sandwiches, including Reubens, BLTs, and french dips, as well as pressed paninis stuffed with smoked turkey, steak, or chicken. On the side, baked potatoes are crowned with hearty toppings including grilled chicken breast and guacamole or broccoli and cheddar cheese. The deli’s catering trays are lined with cherry turnovers and dozens of sandwiches on wheat berry bread, providing sustenance for large events such as office picnics or Osmond family reunions. The dining area's soft mint hues complement the glossy wooden tables and overhanging pendant lamps, creating a soothing atmosphere for meals or post-meal catnaps under the tables.