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.
Christina Taylor named Zemer's Deli in honor of one of her grandmothers, though the menu was crafted in memory of the three generations of women who inspired Christina. In that spirit, she makes from-scratch sandwiches such as the Peaches & Brie with red onion, and the Kentucky Hot Brown panini with smoked turkey and bacon. And just as you might expect from a lovingly packed brown-bag lunch, each sandwich comes bedecked with a side, a freshly baked dessert, housemade pickles, and, if requested, a note saying how special you are.
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.
Under the hands of a chef with 30 years of experience, the classic Mexican and American dishes at Ferndando’s become a flavorful meal for all ages. While kids can try out their taste buds with the introductory Mexican flavors in the taco with beans and rice or the mini-quesadilla, adults can test out their spice tolerance with the ten flavors of salsa on the hot sauce bar. These sauces can be drizzled over everything from the burritos layered inside two eight-inch tortillas or the house’s spicy seafood dishes such as shrimp cooked in pico de gallo. Outside traditional entrees, the chefs also cook sirloin steaks accented with jalapenos and American classics such as fried chicken and hamburgers.
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.
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.