When Food Network producers recruited Urban Cookies for Cupcake Wars, there was one stipulation, according to the Phoenix New Times: co-founder Brady Breese had to do something about his bakery’s name. After all, the reality show pitted cupcakes, not cookies, against each other. So Breese reverted to OllieCake, the original name of his gourmet cupcake business. And as luck (or perhaps more accurately, skill) would have it, OllieCake took home the crown on its episode of Cupcake Wars.
At Urban Cookies, Breese, a self-taught baker, invents all the cupcakes himself—coconut, orange blossom (a Cupcake Wars champion), and even brown velvet, which is like red velvet, except it is made without food coloring and won't attract angry bulls. But it was a dark chocolate walnut cookie that first inspired Brady and his wife Shaun to go into business. Brady had baked the so-called “Urban Cookie” for friends and family for many years to wide acclaim. With the cookie recipe as a starting point, and a pantry and fridge filled with mostly organic, local ingredients, the husband and wife team started baking in the kitchen of a local nonprofit, eventually expanding the menu to include muffins, scones, breads, pastries, and full-sized cakes by custom order.
But despite their success, Brady and Shaun never forget the role the community played in their shop's early days. And so they frequently give back by supporting various area non-profits, including Kitchen on the Street, which provides meals to needy children.
Build your own burger at Maynards Market + Kitchen — this restaurant serves all-American food.
There are no low-fat options here, though, so save a few extra calories for your next visit.
Complement you meal with a beer or wine from Maynards Market + Kitchen delightful drink menu.
With its kid-friendly vibe, Maynards Market + Kitchen is a great spot for families to chow down.
Don't miss out on the private room at Maynards Market + Kitchen — you'll want to reserve the space the next time you and your whole crew need a place to celebrate together.
Al fresco eating options are also available at Maynards Market + Kitchen, which offers a lovely patio seating area for warmer months.
Wifi is on the house at Maynards Market + Kitchen, so bring along your tablet or laptop.
Your pooch is also welcome at the restaurant.
Carry-out is also available for those who prefer to enjoy Maynards Market + Kitchen's cooking from the comfort of their own home.
Through their catering service, Maynards Market + Kitchen can also set out a delicious spread for your next party.
Guests can leave their vehicles in the nearby lot — valet service is also available — or circle the block for a spot on the street.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
For Nicki, unearthing her life’s passion wasn’t easy; she had to dig her way through some pretty harsh soil first. In 2008, her beloved grandmother passed away, leaving her devastated. In her efforts to reconnect with the woman she loved so dearly, Nicki began baking up a storm of cupcakes, brownies, and sweets just like her grandmother did with her when she was a little girl. During this cathartic process, she realized that baking not only made her happy, but often gave others a fun-sized dose of happiness as well. After eventually leaving her corporate job, she went full throttle toward her dream, opening up her own bake shop and earning herself a trio of awards for her signature Southern red velvet confections.
Today, she follows family recipes to whip up a full menu of cupcakes from scratch for home delivery and for distribution at local farmers' markets. She bakes a slew of batters, ranging from the conventional flavors of classic chocolate and vanilla to the unique offerings of churro, Guinness and sweet cream, and french toast. She also produces a variety of sizes, baking dainty custom-crafted cake pops for portable snacks on the go alongside jumbo-sized cupcakes for sacrificial offerings to the Statue of Liberty. Customers can give confections as long-lasting gifts with premade cupcake jars and kits, or entrance houseguests with customizable cupcake bars.
When New Jersey transplant Bill Specht arrived in Milwaukee in the 1960s, he had trouble finding two of life's greatest necessities: a steady job and a tasty East Coast–style sub that harked back to his childhood. In 1972, Specht mustered up the entrepreneurial spirit to solve his predicaments by opening Cousins Subs with the help of his cousin and both of their wives. An original, house-crafted bread recipe and walls slathered in yeast allowed Cousins Subs to expand to more than 100 locations across six states. The shop's signature italian subs—complemented by salads, chips, and fresh-baked cookies—showcase its hallmark bread and an unwavering mission to handcraft warm, meaty bites comprising fresh ingredients.
Named for owner Mae Collins's granddaughter, Kimberly Ann's Victorian Tea Room & Cafe sets lace-draped tables for courtly ladies of all ages with a menu of freshly baked scones, light lunch fare, and petite sandwiches. Smaller rooms throughout the café's quaint, home-like interior add coziness to teatime, such as the Grand Victorian room, which is crowned by an elegant tea-set lamp and lined with shelves displaying decorative teapots and boutique items available for sale. The lavender-drenched Garden Room makes an ideal backdrop for Sunday-brunch conversations about the growing popularity of chartreuse pantaloons, and the Princess Room is adorned with magenta-upholstered chairs and sunhats fit for little ladies.
With at least 24 hours' notice, the staff will set tables for high tea, served on elegant tiered platters, and reservations can be made for Princess High Teas—replete with tiaras, cupcakes, and goodie bags—for celebrations of girls' birthday parties. Kimberly Ann's is a favorite destination of the Red Hat Society and regularly hosts events such as an annual April Fool's Day buffet, a holiday open house, and the most elegant of arm-wrestling competitions.
Malee’s Thai Bistro
Feeling perhaps a little adventurous, Deirdre Pain wandered into a Thai restaurant one evening in the early 1980s. She expected to taste a few dishes she had never heard of before, but she didn’t expect to discover a lifelong obsession. Enticed by the flavorful spices and the delicate balance between sweet and salty, Pain soon became so enamored with Thai cuisine that she teamed up with a local chef to open a restaurant of her own, and in August of 1987, Malee’s on Main was born.
25 years later, Malee’s is still thriving thanks to its unique, upscale take on the traditional Thai restaurant, which includes doing some things a bit differently. All of the dishes, for example, are prepared in 10-inch sauté skillets to ensure that several people can order the same dish–-coco chili fish, crispy basil chicken, slow-roasted duck curry––and have it prepared differently. The same thoughtfulness is apparent in the restaurant’s dining areas. Comfy patios allow diners to bask in sunshine or enjoy a cool evening breeze, while cozy fireplaces accommodate those who like to swap ghost stories around a plate of crab rangoon.