Sweet Tooth founder Chalandra "Missy" Strickland discovered her talent for baking and pastry decorating in 2004, just before her daughter's seventh birthday. With little money to spare, she baked a cake shaped like SpongeBob SquarePants, and the rest was history: her daughter's delight upon seeing it gave her the inspiration to continue perfecting her trade.
Sweet Tooth's selection of cupcake flavors runs the gamut from traditional red velvet to unconventional Bacon-licious, and several of each occupy a gleaming glass case at the café's entrance. During the day, sunlight illuminates the playful lime ceiling and cushy detached backboards of the café as patrons sip espresso drinks, trawl the Internet, and nibble on sandwiches or pastries. As night falls, the café slips on a more glamorous feel as Sweet Tooth's plated dessert menu becomes available. Adult taste buds delight in alcohol-infused cupcakes ¬and the more complex flavors of the Turtle Delight, a caramel-and-pecan brownie supporting a generous scoop of ice cream.
Sweet Tooth's baking sages also educate blossoming bakers on decorating and desserts. Dessert-tasting sessions delight with 8–10 bite-size confections, and decorating lessons help finesse frosting dexterity as students drape cake stand-ins in fondant and adorn cupcakes with tiny flowers or weekend to-do lists.
B. Beattys chefs follow the time-honored family recipes that were handed down from their parents, grandparents, aunts, and uncles. They begin each morning with breakfast, rolling up their sleeves and firing up grills before whipping up fluffy omelets and crispy chicken and waffles. Come lunchtime, they turn their attention to customized sandwiches, layering toasted rolls and sourdough bread with slow-roasted pork, fried turkey, and bacon. When dinner rolls around, they load plates with hearty servings of catfish, rib-eye steaks, and pork chops. The accommodating chefs invite guests to personalize many menu items, encouraging diners to choose seasonings for their meats and take a moment to come up with a nickname and backstory for each one of their french fries.
Servers flit about the casual dining room, where sunlight streams in through towering windows. Diners sit at booths and tabletops, sipping on smoothies and shakes.
The Chocolate Bar's menu contains a veritable cornucopia of house-made chocolates, dessert plates, small bites, specialty cocktails, and expertly chosen wines. If you opt for the prix-fixe wine flight, you'll get three wines ($12) and your choice of three truffles ($5), three assorted popcorns ($12), or three cheeses ($13) to sample this chocolate cabin's wares. Otherwise, you can branch outward like a curious and hungry poltergeist tree with $25 worth of treats. Turn your palate to a culinary cocktail such as a summery beer float ($6), Leinenkugel's sunset wheat poured over a scoop of orange sherbet. Offset a liquid treat with some solid comestibles, such as smoked sockeye salmon ($10) in truffle and shallot vinaigrette. If you stopped by with a gaggle of friends, sweet-feast on a large dessert plate of peach melba ($8), a treasure trove of almond-vanilla sponge cake, peach sorbet, and raspberry mousse.
The skilled scoopers at Honeysuckle Gelato pass overflowing cups of frozen artisan desserts through the window of their pale-blue treat truck, thrilling customers with southern-inspired flavors culled from local ingredients. Fresh milk from local farms forms the base of velvety treats with flavors such as Provencal lavender and Gallberry honey, traditionally spread across pillows to fend off nightmares. Other flavors include spicy chocolate and a cheesecake blend of locally crafted ricotta and mascarpone cheeses, optionally augmented with a drizzle of homemade caramel or jam. Those hoping to avoid milk mustaches or frozen milk fu manchus can opt for a sorbet such as the salted watermelon. Customers of the restored shaved-ice truck can mix two flavors in a regular cup ($3.50) or take home a hand-scooped pint ($7.50).
Rising Roll dishes out tasty lunch fare, earning recognition as a best buy from Zagat. Sink your teeth into paninis, melts, and gourmet wraps. The Mad Italian layers salami, pepperoni, ham, provolone, lettuce, tomato, and Italian dressing on a toothsome boule, croissant, or wrap with a side of red-skin-potato salad, pasta salad, or coleslaw. Vegetarians will delight at the pesto portabella, a combination of marinated grilled portabella, crumbled goat cheese, roasted red peppers, and pesto. A selection of salads, such as the Maui (crisp romaine, grilled chicken breast, crumbled blue cheese, mandarin oranges, and chopped pecans), provides carb-free eats for diners restricted by diets and devout bowling leagues.
Master Chef Rudolph Matthews adores the cuisine from his hometown so much, he just can't stop making it. He's passed down this fever to his sons as well. At A Taste of the Island Restaurant, his sons Kevin and Dashaan assist Chef Matthews in dishing up authentic Jamaican food. They make dishes such as curry goat and brown stew chicken fresh every day, not photocopied from a photocopy. One specialty, the jerk chicken, gets soaked in traditional spices before being flame-grilled.