Cafe Delphi Greek and Lebanese Restaurant's proprietor, Mir Hassan, and expert chefs take taste buds on culinary tours of the cradle of humanity with an extensive menu of delicious Mediterranean delights. Paying homage to the ancient Greek tradition of filling up on breadsticks, appetizers prelude Near Eastern feastings with tantalizing dishes such as the fried-cheese or grilled-eggplant musaka. On main plates, Mediterranean samplers unite cabbage rolls, kibbeh, and a choice of chicken shawarma or gyros with meat tastefully dressed in a cape of grape leaves. In addition to tasty terrestrial meats, tongues swoon over sea specialties and vegetable entrees such as the Delphi’s fish topped with special pasta sauce and served with hummus and rice, or the vegetarian plate, a tasty mélange of hummus, musaka, spinach pie, and feta salad.
Tropical Smoothie Café's wholesome smoothies are filled to the gills with fresh fruit, juices, yogurt, chocolate, nuts, and healthful supplements, minimizing the guilt of dessert consumption while maximizing the taste. Flavors such as Pomegranate Plunge (pomegranate, banana, strawberries, cranberry) are stuffed with superfruits, while low-fat options such as Mango Magic (mango, pineapples, non-fat yogurt) provide even healthier variations. Supercharged smoothies are stocked with a healthy dose of supplements, such as the Kiwi Citrus Green Tea's antioxidant-laden matcha charge or the Muscle Blaster's whey or soy protein. Food options include toasted buffalo chicken wraps, ultimate club sandwiches, and Baja chicken flatbreads.
Travelers to New Orleans's French Quarter often return home with tales of the local cafés' beignets. These fluffy, fried confections are traditionally dusted with a generous helping of powdered sugar and flanked by a steaming cup of cafe au lait. Using the Big Easy as inspiration, Rue Beignet fries up its own batches of the pillowy treat, drizzling them with such toppings as chocolate, honey, and caramel. Visitors can enjoy their treats at the long, diner-style bar or at intimate tables whilst sipping hot or cold java.
Founded in 1919 and passed down through four family generations, Community Coffee Company has served delectable caffeinated beverages from perfectly percolated brews concocted from 100% Arabica beans. Ground flavors include the rich and aromatic Café Special ($6.49 for 12 oz.), while coffee cravers can embrace whole bean bags such as the sweet and mellow breakfast blend ($6.49 for 12 oz.). Refined pinky fingers are elegantly raised when sipping regal gourmet ground or whole bean private reserve flavors, such as ground bread pudding or whole bean hazelnut (both $8.99 for 12 oz.). Collectors of highly valuable coffee-drinking paraphernalia can wander the digital tomes of essentials for an assortment of tumblers ($3.95-$10.95), filters ($1.49-$2.50), sugars and creamers ($2.50), and more.
Neatly aligned inside multi-tiered display cases, sugary showpieces at Cupcakes 'N Cream lure frosting fanatics with prismatic toppings and creamy swirls. Red velvet, chocolate mint, and wedding cake highlight an eclectic lineup of taste-pleasing cakes, which can be ordered in sizes including mini ($7/half dozen), regular ($2.50 each), jumbo ($3.50 each), or separate spherical cake balls ($1.50). Harvesting 24 flavors of Hershey's premium ice cream, seasoned scoopers stack cones, cups, and overheated construction helmets with either one scoop ($1.99) or two scoops ($2.99) of sweet reprieve. Crunchers can opt to sink canines into the craggy veneer of a cookie ($0.75–$1.50), and coffee and soda ($1.50) remind sippers why imaginary tea parties are so unsatisfying.
There are countless gelato shops in Rome, yet Bacio di Roma managed to snag the Best Gelato in the City title by the prominent Italian food magazine, Gambero Ross. Now relocated to Baton Rouge, Roma’s talent for handcrafting decadent treats has not ceased; the owners' also operate Bacio di Roma—or Kiss from Rome—where they have earned local praise from publications such as Dig and the Daily Reveille.
Inside the Baton Rouge gelateria, staff prepare a range of flavors from all-natural ingredients. As Kendra Chamberlain of Dig learned, gelato must be created in small batches. This means that staff work up to 10 hours a day to create each batch by hand —just like in Italy, where Keebler Elves are illegal. Icy treats are paired with Lavazza coffee drinks, from espresso served straight up to lattes and chocolaty mochas. Shop successor Mario Lozanov takes pride in preserving the quality of traditional gelato flavors but welcomes new flavors such as birthday cake as well as a variety of hand-crafted desserts such as cannoli, tiramisu, and panna cotta, alongside an expanded menu featuring Italian panini sandwiches, sweet and savory crepes, soups, and salads. The shop is open during current remodeling to enhance the store's cozy and warm ambiance.