Founded in 2000 by college buddies Don McKinney and James Clary, Freckles Frozen Custard crafts its creamy creations using milk and eggs chosen from Midwest farms. Vanilla custard blended with Tahitian and Madagascar vanilla beans mixes with toppings such as hot fudge, bananas, and Twinkies, while specialty concoctions include the Brown Derby, a fusion of custard, brownie, and fudge intended to be worn atop the head. Elsewhere on the menu, colorful scoops of italian ice adorn cones with fruit flavors, and creamy malts, shakes, and floats fill cups. Festive custard pies and cakes can be customized to celebrate special occasions, such as birthdays, anniversaries, or the colonization of Atlantis.
The Belvidere Tea Room serves light lunch fare and pots of fine tea Tuesday–Saturday on the first floor of a 9,000-square-foot Belvidere mansion. Built in the early 1900s, the castle-like Victorian home still evokes the grandeur of its past with period furniture, pressed-tin walls, and original woodwork and trim brought from the 1904 World's Fair in St. Louis. Complimentary tours offer guests a glimpse into the mansion's many chambers, including a grand ballroom adorned with gold chandeliers.
Whirring and banging, whirring and banging—these mechanical sounds could come from a factory churning out machine-made pastries by the hundreds. At Kupcakz, though, a slower, more organic chorus fills the air as Doreen Durano blends, chops, and stirs ingredients for small batches of cupcakes by hand. Drawing upon studies in baking and pastry at San Francisco's California Culinary Institute, Doreen works with her team to craft each and every cake from scratch, armed with the items found in gourmet kitchens, such as creamy Plugra butter, much-revered Valrhona chocolate, and booster seats for stout kings. Each creation gets a whimsical name: the Morning Buzz's moniker comes from a base soaked in rich espresso, and the Sooner Than Later hints at a general timeframe for biting into cream-cheese frosting and red-velvet cake.
Fulfilling sweet dreams with moist mounds of cake, cookies, and more, All Things Cake equips aspiring and astute pastry artists with the skills needed to craft the ultimate sugar rush. Measure your decorating moxie against a roster of five CakeArt classes that span three one-hour sessions. Buttercream and fondant neophytes can study basic tricks of the trade, including character writing, cake leveling, and border inlays. Learn various style techniques involving piping, twisted rope, and Colonel Mustard during CakeArt's intermediate buttercream course, or learn to construct elegant monograms, numbers, and 3-D shapes in the royal icing class. Those who prefer eating to baking can mix and match treats skewing from custom cookies (starting at $2 each) and cupcakes (starting at $18 per dozen) to cake-tinis ($4 each) and sinuous coco-dipped strawberries (starting at $25 per dozen). Custom cakes are also available. Advanced registration is required for courses, but not for devouring cupcakes in solitude.
Oliveto Italian Bistro’s Tuscan-inspired menu contains dishes with artisan ingredients and 20 bottles of wine under $25. In the kitchen, chefs move around stock pots with sauce made from scratch and cast-iron skillets with citrus cedar-plank salmon. Pizzas are constructed from artisanal dough that is made in-house daily, and the whole-milk cheese layered onto them is melted during a quick tenure in a brick oven. Out in the dining room, patrons can pair pastas and pan-seared tilapia with wines from California and Italy or cocktails infused with fruity flavors. In addition to eating good food, patrons at Oliveto are also fulfilling a good act: a portion of each sale is donated to the Tulsa Sooner Chapter of the Cystic Fibrosis Foundation.
Pure Cafe's home-delivered meals, which are usually large enough for two people, consist of uncooked vegetables, fruits, nuts, and seeds that harmoniously merge to form American, Mexican, and Asian dishes. The executive chef and owner Cynthia Beavers assembled these lineups of living and raw ingredients with the aim of providing people with enzymes and nutrients vital for immune-system resiliency, energy, and the strength to lift cars off trapped kittens. Examples of typical entrees include breaded chicken fingers with parsnip mashed potatoes and honey mustard, and a broccoli and cheese soup made with the chef's garlic-infused homemade queso and layered with vegetables and spices. Top off pleased palates with delectable desserts such as frosted chocolate cake and a rich banana-cream pie.