Specializing in the delicate art of custard freezing, Doozle's Frozen Custard prepares an extensive menu of deliciously icy treats. Served in the time-honored flavors of chocolate, vanilla, and chocolate-vanilla twist, old-fashioned custard forms the mainstay of the shop's variety of mouth-cooling deserts. Crisp cake cones ($1.69–$2.69) prop up stratospheric piles of pillowy custard, and fudge-slathered sundaes ($2.29–$3.29), gooey banana splits ($4.79), and thick shakes ($3.69–$4.59) facilitate all manner of rude slurping noises and emergency napkin runs. A generous selection of candy and nut toppings can embellish any cold treat, making it an even more delicious way to chill a tongue heated from pungent spices or a rap battle among auctioneers. For a healthy twist, patrons can opt to have any of Doozle's cool treats made with "Lite," a 98% fat-free alternative with half the calories of standard frozen custard.
The chefs at Central Café and Bakery showcase the flavors of the Middle East with a menu of authentic Lebanese dishes. During dinner, chefs speckle chickens with house spices and grill them whole ($24.99), half ($12.99), or on kebabs interspersed with fresh vegetables ($12.99). Similarly, lamb kebabs pierce meaty morsels that lay atop a bed of rice with a choice of side, such as tabouli or spicy potatoes ($14.99). Sautéed tilapia basks in a Lebanese-spiced white-wine marinade before a frying pan whisks it to a crispy finish ($15.99), and the hospitable staff accents the fresh-baked shawarma pizza with Mediterranean moxie ($12.99 for a 14”). At lunchtime, the kitchen pumps out falafel sandwiches ($4.99) and chicken shawarmas ($5.49), both wrapped in a toasted pita for efficient handling during table-to-table relay races.
The Cup bakes more than a dozen cupcake flavors that revolve every week, making room for new flavor features and seasonal specials. The classic combination of chocolate buttercream and fluffy yellow cake inside the Gold Rush ($2.75) is always available for prospectors to purchase with their own newly sifted nuggets. Patrons alight on lime-green stools as they break through the latticework of a streusel-encrusted sugar glaze to access the Cuppa Coffee Cake ($2.95). The Grasshopper ($2.75) was a recently featured confection, with an Andes mint spelunking into vanilla-mint buttercream. The Pumpkin Harvest ($2.75) treat will induce jack-o'-lantern grins September–December. A selection of The Cup’s from-scratch buttercream is also available in gluten-free incarnations.
PuraVegan promotes healthy eating by complementing a wholesome menu with weekly changing culinary classes, in which home chefs can learn techniques for crafting meals from raw ingredients. During two-hour crash courses, the culinary pedagogues spotlight cooking fundamentals with live demonstrations as seasoned hash slingers donate tastings, recipes, and sure-to-impress-dates lingo to student repertoires. Globetrotting courses transport tasters to various parts of the world, such as the Taste of Tuscany, which exposes the diet-friendly alter ego of Italian vittles with fresh mushrooms and heirloom tomato lasagna. Corral the necessary know-how to swiftly prep nutrient-packed meals during the Quick Raw Meals class or learn how to warm patriotic noshes with fireworks by taking a Contemporary American course. PuraVegan recommends all students bring a pen to class and arrive at least five minutes prior to the designated start time.