The retro decor and vintage bottled sodas at Cone Brothers Ice Cream hearken back to the heyday of the ice cream shop. Behind gleaming counters, Cone Brothers' confectionists scoop 17 flavors of Chocolate Shoppe Ice Cream, which hails from creamery farms in southwestern Wisconsin and northeastern Iowa. In addition to its year-round and seasonal ice creams, the shop quells sweets cravings and local schoolyard rebellions with whole-fruit smoothies and sundry candies.
In a series of black and white portraits that pop against the backdrop of rich burgundy walls, smiling farm workers stationed around the world stand amid their crops, tools in hand. The photographs are the first hint at Peoples Organic Coffee & Wine Café's mission to link ingredients back to their source. The second hint is the menu, which boasts a roster of local farms: the ham comes from Fischer Farm, the chicken sausage from Schultz Farm, and the bison from Eichtens Family Farm. Chefs spotlight these free-range meats in wholesome burgers, wraps, and salads, which they enhance with fresh, organic veggies and housemade sauces. To complement meals, the café boasts a beer menu filled with choices from local breweries such as the limited-supply Surly and Fulton. Additionally, its wine selection runneth over with biodynamic, organic, and sustainable varietals, which are tastier than their unsustainable counterpart, unicorn tears.
Snuffy's Malt Shop is like stepping into the 1950s: there's a red-and-white candy stripe motif, and the chocolate malts get poured into tall glasses. The sweet scoops of nostalgia come courtesy of founder Mike Mueller. In the early eighties, he found himself pining for the evenings of his youth spent at drive-ins and diners, a malt in one hand and cheeseburger in the other. In 1983, he opened Snuffy's Malt Shop in tribute. Cooks here grill up cheeseburgers and hotdogs and serve them up alongside classic treats: floats, phosphates, sundaes and, of course, malts.
With 2013 marking their 30th anniversary, Snuffy's has added a few updated menu items. They now make their famed burgers with bison or veggie patties, and malts come in inventive flavors such as Snuffy Colada. These particular takes on the good old days are now found at four locations, spread evenly across Twin Cities neighborhoods like chili over cheese fries.
Each morning at Little Pete's Bakery & Cafe, the aromas of sweet, oven-kissed treats mingle with the savory notes of piping-hot breakfast sandwiches and breakfast burritos, attracting breakfast seekers in the area and teasing bloodhounds within a 100 mile radius. The cooks don't stop when the clock strikes noon, though?later in the day, they offer crisp, fresh salads and a variety of hearty soups sure to banish any chill lingering in the bones.
Inside The Buzz Coffee & Café, the scent of just-brewed organic coffee mingles with that of creatively flavored waffles. Chefs blend Carbon's Golden Malted Waffle Batter with sweet morsels such as chocolate chips, berries, and cinnamon, or mix in savory ingredients, such as the Hot Mama's brown sugar and bacon or the Western's cheddar and ham. The menu also offers hot and cold sandwiches and wraps, as well as fruit smoothies and tea drinks.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.