Max Bloom's treats customers to classic café fare in an old-timey 1940s ambience, as vintage film posters, black-and-white photographs of glamorous starlets, and other remnants of pulp past line the walls. Max Bloom's menu percolates with caffeinated cups of house-blend coffee ($0.89–$1.80) and café lattes ($2.70–3.85), as well as vintage sodas ($1.85) and milkshakes ($4), which are concocted by a 1940s commercial mixer to impart the wholesome taste of postwar America. Diners can don their swellest petticoats and order a roast-beef panini as fuel for future foxtrot competitions ($4.75), or wake up with the breakfast burrito before imparting on a noir-esque detective hunt to find out who murdered the department store's mannequins ($3+). Max Bloom's also has a swinging calendar of events, including open-mic nights, film showings on Mondays, and live music.
After their personal experience with juicing revolutionized their lives, the husband and wife behind Drinkbar. Juicery decided to share their story with the public. The self-described “flexetarians” respect all food choices but choose to imbue their cleanses with raw juices, local coffees, and smoothies that help flush the body of toxins while flooding it with nutrients. Crafted from all-natural ingredients such as fresh carrots, apples, lemons, and kale, the juices can help customers shed pounds, evict harsh chemicals and toxins from the body, and even gain more restful sleep.
Tea Bar Cafe’s menu is stuffed with Asian-style cuisine and a large selection of boba teas, slushies, shaved ice, and other delicious treats. Fend off a malicious appetite with stinky tofu ($4.75)—the popular and odoriferous dish of fermented tofu—or a serving of fried squid balls ($4.25). Plenty of entrees are available to silence a belly button that won’t stop yapping, such as teppan pork ($6.99) or a fried chicken filet rice set served with black pepper and mushrooms ($6.99).
Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
Nearly 15 years ago, Lollicup Coffee & Tea founder Alan Yu helped introduce America to a drink popular in his native Taiwan: boba milk tea (a.k.a. bubble tea), named for the chewy tapioca balls known as boba that hang suspended in the beverage. These gummy treats make the drink something of a snack, too?people slurp them up using oversize straws, chewing them between sips or collecting them in their cheek pouches.
Lollicup's specialty is milk tea flavored with almond, jasmine, coconut, or other infusions, but boba can also be added to most of Lollicup's other colorful drinks, from grapefruit green tea to watermelon juice and signature soy pudding. There's food, too: shareable morsels of fried meats and veggies, or rice plates if a well-rounded meal is in order. Thanks to word of mouth and a spot on the Food Network's Unwrapped, Lollicup has expanded to dozens of locations across the country and has outposts opening soon in Europe and the Middle East.