Jitters Café deftly intermixes locally grown, organic ingredients whenever possible to fill empty stomachs with a toothsome menu of soups, salads, and baked goods. Lavish neglected spice yens with a pungent bowl of veggie or meat chili flanked with stacks of crispy tortilla chips ($3.75/cup, $5.75/bowl), or spoon up savory destiny with a cup of the rotating soup of the day ($3.50/cup, $5.50/bowl). A vitamin-kissed mixed greens and spinach salad laced with candied walnuts, grape tomatoes, and judicious sprinkles of feta cheese ($6.75) hones jaw muscles and rabbit impressions. Guests can opt to eschew greenery entirely for the primal chew of cheese, pepperoni, or veggie pizza by the slice ($4–$5). Congo lines of freshly whipped desserts fill sweet teeth with bites of strawberry-topped cheesecake ($5.50), vegan cookies ($2.50), and frosty glasses of ice-cream-kissed frozen coffee ($3.50).
Bridge Street Live offers a bevy of entertainment options in an inviting art-deco setting. On October 1, former subway musician Lipbone Redding will purse his namesake to produce wave after wave of brassless trombone sound. Nicknamed the "Human Sweet Box," Redding delivers a unique brand of jazz, blues, jam, and soul. Warm up your laughbox for Comedy Night on October 8, which features DJ Hazard, a founding member of the infamous Ding Ho Club. Also taking the stage is Moody McCarthy, who has been known to craft jokes out of whatever material is most abundant, be it wood, soap, thin air, or overweight air. The third available show, on October 9, sees traditions of Charlie Parker fused with the electric style of Miles Davis to create the distinctive sounds produced by the Isaac Young Quartet. Witness an enjoyable evening of bass lines and completely unsquare jams.
With the help of her grandmother, My Dream Cupcake's founder Julie L. learned to bake mouthwatering cupcakes at age 6. She discovered a natural passion for baking, and over the years, family and friends gushed with praise for her handheld treats. Since 2010, she's shared her gift with the public, crafting made-to-order cupcakes using quality chocolates, vanilla bean, and farm-fresh eggs. She eschews shortenings, oils, and prepackaged mixes, which ensures her desserts are free of trans fats and preservatives. In addition to their decadent taste, many of her desserts look almost too appealing to eat, such as her ornate children's birthday cakes and the cupcakes she frosts to look like hydrangeas and roses.
A broken-down ice-cream truck and a stint as an army refrigeration consultant during World War II led Tom Carvel to start franchising his very own chain of ice-cream shops in 1947. Today, more than 500 Carvel Ice Cream locations around the globe cool palates with soft-serve, hand-dipped scoops, ice-cream cakes, and other frozen confections.
The chefs at River's Edge Bistro culled their recipes from the culinary traditions of the 21 countries that surround the Mediterranean Sea. They make hummus from scratch and flame-broil skewered chicken and shrimp doused with classic Mediterranean spices. Lamb gyro tucks into a pita with a dollop of tzatziki sauce, and crispy falafel balls are drizzled with tahini sauce.
Sanremo Bakery conquers appetites with traditional Italian dishes and pastries. The family-owned business opens at 7 a.m. every day of the week, powering up morning customers with its breakfast pizza composed of eggs, home fries, bacon, and cheddar. Chefs prepare more than 10 other specialty pizzas for lunch and dinner, as well as pasta trays of lasagna, eggplant parmigiana, and ravioli that are large enough to feed 15–25 people or one Italian lumberjack.