Frosted Tops' miniature cakes are an art form—a delicious fusion of creative flavors and eye-catching designs. Mini, regular, and jumbo-size cupcakes appeal to all appetites, their buttercream frostings mixing with seasonal and everyday flavors. Cupcake shots come with a small shot cup in the center, allowing pairings of beverages with each cake, such as milk with Oreo cupcakes and Bailey’s with chocolate-espresso cake. Cupcake bouquets bloom with rose-like toppings of frosting, reminiscent of flowers not only in their appearance but in their fleeting nature and ability to attract swarms of bees. The bakers also mix up batches of whoopie pies and cake pops and can ship or deliver their divine desserts.
Waves of warmth ripple out from the oven, softening pale whorls of cream-cheese frosting and curlicues of caramel syrup. Sheila, the baker, bustles among miniature confections, sprinkling fistfuls of oreo crumbs, pressing candied pecans into frosting, and making sure that the cupcakes are not just actual cakes off in the distance. Colorful paper wrappers cradle the sweets, which are forged with pumpkin batter, chocolate cake, butter-pecan dough, and spice cake with apple-pie filling.
Shiloh's Restaurant's homestyle fare is born of the love and dedication of several generations of restaurateurs. The Hermann and Rodgers families have more than 50 years' experience in the kitchen, and although they're retired, entrepreneurial pros Grandma Ethel and Great-Grandma Gladys still oversee the recipe book to ensure quality.
Following these thoroughly scrutinized instructions, chefs cook up a well-rounded menu of all-day country breakfasts, meaty sandwiches, and pan-fried country steak. At tables, Shiloh's signature housemade rolls are always on hand to sop up leftover homestyle gravy and goulash. And to ensure that no mouth is left unfed, chefs also serve up their piping-hot comfort food to offices, parties, and the hungry families of vacationing grandmothers.
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.
At All Things Cake, owner Janette Stenstrom and head decorator Tracy Hopkins whip up customized confections to suit any occasion. Cupcakes and party cakes in varying sizes have included a three-tiered wedding cake graced with cascading sugar buttons and pearls and an edible turntable ideal for nightclub DJs on the go. Fledgling confectionery masters can learn to craft their own desserts in themed classes before stocking up on delicious sugar-art supplies from the establishment's cache of fillings, sugar flowers, and high-quality chocolate.
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.
FreshBerry serves up low-fat and non-fat frozen treats with a menu of mouth-cooling, low-calorie flavors available toward inner-igloo-building. Choose from a Craig Biggio's uniform number's worth of yogurt options: FreshBerry tart, decadent dark chocolate, vanilla (with no sugar added), acai berry, classic strawberry, mango, and pomegranate. Each flavor contains live and active yogurt cultures—probiotics that act as personal assistants to your digestive system. FreshBerry fare is available in small 5 oz. ($3.99), medium 7 oz. ($4.99), and large 11.5 oz. ($5.99) serving sizes.