We specialize in Cake Pops for large events! What are Cake Pops?
The newest and trendiest dessert around. Imagine all the yummy sweetness of a cupcake hand rolled into a ball, dipped in chocolate and served on a stick. Portable, customizable and completely mess free.
Peruvian-born chef Pilar Albernas and her family opened Ají Peruvian Restaurant in 2011, naming the eatery after the Peruvian word for "pepper." True to their name, Ají imports many varieties of peppers to flavor its authentic cuisine. Maize tamales steamed in banana leaves, Peruvian rotisserie chicken, and Andean corn salad with fresh cheese and an herb dressing are among the kitchen's specialties. Many dishes can be made vegetarian or vegan, and at the end of meals, diners can sweeten palates with desserts such as picarones—Peruvian donuts made with Andean squash and sweet potato.
Every 36 hours, the dairy mavens at Rita’s Italian Ice scrap their inventory of frozen custard and italian ice and begin churning batches of frozen treats anew. Because freshness is paramount at Rita’s, customers may find only a few of the menu’s full cast of 40 flavors each day. But servers can merge those flavors into countless combinations: the misto, for instance, blends italian ice and custard in equal proportions, and the gelati layers strata of italian ice and frozen custard. Additionally, servers scoop up fat-free Slenderita and sugar-free italian ice for desserts that prove as wholesome and frozen as an ice sculpture of Mr. Rogers.
The Grande is often booked for weddings thanks to its elegant ballroom, scenic courtyard, and talented staff of chefs and florists. However, the venue also welcomes everyday visitors to a tearoom to partake in the British tradition of parlor teatime. Servers embellish tiered trays with fresh scones and pressed sandwiches with pimiento cheese, braised pork, and other savory ingredients. They also steep leaves of varieties such as oolong or vanilla rooibos in teapots. Guests can dress up in traditional hats and gloves or classic American garb such as prom dresses.
At Yogo Ono a row of stainless steel dispensers stands, armed with 10 different yogurts and sorbets chosen from a rotating menu of over 30 flavors. Some are low fat, some are non-fat but all yogurts are infused with live and active cultures that promote healthy digestion, unlike the cultures in ice cream that promote headaches. More than 30 toppings fill the grid of self-serve bins, such as Reese's, Oreos, fresh berries, sliced fruit, and chocolate sauce.
A sizzle rings throughout Lou’s Burger House’s kitchen as the cooks toss behemoth 10-ounce burgers onto grills. Nearby, friendly staffers sing and dance while washing dishes or joke with the customers, who lick flaky chicken-pot-pie crust off their forks and tear into barbecue pulled-pork sandwiches. Forks also dig into heaping sides of mac ’n’ cheese, creamed potatoes, and collard greens, as well as sweet-cherry and peach cobbler. Lou’s recently added the barbecue options to its menu—making its slogan, “Our butts will drive you nuts!” finally have more than one meaning.