When her first grandchild was born, Anita Murphy set out to craft a quilt for the new baby. She worked with the help of her mother, an experience quilter, and has been "addicted to quilting? ever since, as she told Livingston Business and Real Estate Journal.
At Mia's Fabric Caf?, Murphy and her team share their passion with quilters and sewers of all experience levels. Shoppers can find fabrics by makers such as Moda, Timeless Treasures, and Riley Blake Designs. Books, patterns, and notions pave the way for projects, and hands-on classes help hobbyists develop their skills.
Cafe Delphi Greek and Lebanese Restaurant's proprietor, Mir Hassan, and expert chefs take taste buds on culinary tours of the cradle of humanity with an extensive menu of delicious Mediterranean delights. Paying homage to the ancient Greek tradition of filling up on breadsticks, appetizers prelude Near Eastern feastings with tantalizing dishes such as the fried-cheese or grilled-eggplant musaka. On main plates, Mediterranean samplers unite cabbage rolls, kibbeh, and a choice of chicken shawarma or gyros with meat tastefully dressed in a cape of grape leaves. In addition to tasty terrestrial meats, tongues swoon over sea specialties and vegetable entrees such as the Delphi?s fish topped with special pasta sauce and served with hummus and rice, or the vegetarian plate, a tasty m?lange of hummus, musaka, spinach pie, and feta salad.
Travelers to New Orleans's French Quarter often return home with tales of the local cafés' beignets. These fluffy, fried confections are traditionally dusted with a generous helping of powdered sugar and flanked by a steaming cup of cafe au lait. Using the Big Easy as inspiration, Rue Beignet fries up its own batches of the pillowy treat, drizzling them with such toppings as chocolate, honey, and caramel. Visitors can enjoy their treats at the long, diner-style bar or at intimate tables whilst sipping hot or cold java.
Founded in 1919 and passed down through four family generations, Community Coffee Company has served delectable caffeinated beverages from perfectly percolated brews concocted from 100% Arabica beans. Ground flavors include the rich and aromatic Café Special ($6.49 for 12 oz.), while coffee cravers can embrace whole bean bags such as the sweet and mellow breakfast blend ($6.49 for 12 oz.). Refined pinky fingers are elegantly raised when sipping regal gourmet ground or whole bean private reserve flavors, such as ground bread pudding or whole bean hazelnut (both $8.99 for 12 oz.). Collectors of highly valuable coffee-drinking paraphernalia can wander the digital tomes of essentials for an assortment of tumblers ($3.95-$10.95), filters ($1.49-$2.50), sugars and creamers ($2.50), and more.
Ruby-red and canary-yellow walls, soft lighting, and a flat-screen television create a vibrant atmosphere for Magnolia Grill and Bar's spin on comforting Southern and Cajun dishes. Chefs harness the natural sweetness of fresh fish from the Gulf, lump crabmeat, and jumbo shrimp to craft hearty entrees, which also include soul-soothing classics such as chicken-fried steak smothered in white gravy and slow-roasted pulled pork zestified with hickory sauce. Appetizers of Magnolia bread sprinkled with parmesan cheese or fried green tomatoes paired with shrimp rémoulade jump-start digestive engines, and frosty brews from Abita, Corona, and Heineken irrigate throats without digging a series of ditches that leads to the kitchen sink.
When faced with time off after graduating from Southeastern Louisiana University, Maggie DiMaggio took to baking cake after cake in her own kitchen. Seeing the potential in her baked treats, she soon began taking weekly pilgrimages to the Mandeville farmers' market to sell her cupcakes and fine breads. As the popularity of her creations grew, the special orders began pouring in?so many, in fact, that she had to open a storefront just to manage the demand.
That storefront soon evolved from its humble beginnings into The Chocolate Vine, a European-style bakery that also houses an intimate caf?. To foster a cozy, inviting atmosphere, Maggie furnishes the small eatery with tables and chairs from local antique stores and regularly applies a fresh coat of buttercream icing to the walls. When not crafting almond-, strawberry-, and chocolate-infused cakes , she cooks light lunches with fruits and vegetables from a local produce stand. Maggie also graciously opens up her wine cellar for regular tastings, during which guests sip on eight glasses of her finest reserves.