The Belvidere Tea Room serves light lunch fare and pots of fine tea Tuesday–Saturday on the first floor of a 9,000-square-foot Belvidere mansion. Built in the early 1900s, the castle-like Victorian home still evokes the grandeur of its past with period furniture, pressed-tin walls, and original woodwork and trim brought from the 1904 World's Fair in St. Louis. Complimentary tours offer guests a glimpse into the mansion's many chambers, including a grand ballroom adorned with gold chandeliers.
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.
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.
Ann's Bakery has a rich history of baking bountiful made-from-scratch breads and satisfying sweet teeth with delectable confections. Give your stomach a break from digesting cell-phone batteries with scrumptious cookies (from $.60) such as Ann's pecan sandies, frosted sugar cookies, or specialty turtle fudge concoctions. Scale your taste for cake from cupcakes (from $1.25), including red velvet and orange varieties, to cakes ranging from manageable (from $13.95 for a 7") to monstrous (from $55.95 for a 16" x 24" sheet). The fluffy, moist cakes range from traditional white wedding to german-chocolate flavors, with a fulsome fount of fillings to choose from, including lemon, strawberry, post-rock, and bavarian cream.
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.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($4.75–$7.95 per loaf) that are high in fiber, free of preservatives, and crafted every day with freshly milled flour. The bread selection changes each day of the week according to a monthly schedule. High-protein breads are available in a variety of varieties, including cheddar garlic and cinnamon swirl. For carb connoisseurs who prefer breaded delights that are easily juggled, Great Harvest bakes scones, muffins, cookies, cinnamon rolls, and bars.
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.