It’s the classic conundrum: an intense craving for cookies, but not enough time, motivation, or bribe money for the Keebler Elf syndicate to satisfy the yearning. Dough to Door has discovered a way to satiate this craving without forcing busy civilians to slave over an oven for hours or spend precious gas driving to the store; they whip up batches of custom cookies themselves and deliver them right to customers' doorsteps. Patrons choose from bases of five types of dough—including oatmeal, peanut butter, and chocolate—before opting to add mix-ins of dried fruit, crumbled candy bars, eight types of chips, and nuts. Ready-made cookies are also available to take away the pressures of decision-making.
Winner of the Riverfront Times' Best Doughnuts award under its former moniker in 2009, Ray's Donuts and Coffee serves sweet doughy pastries in dozens of tastebud-pleasing varieties. Ray's donut menu starts with its handmade glazed variety ($6.90 for a dozen). From there, sample the bounty of frosting and fillings ($0.89 per donut). Cinnamon sugar, blueberry, and pineapple cake donuts delight tongues similar to the wondrous consumption of edible hula hoops by very tiny hula dancers. Complement donuts with Ray's solid selection of coffees and lattes or go for enormous specialty pastries ($1.39 each), such as chocolate fluff-filled bars and glazed lemon- or blueberry-filled bismarks, ideal for stacking on your Prussian metal-spiked hat.
Far from the sloping prairies of Eastern Europe, John and Jerri Banks were hard at work bringing pastries from the Old World to consumers in Houston, Texas. The year was 1982, and though it would be several years before Food Network would name Kolache Factory one of the top five drive-thrus in the country, the on-the-go bakery was becoming a popular destination for breakfast, lunch, and leakfast. The menu is simple: traditional slavic pastry rolls filled with savory and sweet ingredients accompanied by gourmet coffee. Today, the Banks' Texas bakery has spread to several American cities, though all franchises continue to serve the centuries-old baked goods.
The chipper crew at Sabu’s Coffee whips up menus replete with hearty all-day breakfast fare, tasty paninis, and hot and cold beverages. The beanery brews up a plenitude of ambrosial coffee and espresso quaffs made with organic Goshen coffee beans roasted in St. Louis ($1.95–$4.65). Breakfast, hailed by diners as the supreme emperor of the meal world, includes old-fashioned oatmeal with assorted toppings ($2.95) and customizable omelettes with an array of savory fillings ($5.95). Wrap hands around a toothsome smoked turkey panini accessorized with spinach, fig, and brie, a portable lunch alternative to packing your own whole poultry ($5.95+ for a whole panini). Toasted walnuts, mandarin oranges, goat cheese, and seasonal fruit unite to battle vicious stomach growls in the fresh organic spinach salad ($5.95), while a lineup of homemade sugary noshes treats sweet teeth to baklava ($2), gelato ($1.99 per 3-oz. scoop), gooey butter cookies ($1.50–$3) and envious glances from passing Cookie Monsters.
The chefs at Central Café and Bakery showcase the flavors of the Middle East with a menu of authentic Lebanese dishes. During dinner, chefs speckle chickens with house spices and grill them whole ($24.99), half ($12.99), or on kebabs interspersed with fresh vegetables ($12.99). Similarly, lamb kebabs pierce meaty morsels that lay atop a bed of rice with a choice of side, such as tabouli or spicy potatoes ($14.99). Sautéed tilapia basks in a Lebanese-spiced white-wine marinade before a frying pan whisks it to a crispy finish ($15.99), and the hospitable staff accents the fresh-baked shawarma pizza with Mediterranean moxie ($12.99 for a 14”). At lunchtime, the kitchen pumps out falafel sandwiches ($4.99) and chicken shawarmas ($5.49), both wrapped in a toasted pita for efficient handling during table-to-table relay races.
Today's deal lets STLers in on the city's biggest secret to be revealed since the time it was determined that the Budweiser brewery gnomes did not fly back to their home planet but had merely gone extinct. For $15, you'll get $35 worth of award-winning Italian cuisine and decadent desserts at La Dolce Via, a family-owned café in Forest Park Southeast.Follow @Groupon_Says on Twitter.
Butter, farm-fresh eggs, cream cheese, cake flour, confectioners and granulated sugar, baking powder, vanilla extract—those seven ingredients are all it takes to make a Gooey Louie gooey butter cake. Owners Kirk and Debbie Stieferman and their crew make each cake from scratch in small batches, following a recipe four generations old, which has led to them being named the "Favorite Gooey Buttercake" by the Riverfront Times five years running. From scratch means the ingredients are all natural and put together by hand—they even sift their own flour. Customers can pick up an original cake, or choose from different flavored iterations, such as chocolate raspberry, peanut-butter cup, and pumpkin. They even craft miniature versions of their cakes for catered events such as weddings and food fights.