Owner Misty Scott creates delectable handheld sweets that represent her childhood baking experiences with her grandmother. Bling Bakery's cupcakes include more than 20 flavors made with fresh ingredients and zero flavors made with shredded newspaper. Double-chocolate blasts sweet teeth with a cocoa-spouting hose, peach cobbler triggers memories of living in a Georgia diner, and the Cinnycoco combines the sweetness of chocolate with the kick of cinnamon. Gone are the obnoxious protestations that a slice of cake is too big. Because cupcakes fit neatly into your hand, you'll be too consumed with the childlike delight of devouring the artful edibles to think about blown diets and foreign occupation. Place your order by phone or email.
The North Union Farmers Market began in 1995 as a small market—back then, more than 500 hungry customers shopped the stalls of only six local farmers. Today, the market coordinates eight certified-producer farmers’ markets around Cleveland, allowing farmers to sell their products—from fresh, seasonal produce to meat, syrup, eggs, and dairy—directly to residents. The planet-friendly concept reduces the energy used for transportation and maximizes the freshness of the food.
Follow the red brick road to the Murray Hill Market looks much the same as it did in 1922 when the building started out as a corner store where locals could stock up on snacks and sundries. Today, owner Michele Iacobelli Buckholtz brings that same type of old-fashioned hospitality to her market and sandwich counter, where you can munch on fresh sandwiches stacked with prime rib roast beef, fresh salmon, or the eatery's signature zucchini pancakes or and eggplant parmesan. The menu also features meat-free and gluten-free options for vegan and vegetarian diets, including chopped salads tossed with fresh veggies or portobello subs slathered with vegan mayo. You can also grab everyday items like fruit, laundry detergent, and Jeni's ice cream to make sure you never run out of the essentials you need to get through the season or just next week.
At the grills, the Liquid/Fresh Planet staff simmers up lean meats and veggies before assembling them into internationally inspired stuffed toasted pita and steaming rice bowls. Liquid/Fresh Planet strives to appeal to youngsters too, whipping up kid-friendly selections, such as cheese pizzas and PB&Js, and routinely checking beneath the stove for any potential boogeymen. Or follow the hum of whirring blenders through a forest of colorful red umbrellas to the Liquid/Fresh Planet front counter, where servers are busy folding fresh fruits and veggies into a variety of smoothies and wholesome eats. One packs a blender with organic oatmeal, fresh fruit, and whey protein, while another scoops up boosts from bottles of flaxseed, mixed vitamin, and ginseng.
Productivity and focus are key at CUBE Workspace & Lounge, which students, writers, business owners, and other clients 24/7 access to a fully equipped, open office area. Members can plug into complimentary Wi-Fi and more than 100 electrical outlets at comfortable workstations throughout the spacious loft, or take a break in a full kitchen stocked with coffee and tea. Located on the 2nd Floor of the Heights Medical Building, the space also offers free parking, lockers, mailboxes, and close proximity to bars and restaurants.
At Bistro on Lincoln Park, executive chef Pete Joyce employs formal education and experience to combine French, Italian, and Spanish highlights into refined cuisine that utilizes local and seasonal ingredients whenever possible. Impatient palates delve into the Ohio goat-cheese tasting, which pairs Lake Erie Creamery goat-milk cheeses with herbed flatbread, accouterments, and a pristine plate ($15). Slowly braised shanks of Colorado lamb tie together a dish of potato purée, black-olive oil, mint, and a basil reduction sauce ($19), and pheasant kiev tempts diners' decorum with a foie-gras- and parsley-butter-stuffed breast enshrined by a cauliflower purée and truffled petite green salad ($19). Post main-plate consumption, tongues can twist sweetly around house-made ice cream made with organic Ohio cream ($5) or pound cake, which whisks together almond cake, nougat sauce, hazelnut-honey buttercream, candied pistachios, and candied lemon zest into 1.814 kilograms of metric joy ($7).