The culinary craftspeople at Java Factory populate a menu with breakfast eats, sandwiches, and build-your-own pizzas inside a café with tile floors and a long wooden coffee bar. Like a wake-up call with a stun gun, flavors from the espresso bar, including a white mocha ($3.50–$3.85) and Java Factory coffee blend ($1.45–$1.85), deliver a morning jolt, and smoothies ($5.50–$6.75) blend fruit and yogurt for hybrid frozen drinks that please palates at all hours of the day. For empty stomachs, smoked ham, egg, cheese, and peppers huddle inside a warm breakfast burrito ($4.75), and the mediterranean tuna panini ($7.75) infuses tuna salad with black olives and chives before topping the medley with a mediterranean spread. Build-your-own flatbread pizzas ($6.50) come with a choice of nine toppings, such as pepperoni, turkey, and olives. Tall chairs line a dark wood coffee bar where beans roast and baristas tell secrets via cryptic foam formations. Shorter seats rest below individual tables clothed in white linens and illuminated by candlelight not emitted by jack-o'-lanterns.
Despite being separated from the Mediterranean by an entire ocean, 345 Caffe Italiano manages to bring an authentic taste of Italy to southern Florida. Its chefs embrace tradition by importing specialty meats and cheeses directly from the Old World, and pair these distinctive flavors with locally sourced produce to better capture the inherent freshness of true Italian bistro cooking. This is most evident in the eatery's panini sandwiches, which can feature everything from bresaola della valtellina (cured beef) and Italian goat cheese to grilled eggplant and basil between two pieces of gently crisped bread. As a sweet counterpoint to the savory panini, the cafe also offers a variety of sweet and savory crepes, classic espresso drinks, and gelato that is made fresh daily using shavings from Italy's famous icebergs.
Owner Melissa Vias originally unveiled Malanga Café not only to share the exotic dishes crafted from her meticulous collection of Cuban recipes, but to transport diners to the music- and amusement-filled atmosphere of Cuba itself. Head chef Haydee Porras blends traditional ingredients to forge from scratch items such as crispy croquettes, steaming tamales, and a traditional suckling pig that smokes and crackles as it rotates in its sweltering roaster. Meanwhile, succulent morsels of shredded pork nestle into pillowy baguettes to craft the pan con lechon, whose popular recipe arrived from Santiago de Cuba via Vias's husband. Postmeal, patrons can amuse other senses with games of Cubilete or the rhythms of a live band, then sign a giant mural awash with famous Cuban sayings to personalize a part of history and provide an effective alibi against sushi-eating accusations.
Sweetness Bake Shop & Cafe's cupcake list is overwhelming in the best possible way. The treats are made from scratch everyday, the buttercream a slight yellow due to the use of real butter, and the vanilla bean cake rich with Nielsen Massey Madagascar Bourbon Vanilla. But the careful, delicious craftsmanship aside, the sheer number of cupcake options on the menu is enough to floor even the most mild of cupcake enthusiasts. The menu divides into several categories. These include house flavors, such as red velvet, and classic flavors such as maple bacon. Then there are even more whimsical categories such as "candy jar", which includes Twix- and Snickers-flavored cupcakes, "top shelf", which has mojito and tequila sunrise cakes, and "global a go-go" which includes flavors such as tiramisu and churro con chocolate but excludes the flavor of passport stamp.
But Sweetness doesn't stop there. Their menu expands to cover more treats such as ice cream, cake balls and donuts, and cakes. They also cater to the non-sweet tooth with sandwiches and salads for lunch and eggs and pancakes for brunch.
With the deft hands of a veteran baker, Vincent Benoliel keenly measures almonds, eggs, and sugar, because accuracy is essential when making macarons. The ephemeral sweets come in a rainbow of colors and might taste of chocolate, rose petal, or lemon, but every single one has that je ne sais quoi of a macaron made by a native Frenchman. Vincent grew up in France's ubiquitous restaurant industry, ascending to the rank of sous chef in a Parisian brasserie when he was only 18. In 2005, he brought the richness of French cuisine to South Florida by importing the Eiffel Tower in 3-pound chunks and by opening Le Boudoir in Miami. His handiwork includes delicacies such as escargot, steak tartare, and fresh pastries.
Enjoy a meal on the go at BannaStrow's, where the chefs work their magic in front of your anticipatory pupils and breakfast is served all day. Start by selecting a crepe, wrep (wrapped crepe), or salad as your edible canvas. Then, throw down your choice of four fresh veggies, a refreshing dressing, and one highly pleasing cheese to complete your creation ($5.95). If for some reason you hit a creperie block, feel free to enjoy any signature item, including good morning breakfast crepes (eggs, mozzarella, cheese, and ham; $3.99), a sweet crepe (strudel supreme with cinnamon apples, caramel sauce, and vanilla ice cream; $6.15), or classic California salads (spring mixed lettuce, tomatoes, croutons, raisins, parmesan, and olive oil; $4.35). By the time your food's prepped, your eyes will have already basted your face in tears of joy and hunger.