The Grande is often booked for weddings thanks to its elegant ballroom, scenic courtyard, and talented staff of chefs and florists. However, the venue also welcomes everyday visitors to a tearoom to partake in the British tradition of parlor teatime. Servers embellish tiered trays with fresh scones and pressed sandwiches with pimiento cheese, braised pork, and other savory ingredients. They also steep leaves of varieties such as oolong or vanilla rooibos in teapots. Guests can dress up in traditional hats and gloves or classic American garb such as prom dresses.
The Bagel Meister satisfies insistent stomachs by boasting fresh-baked bread, homemade cream cheeses, and filler-free meats throughout its modest menu. Exploring new avenues in bagel architecture, stacking buffs sling bagel breakfast sandwiches, including lox and egg with piquant trimmings ($4.09).
Every 36 hours, the dairy mavens at Rita’s Italian Ice scrap their inventory of frozen custard and italian ice and begin churning batches of frozen treats anew. Because freshness is paramount at Rita’s, customers may find only a few of the menu’s full cast of 40 flavors each day. But servers can merge those flavors into countless combinations: the misto, for instance, blends italian ice and custard in equal proportions, and the gelati layers strata of italian ice and frozen custard. Additionally, servers scoop up fat-free Slenderita and sugar-free italian ice for desserts that prove as wholesome and frozen as an ice sculpture of Mr. Rogers.
SweeTreats formulates ice-cream amalgamations, nestling saccharine delights inside cozy cups or fresh-baked waffle cones. Choose from a multitude of mix-in ingredients to form each frozen Frankenstein, reigniting taste buds with a customized coterie of goodies, including blueberries, almonds, toffee, Kahlua syrup, brownie bites, or newly discovered planets of chocolate-chip-cookie dough. Three ingredients of choice hobnob with the adult-size yogurt or ice cream in vanilla or chocolate varieties, creating a team that will roundhouse-kick hunger in its face.
Miss Mamie's plays host to a small army of frosty cupcakes, harboring five distinct flavors of moist, cream-topped cake each day. Because each day brings a flavorful flight of gourmet goodness, customers may check Miss Mamie's homepage for rotating menu options, such as the ravishing red velvet, the slowly poured ingenious fusion of chocolate and Guinness, or the fortuitous cameo of caramel-spiced apple. The cupcakery also churns out daily regulars such as cookie dough, devils food, and the oxymoronic smoothly paved rocky road. Atop the pillow of buttercream, Miss Mamie often places a tiny treat, such as a mini gingerbread man, banana chip, or buttery chunk of cookie dough.
At Yogo Ono a row of stainless steel dispensers stands, armed with 10 different yogurts and sorbets chosen from a rotating menu of over 30 flavors. Some are low fat, some are non-fat but all yogurts are infused with live and active cultures that promote healthy digestion, unlike the cultures in ice cream that promote headaches. More than 30 toppings fill the grid of self-serve bins, such as Reese's, Oreos, fresh berries, sliced fruit, and chocolate sauce.