One cupcake looks much like another, which is why Red Velvet Cupcakery's pastry chefs pay such careful attention to what makes them different: the ingredients. Even before a Red Velvet customer takes a bite, they'll probably smell the presence of European butter, Valrhona chocolate, Maldon sea salt, local dairy products, French-style buttercream, and accents made from 24K gold leaf.
That difference was tasted by Washington Post Express, which concluded that Red Velvet's devil's-food cupcake "is sinfully satisfying" with its rich buttermilk cake topped with Valrhona bittersweet-chocolate ganache. It likewise hailed the red-velvet Southern Belle's whipped cream-cheese frosting as "simple, elegant, and too scrumptious for words." To ensure fresh cupcakes?and to keep their wastebaskets available for crumpled-up paper during "writer's block" montages?Red Velvet donates each day's remainders to local shelters and nonprofit organizations.
Enthusiastic baker Nefertiti Angelini hand-picks 97 percent organic ingredients such as tahitian and bourbon vanilla beans to shape cupcakes inspired by such iconic treats as s'mores, peanut butter and jelly, and key-lime pie. The confections pop out of the oven several dozen at a time before donning crunchy or juicy toppings, letting an expansive and ever-changing array of flavor combinations press their noses to the hand-labeled display case. Beyond their eye-catching exteriors, most cakelets harbor gooey centers overstuffed with cream cheese, ganache, peanut butter, or caramel matryoshka dolls. Aromas drift past the storefront's crystal chandelier and bright bouquets into its Reston neighborhood. The CupCake Ladi often expands her energies into charitable works as well: as the Orange County Register has reported, Nefertiti donates hundreds of cupcakes a week to fund ventures including German Shepherd Rescue of Orange County and the March of Dimes.
Since opening their first location in 1996, Robeks' associates and franchise owners across the country have been passionate about the benefits of healthier eating, and what they can do to help guests maintain active and healthy lifestyles, all through portable smoothies. Customers can step up to the counter and order from a menu of fresh, premium ingredients in unique, made-to-order combinations. Robeks Premium Fruit Smoothies aims to create innovative ways to reach the daily recommended 9-13 servings of fruits and vegetables without compromising on flavor. Each Robeks Premium Fruit Smoothies location makes a concerted effort to support the neighborhood it resides in, through local organizations, such as Save the Children.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Cuisine Type: Hershey's ice cream and shakes
Handicap Accessible: Yes
Number of Tables: 1?5
Parking: Parking lot
Most popular offering: Ice cream & shakes, cookies & pretzels
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
The customers like the shakes and the hand dipped ice creams very much. The cookies and brownies are well-liked, and we get orders for cookie baskets for the holiday season and special occasions.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Hershey's nationally famous ice creams and Hershey's proprietary recipes for the shakes and smoothies.
In your own words, how would you describe your menu?
Thirty-two flavors of ice cream and shakes, fresh-baked David's cookies, brownies and blondies, and salted and cinnamon pretzels.
Is there anything else you want to add that we didn't cover?
It is a friendly environment where kids from the neighboring schools come and have fun and enjoy their shakes and ice cream.
Marble Slab Creamery's sensory experience begins by walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted onsite from Marble Slab’s original recipe, which entices customer's eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice-cream chef then hand folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a homemade waffle cone.
In addition to procuring handheld treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice-cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team for sprucing up special events such a corporate get-togethers or school functions with portable marble slabs or sundae bars in tow.