Working out of a postal truck repurposed as a mobile bakery, Street Sweets & Eats’ owners Stacey and Jake bake and deliver a menu of cake pops, creatively flavored cupcakes, and sandwiches. Raspberry-filled lemon cake, chocolate chips and cookie dough, and coconut-topped vanilla cream stand out among 11 other inventive cupcake flavor combinations which, along with their other snacks, can be purchased directly from the truck or ordered in bulk for catering.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisanal breads. Its classic and signature subs take on a variety of shapes, sizes, and styles, ranging from the prime-rib mushroom and swiss to the classic italian, which dons black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistline can take unabashed bites of sandwiches that have fewer than 500 calories, such as the baja chicken and the veggie guacamole sandwich. Soup and a salad line rounds out Quiznos' varied menu.
Roman literature describes how Emperor Nero enjoyed the rarest of all treats: fruit juices and wines chilled in mountain snow. Several thousand years of technological development have unlocked the ability for everyone to enjoy what was once a snack fit only for royalty and to do so in a health-conscious way. Planet Yogurt serves a daily rotating cast of 12 flavors of frozen yogurt, which is low in fat and rich in probiotics. More than 50 toppings—from fresh-sliced fruit to crushed classic candy—wait to dust the tops of self-served-yogurt mountains.
The walls match the vibrant colors of the snacks and toppings with lime greens, warm reds, and bright oranges. As visitors scarf down their frozen treats, wall-mounted flat-screen TVs keep them entertained with sitcoms and the weatherman’s fanciful tales of good and evil.
At Yogurt Stop, over 70 flavors of frozen yogurt come together with over 50 toppings to make delicious, customized treats. Each day, customers will find a rotation of ten flavors, such as strawberry, chocolate, cupcake, and pineapple. Then, they can coat the low-fat and non-fat treats with fruits and other toppings, or select a fruit smoothie or bubble tea.
Stefano’s Gelato's sweet savants handcraft a staggering selection of creamy desserts that contain no hydrogenated fats and only 5%–7% butterfat. Gelato flavors rotate daily and seasonally, pleasing palates with English Truffle, white chocolate, banana-orange cream, or Snickers. Refreshing sorbetto flavors crafted with fruit and purified water will delight mouths by deluging them with morsels of chilly goodness in the form of wild berry, mango, or pink grapefruit. Stefano's dishes out treats by the ounce ($3 for 3 oz.), by the pint ($8), by the cone ($1 for a kids’ cone; $2 for a value cone), or by the bay. Guests exhausted from spoon-to-mouth routines can slurp up 16- or 20-ounce Italian sodas ($3.50; $4.50), Mexican cola ($1.50), and specialty sodas made with pure cane sugar and no high-fructose corn syrup.
Just above the gelato-and-coffee counter in Paula’s Eatery hovers what looks to be an enormous wire bird’s nest. The hyper-modern chandelier kind of sums up the whole feel of the café: disarmingly stylish, but comfortable and family-friendly.
The tone is fitting for a shop that has made a name for itself based on its unorthodox take on comfort food. The bakery whips up plates of homespun classics with a gourmet twist. The banana bread is roasted, zucchini cake is made with Tuscan olive oil, and the improbably enormous Rice Crispy treats are shot through with marshmallow chunks. Their signature Belgian waffles get a similar upgrade, served with pure maple syrup or the shop’s homemade gelato. For midday meals, cooks press fresh paninis, such as the Hawaiian Hula Ham, smothered in provolone, honey cured ham, and zesty pepper spiced apricot relish. At the coffee bar, baristas tamp out a slew of espresso drinks, from classic drip coffees to exotic affogatos—a scoop of gelato drowned in espresso and served with an improvised sea shanty.
Annie Defa learned a lot in her 10 years in the coffee-shop industry, including how to select the choicest beans from among thousands. She puts this knack into action on a weekly basis, consulting with her local roaster to supply the shop with the aromatic blends she brews into steaming mugs or transforms into specialty drinks. She and her crew also bake up croissants, cookies, and muffins fresh each morning. In the summertime, an outdoor patio supplements the café’s intimate indoor space, and free WiFi ensures that clients stay up-to-date with emails, news, and the latest styles of cappuccino-foam mustaches.