Each morning, the bakers at Gourmet Bake Shop fill pan after pan with large batches of dough, kicking off the process of baking fresh, piping-hot breads, pastries, and cakes. After cooling, cake rounds are stacked with layers of fruit fillings, topped with buttercream frosting, and sometimes carved into a custom shape such as a champagne bottle, heart, or Dora the Explorer. The shop also whips up Italian and French pastries and seven-layer cakes, which dazzle palates and geologists with a variety of cakes and fillings in each bite.
The Bagel Factory's hand-rolled circlets serve as immaculate foundations for hearty constructions of Boar's Head meats, fresh veggies, and a variety of cream cheeses. Kettle-cooked showstoppers populate the bagelry’s Herculean menu, with a menagerie of exotic bread breeds, including cinnamon raisin, egg, pumpernickel, everything, and infinite nothingness ($0.85/bagel). The selection of specialty sandwiches, available on a bagel, roll, or panini, includes South of the Border, a mariachi mosh pit of pepper turkey, pepper jack cheese, and veggies ($6.99). Or opt for grilled sandwiches available on a bagel or roll, such as the buffalo chicken's miraculous union of spicy dressing, blue cheese, and fiery poultry ($7.99).
Aside from supplying casual vibes, Panorama is known for slinging steamy cups of organic liquids and artfully arranged plates of breakfast and lunch fare. Kick off a day with a Jump Start—two shots of espresso blended with vanilla and cream ($3.45)—paired with a Locura wrap that wraps a whole-wheat blanket around eggs, soy beef, cheddar and monterey jack, salsa, and greens ($5.95). For lunch, snag a Parson burrito stuffed with black beans, lettuce, cheeses, salsa, and sour cream ($6.75; $7.75 with soy beef or chicken) or a veggie burger salad ($6.95), which high fives stomachs with an amalgamation of greens, tomatoes, and parmesan cheese, all topped with freshly diced veggie-burger bits plucked straight from the bur-garden.
Tasty Crêpes's capable crepe craftsmen flip sweet and savory griddle cakes, artfully dressing them in delectable toppings that include local and sustainable fruits and vegetables. Strolling down a cafeteria-style line, patrons belly up to the serving counter to admire cooks as they sizzle traditional or whole-wheat batter on hot plates and then shout out specialty ingredients to customize their edible pouch. In honey-mustard crepes ($6.50), chicken, honey mustard, and herb crème shimmy through fluffy caverns, and chocolate brownies and bananas sweetly cohabitate inside the Brownie Passion crepe ($5.50). For satiating self-expression, diners can color a plain flour canvas ($3.99) with an assortment of cheese, meat, fruit, and nut toppings ($1 each). To wash tender morsels down hatches, nibblers can sip a 100% juice fruit smoothie—a much safer way to get your daily dosage of fruit than ransacking a still-life art class.
Bagel Club's expansive menu ranges beyond its titular baked good, encompassing specialties such as pretzels and raisin-studded challah bread. Chefs also pile smoked fish—including sturgeon and lox—atop bagels, crack three eggs for each of their omelets, and fill sandwiches with deli meat or seafood salads. They can also add flavor to bagels or depleted scratch 'n' sniff stickers with more than a dozen specialty spreads, including chocolate-chip, spinach-and-garlic, and blueberry varieties of cream cheese.
Though the staff at Oradek's Coffee House make an excellent espresso and serve up delicious desserts and Belgian chocolates, their signature dish easily outstrips the rest for one simple reason: it combines all three. Staff blend together shots of their house espresso with a scoop of ice cream to create their signature shake, the shottie. To this energizing dessert they can add mix-ins of the customer's choice, including chunks of Heath bars or the interweaving flavors of dark chocolate, peanut butter, and banana.
Just because their signature dish is a shake doesn't mean the house baristas don't know the secrets of brewing the proverbial perfect cup of coffee. They grind and brew a rotating selection of single-origin coffees using French-press, pour-over, or cold-brewing techniques, allowing them to control the drink's strength and taste. The nearby chefs complement the house beverages with cafe dishes from a range of cuisines They offer spicy sushi rolls alongside flaky chocolate croissants—uniting Japanese and French influences, like cutting a baguette with a samurai sword.