Azure Chocolat showcases a seemingly endless selection of fresh truffles (including dairy-free and vegan options), truffle brownies, chocolate-smothered grahams, and other yummy treats such as freshly made marshmallows. Azure uses only imported, hand-made Belgian chocolates and all-natural and gluten-free products. The beauty bark, with its combination of Belgian dark chocolate, sea salt, golden flax, and wild blueberries, is the definition of a feel-good treat, since its packed with antioxidants, vitamins, and of course, chocolate.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
The cookie artisans at Quintessential Cookies create colorful cookie creations for any occasion, whether it's a wedding, birthday, graduation, or a day you really want a cookie. Made from scratch, raspberry-filled linzer heart cookies and almond chocolate-chip biscotti are available by the half-dozen, and cake pops embed creative designs in the shapes of footballs, popcorn boxes, and tulips. Customers can bring in photos to be scanned and transformed into a 100% edible decorative photo cookie, and other cookie specialties, such as platters and cakes, divert attention from well-meaning veggie platters at office parties.
Every day, custardologists at Wolfies hand-mix 20 batches of creamy frozen treats, displaying their colorful creations for customers to stack into cones or sprinkle with toppings, earning the sweeterie a feature in the New York Times. Freshly churned custard has less fat than does ice cream and less air than a flat tire on Mars, helping to create Wolfies' signature ultracreamy scoop. Great filler for cones ($4.50/two scoops), pints ($6), and milk shakes ($4.50/16 oz.), Wolfies' 50 regularly appearing flavors include hazelnut, blueberry, and mango. The menu tempts sweet teeth by arranging the embellished custards in three-scoop banana splits ($5.53) and coffee-blended Wolf Caffes ($4.50/16 oz). The Screamwich ($3.50) realizes the dream sandwich of childhood with its filling of rich custard enclosed in chocolate-chip cookies with crusts cut off for optimum enjoyment.
The sun hangs low on the coast of Santorini, casting a thumb-print of light on the rippling waters of the Aegean Sea. Farther inland, sand recedes into an elegant spreadsheet of block buildings, still cotton-white despite their age. This scene is the backdrop of Aegean Grill's menu, serving as reminder of the restaurant's emphasis on traditional Greek dishes. In the dining room, flaming saganaki cheese starters can be seen flickering like artwork against the restaurant's off-white walls. Waiters arrive to the table with cool hummus dip in one hand, and in the other, entree plates of stuffed shrimp and hearty charcoal-broiled lamb kebabs. The restaurant also offers a large kids’ menu with meals named after Greek deities such as Zeus, Poseidon, and Big Bird.
Peter Goldfarb sits watching his mother, who holds a textbook with one hand while churning cookie dough with the other. As she pulls double duty as a mom and graduate student, she unwittingly alters the course of her son's life. The young Peter will soon grow up, move to Los Angeles, and pursue a career in television production—but his friends won't care about his industry stories; they'll want to know where his shipments of ridiculously tasty cookies are coming from.
This true tale is what inspired Peter to eventually enroll in culinary school and coax his mom into cofounding Chip'n Dipped. Today, the duo and a crew of bakers make all-natural cookies, chocolates, and confections—including gluten- and dairy-free options—in full view of customers, as well as for impressed reporters from large publications such as the New York Times, Newsday, and the Candyland Gazette. Using kosher ingredients and minimally processed chocolates, the mom-and-son team creates treats loaded with bioflavonoids and free of hydrogenated oils and preservatives.