Open since 1947, Millers Bakery offers a wide array of freshly baked goodies, from seasonally themed cookies to decadent cream cakes. Early-morning risers can wake up with a ring or filled donut ($0.85 each), with tempting varieties such as oat bran, cinnamon, powdered jelly, and chocolate French. Gift a special someone a frosting-laden hazelnut cream or carrot cake specialty cupcake ($1.95 each). Pumpkin, apple, and blueberry pies ($8.50 for 8-inch pie) will be hot commodities for those looking for dessert on Thanksgiving, Christmas, and Three Stooges reenactment day. Those who reject sugary pastries can simply stock up on Irish soda bread ($3.50 for 1.2 oz.) or grab a 20 oz. cup of house-blend coffee to go ($1.75).
Guests could dine at Park Avenue Bar & Grill multiple times, and yet leave each visit feeling as though they'd never been there before. Behind the restaurant's historic façade of red brick and arched windows await six distinct areas, each welcoming diners into a different experience. Downstairs, bartenders mix drinks at a traditional wooden bar, and upstairs, a modern lounge fills glasses amid tomato-red walls and zebra-patterned tile. After they dine on white tablecloths in the refined second-floor dining room, patrons can wander out to the private courtyard for drinks, or head up to the rooftop to watch New York's mayor give the skyline its nightly spit shine.
To match the atmosphere of each space, chef Todd Villani prepares fusion cuisine that combines Latin and New American traditions. Meticulously prepared entrees cater to guests seeking evenings of fine dining, and lighter fare, such as tapas and empanadas, facilitates socializing.
Combining coffeehouse cool with club beats, Sip Bar entices patrons with an inventive array of international eats for brunch, lunch, and dinner. The restaurant delights morning diners with rise-and-shineables such as granola and yogurt ($7) or eggs in a basket, a more portable alternative to orange juice in a butterfly net ($10). Tongues in need of a tasty wakeup are treated to frothy, creamy cappuccinos ($4). Later in the day, small wooden tables cheerily grumble beneath the weight of roasted eggplant sandwiches, stuffed with garlic, roasted red pepper and mozzarella ($9), garlic shrimp ($17), and Hungarian-style goulash with potato dumplings ($20). Sip serves its full menu every day until 4 a.m., ensuring that hungry night owls needn't gnaw on coasters or deep-fried napkin rings.
Screme's menu abounds with luscious, low-fat gelatos and sorbets made from natural ingredients. The gelato gurus invoke traditional Italian methods—singing arias while stirring ingredients—to craft more than 5,000 creamy flavors. Screme's two new gelato drinks include the vegan Pure Passion, blended from passion-fruit sorbet into a chilled sippable, and the Scremo, which boasts an awakening mixture of ground espresso beans, milk, and an alarm clock set to Barry Gibb accompanied by piccolo. Choose a pair of the same flavor or a mixed double to alternate sweet sips.
Georgia’s Cafe and Bakery delivers indulgent European-influenced bistro fare and a variety of baked goods. Dining duos will savor the first notes of house red or white wine (a $10 value per glass) as chefs summon fire nymphs from kitchen grills to unleash upon entrees (a $14–$25 value), such as the lamb chops imbued with a tangy honey mustard punch and flanked by steaming sides of mushrooms and grilled asparagus (a $25 value). Blackened tilapia (a $19 value) or shrimp and grits (a $21 value) appear on behalf of surf with a succulent combination of deep southern flavors. Free-range roasted chicken keeps vegetable company with shitake mushrooms and swiss chard (a $19 value), and each entrée arrives resting beside a choice of mashed spuds or sweet potato mash.
Candy comes in every color at Chocolate Works NYC, where the rainbow of confectionery pairs naturally with the sunny dispositions of those who roam the store’s aisles. Hints of red peek out from chocolate-dipped strawberries, jordan almonds model this season’s pastels, and self-serve bins nearly burst with Jelly Belly jellybeans. Wrapped in shimmering foil or cellophane, kosher truffles and edible replicas of famous paintings momentarily distract eyes from a chocolate fountain, which bubbles into a rich brown pool framed by a marzipan “No Swimming” sign.
Headlined by master chocolatier Joe Whaley and Pretzels by Jill’s Jill Frechtman, an all-star cast of instructors takes the helm during the shop’s signature candy-making classes. Among other delicious, hands-on lessons, teachers demonstrate how to swathe pretzels in Belgian chocolate at an old-fashioned enrobing machine. Kids also learn how to dip, mold, and decorate during one-hour workshops and birthday parties that teem with edible crafts and sugary confetti.