The head baker of Bree's Sweet Treats may be young, but that doesn't mean she's inexperienced—Bree has been baking from scratch since she was 5 years old. Taught by both of her grandmothers, she grew up fueling a passion for crafting sweet treats. In 2011, she and her mom, Charmaine, opened Bree's Sweet Treats, where that passion burns hot and helps to bake made-from-scratch cakes, brownies, and pies.
Bree and the staff concoct more than a dozen cupcake flavors, from cinnamon french toast dolloped with maple-syrup ganache to classics such as her personal favorite, strawberry. They slice four types of brownies and plunge lollipop sticks into cake pops, the latter of which are made in any cupcake flavor to form portable treats that are perfect for a walk home or a sprint away from a sandstorm. The bakery-and-delivery service also has a storefront location to better provision guests with sweet-potato pies and goods to stock cookie jars.
At Hollin Hall Pastry Shop, master saccharin sculptors craft a bevy of baked delights, from European pastries to carefully composed cakes and hand-rolled truffles, which have earned them a slew of accolades. Quell sweet teeth with layered cake slices ($3.50) such as the vanilla bavarian, layered with seasonal fruit; the german chocolate, filled with coconut and pecan filling; or the raspberry chocolate marquis, infused with pixie tears and friendship. Those seeking to mix snacks with sips can pick from an expansive selection of pastries, tarts, and truffles ($2.50+) to pair with coffees, lattes, and cappuccinos ($1.40–$4). The shop also offers an array of breakfasty treats, such as fresh muffins ($1.85) and warm, flaky croissants ($1.65–$1.95) who can never remember a birthday.
Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.
The flaming, hollering wing-eater painted across the front window at Wings To Go serves as a fair warning to guests: some of the sauces are spicy. Such sauces are listed on the menu under fitting monikers like "suicide", "homicide", and "bar-b-cide" with cheeky captions such as "only on a dare" or "seriously guys, this is not to be used as a substitute for contact lens solution—not even in an emergency." There is, however, an array of milder varieties—including a buttery golden garlic, a sweet honey mustard, and a tangy teriyaki—in the eatery's lineup of 18 signature sauces. Cooks shower these flavorful concoctions onto boneless and traditional buffalo wings, or serve them as dipping sauces alongside crispy tenders and shrimp. They can also whip up seven varieties of chicken sandwiches, as well as philly cheesesteaks with onions and peppers.
Diners can enjoy meals perched on stools in the bright, cozy eatery, or opt for takeout to enjoy wings in the comfort of their home or office via online ordering.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
Flame-kiss the fresh-ingredientful menu and your fellow diners with a hot, saucy starter of the vegetable spring rolls (with Thai chili sauce, $9), and then dive into the meat of the menu with a full order of steamed pei mussels ($18). A trip to a grill is lacking without a skewer of meaty meat pieces, so have a combo skewer platter with impaled and roasted steak, shrimp, chicken, and vegetables ($28). Celebrate the waterfront views with an order of jumbo lump-crab cakes ($32) and a side of lobster macaroni ($10). All entrees come with a choice of two sauces, which range in intensity from sleepy baby to Al Pacino plays the Devil, including apricot tarragon, sweet Thai chili, blackberry demi, red-pepper aioli, green tomatillo, chipotle-mango chutney, and abominable snowman.