Under the supervision of the Phoenix Vaad Hakashruth, Karsh bakes its decadently frosted cakes, pull-apart breads, and pretty pastries on-site. The full-line bakery features Old World ingredients in all its offerings. Try the raisin twist ($6) for a tasty morning starter, or the square challah ($4.50), which fries up nicely for french-toast breakfasts with Jeremy Piven. On the sweeter side, cheesecakes ($1.75–$33.60), brownies ($1.80–$3.95), éclairs ($3.95), and turnovers ($2.75) are like Febreeze for your stomach, quickly eliminating the leftover residue of a dull day's unpleasantries. New York expats can savor a taste of the motherland with Karsh's delicious black-and-white cookies ($3.25), along with bobkas ($11), hamentashen ($2.15–$2.35), rugalach ($12.90/lb), kuchens ($12.50), and other Yiddish yummies.
Robeks uses the freshest ingredients to craft made-to-order drinks and eats that will make you feel guilt-free about grabbing a quick bite. Join the berry party with berry smoothies such as the Banzai Blueberry, Strawnana Berry, and Cranberry Quest, all of which pulverize fruit together with all-natural juice, non-fat yogurt or sherbet, and ice ($3.49 junior, $4.49 regular, $5.49 large). For more pulchritudinous pulverized pulp, energize your day with power smoothies, including the Cardio Cooler (with a base of passion fruit and mango juice), which blend juices, non-fat yogurt or sherbets, soy or whey protein, and vitamin boosters ($5.29 regular, $6.29 large) into an elixir that that will revitalize even the most workout-withered body. Bites include protein-packed Kim & Scott's Gourmet Pretzels such as tomato parmesan or spinach feta ($2.49 each), and the hair-raising goodness of Lenny & Larry's power muffins or cookies with flavors such as oatmeal raisin, chocolate chip, lemon poppyseed, and more ($1.99 each).
Baker Wee's fleet of bakers sates sweet teeth with more than a dozen varieties of cookies, handcrafted pastries with house-made fillings, and sugar-free treats. Edible disks include large chocolate-chip, oatmeal-raisin, or peanut-butter cookies ($1.25 each), as well as smaller handheld eats, such as sprinkled butter cookies ($7.99/lb.). A house-made chocolate-covered éclair enswathes custard centers ($3.25; $3.50 for sugar-free), and lemon bars ($1.75) are plucked fresh daily from the lemon-bar tree. Customers can conclude romantic dinners or stooge quarrels by unveiling a sugar-free banana cream pie ($14) or a batch of strawberries dipped in chocolate ($9.99/lb.).
When asked how to make a great cupcake, Sweet Jonez Rocking Cupcakes founder Jasmine Crowe doesn't list the ingredients—though she uses fresh strawberries and Hershey's chocolate—or brag how every one of her sweet treats is made from scratch. "Every single time we go in [the kitchen], we have music," she says. "We listen to oldies. We feel good while we're making the cupcakes."
Music and cupcakes are a natural pairing for Jasmine. She hails from a musical family ("My sister's name is Marley, after Bob Marley," she says) and she's always loved to bake. Good vibrations permeate every aspect of her business. When she and her friendly staff bring their cupcake truck to events such as birthdays and bar mitzvahs, they play crowd-pleasing hits such as Prince’s “Purple Rain,” a perfect soundtrack for eating one of the bakery’s grape-soda-infused Prince cupcakes. All of their creations have musical names, such as the Elvis, topped with Reese's Pieces, and the Chuck Berry, for which Jasmine uses two dozen strawberries for every one dozen cupcakes.
More than 100 varieties pack the bakery’s flavor roster, including cocktail cupcakes infused with spirits, and Extreme cupcakes such as the buffalo-chicken cupcake, topped with blue-cheese frosting. And even when being served from a rolling kitchen, cupcake catering orders look as good as they taste. "Service and presentation is everything for us," she says.