Desserted Pastries' experienced bakers craft a conscientious menu of allergy- and diet-friendly sweets and savories. Relying only on nut-free recipes, the bakery purveys cinnamon rolls ($2), cream puffs ($1.50), and éclairs ($1.50) that sate sweet teeth without harming allergy sufferers or incurring vendettas from aggrieved cashews. Cakes of the yellow, chocolate, red-velvet, and carrot variety ($12+) encapsulate cylindrical deliciousness, and cupcakes ($9/half dozen) and cookies ($7.50/dozen) supply delectable mouthfuls by the handful. Yeast breads, including french, italian, and challah loaves ($2–$7), bestow a crusty crunch on any celebration, from an acquaintance's pastry-school graduation to a pet rock's birthday party. Desserted Pastries prides itself on serving oven-fresh delicacies, and therefore requires advance orders for breads, seasonal treats, and gluten-free goods. Check the menu for details.
The chefs at Jalape?os Grill are experts in not one, but two cuisines: Mexican and American. This helps them create fusion dishes that combine the best flavors, textures, and preparations of both cuisines. They fill cheesy quesadillas with shrimp, slather chicken burritos in a mole sauce, and stuff poblano peppers with a spicy blend of rice, beans, and meat. No matter what is ordered, guests can always their own drink thanks to the shop's BYOB policy.
Within Elements Cafe’s romantically lit dining room, guests nibble on upscale, American-style tapas featuring locally grown and organic ingredients. Fred Kellermann, the owner and mastermind chef behind Elements, creates an eclectic menu that brings together unusual flavor combinations in dishes such as potato ravioli with root beer and short ribs or pumpkin-mushroom soup with rosemary cream. To stay on the cutting edge of the ever-evolving food scene, Chef Fred continually updates his repertoire by experimenting with seasonal ingredients and new preparations. Customers can taste his newest creations every Sunday during Sunday supper, which features with a weekly changing menu of new dishes, old favorites, and a pill that cures the Mondays.
Tuna is not a little part of Chef Marcus Severs's menu at The Little Tuna. In fact, he's dedicated an entire section to wild-caught ahi tuna, which he cooks in everything from jerk seasoning to creole mustard sauce. He incorporates equally inventive flavors into other seafood, from scallops with a honey-jalapeño kick to bite-sized crab cakes served in spicy lobster bisque. Of course, not all catches require tinkering—top-neck clams and oysters, for instance, emerge au naturel from Marcus's raw bar, where other fish share their dirtiest jokes. When he isn't working with seafood, Marcus turns to steak, stuffing bacon-wrapped beef tips with bleu cheese and expertly searing 12-ounce New York strips.
The chefs at Casa Bella Trattoria use old-world cooking techniques and modern epicurean innovations to sculpt a full menu of hearty Italian specialties. Family recipes such as the homemade gnocchi and the chicken alla nonna provide diners with flavors perfected over several generations, and the option of substituting whole-wheat pasta enhances authenticity by hearkening to the days that predate the development of refined grains. In addition, the chefs prepare whole-fish dinners tableside, providing a dining experience previously exclusive to fishermen and sharks with refined palates.