Liz L?pez honed her pastry skills at Notter School of Pastry Arts under the tutelage of such notable chefs as Colette Peters, Ewald Notter, and James Russell. Each cake is made from scratch and customized to fit clients? wishes. She creates sophisticated wedding cakes or fun birthday cakes in the shape of Mickey Mouse, a car, or a full-scale replica of the International Space Station. Liz also molds the batter into cupcakes and bite-size cake pops.
Pure Magic dazzles palates and bulbus oculi alike with flash-frozen ice cream created fresh in front of its customers. Cream cravers commence their culinary quest by selecting one of five base flavors, including vanilla and honey cinnamon. Next, dessert sculptors can draft either three or unlimited toss-ins, such as butterscotch, cookie dough, and coconut ($5/three, $6/unlimited). The ice cream is then flash frozen with the fifth major food group—liquid nitrogen—to create a smooth and creamy texture that tantalizes taste-happy tongues. Like epicurean compasses and pocket-size Ouija boards, Pure Magic's popular-combinations list helps steer choice-smothered consumers toward a smile-inducing synergy of flavors, sporting treat titles such as cinnamon and pecans, Almond Joy, and raspberry fudge.
On weekdays between 9 a.m. and 2 p.m., cooks at Better Lunch stack sandwiches with sumptuous ingredients: chicken spread with cranberries and almonds, salami with carrots and Italian sauce, and signature egg and pickle salad are just a few examples. Diners can also opt for the soup of the day, or for a crisp salad with all the fixings.