Tazza Café's baristas serve a lively selection of handcrafted coffee drinks alongside light lunch fare and pastries that are baked fresh in-house. Express your support for the international caffeinated beverage of your choice, choosing from the Americano, cappuccino, and café au lait ($3.25+), or remain deliciously neutral with a steamy Belgian sipping chocolate. A refreshing iced tea ($2.25+) staves off summer's sweltering advances and a frozen hot chocolate ($4.35) bombards unsuspecting mouths with the oxymoronic warmth of an unlighted stove. Alternate caffeinated sips with fluffy mouthfuls of freshly baked treats, including scones, croissants, and jumbo muffins, available in flavors such as pistachio-walnut and cappuccino ($2.75).
There's always a flurry of action behind the counter at Cr?pes C?lestes. That's because the chefs don't hide behind kitchen doors. Rather, they showcase their crepe-flipping, sauce-spreading, and egg-cracking skills directly in front of customers. They create a range of internationally inspired cr?pes, whether it's a simple version with cane sugar, butter, and lemon juice or a decadent dessert layered with Nutella, coconut, bananas, and a splash of Bailey's. For a special treat, they can even add scoops of ice cream that melt over the still-warm batter.
They don't just fill their cr?pes with sweet ingredients, however. They also create a full roster of savory cr?pes influenced by different world cuisines, from saut?ed vegetables in a spicy chipotle sauce to pesto chicken with red peppers. But whether they're whipping up a sweet or savory concoction, the chefs customize the batter with gluten-free flour on weekends to accommodate food allergies. Additionally, gluten-free macarons are available daily in a variety of flavors.
Though the experts at Silver Tips Tea take tea seriously, they eschew traditional notions of the Victorian teahouse. Instead, they strive to ?democratize? teatime, educating patrons on tea origins and preparation methods, which, at Silver Tips, are meticulous. Staffers scrupulously steep their selection of 150 organic and fair-trade teas to order, carefully gauging steep time and water temperature to ensure an optimal cup. Additionally, they strive to foster a homey, welcoming space, outfitting their pumpkin and honey-wheat walls with local artwork.
Karen Doman, the personal chef behind the scenes at Dishin' It, lends her expert hands to clients’ kitchens for a variety of services. As a personal chef, she consults with clients and helps them plan customized menus based on dietary needs and personal preferences. She takes care of all the shopping and cooking, and leaves dishes prepared in clients’ freezers with full instructions for reheating. Karen also plans dinner parties, romantic meals, and private cooking classes, using her knowledge as a French Culinary Institute graduate to teach customers how to prepare mouth-watering dishes such as ratatouille, poached pears in caramel sauce, and halibut with shrimp and scallops served over risotto.
At Sweetooth Katonah, culinary-institute pastry chefs carefully curate locally sourced, premium ingredients to craft the batter for daily-made cupcakes. Treats rise from the foundation of locally sourced flour, eggs, and cream. Cake flavors range from flourless chocolate to orange essence to traditional licks such as carrot-ginger cake, with most sweets topped with dustings and dollops such as bittersweet chocolate ganache and chai spiced frosting. In addition to whipping up tiny treats, Sweetooth Katonah churns out ambrosial cakes for birthday bashes or retirement cubicle burnings and sates thirst with creamline milk and organic, direct-trade-certified Counter Culture coffee.
In the afternoons, Xenia Fine Foods’ quaint storefront bustles with the activity of cooks who handcraft organic dishes. They tuck traditional Waldorf chicken salad into spinach and honey-wheat wraps, and fill pita pockets or gluten-free pant pockets with roasted eggplant, tomato sauce, and garlic. On a daily basis, they simmer up fresh soups, ranging from mushroom barley to new york cabbage. They cater to the after-work crowd in the evenings, stocking the deli case with ready-made items, such as salmon filets, turkey meatballs, and roasted vegetables.