When Rich and Greg Komen decided to make the world's best cinnamon roll, they didn't just dive in. They researched. After three months of working with a food connoisseur and taking numerous trips to Indionesia, they found the secret behind their, and eventually Cinnabon's, success: their Indonesia Makara cinnamon. Now their cinnamon rolls can be found throughout the US, each still made with the same cinnamon and topped with a gooey glaze of cream cheese frosting.
Despite the nearly 30 years that have passed with great success, Rich and Greg have continued to innovate. Beyond their classic rolls, they now serve tinier, bite-sized portions—including the Minibon, Cinnabon Stix, and even just the sticky center of their classic cinnamon roll. They also pair their desserts with decadent drink options, blending coffee and chocolate into Mochalatta Chills and blending frozen lemonades with a range of fruity flavors. Some of these drinks even contain swirls of Ghiradelli chocolate sauce or candy, making them as sweet and refreshing as dancing in soda rain or capsizing while kayaking through a river of Cinnabon's cream cheese frosting.
Têtê-à-Têtê customers sup exotic coffee and tea options alongside gourmet pastries and sandwiches in the bistro’s sleek, art-deco-inspired downstairs cafe. The menu of breakfast variations includes choices such as the portobello and swiss cheese omelette ($6.95), which can be put on a croissant ($5.35), wrap ($6.35), or crepe ($7.95). Replenish nutrients after a serious session of urban wakeboarding with lunch paninis and wraps including the caprese, complete with fresh mozzarella, oven-roasted tomatoes, and fresh basil ($6.75).
Chock full o’Nuts traces its history to 1926 when William Black opened his first nut shop, which eventually expanded to a chain of coffee shops boasting gourmet caffeinated brews, freshly baked goods, and sandwiches. Patrons sip from blends such as 100% colombian and french roast while munching on history with the Chock Classic, a cream-cheese-and-date-nut bread confection sweeter than a baby panda scaling a mountain of sugar. Sandwiches and wraps placate heartier appetites, and smoothies, iced beverages, and hot specialty drinks pour into cups with ambrosial panache.
After a debilitating car accident left Elyissia Wassung’s mother, Barbara, unable to commute to work, she stayed busy in the kitchen, devising her own homemade chocolates. Nine-year-old Elyissia would then load her mother’s sweets into a shopping cart and sell them door-to-door around the neighborhood, learning entrepreneurial skills that would last a lifetime. After leaving a telecom job as an adult, Elyissia returned to selling chocolates by founding 2 Chicks with Chocolate (the other chick being her mom), teaming up with master chocolatier Patrick Coston and lead chocolatier Stephanie Vazquez. The dessert innovators create diverse flavors, such as spiced pear and caramel ganache, s’mores, and hazelnut praline, from scratch with spices and sea salt. Customers can also create their own bars online without venturing into the store, building on a selection of chocolate bases and toppings that range from pistachios to gummy bears. The store also hosts chocolate classes and enlivens parties with chocolate fountains and chocolate tastings.
An emporium of all things gamingfrom Magic: The Gathering to board games and computer games¬Kings Games entertains and delights visitors throughout the day. After perusing their vast selection of collectible card games, board games, and tabletop role-playing games, visitors can stroll upstairs to the game room or stop in the internet café. Printers and copiers take care of gamers' business needs, and the computers' preloaded video games pit players against each other over the local area network or online. Their gaming schedule is also packed to the brim with HeroClix and Magic tourneys.