Old School Bakery’s Paris-trained owner and operator Billy Himmelrich helms a staff of bread artisans who rise before dawn to mix, shape, and bake fresh loaves and baguettes and rolls and breadsticks. The bakers patiently proof and ferment each loaf of bread, which are sold when they're as fresh as a member of the royal court at Bel Air ($6 for large/deluxe or $4 for small), at one day out from the oven's warm embrace ($3 large; $2 small), and for a steep discount when they're more than one day old ($1). The bread gallery showcases featured breads, such as the ciabatta or seed rye loaves, whose angular shape complements the rounded sides of the brioche and sundried rolls. Sweet teeth may sneak a peak at baskets of croissants and muffins that gleaned their crusty exterior and moist interior from secrets spilled by Winston Churchill’s acting coach.
My Yogurt Cafe’s healthy, probiotic yogurt evicts guilt from the dessert table after hopping into an indulgent array of lower-calorie sundaes. Craft cold, creamy towers out of dozens of flavors ($0.49/oz.) housed within My Yogurt Cafe’s self-service stations before adorning icy constructions with a large variety of toppings, including M&Ms, fresh fruit, and weathervanes made from peanut brittle. Clocking in at a scant average of 25 calories per ounce and arriving in nonfat and sugar-free varieties, each dollop of yogurt satisfies discerning sweet teeth without the drawbacks of zero-calorie rivals such as lettuce popsicles or paper.
For John Offerdahl, the aroma of meat sizzling on the grill stirs memories of his family's barbecues in rural Wisconsin. Even when John grew up and became a linebacker for the Miami Dolphins, he couldn't escape that enticing smell—it would waft into the stadium from fans tailgating outside and the mascots who secretly stuffed their costumes with cheeseburgers. So it was only natural that, after retiring from football, John would once again find himself at the grill when he and his wife Lynn opened Offerdahl's Cafe Grill in 2000. The couple were no strangers to the restaurant business; they had previously owned a chain of bagel shops. This venture, however, would prove more ambitious—they devised menus of classic American cuisine that could be served up fast for breakfast, lunch, and dinner, with a focus on fresh-grilled fare.
Today, Offerdahl's Cafe Grill has expanded to seven locations, but its flavorful, no-frills meals remain the same. "Johnny O's Famous Bagels" still take the starring roles during breakfast, waking diners up with flavors like cinnamon crumb, pumpernickel, and fruit-and-nut. But once breakfast turns to lunch and dinner, the grill takes over. Chefs swiftly cook up steak, chicken, and salmon, serving the proteins over rice, pasta, or salad with homemade dressings. They also grill chicken sandwiches and burgers, in a nod to the café's backyard barbecue roots.
More than just a simple dairy dispensary, Eco Yogurt Lounge pairs sweet treats with environmental stewardship in a space that’s more club than ice cream shack. More than 30 flavors of traditional frozen yogurt, including wild strawberry lemonade, peanut butter, and blueberry tart, play well with sugar-free, tart and agave-sweetened varieties, many of which also contain vitamin and protein boosts to replenish bodies with nutrients. Once patrons have selected their swirls, they can head over to a series of small alcoves, where a toppings bar with self-serve cookie, candy, and fruit pieces awaits sweet inspiration. Yogurt in hand, they can sit at one of the modern white benches or plush chairs as brilliant LED lights reflect a wall of color-changing waves across the room. In addition to placating sweet teeth, Eco Yogurt Lounge also allays consciences, supporting earth awareness by using recycled materials and donating a percentage of the proceeds to ecologically friendly organizations.