Nestled in a charming vernal garden, Secret Garden Bakery's dough mixers whip up a fresh bounty of specialty treats that change daily to satiate sweet hounds. Nosh on a straight-from-the-oven chocolate-peanut-butter cheesecake bar, layered with graham-cracker crust, peanut-butter morsels, and sprinkles of chocolate ($1.75 each). Secret Garden Bakery's cookies make worthy care-package cargo or snacks for the Latvian cricket team inexplicably living in the garage, with flavors such as classic chocolate chip and root beer ($0.75 each), whereas a thick hunk of coconut-cream cheesecake ($4/slice) glides effortlessly down esophagi. Sucrose-seekers can celebrate the advent of dairy with a moist, heaping slice of sour-cream spice cake smothered in orange frosting ($3.50/slice) or enjoy a palm-sized chomp of a gourmet cookies-and-cream cupcake ($1.50 each), topped with cream-cheese icing and a mini Oreo.
Radhika's Café melds a menu of vegetarian dishes influenced by Mexican and Indian flavors and regularly supplemented by daily specials. An appetizer of two samosas delivers deep-fried dough pockets bursting with piping-hot potato and peas and served with chutney, whereas Mock Fishsticks and UnChicken Nuggets replace poultry and sea-poultry with equally flavorful ground-grown fare. As an entrée, the curry tofu sandwich coats deep-fried tofu in cheese, homemade curry sauce, and sliced sitar notes before blanketing the concoction in lettuce, tomato, sprouts, slices of whole-wheat toast. The cheesesteak layers a toasted hoagie with sautéed seitan, bell peppers, and cabbage, drenched in jerk sauce and melted cheese, and bean tostadas set up three crispy corn-tortilla stages on which beans, avocado, and cheese deliver delicious monologues backed up by tomato, lettuce, and sour cream.
The Flour Pot Bakery contains a mélange of culinary influences at what appears to be a seemingly straightforward bakery. The team uses two-thirds of the 2,200 square-foot space solely for the production of handmade french, italian, and swiss breads, Jewish challa, tahitian mousse, and of course, Florida citrus brioche. Every drop of water is filtered before its added to the unbleached, unbromated, premium flour, and the crew limits the amount of sugar in its recipes, save for decadent favorites such as éclairs and triple-layer chocolate cakes. Though the shop’s case primarily displays sweet treats, lunch and breakfast has a place in the bakery as well. Croissants and the shop’s signature bread sandwich everything from eggs and ham to turkey and tuna, which customers can enjoy within the sunny café, or take to the local farmer’s market, grocer, or misguided Mars rover.
The seafood-savvy chefs at Leonardo’s 706 transform fresh, local ingredients into buoyant Californian and Mediterranean dishes to quell appetites as deep as the blue sea. Taste buds dip their diminutive toes in the water with starters of cured-salmon mousse ($7.95) or a smattering of organic shiitake mushrooms luxuriating in a ginger-teriyaki sauce ($6.95). The dinner menu guards palatable plunder including Scottish salmon riding currents of dijon-dill cream sauce in a tender sea of angel-hair pasta ($17.95), and terrestrially tasty lamb chops blanketed with gorgonzola cheese and cushioned by pillows of sautéed spinach and mashed potatoes ($15.95). A selection of california pizzas tempt diners to sample coastal comestibles in their native pie setting with combinations such as pan-seared tuna with scallions, lemon, tomatoes, and red onions ($14.95). On Monday and Thursday evenings, live jazz occupies the aural real estate, captivating patrons and making unemployed jukeboxes angry enough to spit coins.