At the recently opened Falafel House, chefs use fresh ingredients and original recipes to handcraft a menu of Lebanese-style cuisine. They transform chickpeas into daily batches of hummus and employ halal meats in signature dishes such as charbroiled-lamb shish kebab or the kafta kabob sandwich with minced sirloin, onions, and parsley. In addition to welcoming diners at their cheerful yellow-and-green storefront, the crew adds Middle Eastern flavor to family gatherings with catering services and Village People routines sung in Arabic.
Stephanie, founder of Stephanie’s Sweet Imaginations, combines her love for the arts with her love for baking when she crafts custom cakes. Though she specializes in coating layers of cake with smooth fondant and hand-painted designs, Stephanie also bakes cupcakes crowned with buttercream and candies.
The titular baker of Allison's Cups and Cakes molds red velvet, carrot, or other cake flavors into custom confections bedecked in bright fondant. From specialty cakes shaped like Princess Belle to novelty confections that mimic Louis Vuitton purses, her unique sweets add humor and color to the tables of birthday gatherings or wedding receptions. Rich buttercream frosting tops dainty cupcakes for a finishing touch or slips between layers of cake to break up fights over which one is moister.
Using ingredients from local farms, trees, and cows, the consummate confectionery creators at SophistiCakes bake an extensive menu of custom cakes, cupcakes, and quick-disappearing cookies that look as good as they taste. Savor the family-owned sweetery’s traditional cupcake flavors ($2.50 per cupcake, and $30 for one dozen)—such as red velvet, lemon drop, and triple chocolate chip—on a daily basis; or send a gastronomical love letter to a lonely stomach with specialty flavors, such as the taste-bud-tingling hummingbird cupcake—a moist cake of vanilla, pineapple, and pecans topped with buttercream icing.
The tantalizing smells of chicken simmering in a savory sauce or buttery lobster hit the nose before guests can fully discern where the aromas originate. They might be coming from a plate of chicken slathered with black-bean or garlic sauce or lobster buried in lo mein or fried rice. These are just some of the dishes New China Restaurant’s chefs whip up alongside classic favorites such as general tso’s chicken and mongolian beef, as well as shrimp prepared eight different ways.