At Lorenzo's Bistro and Bakery, the bakers make their own dough from scratch for crusty breads baked on the hearth. Every day, visitors can stop in for the warm baguettes, challah, and french bread, as well as daily specials such as Sunday's cracked-wheat loaves.
But the bread is just the start of the culinary journey, which executive chef Wess Rose executes with an eye toward contemporary American dishes and Euro-American influences. Elegant steak, seafood, and pasta join surprise touches, such as the chefs' take on a louisville hot brown—smoked shaved turkey breast atop fresh challah bread topped with tomatoes, cheddar jack mornay sauce, crispy bacon, and chives. Charbroiled salmon fillets glisten with raspberry barbecue glaze, and marinated portobellos and vegetable medleys stuff puff pastries to create vegetable wellingtons, which are topped with pesto and feta.
In the restaurant's foyer, the staff mans a market where people can grab cups of coffee or pick up ready-to-eat entrees to take home. In addition to the breads, customers often drop by to pick up muffins, scones, and sandwiches for meals on the go that are tastier than oatmeal in a tube.
Since 1987, the bakers at Just Cookies have tirelessly dreamt up new variations of their made-from-scratch namesake. Those brainstorming sessions have resulted in eclectic flavors that range from white peanut butter and blueberry muffin to preservative-free sugar cookies topped with handmade icing. But they have also yielded alternative cooking methods, such as the popular no-bake chocolate oatmeal and no-bake peanut butter cookies. Despite the cookie stand’s name, its baking team dabbles in other sweet treats, including cookie cakes and made-from-scratch brownies. To accompany each sugary bite, Just Cookies stocks a diverse selection of soft drinks, including freshly brewed tea and energy drinks.
Each day at his candy shop, Mike Libs simmers sugar, cream, and butter in a vat before pouring the syrupy mix onto a steel slab and kneading it into fudge. He mastered this old-fashioned candy-making technique under the tutelage of his parents, who opened their chocolate store, Libs Chocolates, in downtown Evansville in 1950. Now at his own shop, Mike upholds his family's legacy by preparing classic treats such as peanut brittle, cream-filled chocolates, and edible busts of Franklin Delano Roosevelt. Similarly, his sunlit storefront nabs motifs from his parents' candy shop, with red- and white-striped display cases to match servers' bright-red aprons.
The vision for Jeanne's Gelato & More began when Valerie Ewers, who co-owns the caf? with her sisters, made a fateful trip to California and tasted gelato for the first time. She recalls, "I was pretty blown away? it was really different from everything else." Following this gustatory awakening, Valerie conferred with her sisters, and together they decided to set up a shop of their own inside a cheery yellow-walled caf?. The sisters offer a rotating cast of the creamy treat, eschewing artificial flavors in favor of seasonal ingredients such as watermelon and mango, and more off-the-wall infusions of wine, beer, and honeysuckle from real flowers.
In addition to making their own gelato, the sisters use their mother's recipes to prepare fresh soups and french chocolate cake. And for clients looking to pair their treats with drinks, Ewers emphasizes her coffee: "best lattes around,? she says, ?'cause I like my coffee."
Growing up, CeCe Moore would spend balmy evenings making homemade blackberry ice cream alongside her grandmother Ruby. This memory stuck with her as she grew up, and what began as a way to bond with her grandmother eventually became her life's passion. She now runs Sweet CeCe's, a frozen treat shop where patrons can bond over frozen yogurt creations or meditative brain freezes. The shop is stocked with a range of rotating flavors, including purple lavender tart, Key West sorbet, and even Grandma Ruby's cookie and cream. Alongside these yogurts is a buffet of toppings, including nine fresh fruits and a range of dry candies, nuts, and cereal.
Anthony Christian started cooking for his family as a kid and, after years of practice and experimentation, finally opened Anthony's Heavenly Cheesecake in 2011. His recipe collection now contains more than 50 varieties of cheesecake that can be ordered whole with a few days notice, and his shop always stocks a selection of slices each day. This shop is unique in that it serves up both sweet and savory cheesecakes, ranging from classic chocolate to crab.