In 1944, Reino Wuollet opened a small bakery where he prepared fresh bread each day. More than 65 years later, his humble shop has grown into six locations where 30 or so family members tinker over cakes, pastries, and pies. Wedding and other occasion cakes are one of their specialties; flavors such as chocolate mousse and Lady Baltimore can be coated with marzipan, buttercream frosting, or fondant in an impressive array of custom designs. Of course, they still bake breads: an international selection of loaves includes baguettes, challah, Swedish lympa, Irish soda bread, and buns shaped into busts of United Nations delegates.
Helmed by married couple Tomas and Maria Silva, the vibrantly embellished restaurant (formerly an 800-square-foot storefront) offers an energetic dinner menu dominated by straight-outta-Tenochtitlan tamales, tacos, nachos, and gorditas. An order of stone-ground corn chips and salsa ($2.50) kicks off Cinco de Mayo's 24-hour fiesta with a little edible confetti. You can also indulge your inner wizard with an order of queso fundido molcajete ($7.69), a bubbling stone cauldron filled with asadero cheese to drizzle atop your tacos (add chunks of chorizo, chipotle, habanero, or ham to the mix for $0.35 each). And if the burrito original (filled with your guisado choice or carne asada, beans, rice, lettuce, and cheese, $7.50) isn't big enough, the burro gigante ($13.99)—a two-foot behemoth stuffed with beans, rice, lettuce, tomato, two meat choices, and (it's rumored) a burro—will give you the mind-bending thrill of eating something larger than your own head. Vegetarians can abide by their uneasy peace treaty with chickens by dining on roasted chile poblanos stuffed with cilantro rice and white cheese ($8.79) or vegetable fajitas ($9.25) filled with cactus, onions, bell peppers, and zucchini. By this point, your piñata might be dangerously close to popping, in which case a spoonful of flan ($3.99) or refreshing gelatina ($2.99) make for safe dessert options. But if you don't want to disappoint the blindfolded birthday boys gathering around your bulging stomach with bats, go with the heavenly tres leches cake ($4.25).
Scooping out more than 200 varieties of ice cream, The Grand Ole Creamery is prepared to satisfy a plethora of palates. The line to the popular establishment has been known to reach the street during busy hours, but customers may spend the short wait ruminating over which of the rotating cast of 31 icy treats to consume. Each patient and self-reflective patron will be rewarded with a tasty pint (a $6 value) picked from flavors such as the pleasantly cordial sweet cream, a tastefully extroverted birthday cake, or the mysterious and brooding black walnut. Grown-up diners are allowed to save supper for last with any large artisan meal-discs from the pizzeria's menu. Options include a cheese pizza with fresh homemade mozzarella (a $14 value) and up to four toppings ($1 each) can be added; the Three Little Pigs, which is peppered with sausage, pepperoni, and canadian bacon (a $17 value); or a Veggie with white sauce, topped with zucchini, eggplant, shallots, and other ground-grown treats (a $16 value). In addition to receiving gastronomic satisfaction, customers will have their nostrils serenaded by the sweet olfactory tunes of the Creamery's home-baked waffle cones, hand-rolled in the store with a chocolate malt ball buried at the bottom. Pizza is available from 4 to 10 p.m. Monday through Friday and 12 p.m. through 10 p.m. on weekends.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and artesian flatbreads that pack only about 320?420 calories each.
While living in China, Master Chef Yang learned how to saut?, season, and stir-fry every dish at Cafe 99. His menu honors Chinese culinary traditions, with entrees paying homage to regional cuisines Yang sampled while traveling through the country. After each trip, he hand-picked region-specific foods to comprises dishes such as whole halibut stewed in wild chili sauce, mandarin beef with golden garlic, sizzling steak in black pepper sauce, giant walnut shrimp, and a chrysanthemum sole fillet in tomato sauce, a 2012 Taste of Chanhassen Grand Prize winner. In addition to popular items such as sweet-and-sour chicken and vegetable lo mein, he also uses his culinary talents to showcase some of China's more exotic ingredients and flavor combinations, such as wild sea cucumber or beef tendon in chili sauce.
No matter what you order, the eatery's no-frills decor allows these colorful dishes to be the stars of every visit. Those eager to sample more exotic flavor combinations can visit Tian Jin, Cafe 99's sister restaurant, which was also featured in Mpls.St.Paul Magazine.