Named after the hardworking Hawaiian donkeys that transported juvenile java beans through the mountains, Bad Ass Coffee brews 100% Kona Coffee imported from the Big Island. In a meticulous process, Kona beans are roasted to ensure the rich flavors didn't ditch the flight and opt for the beach. Taste buds board a plane for the Hawaiian shores at the first touch of 100% Kona Coffee, a carefully roasted cup brimming with flavors ($3.50 for 16 oz.). Latte lovers choose from more than 15 signature varieties, such as the Kreme de Kona, a bubbling brew of white and dark chocolate splashed with vanilla ($3.70 for 16 oz.), or the sweet caramel base of the Snickerlicious, a hazelnut-and-chocolate concoction ($3.20 for 12 oz.). Coffee drinkers can chew on specialty sandwiches such as the chicken salad flanked by a side of chips ($4.50) or send their incisors into a huge assortment of danishes and pastries ($1.50–$2.50).
Though Native American deity Kokopelli holds a reputation as a mischievous trickster, Kokopellis Koffee deviates from its namesake with an atmosphere that’s laid-back and unassuming. Light filters in through skylights on the slanted ceiling of the two-story café as guests cozy up with steamy mugs in the upstairs lounge and an espresso machine whirrs and buzzes in the downstairs coffee bar. While the upper level hosts overstuffed couches and bookshelves, the casual downstairs café houses tables and a colorful chalkboard that lists drinks, sandwiches, and the latest victims of Kokopelli’s vanishing-creamer trick.
Since 1935, freshly baked goods have lined the glass cases at Glaus Bakery, beckoning passersby with glistening icing and sweet fillings. Inside the shop, steam rises off of piping-hot bread delivered straight from the oven as hands and feet clamor for chocolate-rum-and-pineapple cakes, a customer favorite. Icing-topped danishes and turnovers and classic pastries, such as éclairs and napoleons, join the tempting roster of dainties cooked up by chefs who also craft made-to-order cakes for special occasions.
Live trees grow inside Café Solstice, stretching their branches toward the sunlight that streams in through the high ceiling's skylights. The trees aren't the only things that are leafy and fresh, though; so is the spot's menu of vegetarian and vegan cuisine. Kitchen wizards fashion organic produce into dishes such as corn tacos with miso, sunflower seeds, and cheddar cheese beneath greens and cilantro dressing, or veggie burgers made from walnuts, mushrooms, and pumpkins seeds topped with tomato chutney and provolone. Visitors can also snack on fresh-baked goods that range from Kashi krispie bars to double-chocolate butterscotch cookies, and sip organic loose-leaf tea or drip coffee made with locally roasted beans.
The team at Sub Zero Ice Cream, winner of State's Best Ice Cream for the past four years, creates delectable desserts using a flash freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream’s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose original tongue symphonies by blending any two flavors together ($3.39–$5.39). Create a sugary stroke of genius by first choosing the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, followed by adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.
Browse black, green, herbal, mate, medicinal, oolong, organic, rooibos, and white varieties online to get an idea of what the grotto stocks. There are tempting tastes for camellia connoisseurs and rooibos rookies alike, and fresh bakery bites complement the steaming cups. Wake with a bang of organic Gunpowder (green tea with a smoky flavor) or a traditionally spicy Masala Chai. The Clear Mind (a blend of organic, wild-harvested herbs formulated by Leslie Peterson, ND) gives the inside of your noggin a cold shower. Bestselling sips include the walnut green tea, chocolate-mint rooibos, and rooibos peach.
Bakery and Brews' retinue of baristas incorporate flavors imported from Uruguay and Argentina into the shop's selection of coffees, teas, and smoothies. Guests can grab their choice of 20-ounce chai frappes, flavored lattes, or fruit smoothies to go, or they can grab a seat at one of the café's tables, plush couches, or resident grandpa laps. The drinkery's menu brims with liquid bounty, satiating thirsts with a varied selection of espressos, teas, and hot chocolate that will keep palates guessing and esophagi logging overtime hours.