The award-winning dough punchers at Loaf flaunt a menu of sweet and savory items, all made from scratch on the premises. The shop's panoply of salads includes the thai beef ($9) and the seared-tuna avocado ($9), constructed with avocado, asparagus, lemon vinaigrette, and spicy mayo. Loaf also brandishes classic sandwiches such as the BLT ($8) and original inventions such as the smoked-tofu sandwich, festooned with mushroom and peppery arugula ($8). Fresh baked goods range from the monkey loaf ($7), which garnered a mention in the New York Times, to fresh focaccia ($5), ciabatta ($7), and cinnamon-raisin bread ($7.50). The experts behind the counter match dinners with a slice of cake, such as coconut ($5.25), lemon poppyseed ($6), or red velvet ($5.25). Guests can also complete the transition from an innie to an outie with belly-button-bursting fresh muffins, crumb cakes, and cinnamon buns ($3.25–$4.50), which pair well with homemade ginger iced tea, pomegranate iced tea, and watermelon lemonade.
At Sweetooth Katonah, culinary-institute pastry chefs carefully curate locally sourced, premium ingredients to craft the batter for daily-made cupcakes. Treats rise from the foundation of locally sourced flour, eggs, and cream. Cake flavors range from flourless chocolate to orange essence to traditional licks such as carrot-ginger cake, with most sweets topped with dustings and dollops such as bittersweet chocolate ganache and chai spiced frosting. In addition to whipping up tiny treats, Sweetooth Katonah churns out ambrosial cakes for birthday bashes or retirement cubicle burnings and sates thirst with creamline milk and organic, direct-trade-certified Counter Culture coffee.
From its humble origins as a small, old-fashioned ice-cream parlor operating out of a renovated gas station in Burlington, Vermont, Ben and Jerry's now delights taste buds in locations across the U.S. and 25 countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, high quality ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Chocolate Fudge Brownie.
The confectionery alchemists residing in Three Dogs’ kitchen wield gluten-free recipes to conjure up delicious cookies, a bevy of baked goods, and cakes for all occasions. Diligent ovens spend mornings incubating muffins ($1.50 each) and scones ($3 each), warming up for such larger midday deliveries as loaves of bread ($8) or scale gingerbread models of Fallingwater. Cupcakes ($1.50–$2) parade in seasonably fashionable coats of icing behind glass displays surrounded by adoring throngs of freshly baked cookies ($0.75–$1.50). Assuage multi-layered cravings with 8"x8" pans of bar cookies ($12), which double as boards for impromptu chess games between rival pâtissiers.
Raised in St. Ann's Parish, Jamaica, Pon Di Riva owner Elouise Moulton imbues her menu with recipes she learned while assisting at her mother's island restaurant. Succulent cuts of Jamaican specialties such as jerk chicken and oxtail sprawl on beds of white rice, nestled against throw pillows of peas and a sautéed safety blanket of vegetables ($7 for small; $9 for large). On seafood Fridays, lumps of crabmeat wash up onto shores of linguine or white rice ($10–$12). Beef, chicken, and vegetable patties ($2+) file fresh from the oven alongside breads and buns from Royal Caribbean Bakery in Mount Vernon ($2.95–$7.95 a package).
Chef Chanelle Watson has a talent that most superheroes would envy: she can turn liquids into (delicious) solids. At Chanelle's Heavenly Treasures, some of her most popular desserts are liquor-infused cakes and cupcakes, all of which are inspired by cocktails. The Patron cupcake, for example, features a tequila-infused cake and tequila frosting, and is garnished with a slice of lime. Other intoxicating concoctions include a Hennessey and Coke variant?decorated with Hennessey-infused chocolate buttercream and drizzled with a Coca Cola reduction?and mimosa, made with a Grand Marnier and champagne-infused orange cake, and topped with Grand Marnier buttercream and crystalized sugar.
These cocktail cupcakes might seem ultra-modern, but Chanelle's baking style skews traditional. She makes all of her gourmet desserts from scratch?that means no added preservatives, stabilizers, or dust from a sugar plum fairy's wings. The only extra ingredient added is a personalized touch, whether it's a sorority logo on a cake pop or your favorite type of cookie in an edible bouquet. And for custom orders, Chanelle always schedules a dessert planning session with her clients, and follows up with them after they've received?and devoured?their confections.