TJ's slow-smokes meats, pairing them with sides composed of fresh ingredients that have never known the molecule-slowing touch of the freezer. The rib sandwich ($6.79) reclines on two slabs of freshly baked bread, and show-stealing open-faced platters of brisket ($8.95), smoked wings ($7.59), or pork ($7.59) scream at two house-made sides, including coleslaw, baked beans, and corn on the cob for looking them in the eyes.
After six and a half years working as a restaurant pastry chef, Bianca Priest had an itch for change. That itch led her to open her own bakery, where she specializes in everything from old-fashioned towering cakes to new and innovative sweets. Her butter cake batter, which boasts a satisfyingly dense texture similar to pound cake, provides the base for most desserts and helps stabilize any wobbly tables in the bakery. Bianca also crafts cupcakes, pies, cookies, and bars from scratch, as well as custom cakes and elegant nuptial desserts. Those with dietary restrictions can rejoice in the bakery staff?s ability to accommodate special diets, with lower-sugar-content and vegan options available.
Tuesday through Saturday, Annalyce's Bake Shop lays out six varieties of cupcakes chosen from a repertoire of nearly two dozen flavor combinations, which range from classic red velvet to exotic Nutella. Freshly baked, these spongy, handheld cakes hide under piped crowns of airy buttercream and flourishes of sprinkles, mini Oreos, or marshmallows. Annalyce's keen bakers also sculpt breathtaking special-occasion cakes using pliable fondant icing, which can be shaped to resemble Lego bricks, red roses, or the town comptroller.
Tutti Frutti’s self-serve yogurt ($0.45 per ounce) represents a healthy and delectable alternative to heavy ice cream and deep-fried sticks of butter. Get your fruit fix with tart flavors such as pomegranate, acai berry, and the aromatic lychee, or opt for something on the creamy side. Cappuccino diehards will scramble to sample its yogurt counterpart, and pistachio’s distinctive flavor will bring back memories of that magical summer spent toiling on a Turkmenistan pistachio farm. Finally, adorn your edible artwork with a sprinkling of 50 toppings. Health nuts can keep it ab-tastic with fresh mango and blueberries, and others can turn their yogurt into a breakfast fit for hours of Looney Tunes cartoons with Fruity Pebbles and cookies. More experimental appetites, meanwhile, can transform their yogurt into a battlefield where chocolate chips do battle with their natural enemy, coconut. And if just the thought of combining pineapple and almonds on top of strawberry-cheesecake frogurt freezes your brain, sugar-free and dairy-free options are also available.
Baker Jan Moon cut her teeth at kitchen stints at both Southern Living and Cooking Light before launching Dreamcakes. Her creative icing-laced confections ($3 per cupcake) are a step up from basic vanilla. Try the bananas foster, a banana cake base pounded with heavy old-fashioned caramel frosting and dripping with caramel drizzle. Coconut fans appreciate the almond joy, a white velvet cake injected with coconut crème filling, covered in coconut frosting and liberally laced in chocolate drizzle with an almond on top. Other selections including a candy-covered banana split, choc-o-cherry, and cinnamon sugar mama. See the complete menu here.