The sugar-savvy staff of The Gingerbread Shop furnishes holiday crafters with the oodles of candied accouterments needed to create their own delectable gingerbread domiciles, hosts candy-filled gingerbread-house-building workshops, and constructs premade edible abodes for sweets enthusiasts. Customers may opt to have a customized handmade gingerbread house shipped directly to their homes or to a loved one in all its royal-icing-bound and decorated domesticity. The house can grace your holiday table, be gifted to the acquisitions intern, or serve as a home for errant glazed hams. Each handcrafted house can be customized, allowing meticulous house builders to add a name, date, or Lilliputian real-estate appraiser to each delectable creation. Alternatively, in preparation for each one-hour gingerbread-house workshop, participants settle into the festive shop environs before settling down to embellish houses with a cornucopia of delicious items including red hots, mints, sprinkles, gumdrops, and candy-framed mortgage-payment checks. Royal icing in an array of hues binds walls and roofs together, and punch, cookies, and Christmas music twinkling in the background enhance the nostalgic and festive experience.
Sweet Tammy’s has thrived as a friendly neighborhood bakery, offering artfully crafted cupcakes from fresh ingredients. Today, the bakery is also participating in National Just Desserts Day in honor of the premiere of Bravo's Top Chef: Just Desserts. Check the website for details on how to score a free dessert, today only (you can redeem your Groupon starting tomorrow).
Gullifty's chefs sculpt a melting pot menu that bursts with barbecue, seafood, chicken, and pizza, followed up with succulent helpings of house-made desserts. As guests enter the eatery, desserts tempt them from glass cases, with new york cheesecake ($3.99/slice), deep-dish chocolate-mousse pie ($4.99/slice), and flourless chocolate cake ($4.99) offering sweet bites and time-shares in Candyland. Diners prepare palates for after-dinner dessert with barbecue dishes such as the barbecue broken ribs, slathered in Gullifty's Lip Smackin' barbecue sauce and buttressed by corn bread and sweet-potato fries ($12.99). Sandwiches, from the batter-dipped fish sandwich ($6.99) to the Club Grill's turkey, bacon, and veggies ($7.99), roam the restaurant, sating stomachs and ganging up against lone forks.
In her bio, Margaret Harris jokes that she "may have had her first 'cup of tea' when she was only one day old." That's because Harris was raised in Poland, where tea, she writes, "is the primary household beverage." Today, she applies her training at the Warsaw Medical College to discuss the health benefits of her brews with customers at her tea-and-coffee shop, Margaret's Fine Imports. In addition to stocking more than 200 types of loose-leaf tea, from Chinese green tea to British teas such as Taylor's Yorkshire Gold tea and PG Tips, Harris completes proper tea times with German and Polish sweets, Asian-style tea sets, and napkins autographed by the Mad Hatter.
When a hot summer hit in 1984, Bob Tumolo wanted to help his neighbors cool down. But instead of crafting traditional ice cream or sticking a straw into a fire hydrant, he decided to formulate his own recipes for italian ice, using fresh fruit to craft each batch. Ices in a wide range of flavors filled chilly cases at the original Rita’s Ice shop, and those recipes still inform the treats at franchises across the country.
Larry and Steve, owners of Rita's Ice of Squirrel Hill, have been whipping up those icy treats for the past 10 years, drawing on ingredients such as key limes and root beer to create certified-kosher italian ice. Each batch is served within 36 hours of its creation, ensuring every cup of ice is fresh and hasn’t been sitting around in an Eskimo’s pocket for the last week. The shop also offers up scoops of creamy frozen custard customized with mix-ins such as M&Ms, Nerds, and Reese’s Pieces or layer the custard with italian ice to create the store’s famous gelati.
The rainbow trim bordering Cool Ice Taipei’s ceiling evokes the diversity of manager Bobo’s steaming Taiwanese dishes and chilly fruit drinks. Skilled baristas mix fresh fruit into snow ices and all-natural smoothies to pair with pork and shrimp stir noodles, and hot pots of cabbage and duck. After polishing off a Taiwanese–style wasabi fried chicken, diners can use a straw to vacuum up a milk tea or a dozen hot flower teas to charm a love interest returning from the desert.