Patticakes' creative breakfast menu features sweet and savory flavors and boasts a bounty of breakfast paninis. The egg, ham, onion, and pepper-stuffed Western scramble panini ($4.89) and the sweeter apple-pie panini ($4.25) satisfy bready breakfast cravings, while fast-breaking specials such as the vanilla-infused cinnamon-bread sunnyside french toast ($4.29) or the Hoosier-style biscuits and gravy ($5.99) with a side order of Patticakes' fresh-baked cinnamon rolls ($1.99) make traditional-meal lovers smile. Lunch paninis such as This Lil Piggy ($5.25), with ham, shredded cabbage, sliced apple, swiss cheese, and apple-butter mustard, or the bonjour ($6.25), with roast beef, provolone, caramelized onions, and roasted-garlic aioli, are served on your choice of one of four kinds of bread. Lunch paninis are great solo or as part of a culinary duet with half of a Patticakes salad ($6.95), such as the corn and avocado salad ($5.79 whole), rich with spinach, turkey, bacon, and veggies and drizzled with a honey-gorgonzola vinaigrette, or the nutty apple salad, with bacon, goat cheese, and sweet toasted pecans ($5.49 whole).
The vintage-looking red-and-white walk-up window at Mom & Pop?s Cone Corner belies the contemporary twists the staff puts on their treats, topping ice cream with everything from seasonal fruits to chocolate-covered ants. They concoct more than 70 uniquely named desserts, including the There?s A Frog In My Throat?vanilla ice cream topped with marshmallows, crème de menthe, and chocolate chips?and the Rudy Kazooty?vanilla ice cream paired with cherry, fresh peaches, banana, and vanilla wafers. To pair with these cool concoctions, staffers grill up classic American eats such as burgers, chilidogs, and fried sticks on sticks.
Great Harvest Bread Co.'s expert bakers specialize in mixing together tasty delicacies and healthy, homemade breads crafted from scratch daily with freshly milled whole-wheat flour. Like a child's favorite stock picks, Great Harvest Bread Co.'s bread selection changes each day of the week and can include luscious loaves of honey whole wheat and Dakota bread—a baked bundle of pumpkin seeds, sunflower seeds, and millet. The shelves also regularly stock gluten-free and high-fiber varieties. Deli sandwiches ($5.75–$6.75 for a whole, $3.00–$3.50 for a half) range from smoked turkey and pepper jack stacks to the Tuscan chicken, which piles a grilled chicken breast with aged provolone, red onions, and sun-dried tomato pesto. For carb connoisseurs who prefer breaded delights that are easily juggled, Great Harvest Bread Co. bakes scones, muffins, and cookies.
The owners of North End Café don't just purchase local produce: they also grow vegetables and herbs in their own garden in Simpsonville. Since April, 2003, their chefs have championed this focus on local, seasonal ingredients with a healthy approach to cooking. North End Café's menu features traditional meals from around the world, ranging from grass-fed beef burgers and flatiron steaks to grilled fish and scallops to vegetarian lasagnas, stir-fry, and cakes. For sharing, chefs build eclectic small plates such as crab cakes, fried goat-cheese ravioli, and almond-crusted brie. They also prepare a range of vegan and gluten-free dishes, taking care to avoid the pyrotechnics that result when steak and tofu touch.
To accompany these meals, bartenders pour American and international wines, and blend cocktails from fruit and old-fashioned ingredients. At the Highlands location, a brand-new tap system spouts 23 craft beers, including imperial IPAs and peppery black porters. In warmer months, the aromas of cooking and laughter of clientele also fill the Highlands location's new outdoor patio, an expansive wooden deck surrounded by leafy plants and tall, wispy trees.
Whipping up handcrafted flavors with sugary virtuosity, Coco’s Chocolate Café provides patrons a tasty-treat abode that won’t melt into a puddle of pudding in the hot sun. Coco’s is a top-notch spot for picking up chocolaty delicacies. Made from the finest ingredients available, specialties such as turtles with Madagascar vanilla bean ($2 each), hazelnut pralines ($2), and butter truffles ($1.50) provide smile-inducing sampling. Beverages like cappuccino ($3.49) and dark hot chocolate ($2.99) offer savory sips, while a small fondue with strawberries, marshmallows, pound cake, or crispy treats gives rogue dippers the chance to indulge ($11.99). Additionally, patrons will be able to kick back and relax in a welcoming atmosphere featuring striking lighting and lustrous wood accents.
The aromas of warming butter and sugar have called to mind the Heitzman legacy since 1891, when Jacob Heitzman baked and iced his first cake. It didn't take long for his airy desserts to build a fan base, one that grew each time the bakery added to the menu with new items, such as butter kuchen and strawberry whipped-cream cake.
Today, a full-scale deli joins the original baked goods at the Heitzman Traditional Bakery and Deli. On the sweet side of the shop, spice cakes burst with raisins, pecans, and fresh jam, protected from poking fingers by a caramel coating. Fresh-made pies, signature butter kuchens, and loaf cakes teem with fruits and nuts, and specialty cakes come in classic variations such as german chocolate and red velvet. The deli satisfies savory teeth with kettle-boiled bagels from Dooley's Bagels, as well as a selection of fresh soups and sandwiches. Salads bring together morsels of chicken, tuna, and fruit cut by hand, and catering trays carry turkey and ham dinners, box lunches, and casseroles to family meetings and business sing-alongs.