The recipes at Tee-Eva's Old Fashioned Pies and Pralines roll five generations deep. Eva Louis Perry?known as Aunt Eva?opened her shop in 1989 to sell pralines and pies made from her grandmother's recipes. After making a name for herself with features in national magazines and on television, she passed the entire business, recipes and all, down to her own granddaughter in 2000. The pralines tempt sweet teeth with creamy richness punctuated by the crunch of pecan, while the pecan and sweet-potato pies are crafted with authentic, never reconstituted, Louisianan Cajun and creole spices.
Located in the heart of the French Quarter, Mr. Apple is the place to go to savor crisp granny smiths coated in creamy caramel and other dustings such as nuts, cookies, and holiday-inspired decorations. The shop also outputs inventive concoctions, such as chocolate-dipped bananas and strawberries, pralines, almond clusters, and practically anything a witch would use to spackle her gingerbread drywall.
"Owner Madison Curry's warm, smiling presence is underscored by baked goods that all but dare not to be ordered." This quote from a NOLA.com article hints at Il Posto's charm. But it only encapsulates a fraction of what makes the cafe so interesting. Italian cuisine forms the backbone of the menu, which features paninis such as the Bologna with mortadella, roasted red peppers, and balsamic dressing, as well as fontina grilled cheeses with inventive add-ins such as tuna, honey, and walnuts. Antipasti spreads can be built from a choice of meats or cheeses. In the mornings, on the other hand, the restaurant brews and serves its own house-blend coffee. Their java complements bagels, organic granola, and a rotating selection of pastries that can't stay long, as they have to get back to starring in peoples' dreams.
The decor of the Kupcakes Etc., with its alternating lines of dark and light lime green, brings to mind the crinkled ridges and grooves of a cupcake wrapper, perhaps putting visitors in the mood to select from the menu's 20 cake and frosting flavors. Strawberry-shortcake, lemon-meringue, and red velvet cupcakes can be consumed in one of four sizes, ranging from bite-size minis to gigantic cakes that feed up to 10 people. Cakes can be decorated with chocolate candies and multicolored sprinkles, which sends out a festive vibe—much like hitting a piñata with a folded Ouija board does.
The confectionary apothecaries at The Sweet Life forge fermented cream into an ambrosial array of healthy taste bud varnishes. Although yogurt is usually simply associated with homespun remedies for venomous baboon bites, The Sweet Life adds to the frozen variety's recreational appeal by serving it in nine piquant flavors, including chocolate, cake batter, pomegranate, raspberry, and cookie. Once customers select a flavor, they can adorn their milky magnum opuses with a paisley pastiche of nuts, cheesecake chunks, granola, candy, or other comestible accoutrements. The Sweet Life charges by the ounce, allowing customers to customize the size and scope of their creations ($0.39/oz., $1,872/full-sized William Taft statue).
Cold Stone's ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.