It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
The bakers at Sweet Melissa Patisserie have drawn acclaim from the New York Times for a combination of fresh French-influenced American pastries and epic wedding cakes. During the afternoon tea service, twosomes enjoy a choice of fine teas served with a fresh scone, delicate finger sandwiches, and petit fours in the softly lit pastry-filled shop. Tea sippers can stretch pinky fingers at four-top tables with flower centerpieces or in the lush fenced-in garden outside, where shady umbrellas shield them from the untoward leering of dandies in passing zeppelins.
The epicurean curators at Cachacaria Boteco cultivate hearty meals of traditional Brazilian fare and drinks served beneath soaring ceilings and a chandelier of exposed bulbs. Servers bear morsels of pao de queijo, or cheese buns, and kibe, or fried meatballs, across the black-and-white checked floor during fast-paced games of human chess. The sugar-cane-rum blend of caipirinha, Brazil’s national cocktail, flows as freely as the orange curtains that frame potted palms and flat-screen TVs.
For the bakers of Fay Da Bakery, slices of fruit are just as much decorations as they are ingredients. Their menu of more than 24 cakes features vanilla cakes with elaborate fruit tops, such as the fruit decor cake top with swirling patterns made from strawberries and kiwi. The bakers also customize cakes for a variety of occasions, with hand-piped designs and congratulatory messages. Patrons can pick up Fay Da's cakes at locations throughout NYC, and conveniently order cakes online and pick them up a few days later when their clown car is out of the shop.
When Rich and Greg Komen decided to make the world's best cinnamon roll, they didn't just dive in. They researched. After three months of working with a food connoisseur and taking numerous trips to Indionesia, they found the secret behind their, and eventually Cinnabon's, success: their Indonesia Makara cinnamon. Now their cinnamon rolls can be found throughout the US, each still made with the same cinnamon and topped with a gooey glaze of cream cheese frosting.
Despite the nearly 30 years that have passed with great success, Rich and Greg have continued to innovate. Beyond their classic rolls, they now serve tinier, bite-sized portions—including the Minibon, Cinnabon Stix, and even just the sticky center of their classic cinnamon roll. They also pair their desserts with decadent drink options, blending coffee and chocolate into Mochalatta Chills and blending frozen lemonades with a range of fruity flavors. Some of these drinks even contain swirls of Ghiradelli chocolate sauce or candy, making them as sweet and refreshing as dancing in soda rain or capsizing while kayaking through a river of Cinnabon's cream cheese frosting.