Cuisine Type: Deli food, bagels, and baked goods
Most popular offering: Lunches
Delivery / Take-out Available: Yes
Number of Tables: 5?10
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
In your own words, how would you describe your menu?
We offer a full menu that spans breakfast, lunch and catering. We also offer daily and holiday specials.
What is one of your most popular offerings? How is it prepared?
Our fresh authentic water bagel topped with cream cheese, sliced smoked salmon, onions, tomato, and capers
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our restaurant is bright and inviting, and features TV and WiFi.
D’Lites sates squealing sweet teeth with myriad ice-cream treats that are low carb, low fat, low sugar, and cholesterol free. At 50 calories per 4-ounce serving, the only things missing from D'Lites ice cream are artificial sweeteners and sadness. Each day at the shop, six specialty flavors guest star with daily headliners chocolate and vanilla, including concoctions such as chocolate marshmallow mint, strawberry, honey roasted pecan, and samoa. In all, D'Lites has more than 100 flavors in its recipe Rolodex. The shop slings soft serve into cups ($3.67+), cones ($3.67), and quarts ($7.99), as well as into specialty creations such as shakes ($5.49 for a large). If you want to shower a newlywed in sprinkles, order them and any other extra toppings ($0.75 each), or if you're on the run, grab a to-go pint ($6.29) or a six-pack of ice-cream sandwiches ($7.99), ideal for wearing as a threatening, edible bandoleer.
From afar, a Chloe Madison Creations wedding cake may seem traditional. A closer look reveals that their wedding cakes aren’t cakes at all, but layers of cupcakes that fill out a multi-tiered cake stand. The bakery’s staff specializes in inventive cupcake flavors, such as the mousse-filled, marshmallow-topped smore and the raspberry lemonade, a lemon cake iced with raspberry buttercream. They also churn out traditional pecan, pumpkin, apple-crumb and chocolate-cream pies.
The staff members at Maggie May's dish out large sweet and savory cr?pes along with a variety of frozen yogurt. Cr?pes come with apples, honey, strawberries, Nutella, and more, or guests can choose a savory filling such as eggs. With more than 60 different froyo toppings available and the choice between fresh-fruit, power protein, or vegetable blended smoothies, customers can customize their dessert however they choose. An all-natural juice bar is also available.
People flock to the glistening white trucks of Andy's Italian Ices NYC, eager to peak under the red-white-and-green awnings when they pull up to the curb. Once at the window, customers can choose from more than 45 flavors of italian ice, so tasty they made two of CBS New York's best food truck lists in 2012, including best desserts, and scored an appearance on Nightline. The staff craft each flavor by hand in small batches to ensure quality. They're not sweetened with syrups or fructose either; instead each cup holds fresh squeezed fruit, nuts crushed by hand, and chocolate flown in from Italy. Customers can keep tabs on the trucks' whereabouts via Twitter and Facebook.
The staff at the newly opened Hudson Valley Cakery bakes every item in its quaint bakery from scratch and whips up pies, cupcakes, tarts, and custom cakes without artificial flavors or preservatives. The shop even offers gluten-free options among the frosted creations behind its glass cases. Hudson Valley Cakery opens for breakfast and serves coffee every day but Monday, tempting customers with treats such as champagne-custard and raspberry-buttercream cupcakes as well as flaky, cinnamon-laced morning buns. To boot, eight varieties of pie render decision making at the bakery as difficult as getting apple pie classified as an enemy of the state.