Though coffee is good for jumpstarting a morning, it pales in comparison to the ritual surrounding afternoon tea. The Tea Room carries on this cherished English tradition, offering four levels of tea service, a selection of fair-trade organic teas, and a slew of finger foods for guests to enjoy. The simplest option is the Queen's Tea, during which you can nibble on treats while sipping selections from the house?s 50 signature blends. For a more decadent experience, the top-tier Royal Tea includes finger sandwiches, plates of salad, rows of glistening pastries, fruit, chocolate, and champagne. Outside the tearoom, guests can browse British paraphernalia at the gift shop or take home their favorite variety of tea without having to reverse-engineer flavors from stains left on lapels.
A lifelong surfer from Southern California, Ryan Black—joined by his brother, Jeremy, and his friend Ed—ventured to Brazil in 1999 in search of perfect waves. During their explorations of the vibrant country, however, the ocean fell second to a new obsession: deliciously good-for-you açaí berries. They immediately knew that it was their calling to introduce the organic superfood to their native California culture.
With a clearly defined philosophy of caring for people inside and out, they launched a line of açaí products and eventually opened their first Sambazon café—there are now two locales—earning props in fitness and health magazines including Men's Fitness and InStyle. At both cafés, staff members serve 16-ounce smoothies blended with the star berries in addition to supergreens, fresh fruit, and chocolate. The signature açaí bowl features a blend of frozen açaí purée with banana and a sprinkling of granola.
Both of the restaurants were designed and decorated by eVocal, a group of local artists who specialize in eco design. They kept things environmentally friendly by using reclaimed materials for furniture and fixtures, recycled planks of century-old acacia wood for counters, and energy-saving bulbs to slowly toast oats toppings.
When it comes to waffles, the enthusiasts at Waffleholic think way beyond the cylindrical box of the blazing-hot iron. Once the fluffy spheres are removed, they don't just get the butter-and-syrup treatment. Instead, they are folded to provide a pocket for fillings. Divided into sweet and savory, those fillings range from bacon and eggs to fresh fruit and drizzles of chocolate sauce. Daily offerings of soups are also available?and topped with mini, savory waffles?in varieties such as split pea and Hungarian beef stew.
Though the bakers at The Funnel House experiment with state-fair-style recipes, they don't limit themselves to dishes from, well, the states. Instead, they specialize in funnel cakes, as well as the dessert's Latin American equivalent: handmade churros. They serve both dishes in their classic, sugar-dusted form or topped with scoops of ice cream, whipped cream, or fruit. It isn't just the desserts that are state-fair classics, however. Staffers also fill glasses with cold lemonade and creamy cinnamon horchata.
The flavors you'll find most prominently at Go Fresh are those of fruits, vegetables, and lean proteins marinated in Mediterranean spices. Flavorful juices and healthy smoothies take center-stage, with staff blending together yogurt with options such as the Jade made with kale, spinach, four citrus fruits, and mint. And though the juices are healthy on their own, staff can boost protein and nutrient levels with add-ins such as whey protein or chia seeds.
On the other side of the menu, chefs focus on Mediterranean dishes blended with flashes of Indian flavors. This results in fusion dishes such as protein bowls filled with chicken in a mango curry sauce, served with a choice of rice or naan. They use a range of healthy ingredients, from wild salmon stacked onto kabobs to crispy falafel balls filled with hearty chickpeas and spices.
The Snow Bar sends a delicious chill right into customers' taste buds. The secret to this feat: light, freshly-shaved "snow," which the staff colors with tasty flavors such as vanilla, coconut, and pistachio. In total, more than 20 flavors await customers' decisions, while over 40 topping choices add to the long list of potential desserts.
Fresh fruit accounts for some of those topping choices, but what Snow Bar doesn't use for capping snow gets turned into frozen smoothies. These churn up in varieties such as "Choco," "Peachy Keen," and "Berry Sweety," the classic combination of bananas, strawberries, and good vibes.