The gourmet cupcakes of Bad Kat Kupkakes are composed of frosting and cake made entirely from scratch and infused with ingredients such as cordials to give them an “adult” twist. Flavors include merlot, chocolate, and chili, bourbon with sweet peach frosting, jalapeno and strawberry, or pink lemonade. Also available are cupcakes baked directly in gift-wrapped jars and children’s flavors.
Showcasing seasonal specials and meats and produce sourced from local farms, The Locals harvests a sundry menu of sandwiches, salads, and breakfast and lunchtime eats. Guests can ease appetites into the dinner hour with the When in Greece pizza, a crispy wheat pie crowned with feta, kalamata olives, and an Olympic wreath of baby spinach ($12) or dig into the popular local burger, a quarter pound of grass-fed Angus beef from Blackbird Farm with tomato and aioli ($12.95). A batch of the decadent butternut mac 'n' cheese ($10.95) knocks out sweet-and-savory cravings in one go, along with the oozy mashed-maple sweet-potato-melt sliders ($9.99). The drinks list boasts ales such as the Trinity Brew House IPA, house wines from Sakonnet Vineyards, and Thomas Tew Rum, made in Newport, making a strong case for potables handcrafted by small companies and their smaller elf apprentices.
The Bakery Boutique's dessert-crafting doyens sate sweet teeth with a bevy of ambrosial treats, earning their confectionery the 2010 award for Best Cupcakes in Rhode Island by the Rhode Island Monthly. These illustrious cupcakes come in more than 60 variations, ranging from signature tongue pleasers—such as the dark-chocolate cupcake ($2.10) and the vanilla-buttercream-topped tuxedo cupcake ($2.10)—to avant-garde gastronomic delights, including the cannoli cupcake ($2.60) and the Nutella banana-filled cupcake($3). Put palates to the test with a delicacy from the unique wine-inspired cupcake collection, which provides all the delicious nuances of vino without purpling any feet or inducing uninhibited James Cagney impersonations ($3 each). Or lacquer taste buds with brownies, mini desserts—such as pintsize cheesecakes ($1.65)—or a spectrum of dipped treats that includes oreos ($4.95 for 7) and pretzel rods ($5.95 for 8) after they've been submerged in chocolate dunk tanks.
Sara, the baking baroness at The Cake Biz, whips up a colorful cornucopia of delectable made-to-order confections using only local, fresh ingredients. Gift friends or lurking tax collectors with a delicious dozen of cake’s pint-sized cousins in a slew of flavors, including gourmet red-velvet cupcakes with sensuous cream-cheese frosting, or one-up peanut-butter cups with chocolate-peanut-butter cupcakes. For an additional charge, cake connoisseurs can upgrade to a bevy of booze-infused cupcakes, which satisfy sweet teeth while requiting hooch hankerings. Alternately, adopt a box of 10 cake pops—cake-filled delicacies conveniently stick-affixed, obstinately candle-eschewing, lusciously chocolate-coated, and available in a variety of flavors.
Students and graduates of the Amos Culinary Education (ACE) program show off their food prep prowess at Friendship Cafe, a restaurant run by the nonprofit social services agency Amos House. The chefs here hone essential kitchen techniques as they cook classic egg-and-pancake breakfasts, simmer homemade soups, and stack deli sandwiches. "We designed the menu to offer all-around culinary skills training," manager Robb Desimone told City News. Down-home daily specials, such as pot pies, fish and chips, and meatloaf, allow cooks to build their comfort-food repertoire and diners to feel like they successfully crashed someone else's family dinner.