Cuisine Type: Ice cream and coffee
Most popular offering: Ice cream nachos
Reservations: Not offered
Delivery / Take-out Available: Yes
Number of Tables: 5?10
Outdoor Seating: Yes
Parking: Parking garage
Handicap Accessible: Yes
Pro Tip: Parking is available 9:00 a.m. to 11:00 p.m. daily in the visitor spots in the parking garage.
In your own words, how would you describe your menu?
Freshly prepared ice cream, smoothies, shakes, and sundaes. We also have many vegan and dairy-free offerings.
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 upscale space features 1950s-meets-industrial decor with a raspberry-patterned wall. Our upstairs loft has a black leather couch and green leather chairs.
Believe it or not, Yamila Izquierdo used to be a dental hygienist?until her sweet tooth led her astray into a world of sugar and sprinkles. With Sugar Buzz Buffet, she and her daughter Yarlane specialize in lavish displays of sugary delights that are as ideal for a wedding reception or child's birthday as they are for an Oompa Loompa's retirement party.
Tall glass jars display rainbows of old-fashioned candies. Tiny pastries and cheesecakes sit on tiny dishes, practically begging to be devoured whole. The staff also have a sure hand with the savory stuff, making dishes such as paella and quiche as adorable as cupcakes. In fact, everything looks as delectable as it tastes: Yamila and Yarlane's endless creativity results in flourishes such as ballerina-gown cupcake toppers, tissue-paper flowers, and yards of shimmering ribbon decorating their magnetically appealing displays.
When chemistry grad Janice Kacheline collided with health-administration guru Megan Linden, the two created a confectionery chain reaction that would one day culminate in the petite gourmet cakes of Wicked Confections. Janice and Megan handcraft each dessert as orders roll in, sculpting batter in a mélange of flavors such as snickerdoodle and peanut-butter cup. Drawing on Megan’s bartending background, the duo also whips up alcohol-infused cakes, ranging from the decadent twisted stout to a Cosmo cake inspired by the show Sex and the City. Drivers with flour-dappled faces rush past toting boxes of confections, which help fuel birthday cheers at parties or busy the mouths of nosy zookeepers on the witness stand.
Cold or hot, it's guaranteed to delight if it comes from Palato. Gelato and coffee are the specialties, with hand-written chalkboard menus shouting toothsome options from the cafe's sherbet-colored walls. Their sweet, almond-based cookie sandwiches have a cream filling with specific flavors such as Nutella, Pistachio, White Chocolate Coconut, and Red Velvet. Smoothies and milk shakes blend the sweetness of dessert with the drinking straws, while a range of coffees includes espresso, frappes, and the house signature Palaccino.
The pastry chefs at Gone Cupcaking Across America share a wealth of gourmet cupcake experience with aspiring dessert artisans, in flavors that include whisked buttercream atop classic vanilla, chocolate, and red-velvet cake bases, and more exotic choices such as Grand Marnier or peaches 'n' cream. At lessons, students learn piping techniques, how to make frosting, and how to make iced flowers without the hassle of fertilizing regular flowers with milk and butter.
Mrs. Fields' sugary delectables have lifted the spirits of mall shoppers and fortified dessert-deprived food courts for more than 30 years. Icing artists wield a full spectrum of frosting hues to customize a 16" or half-sheet cookie cake with borders, artwork, or a personalized birthday message that makes up for last year's barely edible diamond ring. The 16-inch disk serves 13–16 people and the half sheet serves 20–25, making them both viable substitutes for traditional group-dessert options such as regular cake or regular cake with sprinkles. Choose from flavors such as the signature semisweet chocolate chip, sugar butter, or white chunk macadamia.