Owner Melissa Vias originally unveiled Malanga Café not only to share the exotic dishes crafted from her meticulous collection of Cuban recipes, but to transport diners to the music- and amusement-filled atmosphere of Cuba itself. Head chef Haydee Porras blends traditional ingredients to forge from scratch items such as crispy croquettes, steaming tamales, and a traditional suckling pig that smokes and crackles as it rotates in its sweltering roaster. Meanwhile, succulent morsels of shredded pork nestle into pillowy baguettes to craft the pan con lechon, whose popular recipe arrived from Santiago de Cuba via Vias's husband. Postmeal, patrons can amuse other senses with games of Cubilete or the rhythms of a live band, then sign a giant mural awash with famous Cuban sayings to personalize a part of history and provide an effective alibi against sushi-eating accusations.
The culinary craftspeople at Java Factory populate a menu with breakfast eats, sandwiches, and build-your-own pizzas inside a café with tile floors and a long wooden coffee bar. Like a wake-up call with a stun gun, flavors from the espresso bar, including a white mocha ($3.50–$3.85) and Java Factory coffee blend ($1.45–$1.85), deliver a morning jolt, and smoothies ($5.50–$6.75) blend fruit and yogurt for hybrid frozen drinks that please palates at all hours of the day. For empty stomachs, smoked ham, egg, cheese, and peppers huddle inside a warm breakfast burrito ($4.75), and the mediterranean tuna panini ($7.75) infuses tuna salad with black olives and chives before topping the medley with a mediterranean spread. Build-your-own flatbread pizzas ($6.50) come with a choice of nine toppings, such as pepperoni, turkey, and olives. Tall chairs line a dark wood coffee bar where beans roast and baristas tell secrets via cryptic foam formations. Shorter seats rest below individual tables clothed in white linens and illuminated by candlelight not emitted by jack-o'-lanterns.
Enjoy a meal on the go at BannaStrow's, where the chefs work their magic in front of your anticipatory pupils and breakfast is served all day. Start by selecting a crepe, wrep (wrapped crepe), or salad as your edible canvas. Then, throw down your choice of four fresh veggies, a refreshing dressing, and one highly pleasing cheese to complete your creation ($5.95). If for some reason you hit a creperie block, feel free to enjoy any signature item, including good morning breakfast crepes (eggs, mozzarella, cheese, and ham; $3.99), a sweet crepe (strudel supreme with cinnamon apples, caramel sauce, and vanilla ice cream; $6.15), or classic California salads (spring mixed lettuce, tomatoes, croutons, raisins, parmesan, and olive oil; $4.35). By the time your food's prepped, your eyes will have already basted your face in tears of joy and hunger.
In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-five years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme?s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "hot doughnuts now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
Just beyond the neon blue lights of Yo Mix Frozen Yogurt's tiled counter, guests can fill up empty cups at a bank of yogurt dispensers set inside a marble wall. After filling up with any of the shop's rotating menu of more than 100 flavors of frozen yogurt—such as chocolate milkshake and dragon passion tart—guests can decorate and enhance their creations at the covered toppings counter, which features fruits, nuts, and candies. While nibbling on their self-made snack at one of the contemporary tables or bar seats, patrons can log into the free Wi-Fi and search the web to see if scientists finally found the cure for brain freeze.
Sweetness Bake Shop & Cafe's cupcake list is overwhelming in the best possible way. The treats are made from scratch everyday, the buttercream a slight yellow due to the use of real butter, and the vanilla bean cake rich with Nielsen Massey Madagascar Bourbon Vanilla. But the careful, delicious craftsmanship aside, the sheer number of cupcake options on the menu is enough to floor even the most mild of cupcake enthusiasts. The menu divides into several categories. These include house flavors, such as red velvet, and classic flavors such as maple bacon. Then there are even more whimsical categories such as "candy jar", which includes Twix- and Snickers-flavored cupcakes, "top shelf", which has mojito and tequila sunrise cakes, and "global a go-go" which includes flavors such as tiramisu and churro con chocolate but excludes the flavor of passport stamp.
But Sweetness doesn't stop there. Their menu expands to cover more treats such as ice cream, cake balls and donuts, and cakes. They also cater to the non-sweet tooth with sandwiches and salads for lunch and eggs and pancakes for brunch.