The Tea Smith owner Tim Smith searches out loose-leaf teas from all over the world—and he says he has to consciously limit himself as he fills the shops' stock of about 150 teas. But it wasn't long ago that Tim didn't even like tea. "I thought tea was brown water and a bag," he confesses.
It took a gift for his wife to change that. "I was traveling for business, it was around Valentine's day, and I was married long enough to know that you don't come home empty-handed," he says. So he bought her some loose-leaf tea and the right accessories to brew it. "She made me try it, and it was surprising," he says. "It was not that stuff in a bag. It had some character and some taste to it."
He began researching, and realized that tea—already the world’s most widely consumed beverage after water—was experiencing a resurgence in the United States. While many tea spots have British or Japanese themes, Tim decided to open a tea shops with a "comfortable contemporary" vibe, where people could enjoy hot, iced, and bubble teas with friends. For at-home brewing, visitors can shop for classic teas such as Earl Grey, sample more unusual flavors such as the “Iron Goddess of Mercy” (an oolong), or browse seasonal blends such as pumpkin spice, cranberry cream, and fireside chat. The shops also stocks travel tea mugs, teapots equipped with infuser baskets, and unglazed Chinese YiXing clay pots that enhance the tea’s flavor.
Tim knows that many people who walk into the shop are unfamiliar with loose-leaf tea and may not be sure what they'll like—which is why he only hires tea enthusiasts. "Part of their training is to come in and drink each of the teas, and make notes on the flavor profiles," he says. That way, the staff can recommend blends suited to each customer's palate, rather than having to analyze a Rorschach tea-blot test. In addition to events including an annual blending contest, they also run periodic Tea 101 sessions that introduce attendees to the "history, the myths, the legends, and the lore of tea," says Tim.
After several years spent honing her hair artistry, stylist and color specialist Summer took over a corner of Salon Z Studios and founded Summer 110. When she isn’t cutting hair for women and men of all ages, Summer revitalizes looks with color treatments, organic straighteners, and protein-reconstruction treatments that fortify locks against frizz and feral clippers. Though 100% human-hair extensions and decorative feathers round out her styling services, her menu extends to the face with waxing sessions that remove unwanted hair from the lips, eyebrows, and chin.
Since opening for business in 2010, Summer has gradually converted her stock of professional salon products to entirely organic lines—just one example of how she looks out for her clients’ health and well-being. She also offers and array of complementary beverages and hot-towel treatments with every service.
Nothing Bundt Cakes’ expert cake crafters whip fresh eggs, real butter, and velvety cream cheese to craft each of their moist, round confections, available in a variety of flavors. Configured into a hollow shape capable of making any inner-tube aficionado swoon, the treats arrive tableside in any number of conveniently varied sizes, ranging from individual bundtlets ($3.99), to 8" ($18.50; $29.50 decorated) and 10" cakes ($28.50; $39.50 decorated). Pick up a dozen bite-sized red-velvet bundtinis ($16.50; $22.50 decorated), perfect for quick dessert fixes or well-fashioned lunchroom artillery, or grab a two-tiered pecan-praline or chocolate-chocolate-chip bundt ($54; $65 decorated) to feed 26 friends or repurpose as an avant-garde vase. Each cake is iced in Nothing Bundt Cake's signature buttery cream-cheese icing, and can be decorated by occasion, marking birthdays, holidays, or the return of Thursday with genuine sweetness.
Bruegger's bagels are created using fresh, wholesome ingredients and then kettle-boiled in the New York tradition, resulting in chewy centers with crisp outer crusts. Awaken your taste buds with a savory combination such as the rosemary olive oil bagel smothered with onion and chive cream cheese ($2.39). Or, prove yourself to be a sweetie by adopting a family of 13 bagels and washing them up and behind the ears in the two tubs of garden-veggie cream cheese in the Big Bagel Bundle ($13.99). Bruegger's deli menu is flanked by an array of breakfast sandwiches and lunch fare. Bury thoughts of the snarky snooze button with the breakfast bagel bearing an egg, melted cheese, and a choice of bacon, sausage, or ham ($3.99), or wrap your mitts around the Leonardo da Veggie lunchtime sandwich and bite into tomatoes, roasted red peppers, red onions, and muenster cheese on an asiago Softwich ($5.49).
A dozen cookies will let you sample most of The Cookie Company’s sugary smorgasbord of 15 regular and seasonal (non-specialty) flavors, including lemon oatmeal, oatmeal scotchie, toffee nut, iced ginger, snicker doodle, macadamia nut, and the chocoholism-enabling OD (chocolate dough, chocolate chips, chocolate frosting). Because they are made from scratch—the most mysterious and delicious element on the periodic table—and baked in small batches without preservatives, The Cookie Company's cookies are best enjoyed fresh within 3 to 4 days, though they can be frozen for up to a month.
Rachael Ray, The Today Show, and The View all rave about the exceptional ice cream, gelato, and sorbetto handmade in small batches from fresh milk, cream, and sugar at eCreamery. With a 16-flavor menu that changes daily, choose-your-own mix-ins, as well as plenty of dairy-free options, sweet-seekers will find ice-cold creations to suit any palette. Savor a regular-sized sea salt caramel gelato ($4.79) or stare down brain freezes with a raspberry sorbetto shake ($4.75). It's even possible to design your own flavor if ordering four pints or more; 48 hours' notice brings ice-cream ideas to life, finally making it possible to taste the Honey Caramel Latte Blood Orange Pumpkin gelato that haunts your dreams.