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.
The Donut Professor uses locally sourced ingredients to create fresh donuts, pastries, and muffins every morning. With 37 varieties of donuts ($0.99 each; $9.29 per dozen) ranging from garden-variety glazed to elusive vanilla peanut, The Donut Professor offers a full catalog of fried, doughy treats. Éclairs, fritters, and cinnamon rolls ($1.19) satisfy partisans of pastries without holes. All locations open at 6 a.m., mere minutes after fresh donuts come into being, giving night-based vigilantes and day-faring caped heroes a place to eat while comparing notes. If the full amount of the Groupon is not used in one visit, The Donut Professor will issue a gift card with the remaining balance.
After Vernon Rudolph acquired a closely guarded donut recipe from a New Orleans pastry chef, he couldn't keep the secret to himself. He opened up shop in 1937 to share the yeast-raised delectables with the world, thus marking the birth of Krispy Kreme.
Today, step into any Krispy Kreme shop and you can see the donuts progress on their journey from formless dough to circular confection. The entire process plays out through plate glass windows: the raw dough is shaped into disks, the disks rise in a heated oven, the plumped donuts then drop into the fryer where a conveyor belt speeds them along their journey. After cooling on the belt, the original donuts pass through a ribbon of glaze. Like a donut-shaped bat signal, a neon sign lights up the sky to announce the emergence of fresh, hot Krispy Kremes.
At two locations, Zesto Shoppe serves up ice cream that was named Omaha's most delicious by Omaha Magazine's Best of Omaha 2014. In addition to cones and cups of ice cream, there are specialties such as banana splits and Supershakes in seasonal flavors. Not every menu item is cold and sweet, though. Diners can also chow down on foot-long chili dogs and burgers at the eatery's two Omaha locations.