Evoking the enjoyable meltiness of a cool scoop of gelato on a hot day, Paciugo Gelato takes its name from the Italian word for messy concoction, rousing palates with unique gelato flavors crafted with Old-World tastes. Founder Cristiana Ginatta’s family recipes come to life as staffers fuse fresh fruits and all-natural ingredients into decadent milk-, water-, or soy-based gelato and sorbet. The sweet scoops boast 70% less fat than regular ice cream or soft-serve obtained from chilly Alaskan cows. Patrons can test-drive the shop’s diversely flavored bounty before committing to a flavor such as carrot cake, butter pecan, or tiramisu in its less solid form. Guests can score flavors without added sugar—including strawberry milk—to trick their sweet teeth into happiness. Paciugo also carries a host of coffee drinks ranging from Paciugo Miscela, a bold Vienna roast, to Gran Crú, a light roast from Kenya.
Cafe Augusta's chefs prepare hungry humans for spontaneous sprints around the world by filling their bellies with culinarily diverse edibles, including Mediterranean, Caribbean, and German cuisines. For dinner, chefs massage a grouper fillet with bahamian spice rub, then toss the taste-infused fish on a grill to exfoliate before daubing it with a tangy mango sauce ($22). Diners can also let their mouths drift in the direction of caribbean jerk steak ($24) or mediterranean garbanzo cakes ($15) smothered in skhug, artichoke bottoms, and red peppers. Small plates ($7 each) encourage tabletop bonding as diners swap with their entourage, trading a crab-and-corn cake for a flaky coconut shrimp dipped in chili jam, then bartering away titles of nobility for a piece of peanut-sauce-smothered beef satay. Lunch woos hard-to-get stomachs with sandwiches such as the smoked turkey and brie ($9.25), whose contents snuggle contentedly atop a downy ciabatta roll with pear chutney.
Harley, the founder of Strawberry Hill Povitica Company, began baking povitica bread in 1984 using his mother's traditional Slavic recipe. He passed away in 1999, but his children and dedicated bakers continue to prepare the dense, sweet bread following his mother's technique. They roll dough into paper-thin layers, pile on ingredients such as nuts and honey, and roll the layers into loaves that weigh 2.5 pounds each after they're baked. Patrons can choose from Kosher-certified flavors such as english walnut, cokolada, or chocolate-chip cream cheese. The bread can be enjoyed in a variety of ways: toasted and buttered, crowned with a scoop of ice cream, or sandwiched around a whole roasted turkey.