Mama Krusty taught her 13 children to memorize her family's famous kolache recipes, just as her father taught her to do at his bakery in Czechoslovakia. Carrying on the tradition at Kolache Cafe & Baking Company, 1 of Krusty's 13 students fills bakers' racks with pastries made by following that long-remembered formula. Inside the café, red walls surround glossy wooden tabletops, and a long rectangular rug emblazoned with Kolache Cafe's logo leads up to the cash register and chalkboards bearing a written menu of kolaches. Each golden pastry is crowned with sweet or savory ingredients including sweet chocolate cream cheese, blueberry, and jalapeño cream cheese with bacon, and signature stuffed kolache pockets surround their cargo with a pastry shell, like a backpack carved out of a large flaky biscuit. Cake bites in flavors such as tiramisu and key lime wait to ride waves of Peet's coffee or fountain drinks into hungry mouths.
Phat Spoons is the brainchild of Viet Le and Tuan Anthony Pham, who joined forces to assemble frozen yogurt, smoothies, and taiwanese bubble teas all under one health-conscious roof. Purple, blue, and neon-green walls guide visitors’ eyes to six self-serve frozen-yogurt machines, each capable of dispensing three different flavors and one piece of sage advice. Once cups brim with yogurt, they make their way to a toppings bar littered with 40 add-ons such as graham crackers, seasonal fruits, and nuts. Phat Spoons also blends up 20 varieties of fruit smoothies and 10 flavors of bubble, or “boba,” tea––a Taiwanese drink infused with sweet, chewy tapioca balls.
An enormous wall mural shows pandas munching on bamboo and peeking their wide eyes out over the dining room. Nearby, a flat-screen TV casts a glow on an alcove peppered with leather chairs and colorful, mod-style tables and stools.
Owner and clinical nutritionist Judie Boothe stocks Fountain of Health's shelves with a bounty of products for nourishing bodies and boosting immune systems. Cereal bars from Nature's Choice replenish spent calories with tongue-charming flavor combinations such as cherry and strawberry ($4.35, box of 6). For a boost of postworkout power or a first step toward the astronaut lifestyle, a Balanced high-protein chocolate drink can add discipline to rogue amino acids ($2.99), and younger self-caretakers invigorate their constitutions with Bluebonnet Nutrition multi-vitamins ($14.50, one-month supply). After working on inner well-being, health zealots can care for their exteriors with Reviva ultra-rich moisturizer ($10.99) or Rachel Perry bee pollen-jojoba moisturizer cream ($12.99), which help faces become smoother and more brilliant than Lincoln playing the jazz saxophone.
Starting with only a single ice shaver and a hand-built hut, Bahama Buck's has expanded its icy empire to include a menu loaded with arctic indulgences and more than 91 gourmet flavors of Sno. Dessertsmiths drizzle complex flavors such as tangy kiwi, sweet sugar cookie, and emotionally ambivalent tutti frutti over fluffy mounds of pulverized ice to create Sno cones ($2.69+).
The cousin tag team of Livia Woodburn and Lizzie Smith embraces fresh ingredients and creative cooking to deliver breakfast, lunch, and baked goods. Myriad cupcake experiments stand out against the mundane—like a rebellious teenager who wears a suit—to fulfill special requests and cater parties. It might be said that Livia’s parallel career as a graphic designer acts as the secret ingredient that gives each cupcake its inventive, artistic flair. The friendly café invites early-morning or afternoon diners to feast upon hearty eats crafted from locally acquired ingredients and accompanied by house-made pickles, olives, and dressings. Lizzie, the lead chef behind many of Pan-Handlers Café’s dishes, cut her teeth as a cook during familial dinner routines and several cooking courses, and the cuisine enthusiast earned her degree in biology from Lewis & Clark College, which is inexplicably not where Lewis and Clark went to college.
Under the hands of a chef with 30 years of experience, the classic Mexican and American dishes at Ferndando’s become a flavorful meal for all ages. While kids can try out their taste buds with the introductory Mexican flavors in the taco with beans and rice or the mini-quesadilla, adults can test out their spice tolerance with the ten flavors of salsa on the hot sauce bar. These sauces can be drizzled over everything from the burritos layered inside two eight-inch tortillas or the house’s spicy seafood dishes such as shrimp cooked in pico de gallo. Outside traditional entrees, the chefs also cook sirloin steaks accented with jalapenos and American classics such as fried chicken and hamburgers.