As a mother of four with a corporate career, Leigh Kendall longed for a break from her relentless daily duties. When she left work to stay home with her second and third children, she longed for a respite from the house, some outside place where she could relax with her kids. After searching unsuccessfully and hearing the pleas of other moms, she decided to fill that need, and A Latte Fun was born. The indoor playground and café brims with happy chatter, which drifts from regular classes, special events, and open playtime seven days a week. Children frolic across multicolored carpeted floors in a 6,000-square-foot playroom, exploring climbing structures, foam pits, and a floor-level trampoline that is kept safe by rounded edges, extensive padding, and declawed teddy bears. The playground eschews video games, prize games, and violent toys, instead letting older children don animal costumes in the dress-up area, while toddlers younger than 2 romp in their own play pit and toy bins. Cool zephyrs of air conditioning sweep contented sighs away from zebra-print sofas or onyx-hued wooden tables, where adults peruse a gourmet café menu. A boutique toy store extends the center's positive attitude toward play into homes with a slew of unique gifts and rare and eclectic toys. A private room reverberates with the youthful energy of A Latte Fun's classes, formal functions, and parties, which staff members provide with refreshments, cake, and decorations. At least two assistants remain on hand at kids’ events to provide full setup, cleanup, and supervision to ward off squabbles that arise when imaginary friends show up wearing the same outfits.
Scattered pimento-like across the Boca Raton area, Mitch and Cory Shidlofsky's microcosmic Brooklyns serve teetering deli sandwiches and hearty breakfast fare. Every morning, diners tuck into 20 types of bagels, including egg, sunflower seed, pumpernickel, and marble, and slather them in cream-cheese flavors such as scallion, honey walnut, and strawberry. Sweeter options abound as well, including challah french toast, and Oreo pancakes that help children-at-heart relive their glory days when their heads were the size of cookies. Gloriously messy sandwiches star on the lunch menu—foremost among them the New Jersey sloppy joe, in which roast beef, corned beef, and turkey spill out from under russian dressing and coleslaw.
Yogurtland is a colorful, dreamlike destination for frozen-treat fanatics, softly serving up a variety of fun flavors. In addition to offering an impressive mix of classic and creative yogurt flavors such as New York cheesecake, praline, blueberry tart, peanut-butter cup, vanilla wafer, dutch chocolate, and root-beer float, the store lets customers customize their portions of tasty goodness with a variety of toppings. Decorate your dairy delight with fruit such as strawberries, pineapple, peaches, or pomegranate arils, or prove at last that gummy bears, Fruity Pebbles, and frosted animal cookies can get along, provided they have a chill place to hang out together. Yogurtland also offers a variety of flavors with no sugar added, as well as many that are gluten-free.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added grilled chicken, hot dogs, barbecue beef, and pork sandwiches to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
Pink Papaya Frozen Yogurt welcomes patrons into a sweet cyclone of frozen yogurt, plentiful café tables, and bright swirls of pastel green and pink décor. The family-owned treat shop doles out 20 self-serve flavors of fro-yo, filled with immunity- and digestion-boosting live and active cultures. After choosing chilly cup foundations, sundae artists can build on their yogurt's base with more than 50 toppers, such as breakfast cereal, fresh fruit, and cookie crumbles. Flat-screen TVs offer additional entertainment to guests as they lick their spoons, and free WiFi keeps laptop users busy so that other guests can sneak up and lick their spoons.
To Chef Robbie E., baking a tasty cake is all about attention detail and quality ingredients. The Le Cordon Bleu alumnus and her team craft custom decorated cakes with finite decorative attention. The result are modern, cleanly designed creations culled from organic flavors and spices, unbleached flour and cream. Gluten- and egg-free cakes can be made upon request.