Resident "Executive Sconologist" Tiffany Anders spent a decade working as a sous chef before she was ready to trade in her knives and the heat of the kitchen for the puffy crown of a pastry chef. Anders prefers the heat of the ovens, and each day she crafts her airy scones in both classic and unique flavors such as lemon-blueberry, cinnamon chip, and Oreo. She and her team also make savory scones, dotted with bacon and cheddar or maple sausage, as well as a whole collection of desserts that fill up the menu.
The first thing you notice while approaching Gonzo Juice is a giant rooster head perched atop a vintage 1949 trailer, which flashes multicolored feathers painted on its sides. The gargantuan bird and his towering coxcomb cast an imposing shadow over Gonzo's wooden picnic tables and grassy lawn. The food hut's eccentric façade hints at what to expect on its menu: either an inventive spin on classic American cuisine or an omelet made out of the world's largest rooster egg. Gonzo's chefs festoon made-to-order hot sandwiches, wraps, and salads with a variety of unique, all natural ingredients including slow-braised meats, tangy carrot slaw, fruit jam, and hawaiian rolls. Earning the spotlight of 365 Things to Do in Austin, Gonzo's freshly squeezed juices catch taste buds by surprise with a tasty blend of unexpected flavors such as ginger and jalapeño.
Juicers turned to high speeds whizz inside of JuiceLand, wafting the fresh aromas of crisp apples and ginger into the air. Guests sip on elixirs that moments ago transformed from solid to liquid, enjoying flavor combinations that work to satisfy taste buds and fortify bodies with leafy greens and their health benefits. In addition to serving refreshing juices and smoothies, JuiceLand also curates five-day juice cleanses that equip guests with a gallon of freshly squeezed juices each day; the juices are designed to clean livers, improve skin texture, and provide enough light energy to complete the first transatlantic jog.
Founded by a former University of Texas student in search of frozen treats made from all-natural, organic ingredients, GoodPop blends fresh fruit and organic cane sugar into a variety of low-calorie pops. Devoid of high-fructose corn syrup, gluten, artificial colors, and unicorn byproducts, each flavor contains ingredients ranging from fair-trade coffee beans to hibiscus-flower extract to fresh fruits spiced with chili powder and basil leaves. Cool down after a workout by biting into a fresh watermelon pop sweetened with organic agave nectar or a piña colada pop forged from fresh pineapple and organic coconut milk. Or, replace a decadent dessert with the creamy sweetness of a banana-cinnamon pop plucked straight from the nearest Antarctic palm tree. Dairy-based bars contain 100–125 calories, and the vegan fruit bars scale in at a waifish 50–60 calories, placing them in the same weight class as a medium-size tomato wearing a soaking-wet wrestling singlet.
Featured on a number of national media outlets including CNN and the Travel Channel, Bobalu earns distinction with its Cuban torcedores, the shop's private label of premium hand-rolled cigars made fresh daily. Tobacco leaves from countries including Nicaragua and Honduras fill 15 varieties of stogie in all shapes and sizes, each manufactured on-site and aged in private tanning beds. Dominican tobacco dwells inside a Sumatran natural wrapper hugging the house signature Texas Select (Corona $8/single; $125/box), and 11 different flavored cigars spoil taste buds with high-life varieties including amaretto, cinnamon, and hazelnut. With the purchase of any box of cigars priced $75 and up, Bobalu will customize each smoke with a personalized label on the band or replace it altogether with a decoder ring.
Lavazza has been brewing rich, flavorful Italian espresso for 110 years, but guests didn?t have a place to sit down and enjoy it until Lavazza Espression caf?s began popping up in 2007. At locations throughout the world, guests savor the renowned brew alongside a menu of freshly baked pastries, breakfast bites, and light caf? fare. Diners sip glasses of cream-topped caf? mochas and spoon bites gelato, or do both with chef Ferran Adria's signature edible Espesso?not espresso: think coffee with a solid, foamy consistency. Margherita pizzas, mushroom paninis, and goat cheese salads make for elegant light lunches, and bites of scones and Italian-style quiche greet the morning gourmet-style.
The modern refinement extends to the d?cor, as diners slip into retro-futuristic red and white chairs and pull up to glossy mod tables. Visually arresting photographs from Lavazza calendars cover the walls, along with shelves stocked with portable Modo Mio espresso machines and fair-trade coffee.