Lickety Split pleases palates with contemporary café fare and access to more than 160 flavors of Coop's Microcreamery super-premium ice cream, dished up amid contemporary masterpieces. Diners fuel up for art gazing with a slice of quiche ($4), which is baked fresh daily and primes taste buds for the subtle fruit flavors of Katharina Grosse’s installation piece One Floor Up More Highly. Or, sink teeth into Lickety Split’s take on a BLT, which accentuates the traditional sandwich trio with smooth, ripe avocado ($7.95). Appetites struck with a creative craving can construct their own sandwich opus from a slew of proteins options—including oven-roasted turkey, lemon tuna, and homemade hummus—dressed with a choice of 7 toppings, 6 cheeses, and 11 sauces ($6.95). Lickety Split tempts the most stubborn sweet teeth with a selection of super-premium frosty flavors, including black-raspberry fat-free frozen yogurt, Tang-flavored ice cream released to coincide with Michael Oatman’s All Utopias Fell, and vanilla ice cream interspersed with Twinkies and overt existentialist overtones ($3.50 for a regular; $4.50 for a large).
Lee and Barrye Cohen have been roasting and brewing fresh beans into caffeinated elixirs since 1976, when they first began expanding horizons with then-unheard-of espresso and cappuccinos. Using the same trusty vintage coffee roaster they used back then, they continue to roast aromatic gourmet beans. They brighten mornings and afternoon slumps with traditional coffee or energize lattes, mochas, and chai with rich espresso. Chefs cook up a menu of updated classics daily with local farm-fresh eggs and housemade sauces, stacking egg sandwiches with andouille sausage and deli sandwiches with pit-baked ham.
On select evenings, melodies and spoken words can be heard emanating from the Troy location, which hosts an open-mic night where local artists play music or slam poetry books onto the floor as guests sip cocktails and wine. The Cohens are proud of their local roots, and give back the loyalty they've received by frequently donating to local charitable causes. Daily Grind also has an online store, which outfits kitchens with loose-leaf teas, cappuccino machines, and gelato machines from brands such as Baratza, Gaggia, and Nemox.
Whether it's the size of a dixie cup or enough to fill the bathtub, at Yeh! Yogurt, customers are in control of their servings. Amid fuchsia walls and bright-green accents, customers pull the levers on self-serve machines as the low-calorie, nonfat delight swirls into their containers. Available flavors rotate monthly and seasonally and include options such as fudge and marshmallow, spicy pumpkin, cake batter, and piña colada. More than 40 toppings such as candies, chocolates, nuts, and farthings cascade over yogurt peaks. Other sweet options include crepes, smoothies, and coffee drinks.
Specializing in daily-made cookies, brownies, and scones, Bake For You instills confectionery creations with local and organic ingredients, free-range eggs, and smooth Vermont butter. Cookies ($18 for two dozen) come in six fanciful flavors, including traditional tongue pleasers classic chocolate chip or old-fashioned oatmeal cookie, and free-spirited savorers can succumb to Bake For You's signature white-chocolate-chip butter cookie, which erupts with dried cranberry bursts.
From its roadside location, Flavour2Go woos passing motorists with the aromas of robust coffee brews and velvety café drinks. Roll up to the lime-green façade to pick up a frothy pumpkin-spice latte ($4.80), in which the candlelit smirks of its constituent gourds faintly appear between nutmeg sprinkles. Steamed caramel apples ciders ($3.39) help guests taste fall's crispy splendor without having to chew through a freshly raked pile of leaves. Curb salty-sweet cravings by blanketing the tongue in salted-caramel mocha ($4.53), which blends currents of chocolate and sea salt as wind patterns of turbinado sugar sweep through. Alternatively, an iced Somoa latte ($4.80) capped with fluffy coconut can chill taste buds still hyped up about the new season of Meet the Press.
At 6 p.m. each evening, the scent of sizzling burgers begins to waft from the kitchen of Munch Pit, a Central Avenue diner that once held Portelli?s Joe N? Dough Cafe. That savory scent draws in crowds for Smacker burgers, wings, house-made donuts, and frosty swirls of soft-serve ice cream. But the spot's cooks man the grill long past dinnertime, serving patrons until 5 a.m. Munch Pit's decor, like its menu, celebrates classic Americana?red stools line a soda-shop counter, and the entire cast of The Music Man marches past every 15 minutes.