Cuisine Type: Deli food, bagels, and baked goods
Most popular offering: Lunches
Delivery / Take-out Available: Yes
Number of Tables: 5?10
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
In your own words, how would you describe your menu?
We offer a full menu that spans breakfast, lunch and catering. We also offer daily and holiday specials.
What is one of your most popular offerings? How is it prepared?
Our fresh authentic water bagel topped with cream cheese, sliced smoked salmon, onions, tomato, and capers
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our restaurant is bright and inviting, and features TV and WiFi.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
Staffers custom-blend clients’ choices of more than 80 flavors into frozen treats at The Lite Choice, a purveyor of kosher gluten- and corn-syrup-free desserts and drinks. Organic flavors and add-ins such as almond butter, caramel, mango, and Colombian coffee accessorize the outfits of all-natural soft-serve and organic frozen yogurt ($3.75–$7.75) more deliciously than bangles made of horseradish, and staff members can concoct custom shakes from soft-serve or frozen yogurt with fresh fruit and toppings ($4.50–$5.75). Choco-lite dalmatians are served with dark chocolate chips and dollops of organic frozen yogurt or soft serve, or guests can celebrate friends' nephews' teachers' birthdays by indulging in sundaes with hot fudge and nuts ($5).
Karen Doman, the personal chef behind the scenes at Dishin' It, lends her expert hands to clients’ kitchens for a variety of services. As a personal chef, she consults with clients and helps them plan customized menus based on dietary needs and personal preferences. She takes care of all the shopping and cooking, and leaves dishes prepared in clients’ freezers with full instructions for reheating. Karen also plans dinner parties, romantic meals, and private cooking classes, using her knowledge as a French Culinary Institute graduate to teach customers how to prepare mouth-watering dishes such as ratatouille, poached pears in caramel sauce, and halibut with shrimp and scallops served over risotto.
From afar, a Chloe Madison Creations wedding cake may seem traditional. A closer look reveals that their wedding cakes aren’t cakes at all, but layers of cupcakes that fill out a multi-tiered cake stand. The bakery’s staff specializes in inventive cupcake flavors, such as the mousse-filled, marshmallow-topped smore and the raspberry lemonade, a lemon cake iced with raspberry buttercream. They also churn out traditional pecan, pumpkin, apple-crumb and chocolate-cream pies.
People flock to the glistening white trucks of Andy's Italian Ices NYC, eager to peak under the red-white-and-green awnings when they pull up to the curb. Once at the window, customers can choose from more than 45 flavors of italian ice, so tasty they made two of CBS New York's best food truck lists in 2012, including best desserts, and scored an appearance on Nightline. The staff craft each flavor by hand in small batches to ensure quality. They're not sweetened with syrups or fructose either; instead each cup holds fresh squeezed fruit, nuts crushed by hand, and chocolate flown in from Italy. Customers can keep tabs on the trucks' whereabouts via Twitter and Facebook.