Cuppers Coffee House’s atmosphere isn't the only thing that makes it memorable. Sure, the shop is housed inside of a Victorian home—the last in Arizona with wooden quoins on its corners—but the carefully selected coffee and handmade drinks served inside make the quaint surrounds feel all the more special. The staff strives to curate an upper-tier selection of organic javas; after all, a “cupper” is the name for a professional coffee taste-tester. And so they use Arizona-roasted Arabica beans and feature two single origin blends–-one dark and one light––each week. From there, they blend coffee with milk to create creamy frappes and melt Dutch cocoa, Ghirardelli, and Mexican chocolate into a range of mochas. As for their espresso, they keep that recipe top-secret: they roast a special combination of beans to give it a chocolate undertone, like nearly every satirical essay written by Willy Wonka. While many of the beverages sound good enough to eat, Cuppers Coffee House also serves breakfast and lunch plates to quell munchies all day. Homemade syrup and whipped cream top crispy Belgium waffles and thin, "skinny" pancakes, while savory selections include house-made quiche and albacore tuna salad stuffed betwixt thick slices of toasted wheat bread. As for dessert, Cuppers has that covered, too: the staff bakes fresh cupcakes, lemon bars, scones, muffins, and coffeecake in house.
From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon frosty foundations of creamy chocolate or vanilla soft serve, which swirl idyllically into cones, cups, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal surprise fillings of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic” powdered sweetener that explains why they disappear from most customers’ cups minutes after the first delicious sip. Real fruit purée forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast one-third fewer calories than regular smoothies.
On a roadside in the Verde Valley, a restaurant beckons to passersby with the scents of hearty, home-cooked Southern and Southwestern cuisine. Nate's Cowboy Cafe relishes in its charming frontier aesthetic, a place where guests can sink their teeth into a well-marbled, charbroiled ribeye, sip margaritas from mason jars, or say "consarn it" without attracting any funny looks. Friendly, cowboy-hat clad servers roll out pints of frosty beer and plates laden with country-fried steaks, smoked-salmon tacos, and succulent, slow-cooked baby back ribs.
Romantic Italian Villa | Farm-to-Table Cuisine | Housemade Pastas and Sauces | Award-Winning Wine List
The Ambiance: Exposed stone draped in curtains, soft lighting from tulip-shaped fixtures, and walls adorned with Italian artwork all help set the scene for what Frommer’s called “the most romantic restaurant in Sedona.”
Who’s in the Kitchen? Chef-owner Lisa Dahl is a strong supporter of the farm-to-table movement. She relies solely on local USDA-certified growers—freshness that’s reflected in her food’s flavor and vivid appearance. In addition to Dahl & Di Luca, she also runs several other restaurants in the Sedona area and has published an award-winning cookbook, The Elixir of Life.
Don’t Miss This: The beauty of the interior spills outside. Though it’s impossible to overlook, be sure to stop and appreciate the flaming torch columns, Italian cypress trees, and fountain surrounded by flowers on your way in.
Bolognese: an Italian meat sauce, typically made from onion, celery, carrots, wine, tomatoes, and meat, such as beef or pork.
Fra diavolo: a spicy Italian sauce that’s usually blended with tomatoes and chili peppers.
If You Can’t Make It, Try This: Stop into Chef Dahl’s other Italian gem, Cucina Rustica (7000 State Route 179), for equally tasty organic creations.
If drinking tea makes one wise, WhiteAugust has more wisdom than a microfiche containing two centuries of Greek philosophy. Green teas such as the Meyer-lemon-infused Playful Daydream ($5.50 for 50g, $10.50 for 100g) and the raspberry- and pomegranate-flavored Morning Geisha ($9.25/$17.75) satisfy the greenest cravings, while spicily colorful Kaleidoscope ($5.95/$9.95) and bold, vanilla-beaned Constellations ($15/$29.95) represent the richness of moderately caffeinated black teas. Whites, oolongs, herbal reme-teas, and the audacious new Camellia Sin teas help round out an impressive collection of rejuvenating extracts that will soon overflow and overwhelm the earth with pungent potabilities.
Mago Cafe's eclectic Korean menu shares the spotlight with the café curator's encyclopedia of rich Sedona history. Steam billows from clay bowls of savory Korean stews ($13.95–$14.95), and razor-thin rib eye swan dives into the Olympic-size depths of mushroom-and-onion sauce in the Bul-Go-Ki plate ($15.95). A vegetable Jeon ($9.95) walks the line between pancake and pizza with produce trimmings, and a Volcano Vegetables stir-fry ($12.95) erupts with 15 vegetables that cascade into a sea of rice and organic greens. The piled-high stuffings in a selection of sandwiches—including the cayenne-peppered Red Rock hot tofu ($9.95)—peer over the edges of four artisan breads and arrive, like a newborn Cabbage Patch Kid, blanketed in organic romaine, tomatoes, and sprouts.