Sugar and Plumm manages to exude a distinctively French charm that appeals to the refined palates of all ages. The Parisian–inspired whimsical haven caters to virtually every taste bud by enlisting the talents of formally trained chefs, Parisian chocolatiers, and various ice cream makers and pastry chefs. Together, this team creates an eclectic assortment of sweet and savory treats, beginning from scratch whenever possible, and enjoyed while dining in or being delivered.
Executive Chef Ben Dodaro oversees the kitchen at the Upper West Side bistro, cooking a sophisticated combination of upscale yet familiar French classics and refined versions of American comfort foods. His team handles every piece of protein from start to finish by butchering, smoking, and curing all of the meats and fishes in-house. This extra bit of effort helps elevate dishes such as the waffles with crispy, free-range chicken, and it complements the classical elegance of dishes such as the salad with confit rabbit, heirloom carrots, and an orange-cider vinaigrette.
Sugar and Plumm’s savory offerings are only one small piece of the puzzle, though. Master French chocolatier Thierry Atlan and his team use raw, all-natural, sustainably farmed chocolate as they meticulously craft small batches of treats. The pastry chefs bake in two shifts every day, ensuring that the shelves are lined with fresh macarons and cakes, even while taking the time to make their own jams and jellies in-house. These chefs also prepare their own ice creams and sorbets from scratch, patiently allowing the flavors to meld and coalesce by using a process that, much like a book club discussion of The Oxford English Dictionary, takes two full days.
Though their careers are rooted in the comfort food of classic diners, according to NorthJersey.com, Main Street Grille and Tavern's owners wanted to recast the dishes they knew so well in friendlier, homier environs. That's why they opened the tavern, where chocolate-colored booths welcome diners to cluster around wood tables and savor grilled steaks and burgers, pasta drizzled with alfredo sauce, and customizable pizzas. Away from the dining room, the bar's flat screens flicker with the current sports game or election arm-wrestling match, and on some evenings, the music from local bands permeates the air.
The pen stroke of a poet. The flourish of a painter's brush. The tangled staff notes of a musician. The baker and owner of Yummy Bakes, Iris Rodriguez, likens the way she narrates celebrations through custom cakes and cupcakes to the works of any other artist. She sculpts 3-D desserts to reflect the focus of festivities, commemorating nuptials with four tiers of a ribbon-adorned cake in Tiffany blue and birthdays with an edible castle of bubblegum-pink turrets inhabited by princesses. Cartoon characters from Angry Birds and Sesame Street emerge in colorful twists of frosting and fondant, delighting birthday celebrants and confusing Martians trying to understand Earth’s food chain. Iris sometimes weaves her stories by embellishing sweets with edible photographs and images.:m]]
Chef Gwynn Galvin combines her culinary craftsmanship with the entrepreneurial guidance of her son Bryan Mueller to churn out more than 30 varieties of homemade, artisan cupcakes. Gwynn shrinks her signature cheesecake into a microcosm of goodness with cheesecake cupcakes (a $29 value/dozen), dishing out decadent meal-sealers in flavors such as cappuccino cheesecake, peanut-butter-cup cheesecake, and classic Italian cheesecake. Regular cupcakes ($23/dozen) include perennial tongue-pleasers such as red velvet, mochachino, and blackout brownie, a palm's worth of brownie cake with milk-chocolate ganache topping and the ability to erase one's memory. Fruity flavors such as lip-smacking lemon, caribbean coconut, and orangesicle make a light, fluffy treat for brunch dessert or a pre-marathon snack.
Doing double duty as a hat maker to the stars, with his chapeaus topping the crowns of Eva Longoria and Charlize Theron, Naftali Abenaim possesses an artful eye. This aesthetic touch helped him in his time working as a pastry chef in Manhattan hotels and led him to open Mocha Bleu, where he uses his skills to appeal to diners’ tendencies to “eat with their eyes first.” To this end, Abenaim designed the restaurant to get people excited about his food before they even sit down, with transparent Philippe Starck seating, walls coated in silvery-blue mosaic, and crisp, white napkins at every table.
His kitchen constructs pescetarian- and vegetarian-friendly dishes with European flavors in what Abenaim calls generous, “American-sized portions,” as opposed to those scaled to Luxemburg. Presentation plays a large part in the appeal of his food. A French patisserie welcomes patrons upon entering, a comfortable lounge sports WiFi, and a cherry-wood burning oven stands in the center of the dining area, where chefs put a golden-brown edge on pizzas and calzones loaded with nonmeat ingredients, such as savory mock pepperoni and mock chicken or mock crabmeat and shrimp. The poutine embodies the regional cuisine of Abenaim’s Canadian home by presenting tables with a freshly baked pile of julienne fries topped with rich gravy and mozzarella.:m]]
“The healthy side of happiness” is both a phrase affixed on Yo Boys Frozen Yogurt's wall and the philosophy of founders Mike and James Savas, as related in an article on Teaneck Patch. A rotating selection of kosher-certified yogurts—including dairy-free, gluten-free, and no-sugar-added options—swirls into self-serve cups at guests' command, creating peaks of red velvet, dollops of pineapple, and snakes of pomegranate sorbet. After customers top creations with more than 40 options, including fresh fruit, candy, or a jauntily tipped bowler hat, the cashier weighs treats to calculate the cost based on ounces.
Voted the 2008 and 2009 #1 Bakery in Best of Bergen, Butterflake Bakery serves up a kosher and colorful assortment of confections from old world classics like Challah and jam-filled Hamantaschen, to wedding cakes replete with blooming gardens of frosting. Dessert aficionados can enjoy Butterflake's vast selection of cookies (starting at $1.75 each), Danish and croissants (starting at $1.90), pies and tortes (starting at $8.95), and myriad other tasty treats. Sifting together the dry ingredients of baking and technology, computer generated portrait/picture cakes can depict any image through the delectable medium of frosting, while cakes molded in the shape of popular cartoon characters can add dulcet dimension to a child's birthday party. Butterflake Bakery also alleviates the anxieties of patrons with nut allergies by keeping all of their baked goods completely isolated from nuts, nut products, and nutty high-speed chase sequences.