Stationed in an old house of the city's historic district, Roswell Teahouse looks and feels like a relict from the 1920s. But it's not just the appearance that takes guests back in time. For inside, the spirit of high tea lives on. Elegant trays support homemade desserts, scones, and lemon curd, all enjoyed by diners dressed in their afternoon best as they chat and politely arm-wrestle over cups of tea. The 100 different types of leaves hail from across the globe, steeping slowly in a cast-iron tea pot to maximize flavor.
For lunch, Roswell serves a variety of homemade and organic meals, including a Belgian chicken pot pie and green-apple tuna melt. Many of its offerings are designed to improve wellness, such as the beauty booster salad, which comes with omega-3 oils and vitamins.
Cloud 9 Frozen Yogurt and Cupcakes tantalizes palates with a menu of gourmet cupcakes handcrafted with an artisan's care ($2.75 each) as well as a rotating array of frozen yogurts ($0.44/oz.). Miniature cake masterpieces embellish bellies in styles such as peanut-butter cup topped with Reese's cream cheese and chocolate drizzle, spiced carrot cake, and the triple-rich Choc, Choc, Choc. Meanwhile, a self-serve fro-yo selection keeps taste buds guessing in a Choose Your Own Adventure with plot outcomes such as Georgia peach, creme caramel, pomegranate, cake batter, and "you get eaten by a yogurt monster." Frosty artisans complete their creations with a choice of more than 50 toppings, including cereals, seasonal fruits, nuts, and Oreos, as well as delectables straight from Cloud 9 Frozen Yogurt and Cupcakes' bakery.
At Lulu’s Bakery, students learn the art of decadent desserts in five weekend baking classes taught by Chef Rawl, a graduate of the French Culinary Institute in New York. Teach fingers to shape truffles of two varieties, mold caramel treats, and slip a chocolate coat over toffee's shoulders in the chocolate candies class. Dough reinvents itself as edible art in the sweet and savory tarts course, tastily enveloping quiche, creating a chocolate short crust around delicious ganache filling, and forming pastries more elegant than a powdered-wig fight. A bakery breakfast class teaches a.m. eaters how to construct fruit and cheese danishes and bake buttery scones, while a French desserts class whispers the mysteries of the crème brulee and the éclair into ears hungry for pastry knowledge.
Every 36 hours, the dairy mavens at Rita’s Italian Ice scrap their inventory of frozen custard and italian ice and begin churning batches of frozen treats anew. Because freshness is paramount at Rita’s, customers may find only a few of the menu’s full cast of 40 flavors each day. But servers can merge those flavors into countless combinations: the misto, for instance, blends italian ice and custard in equal proportions, and the gelati layers strata of italian ice and frozen custard. Additionally, servers scoop up fat-free Slenderita and sugar-free italian ice for desserts that prove as wholesome and frozen as an ice sculpture of Mr. Rogers.
Since opening their first location in 1996, Robeks Fruit Smoothie and Healthy Eats sends their customers well on their way to consuming their recommended daily intake for fruits vegetables, all through a portable smoothie. Customers can step up to the counter and order from a menu of berry, tropical, and “power” smoothies, the latter of which are named for extra boosts of vitamins A and C, fiber, and protein infused in the drink. Nearly a dozen different supplements lend their revitalizing nutrients to the menu, helping create power smoothies like the metabolism-boosting Venice Burner and the heart-healthy Cardio Cooler. Robeks also offers wraps, salads, and gourmet stuffed pretzels, and oatmeal raisin and chocolate chip “power” cookies. Each Robeks location makes a concerted effort to support the neighborhood it resides in, through local organizations, such as Save the Children.