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.
Gather your ladies-who-lunch and teatotaler troop in this quaint wellness teahouse in Historic Roswell. High-afternoon tea includes a three-tier tray of nibbles, starting with a foundation of tea sandwiches such as cucumber, organic chicken curry, and smoked salmon and spiraling upward toward desserts, including chocolate-dipped cream puffs, apple strudel, and seasonal fruit. Fresh-baked scones and house-made lemon curd top off the top tier. Each sipper will also get a cup of the day's soup and a bottomless pot of tea.
At first glance, it’s hard to believe that The Roswell Tap’s building is more than 100 years old. Pals and business partners Sean McDonough, Michael Rozmajzl, and Ron Harvey have worked hard to restore the two-story home, enhancing its original wood beams and hardwoods and adding modern touches such as a second-floor lounge and an expansive deck out back. Today, refurbished red stairs lead to the front door, where the Tap's skilled kitchen staff prepares comfort food from neighborhoods across the states. Smoked salmon board, fish-n-chips, Tap Pittsburgh salad, and southern sliders topped with collard greens and friend green tomatoes grace the vast dinner menu. At lunch, an express service simplifies things with sandwich-and-salad combos as well as half a dozen wings dressed eight ways.
The Roswell Tap encourages patrons to stick around after dinner with plenty of late-night snacks and weekly events, including a singer-songwriter series. Held every Tuesday, the series welcomes crooners to take the stage and compete for cash prizes or the chance to receive a firm, satisfying handshake and a gig for a Friday or Saturday night at the Tap. As others perform, customers can kick back with a signature tap tea drink, infused with tequila or vodka or an irish coffee.
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.