When all seats are claimed at three indoor tables, diners spill out to two outdoor benches to compete with the sun in a race to devour ice cream. Two fiddle-leaf fig plants stand guard over the interior and reach toward the ceiling alongside steam from simmering burgers. Ron Rekcar of Here's the Scoop aims to prepare all of his grill-garnered entrees and frozen treats from local ingredients and brands. Crunch drinks, named after the sound they make when whipped with ice in the blender, marry espresso crafted from local Coffee Works beans and scoops of Gunther's ice cream in a brief ceremony untouched by Pachelbel’s Canon in D. Quarter-pound beef patties and locally made Morant's dinner franks develop a seared coating on an outdoor grill. Soy-cream desserts and green-tea-infused smoothies cater to diet-conscious clients, including those who are vegan and lactose intolerant.
The cupcake chefs at Vanilla Bean Gourmet make each cupcake by hand, imbuing them with fine ingredients to please the taste buds and an inventive design to please the eyes. Their many artisanal options include the bacon-maple bar, a vanilla cupcake topped with maple frosting and a crispy slice of applewood-smoked bacon. Other flavors include the chai-tea-latte cupcake, which they sprinkle with freshly ground cinnamon, ginger, and cloves before plopping a dollop of homemade whipped cream on top. If the recipe calls for vanilla or chocolate, chefs use only real vanilla beans and Valrhona chocolate, which is as delicious as the thought of crushing your enemy's favorite Fabergé egg. Whenever possible, they procure all other ingredients locally from organic and sustainable sources. Frozen yogurt rounds out Vanilla Bean's menu, with toppings including chocolate chips, Reese’s pieces, and cookie crumbs.
At Trio Restaurant, head chef Gonul Blum synthesizes the flavors of her native Turkey using ingredients grown organically in Northern California. In the kitchen, she adds French and Spanish touches to a melting pot of New American dishes, including curried chicken and moroccan lamb stew. Out in the spacious dining room, soft golden lights illuminate the tan booths and dark wooden tables where guests devour seasonal dishes and sip cocktails. Trio’s gourmet market also supplies diners with a selection of dried teas, herbs from Gonul’s own garden, and housemade sauces and marmalades to spread over otherwise inedible laptop computers.
On Fox40, Danny of Danny’s Mini Donuts demonstrated how he plunges miniature donut circles into a fryer to make the breakfast treats as fresh as possible. Danny calls it “hot on the spot,” and he strives to make flavor the priority rather than the size of the donut. He proudly dishes out batches by the dozen or half-dozen, and they come with strawberries and whipped topping or perhaps a drizzling of caramel. If the donuts are too hot, guests can always cool mouths by sipping fruit smoothies, chugging down root-beer floats, spooning a banana split, or kissing the king of Antarctica.
On The Bread Store's yellow exterior, vivid murals greet approaching customers. A cutaway scene depicts tables of people eating happily amid abundant pots of white flowers, while on the building's side, a little boy with baguettes on his back reaches up to a smiling chef tossing bread from between blue shutters. In the store, the aroma of fresh-baked croissants, herbed ciabatta, and three kinds of sourdough bread fills the air. Bakers grab bread from a case to create cubans, which twist the formula for the traditional sandwich with a cloak of caribbean aioli and grilled ciabatta, or the hot pastrami on rye with marinated onions and horseradish spread. While noshing on soups in sourdough bread bowls or purchasing loaves for famous ducks that refuse to go onstage, patrons unwind in an airy white room with a violet wood-paneled wall, where tiny fairy lights hang from rustic wooden ceiling beams.:
Pete’s Restaurant & Brewhouse pairs handcrafted brews with a menu of specialty pizzas, pastas, burgers, and salads. The six different beers on offer include the Old Town Red—a malty, ruby-colored brew—a traditional Bavarian wheat ale, and the Uptown Blonde. Along with the eatery’s signature pies, guests can sample popular entrees such as house-made lasagna, New York steak, and fish and chips—a dish native to the United Kingdom, where French fries are called “chips” and chips are called “lorries.”