A mix of sleek, brightly colored stools and weathered wooden tables creates a rustic, yet modern look inside The Purple Martin. And a mix of new and old is exactly what guests can expect from the executive chef, whose creative bistro dishes often incorporate traditional Mediterranean spices and flavors. The signature house dish is a Tunisian chickpea stew called lablabi. Chefs ladle cups of it atop a slice of bread, which soaks up the rich flavors of savory garlic and cumin broth, and top the bowl with a poached egg. For lighter dishes, chefs toss sprigs of arugula with purple beets and orange slices before drizzling the entire mixture in a North-African vinaigrette. They also shave off thin slices of seasoned lamb to tuck into doner kebabs or inscribe with secret messages marked "eat after reading."
Host to regular erotic art shows and sex-positive social events, Shameless Grounds serves up a dose of radical inclusiveness alongside its frothy espresso drinks. Customers 18 and older rappel down the human-sexuality lending library's bookshelves with care so as not to spill foamy lattes (a $3 value) or bold americanos (a $2.55 value) on erotic photography and gender-studies tomes. Alternatively, the S'creamer (a $3.85 value) combines ice cream and espresso with rich chocolate sauce for a dessert easily sipped during rounds of kinky bingo, fetish-themed karaoke nights, and other sex-positive events.
Amber and JoyLynn, founders of The Joy of Cake Bakers, both grew up with a love for baking and a belief that dessert and happiness go hand-in-hand. They work with their clients so that they can customize each cake to match their personalities and ruling planets before toting their visually appealing confections for delivery.
Kakao's chocolate bars and barks, truffles, and other confections are handmade on-site and feature local ingredients, including Mattingly's beer, sunshine, and feelings. While some menacing candy makers inject artificial space-whale fat into their whale-fat pies, Kakao eschews all artificial colors, flavors, and preservatives. Fresh cream, honey, and sugar create the buxom, butyraceous taste of its caramels ($6 for a four-pack), and chocolate bark ($3) is chipped off the cacao tree with an axe.
Cosmetologist and aesthetician Traci specializes in color, haircuts, and natural hair, making her a triple threat. As a skilled colorist, she infuses hair with highlights and all-over color and performs color-correction services. As a snipping specialist, she shapes strands into trendy cuts. And as a natural-hair expert, she offers all types of sets for natural hair. When she's not cutting, coloring, and styling hair, she's busy performing skin-care services, such as waxing and facials, and specialty services, such as updos, weaves, and feather extensions, which come in handy on fishing trips.
Papa Murphy's was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of his signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. His appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.