Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
Garlic is a key player in the kitchen of Garlic Catering and Restaurant. Cooks chop the pungent cloves to mix into creamy hummus, lending the dip a mouthwatering bite. But the eatery's cooks let other flavors shine in their Turkish cuisine, too?mint leaves star in their red lentil soup, for instance, and rich tahini tempers savory gyros. When it's time for dessert, diners get a choice of two baklava varieties: one with pistachios, and one with walnuts.
Raised in Germany, La Lune Sucr?e founder Bettina Pope further cultivated her passion for carefully crafted baked goods while living abroad in Paris and Sussex. So when Ms. Pope moved to America, she ached for the crusty baguettes and puff-pastry quiches she had savored in European patisseries. She began gathering family recipes and seeking out apprenticeships with pastry chefs such as Olivier Grimaud of Aux Delices de Pierre in France. Now, as head chef at La Lune Sucr?e, she fills plates with her favorite French and German cafe fare, from flaky, light croissant sandwiches to crisp salads and homemade soups. Additionally, Ms. Pope enfolds European cheeses and cream sauces into crepe batter she makes from scratch and doles out fresh-baked French baguettes to picnickers and arcade-goers short a mallet for Whack-A-Mole.
Since debuting in Taiwan in the 1980s, sweet tapioca pearls have traveled the world, jockeying for the title of America’s next taste sensation upon landing in California. Made of sweet potato, cassava root, and a hint of brown sugar, each pearl is soft on the outside and chewy on the inside, much like a Nerf ball filled with creamy mashed potatoes. Tapioca Express captures the gems in more than 100 frosty, fruit-flavored bubble drinks and velvety milk teas—crafted from authentic ingredients imported from Taiwan and hand-selected tea leaves—in flavors such as mango, lavender, almond, and smoky oolong. The pearlescent bubble drinks pair with a menu of Taiwanese snacks, including fried steam buns and crispy calamari rings and combo entrees such as curried chicken and braised pork ribs.
Seattle's Best Coffee's menu board presents its brews, breakfast sandwiches, and baked goods simply and intuitively in the spirit of fast and easy service. Customers choose from five levels of brew, arranged from mild to bold, before adding in flavored creamers or milk. More whimsical lattes and mochas swirl together sweets for instant doses of dessert. The affable baristas who helm the drive thru window are multi-lingual, speaking Spanish and Polish, as well as smiling in 34 languages. Taste testers sample each coffee shipment a minimum of three times before putting it into rotation, which is an effective way to ensure quality flavor and to stay awake for five days straight without blinking.
Steaming bowls of soup rest atop the tables at Lunch with Tony, inviting diners to dunk corners of sandwiches into their seasoned depths. It’s a perfect illustration of what the eponymous chef calls "approachable" gourmet food. These made-from-scratch soups teem with tempting ingredients, such as the morsels of corn and chicken in the southwest chowder, or the certified Angus beef and genuine sass in the chili. Bowlfuls find flavorful soulmates in hot and cold sandwiches, laden with Italian meats or pan-fried eggplant pressed between focaccia. The eatery also serves breakfast sandwiches and provides catering, recognizing that hunger can strike in any location at any time.