With her slate of deli sandwiches, Angela Toler aims to please even the choosiest palate. As the owner and proprietor of The Picky Deli, she oversees a host of tasks, from baking the turkey and ham to cooking and slicing the deli’s meats. Using fresh ingredients, Toler’s staff stacks each sandwich made to order, from classic Reubens to turkey clubs. The deli is open Monday through Friday, and on Fridays, diners can stop by for chicken-sausage gumbo.
At Tazas Coffee, diners sink fangs into fresh paninis, crisp salads, and 11 varieties of 3-ounce gourmet cookies. Chefs press warm paninis that envelop pesto chicken or sweet italian sausage, which gets its sweetness from being pollinated by Tuscan bees. Tazas crafts all salad dressings from scratch, such as the orange marmalade vinaigrette and the caesar salad with fresh lemon and garlic. Cookies punctuate café repose with an array of flavor choices such as peanut butter, oatmeal raisin, and white chocolate lemon coconut. Patrons can enjoy meals on the wrap-around patio’s umbrella-topped café tables or indoors beside the fireplace.
Keva offers high quality ingredients and a sensuous selection of juicy smoothies ripe for sipping. Evoke the islands with a Keva Kolada, made with pineapple juice, luscious pineapple sherbet, coconut, banana, and non-fat frozen yogurt. The Berry Berry Good blends raspberry juice, non-fat vanilla yogurt, raspberries, and blueberries to create a tart, sweet smoothie sure to send raspberry stock through the roof. The Oreo Speedwagon whips up non-fat milk and vanilla yogurt with chocolate syrup and Oreos, satisfying the most debilitating chocolate craving with a bit of added crunch. The Orange Obsession mixes orange and mango passion juice, banana, honey, and strawberries with delectable orange sherbet, creating an orchestration of orange sure to shatter the windows of your flavor facility. All smoothies are made with 100% fruit juice, real fruit, and delicious yogurts and sherbets. Add a blend in of whey, granola, soy milk, or no sugar strawberry ice cream for $0.75 each. Starting prices range from $2.95 for 12 ounces to $4.95 for 32 ounces.
Williams' Confectionery Crafts prepares its delicious eats and bakes its treats in gloriously old-fangled style. Start your day of work or conclude your night of vampire hunting with breakfast (served all day) and gobble up biscuits and gravy ($2.99); gorge on pancakes ($3.99); or introduce your bashful face to a stomach-warming meal of bacon, eggs, grits, and toast ($3.99). At the sound of the lunch cymbals, sandwich fans can retire to the confectionery for a roast-beef bread tower stacked with red onions, bell peppers, provolone, and mayonnaise ($5.29). Or just snack on a trio of wings or tenders served with fries ($4.99) as you wait for the sky to stop raining men. The restaurant also features meal specials ($6.99) between 11 a.m. and 7 p.m. Monday through Friday. Tuesdays treat you to chicken and dumplings with mixed veggies, candied yams, and a roll. Thursday visitors, meanwhile, can burrow into a hefty platter of smothered pork chops paired with gravy-drenched rice, greens, pineapple casserole, and cornbread. A finishing flourish of fresh-baked pies, cookies, and cakes—as well as decadent alternatives such as floats, banana splits, and specialty sundaes—will defuse sweet teeth before their timer counts down to zero. Meal seekers can visit Williams’ Confectionery Crafts’ snack shop between 7 a.m. and 7 p.m. on Monday through Friday, and from 7 a.m. to 3 p.m. on Saturday.
The day of a big celebration is always pretty hectic. Houses need to be cleaned, party clothes need to be ironed, and lots of food needs to be cooked and artfully displayed. But it's in situations like this that the bakers at Cupcake Catering shine by taking care of a party's central dish: the dessert. They take orders in the days preceding parties, then bring the beautifully frosted treats straight to your door when you need them. They make cupcakes in a range of flavors to cater to a range of cravings and desired level of decadence.
Yum Yum Thai Cuisine's chefs craft a creative Thai and Chinese menu that garnered features in the Express News "Just a Taste" column and on KTSA's "The Dish." The team allows seafood to flourish by placing it on a plate with chinese shrimp and lobster sauce or in an "ocean deep" clay pot filled with glass noodles, squid, scallops, and maybe a sunken treasure. They grant pineapple a break from its day job as headwear by hollowing out its halves and fashioning them into a bowl for boneless roasted duck in red curry or shrimp-and-pineapple fried rice. By preparing starters, such as crispy deep-fried dragonfly rolls, and refreshing desserts, such as house-made coconut ice cream, the kitchen staff bookends the dining experience with cuisine as appealing as the entrees that form their centerpieces.