Cupcake Gallery’s pastry chefs whip up more than 30 varieties of cupcakes in flavors such as salted caramel, raspberry, and mocha. A german chocolate cake recipe—passed down through the founders’ family for more than a century—fills both cupcakes and traditional cakes, which the bakers elaborately frost to resemble cartoon characters, musical instruments, and favorite Whig Party leaders. In addition to serving smoothies and house-roasted coffee, the kitchen crew also assembles take-and-bake casseroles such as the cheesy chicken potato and Seafood Spectacular. Behind the counter, they concoct house smoothies in flavors such as banana split and piña colada and mix whole cupcakes into their signature cupcake milk shakes to create tempting combinations such as peanut butter and chocolate.
Making cupcakes from scratch with recipes you developed yourself doesn’t just attract swarms of hungry customers—it can also attract the attention of the Food Network. Kim Wood’s batches of artistic and decadent desserts landed her a spot on Cupcake Wars, where she competed with three other confection experts for the chance to be named the kitchen victor. Back in her shop, she crafts the same sweets she made on TV as well as dozens of other cupcake flavors, using only fresh, whole ingredients such as sweet-cream butter, fresh fruit, and cupcake wrappers just plucked from the garden. Her signature flavors—which include key-lime pie, italian cream cake, and chocolate mint—vary by the day, and gluten-free and vegan options are available once per week. Beyond the signature sweets, Wood keeps things interesting by modifying her cupcakes into cake balls, cake pops, and cream-filled whoopee pies.
Every night, the bartenders at Twine Restaurant create new cocktails inspired by their favorite books in the restaurant's library, such as the Skinny Russian, which honors The Brothers Karamazov. The playfully elegant drinks hint at the similar philosophy behind Twine's food menu, which begins with breakfasts of french macarons, housemade bagels, and gourmet coffee and tea. Lunch options include a smoked pulled-pork sandwich served on blueberry texas toast with slaw, as well as a handful of crisp salads and wraps. The Sunday-brunch menu helps diners celebrate the weekend with thick slices of french toast and quiche. For dinner, tablemates can pass around small plates of charcuterie and mussels.
In addition to Twine's signature cocktails, a well-rounded wine and beer menu helps to enhance the comforting flavors of each meal. Live music gives customers a reason to test out new tap shoes, with themed evenings including What the Funk? and Tuesday Blues Day.
In 1976, Jean Bernheim founded Sunshine Health Foods with the vision of improving customers’ health and well-being through vitamins and herbal supplements, all-natural household products, and wholesome, delicious food. After 30 years in the business, Jean passed on her expertise, knowledge, and jewel-encrusted scepter to her protégée, Shelia, who now helps clients treat common ailments and promotes a healthy lifestyle with a wealth of minerals, sports supplements, and essential nutrients. After guests peruse shelves stocked with herbal shampoos, homeopathic pet products, and omega-3 supplements, they stop for a nosh at the café, which tempts diners with a spread of nitrate- and preservative-free deli meat, fresh carrot and fruit juices, freshly baked muffins, and colorful, crisp salads.
The friendly stylists at Hair Junkie create a welcoming environment in which they cut locks and color tresses. Each new 'do they create brings out the best in their clients features and garners compliments from friends and traveling comb salesmen alike.
The chefs at Bayou Dawn's, Too don't have to look far for their culinary inspiration. In fact, they focus on the Cajun recipes of their own households. Chefs fry up catfish for po' boys, mold sausage into boudin balls, and blend shrimp stock with a variety of spices to create their shrimp etouffee. Country dinners are also offered with selections like steak and hamburger specials, as well as a kids' menu for those who aren't old enough to eat seafood yet. Bayou Dawn's, Too specializes, however, in crawfish, which they boil with spicy ingredients to create a meal by the pound when in season or by the more involved crawfish census.