Using a blend of local and imported ingredients, Cafe Italiano’s chefs, Dave and Carla Pursel and their daughter Krystal Adams, handcraft 27 flavors of gelato and sorbetto each day. Since these sweet treats contain less fat than ice cream, eaters can give gastronomic guilt the cold shoulder without sacrificing tastiness. Sample the stracciatella (similar to chocolate chip) or salute taste buds with all-American apple-pie gelato ($5.49 for a 7.5 oz. container). Traditionalists cozy up to classic flavors such as vanilla bean and pistachio ($9.99 for a pint of up to two flavors), and modernists paint culinary canvases with cookie dough, mojito, and spicy chocolate ($16.99 for a quart of up to three flavors). Sugar-free options are also available, as well as a selection of fruity sorbettos. Savory stomachs can snack on margherita pizza, Cafe Italiano’s newest menu item, as frosty jaws are thawed by freshly made lattes and cappuccinos.
With graduations, weddings, and whale-wrestling season fast approaching, a customized party cake serves as a tasty treat for groups of gathered revelers. A 10-inch party cake from Maribelle serves about 30 people, and the cakery's abundant bounty of flavors and fillings will please even the most picky cake connoisseur. Plump a lemon almond cake with red raspberry filling, or infuse a rich German chocolate cake with fresh sliced strawberries or Frangelico cream. Any combination of bakery beautifying extras—be they fresh-cut or frosting flowers, chocolate-dipped strawberries, chocolate curls and shavings, or curly ribbons—are included in the price, so pile on the ornamentation to construct a memorable masterpiece.
The experienced baristas at Ike’s Coffee & Tea, one of Tucson’s oldest coffee shops, brew a daily selection of four varieties of coffee while also offering a selection of espresso drinks and tasty comestibles. In addition to its flavorful, three-bean, custom-brewed house blend, the shop's quartet of java offerings includes Mexican organic and Italian varietals as well as a decaf variant ($1.95 for medium). Skillful baristas craft espresso drinks, such as lattes ($2.65 for small) and mochas ($3.15 for small), using old-fashioned, manually operated machines to create beverages reflecting the sort of care and precision missing in the work of today's shiftless robots. Customers can also sip teas, such as chai ($3.55 for medium) or gulp milkshakes in one of six single or blended flavors ($3.50–$4.60). Meanwhile, pastries ($2.15), bagels ($1.25 or $2.10 with cream cheese), and grilled cheese sandwiches ($5) stand by to sate solid-food cravings.
Amid an elegantly decorated dining area with framed paintings and red and black accents, Bella D'Auria's servers dish out upscale Neapolitan Italian cuisine. Their menu showcases an array of seafood, including mussels marinara in a red wine spiced marinara sauce and honey lemon shrimp lightly fried in a mélange of butter, olive oil, lemon, garlic, onions, local honey, white wine, and parmigiana. To complement this culinary treasure, they pour Puccini chianti or Italian sodas. Bella D'Auria also hosts a full bar with 25 different varieties of beer.
City Blends’ baristas create 1 of 25 smoothies on the spot for each client, filling blenders with ingredients ranging from blueberries to oreos. Many drinks are designed to help slim bodies from the inside out, and help sippers reach their goals of burning extra calories, building muscle mass, or sweating pure apple juice. A selection of additives includes infusions of creatine, vitamins, or wellness boosters.
Renowned for whipping up customized event and wedding cakes from scratch, the oven gurus at Marco's Patisserie brandish confectionary prowess to craft miniature morsels using high-caliber ingredients and 10 flavors of frosting. Customers can celebrate a milestone event or hone their juggling abilities with a half-dozen cupcakes in the form of vanilla, chocolate, yellow butter, carrot, or red velvet—a patron favorite. Be sure to place orders three days prior to pickup to ensure the bakers have plenty of time to decadently gussy up baby cakes after they’re delivered from the pastry stork.