Coffee & Treats in West Lake Sammamish

Louisa's combines creative American cuisine with a cozy artisan atmosphere. This fall’s dinner menu whets and whittles appetites into the shape of garden gnomes with a starter of pan-fried rosemary butternut squash ($6) or a buttery bowl of curry and sea-salt popcorn ($6). Tickle the tongue’s ultra-sensitive taste buds further by matchmaking a glass of Los Vascos sauvignon blanc ($7) from the wine list with Louisa’s chicken pot-pie, made with all-natural, locally raised chicken simmered in a white-wine stew and topped with chef Sara’s baked-to-order pastry ($14). Otherwise, feed the kid inside you—with whom you sometimes have internal debates over who is the best 16th-century poet—by snagging a bowl of baked mac 'n' cheese ($12).

The crêpes flung at Mobatta's come swaddled in handy paper wrapping, which makes them ideal to nosh while walking to work or cruising on your Segway to court. Reimagined breakfast classics such as the french-toast crêpe, with eggs, cinnamon sugar and maple syrup ($4.99), or the salmon and egg tartine, with mozzarella, smoked salmon, and hollandaise sauce ($5.99), make excellent fuel for a day on the town. The menu has more than 10 sweet dessert crêpes, including a blackberry-cobbler crêpe, with cinnamon sugar, brown sugar, crumbled graham crackers, and whipped cream ($5.69), that's tasty company for a hot cup of Dillano's coffee ($0.99) or a Ghirardelli cafe mocha ($3.25). Or try savory lunch options such as the fish-taco crêpe ($6.69) and the chicken-bacon-ranch crêpe (stuffed with mozzarella, tomato, spinach, and ranch dressing, $7.39) to satisfy mysterious midday crêpe cravings.

At first glance, the kitchen of Trophy Cupcakes and Party could be taken for that of a gourmet restaurant. Pure Madagascar-Bourbon vanilla and Valrhona cocoa from France line the shelves, and local sweet-cream butter, free-range eggs, and fresh fruit fill the fridge. These are the ingredients Jennifer Shea uses to craft her daily rotating cupcake flavors, from chocolate nutella to gluten-free red velvet. With the help of husband Michael Williamson, she distributes her decadent handheld desserts to three Seattle boutiques, which have garnered press attention to rival that of the city's finest eateries. Martha Stewart gushed about Jennifer's innovative and widely varied flavors, and Seattle magazine picked six Trophy creations for its 2008 list of the city's 95 best desserts.

To complement their cupcakes, Trophy Cupcakes stocks a curated selection of party supplies. A cocktail-style party room in Wallingford Center, which can accommodate up to 30 guests, is available to rent for birthday parties, baby showers, and superhero business meetings.

The yogurteria is conveniently located within the Uwajimya Village Food Court and employs the use of only 100% non-fat creamed curds, made from premium imported Greek yogurt. Like mankind's other utopian island, the corner dry cleaner, the creamery houses a selection of frozen flavors that rotate on a weekly basis, with frequent appearances from the likes of green tea, lychee, pomegranate, and avocado lime, alongside the always present plain. Tasty toppings for the tangy treat include everything from fresh black- and blueberries to Fruity Pebbles and chocolate sauce, so mix and match the three most likely to delight your mouth.

Started by Hawaii transplants Gertie Han and Karl Krautheim more than 50 years ago, Oh! Chocolate is now run by the couple’s two daughters, who uphold Gertie and Karl’s reputation for quality as they handcraft French–style chocolate morsels. USA Today named the neighborhood establishment one of Seattle's foremost chocolatiers for its “old-fashioned… melt-in-your-mouth” creations, which include raspberry, cabernet, and mango-habanero truffles, as well as caramels with a sprinkle of sea salt harvested from one of the peninsula's naturally occurring saltshakers. Oh! Chocolate’s warm and inviting Madison Park location spreads cocoa-themed knowledge with a slate of classes in which small groups of students glean valuable information such as tempering methods and ideal placement atop a just-fluffed pillow.