The sugar-savvy staff of The Gingerbread Shop guides guests to furnish four types of festively shaped sugar cookies during 60-minute Valentine's Day–themed confectionary workshops. During the decorating festivities, aficionados share aesthetic tips and techniques, such as finding complimentary colors and how to fit an entire love sonnet onto one side of a cookie. Participants dress up their two-dimensional works in warm, festive fashion using varied confections from a candy buffet as well as a plethora of other colorful decorating supplies. When done designing their sweet holiday themes, guests can surround a card-decorating station to design custom love notes, well wishes, and illustrations of Michael Bolton's likeness using a range of provided craft supplies.
Sweet Tammy’s has thrived as a friendly neighborhood bakery, offering artfully crafted cupcakes from fresh ingredients. Today, the bakery is also participating in National Just Desserts Day in honor of the premiere of Bravo's Top Chef: Just Desserts. Check the website for details on how to score a free dessert, today only (you can redeem your Groupon starting tomorrow).
Gullifty's chefs sculpt a melting pot menu that bursts with barbecue, seafood, chicken, and pizza, followed up with succulent helpings of house-made desserts. As guests enter the eatery, desserts tempt them from glass cases, with new york cheesecake ($3.99/slice), deep-dish chocolate-mousse pie ($4.99/slice), and flourless chocolate cake ($4.99) offering sweet bites and time-shares in Candyland. Diners prepare palates for after-dinner dessert with barbecue dishes such as the barbecue broken ribs, slathered in Gullifty's Lip Smackin' barbecue sauce and buttressed by corn bread and sweet-potato fries ($12.99). Sandwiches, from the batter-dipped fish sandwich ($6.99) to the Club Grill's turkey, bacon, and veggies ($7.99), roam the restaurant, sating stomachs and ganging up against lone forks.
When a hot summer hit in 1984, Bob Tumolo wanted to help his neighbors cool down. But instead of crafting traditional ice cream or sticking a straw into a fire hydrant, he decided to formulate his own recipes for italian ice, using fresh fruit to craft each batch. Ices in a wide range of flavors filled chilly cases at the original Rita’s Ice shop, and those recipes still inform the treats at franchises across the country.
Larry and Steve, owners of Rita's Ice of Squirrel Hill, have been whipping up those icy treats for the past 10 years, drawing on ingredients such as key limes and root beer to create certified-kosher italian ice. Each batch is served within 36 hours of its creation, ensuring every cup of ice is fresh and hasn’t been sitting around in an Eskimo’s pocket for the last week. The shop also offers up scoops of creamy frozen custard customized with mix-ins such as M&Ms, Nerds, and Reese’s Pieces or layer the custard with italian ice to create the store’s famous gelati.
In her bio, Margaret Harris jokes that she "may have had her first 'cup of tea' when she was only one day old." That's because Harris was raised in Poland, where tea, she writes, "is the primary household beverage." Today, she applies her training at the Warsaw Medical College to discuss the health benefits of her brews with customers at her tea-and-coffee shop, Margaret's Fine Imports. In addition to stocking more than 200 types of loose-leaf tea, from Chinese green tea to British teas such as Taylor's Yorkshire Gold tea and PG Tips, Harris completes proper tea times with German and Polish sweets, Asian-style tea sets, and napkins autographed by the Mad Hatter.
The rainbow trim bordering Cool Ice Taipei’s ceiling evokes the diversity of manager Bobo’s steaming Taiwanese dishes and chilly fruit drinks. Skilled baristas mix fresh fruit into snow ices and all-natural smoothies to pair with pork and shrimp stir noodles, and hot pots of cabbage and duck. After polishing off a Taiwanese–style wasabi fried chicken, diners can use a straw to vacuum up a milk tea or a dozen hot flower teas to charm a love interest returning from the desert.