The staff at Treat Me Sweet must swear by the golden rule. They ask for sweet treatment with their business’s moniker, so, in return, they treat their customers to cakes, cupcakes, and truffles prepared either traditionally or free of gluten and dairy products. In more than 32 years of business, the staff has built a repertoire of cake flavors both classic and innovative, including red velvet, amaretto, and italian cream. They mix together fresh ingredients and bake cakes as close to a scheduled event as possible so they never have to store them in cryogenic freezers next to Walt Disney’s “welcome back to life” cake. For fancier confections, they drape fresh or porcelain-sugar flowers over icing or create art out of chocolate-dipped strawberries, nuts, and crystalized grapes.
Cupcake connoisseur Allison Beck began her baking career as a labor of love, whipping up batches of luscious single-serve cakes for friends and family. When fans of her pastry pastime began to swell beyond the ranks of friends and acquaintances, Allison knew it was time to go pro. She realized a long-held dream by opening Alli B’s Sweets & Treats, where today the aromas of toasty sugar and flour waft through the air as she bakes cupcakes and cookies fresh daily. Cupcake flavors range from white wedding to hot-fudge sundae, topped with sumptuous domes of frosting or fashioned into high-heeled shoes with the addition of a cookie heel. She also bakes custom cakes for birthdays, tax-filing days, and other celebrations.
From a menu featuring one-pound, build-your-own burritos to a series of colorful murals depicting the dish’s origin and ingredients, it’s clear that Bad Azz Burrito takes burritos very seriously. The eatery challenges customers to match their ardor with burrito challenges that offer spots on the shop's wall of fame for consuming 3–11 pounds of tortillas, meat, rice, and cheese. The open-minded chefs are also receptive to customers' burrito-filling suggestions, such as obscure combinations of meat or crushed candy corn.
The bright paint colors of the dining room at Yogi’s Bagel Cafe jolt diners awake in the morning as they nosh on a menu of bagels stuffed with egg and cheese or teamed up with omelets. Yogi’s puts a modern spin on diner standards such as breakfast egg dishes and lunchtime sandwiches by infusing the menu with Southwestern flavor, resulting in dishes such as huevos rancheros, quesadillas, tacos, salads and the El Paso club, which comes smeared in guacamole and held together by the chin strap of a vibrant sombrero.
Most nights at Edelweiss German Restaurant, the main attraction is the simmering bratwurst and spaetzle in the kitchen. But on Friday and Saturday nights, the food competes with the live music on the stage, filling the high-ceilinged beer hall with German folk tunes and the occasional slam-poetry piece. Family recipes and musical chops lend the eatery an aura of authenticity enforced by its biergarten-esque environs: Old World artwork, decorative steins, and flowering bushes surround long tables.
In the kitchens at Mijo's Mexican, cooks wrap large flour tortillas around seasoned ground beef in burritos and sprinkle grilled steak with spices in enchiladas. Outside the kitchen, plumes of steam rise from sizzling shrimp fajitas as waiters cart the dishes to patio tables. Additionally, sampler platters let you combine Mexican staples such as enchiladas, tacos, and flautas in one meal without stealing them from the tables of diners distracted by an argument about non-Newtonian fluids.