Early each morning, the devoted bakers at Mini's make their way to the kitchen to help their pint-sized desserts get dressed. The locally owned and operated bakery features eight periodically rotating flavors, each batch made from scratch using fresh, high-quality ingredients. Pineapple upside-down cake is a citrusy, invigorating classic, tempting sweet teeth to scale a sugary snowcap of handmade icing. Mini's red velvet is just as rousing, challenging domestic divas to live on the edge and mix colors with whites in their digestive laundromat. The flavor offerings change to keep cupcake connoisseurs on their feet, so call at least 24 hours in advance to chat with a baker about upcoming creations and to curate a customized order of six ($3.50 each).
Extreme Pita's menu is populated with nutritional and nourishing palate-pleasers, all packing a punch of personalized perfection that won't promote paunches or potbellies. Each tasty creation is quickly prepared from fresh ingredients upon ordering. Fill up on a freestyle wrap such as the grilled chicken ($5.49 for six-inch, $6.49 for nine-inch) or the Philly cheesesteak ($5.89 for six-inch, $6.99 for nine-inch), and top the wrap with any of the 21 dressings, including tzatziki, barbecue sauce, and honey mustard. Globally minded gastronomists can tongue-travel with international eats such as the fiesta Mexicana ($5.69 for six-inch, $6.89 for nine-inch) or the Thai beef ($5.69 for six-inch, $6.89 for nine-inch).
One cupcake looks much like another, which is why Red Velvet Cupcakery's pastry chefs pay such careful attention to what makes them different: the ingredients. Even before a Red Velvet customer takes a bite, they'll probably smell the presence of European butter, Valrhona chocolate, Maldon sea salt, local dairy products, French-style buttercream, and accents made from 24K gold leaf.
That difference was tasted by Washington Post Express, which concluded that Red Velvet's devil's-food cupcake "is sinfully satisfying" with its rich buttermilk cake topped with Valrhona bittersweet-chocolate ganache. It likewise hailed the red-velvet Southern Belle's whipped cream-cheese frosting as "simple, elegant, and too scrumptious for words." To ensure fresh cupcakes?and to keep their wastebaskets available for crumpled-up paper during "writer's block" montages?Red Velvet donates each day's remainders to local shelters and nonprofit organizations.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.