LaMar's Donuts' pastry crafters tantalize taste buds with more than 75 varieties of gourmet donuts that pair well with warm and cold beverages. Regular hole-in donuts, such as Ray's original glazed and red-velvet cake (flavors vary by location), make for great coffee companions ($0.99 for one; $9.19/dozen), and specialty donuts—such as raspberry-filled bismarks or glazed knots—can double as a plush, edible pillow inside a dollhouse bedroom ($1.89 for one; $19.99/dozen). Warm, plump muffins offer an alternative to spherical comestibles ($2.09 each), pairing nicely with a refreshing bottle of milk ($1.79). Guests can also wash down their morning-time treats with a freshly roasted coffee ($1.79–$2.19) or refreshing fruit smoothie ($3.49+).
Bear Creek Coffee ensures freshness in its brews by adhering to a small-batch micro-roasting process that captures flavor and quality better than the bulk roasting processes common at many coffee shops. Savor the caffeine craftsmanship with a to-go cup of coffee ($1.25–$1.75), or bring your own cup ($1–$1.50) and intake the energy-inducing liquid beans. Bear Creek Coffee's specialty espresso drinks ($3.25–$4.25) tantalizingly trigger taste receptors, with concoctions such as the decadent Seventh Heaven latte, made with white chocolate, caramel, and macadamia nut, or the Nutty Monkey, richly blending chocolate, banana, and macadamia nut into a brew sure to jolt the Jane Goodall dwelling within. Emulsified elixirs such as fruit and superfruit smoothies ($3.25–$4.50) are delicious treats.
The Donut Professor uses locally sourced ingredients to create fresh donuts, pastries, and muffins every morning. With 37 varieties of donuts ($0.99 each; $9.29 per dozen) ranging from garden-variety glazed to elusive vanilla peanut, The Donut Professor offers a full catalog of fried, doughy treats. Éclairs, fritters, and cinnamon rolls ($1.19) satisfy partisans of pastries without holes. All locations open at 6 a.m., mere minutes after fresh donuts come into being, giving night-based vigilantes and day-faring caped heroes a place to eat while comparing notes. If the full amount of the Groupon is not used in one visit, The Donut Professor will issue a gift card with the remaining balance.
Staffers at Peachwave fill their stainless-steel soft-serve machines with housemade, low-fat yogurt blends. Each flavor of frozen yogurt comes packed with live and active cultures, calcium, and protein. Customers fill their dishes with a rotating variety of flavors, which have included classics such as sugar-free vanilla, cheese cake, peanut butter, watermelon along with seasonal favors such as eggnog, mint chocolate, and gingerbread. At the toppings bar, they adorn their treats with spoonfuls of seasonal fresh fruit, including raspberries, mango slices, nuts, and chocolate candy pieces plucked from local trees. In the open-dining area, green and white chairs surround white tables, which complement green wall tiles and white globe-pendant lamps, creating a bright, modern atmosphere.
Originally a distribution company for freeze-dried coffees, teas, and soups, LaRue Gift & Coffee Market turned its focus toward freshly roasted coffee in 1975. Today, the business continues to roast coffee blends fresh daily, offering varieties that include Jamaican Me Crazy and Colombia, a variety of blends sold by pound, and officially licensed Husker Coffee inspired by Nebraska college football heroes including Coach Tom Osborne Husker and Calvin Jones. Coffee from Starbucks, Caribou, Marley Coffee are also available, as are a wide assortment of K-Cups. Commercial supplies by Bunn-O-Matic and other brands turn countertops into gourmet-beverage stations. In addition to delivering brewing supplies to homes or offices, LaRue's staffers clean and repair brewing equipment to keep morning cups of coffee as bold as Barry White’s answering-machine greeting.
Café Annie’s blends the eclectic influences of Californian cuisine with classic Midwestern culinary traditions to create a delectable hybrid menu whipped up from fresh and local ingredients. Gardens of mixed greens support entree salads containing citrus-barbecue beef tips or poached salmon with sweet chili sauce, and Indian-inspired paratha wraps enfold fresh fare within fluffy flatbread. Café sandwiches trap apple-walnut-tuna salad or slow-roasted pulled pork betwixt bread slices, and the chefs practice their Euclidean geometry with pizzas that sport ingredients from san marzano tomato sauce to fresh mozzarella and portobello mushrooms. The café also spices up their offerings with a repertoire of breakfast and all-day menus that contain huevos rancheros, enchiladas, and an entire Spanish dictionary. An open-air patio seasons dishes with sunlight and refreshing breezes, whereas the warm interior accents the offbeat fare with quirky red and orange hanging lamps.