When not detailing playing-card cakes from moldable fondant, Get Baked prides itself on being a one-stop shop for lounging and noshing on all things crumbly sweet and oven baked. Fragrances of fresh-made focaccia, apple turnovers, and 100% Arabica blend coffee fill the quaint bakery where modern hanging lights dangle overhead like blown glass flowers. Beside red and black armchairs, display cases boast neat rows of cookies, brownies, and signature cupcakes such as roman apple and caramel Snickers. Get Baked also offers gelato and sorbet made with all-natural Italian imported ingredients, and 100 flavors of chilly snoball, made with ice crushed by the boxing gloves of Italy's own Rocky Balboa.
Beach Bum Tanning's high-tech beds, sunless booths, and tailored beauty treatments regularly appear in press outlets such as Allure magazine. The salon's heated Mystic HD booths spritz bodies with vibrant pigment while warming skin to ensure optimal and even color saturation without having to bear-hug King Midas. Certified Airbrush Artists also implement customized airbrush tans over 150 ways by using a combination of fine-point-guided and wide-point-guided guns to shade and contour a custom-tinted tan to the body's curves, bends, and highway overpasses.
For the past two decades, Steinberg’s Kosher Bake Shop has crafted kosher bakery treats along with comforting Jewish delicacies. All sweet vittles are made on location, including babka just like Bubbe’s ($7), mouthwatering meltaways ($7.25), and New York’s famous knishes ($1.75). Indulge in an array of cheesecake flavors ($9 each), or keep it healthy between desserts by visiting the made-to-order salad bar ($6/salad). Select sugar-free goods are available, carefully prepared by raising a wooden spoon to part the batter and mix in a pinch of sucrose-free pixie dust. With a friendly staff, newly renovated store, and plentiful coffee bar, Steinberg's combines the warmth of a family kitchen with the convenience of an urban café.
In the early 1970s, after years spent as an analyst in the cocoa industry, John Whaley began experimenting with chocolate in his home. As he worked, he devised a simple recipe for truffles: a secret concoction of whole cream, butter, and cocoa powder. In 1973, he founded 5th Avenue Chocolatiere to preserve and share his findings. Though only three people and one ominous floating brain know the recipe today, shop staff reveals that they hand-craft all of their confections using 100% natural Belgian chocolate.
Each day, the staff casts chocolates in more than 10,000 molds such as motorcycles, New York icons, and dinosaurs. They also turn strawberries and apricots into chocolate-covered fruits, and inject more than 15 flavored truffles with fillings such as raspberry, green tea, and champagne. At children's birthday parties held in private rooms, certified teachers help children mold their own candy on a 40 ft. enrobing machine, as well as dip their own pretzels or little sisters' toys in chocolate.
Pantano's Kitchen keeps its chefs busy all day. Starting with the morning's frittatas and pancakes, they transition to paninis, burgers, and deli fare as the hours progress. But they'll gladly make breakfast specialties all day alongside the more than 200 menu options diverse enough to please entire families or each head of a picky Cerberus. As diners deliberate further on build-your-own burger and salad choices, flat-screen TVs flicker with stock quotes and sporting events.