Owner, Gail Silverton, travels to Italy every few months to stock up on candies, but the shop's real focus is gelato, available in traditional flavors like stracciatella and pistachio.
There's usually a line out the door at this North Shore institution for its shave ice, the local version of a snow cone.
Locals have been lining up here for decades for Waiola's finely shaved ice topped with ingredients like condensed milk.
Renowned pastry chef Jacques Torres opened this Dumbo chocolate factory and store in 2000.
All the cupcakes here come with a choice of two buttercreams: French, made with egg whites, or the denser American.
Kara Lind offers traditional cupcakes as well as more indulgent versions with fillings like caramel.
The handwritten menu at this family-run Glover Park ice cream shop changes daily.
The city's first and only gluten-free bakery; the sorghum flour brownie is sweetened with agave nectar.
The more than three decades–old California institution has 10 outposts, each serving more than 20 vegetarian burgers along with Niman Ranch beef burgers.
The city's worst-kept burger secret: This low-key spot behind a velvet curtain in the upscale Le Parker Meridien Hotel.
Traditional and evolved versions of mojitos and caipirinhas accompany the Nuevo Latino menu at star chef José Andrés's colorful multilevel restaurant.
This café uses beans from Barefoot Coffee Roasters and also has outstanding small plates like a crab salad bruschetta.
The tiny sidewalk patio—with umbrella-covered tables against an ivy-covered wall—is an excellent place to linger over Big Bear's sustainable coffee.
Owner James Freeman's constantly changing coffee menu is more complicated than most wine lists, highlighting regions, varietals, altitudes and processing methods.
Owners Ryan and Jill Jensen deliver freshly-roasted beans via bicycle to customers around the city.
Glass jars hold a wide range of sweets, including gumballs and Happy Goat caramels—goat-milk and butter caramels with salt and vanilla bean.
One fan of Keith Robbins' bite-size mochi (ice cream wrapped in a sweetened rice confection) is superchef Nobu Matsuhisa. Try the Green Tea Mochi!
Leonard Rego started baking malasadas (Portuguese pastries similar to doughnuts) at his bakery in the 1950s. His son continues the tradition, serving the rolled-sugar pastries hot from the oven.
All the ice creams here are made with dairy from an organic dairy cooperative in Lancaster, Pennsylvania.
Almost a third of Baked & Wired's pie menu is vegan; the "hippie crack" is house-made granola mixed with dried fruit and honey.
At this sibling to Dumont Restaurant, the superrich hand-shaped beef burgers can be had in 8-oz or 5-oz mini versions.
Star chef Daniel Boulud's gastropub, serves three heaping burgers: The Piggy, with pulled pork and jalapeño mayo; The Yankee, with Essex St. pickles; and The Frenchie, topped with confit pork belly.
Apparently recession-proof, the famous short rib, truffle and foie gras–stuffed sirloin burger still remains on the menu.
Jonathan Rubinstein's espresso shop in the West Village has been a hit ever since it opened in 2002. Rubinstein recently switched to beans from Ecco Caffe, a boutique Sonoma roaster.
Self-taught baker Meg Ray has taken the Parisian patisserie as inspiration for her dainty shop and its repertoire of exquisite cakes and pastries.
The ice cream flavors here range from classic (vanilla, chocolate) to Asian-inspired (red bean, black sesame and lychee).
Vintage cocktail connoisseur Audrey Saunders co-owns this mixologists' hangout, which serves its cocktails with dropper bottles filled with fresh juices, Angostura bitters and simple syrup.
