One fried egg served over seasoned black beans and rice, topped with fresh avocado, white cheddar, sour cream, and our signature spinach-jalapeno pesto

Cuban Breakfast

7" chocolate ding dong layer cake, inspired by the apocalypse burger blackout ding dong cakes. Chocolate cake layered with marshmallow fluff and coated in chocolate ganache. Serves 8-10

Chocolate Ding Dong Cake

Served daily since 1989 parmesan, croutons

Tomato Artichoke Soup

Brownie

Double Chocolate

Brown Butter Cookie

Chocolate Chip

Whole Cakes

Apple Cider Donut

Semi-sweet chocolate, banana, oat crumble

Banana Chocolate Chip

Vanilla cold brew, pumpkin spice cold foam, cinnamon sugar sprinkle

Pumpkin Cold Brew

Espresso, choice of steamed milk, brown sugar, cinnamon

Brown Sugar Cinnamon Latte

Espresso, pumpkin syrup, maple syrup, choice of steamed milk, pumpkin spice

Maple Pumpkin Cappuccino

Golden malted pumpkin waffle, spiced butter, maple syrup, sugared pecans, fresh fruit

The Great Pumpkin

Pumpkin Bread

Matzo Ball

Parmesan, diced tomato, croutons, kidney beans. Served daily

Artichoke

Roasted turkey, avocado, bacon, tomato, lettuce, mayo

Roasted Turkey Club

Cup of tomato artichoke, turkey chili, or Friday matzo ball, half salad or half sandwich

Lunch Combo

Chopped spinach, avocado, cucumber, tomatoes, radish, sugared pecans, feta

Green Goddess

Dried cherries, sliced almonds, tahini-lemon dressing, cojita. Add chicken or bacon +3

Shaved Brussels Sprout Salad

Hot Chocolate

Americano

Chai Latte

In a medium saucepan, combine the white rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes, or until the rice is tender and the water is absorbed.

Cook the Rice

In a separate skillet, heat the olive oil over medium heat. Add the black beans, garlic powder, cumin, salt, and black pepper. Stir to combine and cook for about 5-7 minutes, allowing the beans to heat through and absorb the flavors.

Prepare the Black Beans

In a non-stick skillet, heat a small amount of olive oil over medium heat. Crack the egg into the skillet and cook to your desired doneness (sunny-side up, over easy, etc.), about 3-4 minutes.

Fry the Egg

Slice the avocado in half, remove the pit, and scoop out half of the flesh. Cut into slices or cubes, as preferred.

Prepare the Avocado

In a serving plate, layer the cooked rice first, followed by the seasoned black beans. Place the fried egg on top, then add the avocado slices. Sprinkle white cheddar cheese over the top, add dollops of sour cream, and finish with the spinach-jalapeno pesto.

Assemble the Dish

black beans

white rice

water

olive oil

garlic powder

cumin

salt

black pepper

avocado

white cheddar cheese

sour cream

spinach-jalapeno pesto

Preheat your oven to 350°F (175°C). Grease and flour two 7-inch round cake pans.

Preheat Oven

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.

Mix Dry Ingredients

In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Carefully mix in the boiling water until the batter is smooth.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool the Cakes

In a medium bowl, beat the unsalted butter until creamy. Add the marshmallow fluff, powdered sugar, and vanilla extract. Mix until well blended and fluffy.

Prepare Filling

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Heat Cream

Remove from heat and add chocolate chips to the hot cream. Let sit for 5 minutes, then stir until smooth and glossy.

Make Ganache

Once the cakes have cooled completely, place one layer on a serving plate. Spread half of the marshmallow fluff filling on top.

Layer the Cake

Place the second layer of cake on top and spread the remaining marshmallow fluff filling over the top of the cake.

Top the Cake

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.

Coat with Ganache

Let the ganache set for a few minutes before slicing and serving the cake. Enjoy your Chocolate Ding Dong Cake!

Serve

All-purpose flour

Granulated sugar

Cocoa powder

Baking powder

Baking soda

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Boiling water

Marshmallow fluff

Unsalted butter

Powdered sugar

Heavy cream

Semi-sweet chocolate chips

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

Sauté the Vegetables

Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.

Add Garlic and Other Vegetables

Add the canned diced tomatoes (with juice) and vegetable broth to the pot. Bring the mixture to a boil.

Incorporate Tomatoes and Broth

Once boiling, reduce the heat to a simmer and add the chopped artichoke hearts, dried oregano, dried basil, salt, and black pepper. Stir to combine.

Add Artichokes and Seasonings

Cover the pot and let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.

Simmer the Soup

Serve the Soup

Top each bowl of soup with grated parmesan cheese and a generous handful of croutons.

Add Toppings

Serve immediately while hot for the best flavor.

Enjoy!

Olive Oil

Onion, diced

Garlic, minced

Carrots, diced

Celery, diced

Canned Diced Tomatoes

Vegetable Broth

Artichoke Hearts, drained and chopped

Dried Oregano

Dried Basil

Black Pepper

Parmesan Cheese, grated

Croutons

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.

Preheat the Oven

In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, salt, and granulated sugar. Whisk together until well combined.

In another bowl, whisk together the eggs, vanilla extract, and melted coconut oil until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

If using, fold in the chocolate chips and chopped walnuts until evenly distributed.

Add Optional Ingredients

Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake

Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment paper (if used) and let them cool completely on a wire rack before cutting into squares.

Cool and Serve

Almond flour

Melted coconut oil

Chocolate chips

Walnuts, chopped

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or line them with parchment paper.

In a large bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.

Gradually pour the wet mixture into the dry mixture, stirring until just combined. Do not over-mix.

Fold in the semi-sweet chocolate chips gently into the batter.

Add Chocolate Chips

Divide the batter evenly between the prepared cake pans.

Pour Batter

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Once cooled, you can serve the cakes as is or layer them with your favorite frosting or whipped cream for an indulgent double chocolate dessert.

Unsweetened cocoa powder

Whole milk

In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.

Brown the Butter

Remove the browned butter from heat and let it cool for about 10 minutes.

Cool the Butter

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, granulated sugar, and brown sugar until well combined.

Combine Dry Ingredients

In a large mixing bowl, combine the cooled brown butter, egg, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to an hour, or until firm.

Chill the Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Using a cookie scoop or tablespoon, scoop the chilled dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Scoop the Dough

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to cook on the baking sheet.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Brown sugar

Preheat your oven to 350°F (175°C) to ensure it's hot and ready for baking.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.

Cream Butter and Sugars

Beat in the large eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until blended.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.

Combine Dry and Wet Mixtures

Gently fold in the semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.

Fold in Chocolate Chips

Using a cookie scoop or tablespoon, drop rounded balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.

Bake the Cookies

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Cool the Cookies

Unsalted butter, softened

Brown sugar, packed

Large eggs

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.

Mix dry ingredients

Add the softened unsalted butter to the dry ingredients and beat with an electric mixer on medium speed until the mixture resembles coarse crumbs.

Cream butter

In a separate bowl, beat the eggs, milk, and vanilla extract together. Gradually add this wet mixture to the dry ingredients while mixing, until just combined.