Small Bites

Short Street Cakes: Don’t let the name fool you: Starting next week, Short Street Cakes will leave behind its Short Street kitchen and open in a new location on Haywood Road. The cake shop at 225 Haywood Road, near the tippy-top of the Haywood Road hill, will offer cupcakes, cakes and coffee, and provide a convenient pick-up point for special order wedding cakes. According to an e-mail from Short Street owner Jodi Rhoden, the café is slated to open in January. “I am so excited to begin this new adventure!” Rhoden writes. Short Street Cakes has earned national recognition for its handcrafted Southern-style concoctions, including a traditional hummingbird cake and vegan sweets. To learn more, call 236-9462.

Bobo’s Gallery And Bistro: Gallery owners are usually sticklers for the “no food” rule, but Bobo’s is encouraging its patrons to stop in for a meal. The downtown gallery—which has long offered music and drink in addition to art—recently debuted a full menu emphasizing raw and living foods.

Followers of the raw-food diet credit raw foods—uncooked and unprocessed—with a wide range of health benefits. “The reason behind live is the nutrients aren’t cooked out,” explains kitchen manager Vairame Tedesco.

Bobo’s chef is Naddina LaConte, author of a forthcoming raw-foods cookbook and longtime raw-food caterer.

“The raw-food community is very happy they can go out to eat,” Tedesco adds.

Tedesco is especially proud of the new bistro’s dessert menu, which features a raw chocolate torte, pumpkin pie and sweet-potato pie, made with crushed pecan crusts and cashew-butter topping. “The raw food is all vegan, but we also have sandwiches and other local stuff,” Tedesco says. “We’re serving Sunburst Trout.”

Bobo’s is open Mon.-Sat., 10 a.m.-10 p.m. For more information, call 254-3426.

Rezaz: It took almost seven years, but Rezaz is finally offering Sunday brunch. “Without any sense of hyperbole, people have been begging for it,” says manager Erik Enriquez. The popular Biltmore Village eatery debuted brunch service last month with little fanfare, circulating a single e-mail announcement to regular customers. “With just an e-mail, it’s already an overwhelming success,” Enriquez says. The brunch menu, with entrees priced at $5 to $12, features crab-cake eggs Benedict, whole-wheat French toast with banana mascarpone, and a chopped Mediterranean salad. “I’m not saying this just because I work here, but it’s really, really good,” Enriquez says. Brunch is served every Sunday from 10:30 a.m.-2:30 p.m.; the adjoining Enoteca is open at the same time, offering its standard Enoteca breakfast menu. Call 277-1510 for more information.

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