The Hispanic fusion restaurant opened in June by economist Marilyn Castro, a Puerto Rico native, who wanted to jazz up the morning scene and provide jobs for people.

The menu ranges from omelets to pancakes and waffles, to a burrito and a quesadilla made with a choice of protein. Dishes showcase ingredients such as Argentinian sausage, sweet potatoes and Mallorca bread, a sweet bun originating in Mallorca (Majorca), Spain’s Balearic Islands. Castro gets the bread imported from Puerto Rico but creates every recipe. The restaurant also serves nine types of mimosas, including horchata, tamarind and guava.

I dined at one of the six tables on my visits.

The appetizers are a must-have. I tried three on two occasions and I loved them all. My favorite is the egg and sausage empanada ($4.50). I could eat one or two every day. It was fried golden, packed with protein and didn’t weigh the belly down. Pastry perfection.

The Cuban egg roll ($7) pulled up next with flavor from the sandwich’s ingredients. It was cheesy from the Swiss, savory from the ham and tangy from the pickles. The shape, however, was thinner and longer than a traditional roll nor did it have the same crispy texture. I still loved it. Kudos to the chef.

I let out an “ooh” when the Mallorca bread loaded with Bavarian cream ($7) arrived. Lots of smooth cream sat in the middle of thick and fluffy bread. It was decadent, not too sweet and paired well with tea.

The breakfast burrito ($14) and fries also made a great duo. I’m glad they came on the side because my biggest complaint about burritos is the often unseasoned and undercooked potatoes on the inside. The burrito had fluffy scrambled eggs, cheddar cheese, pico de gallo and my choice of protein, which was bacon. Each mouthful contained a full breakfast entrée. I plan to get this again. Delicious.

The pork chop and creamy waffle meal ($15) were fantastic too. It came with a choice of coconut, spicy or regular syrup. I selected spicy. Juice oozed as I cut into the fried meat. I liked the seasoning but it was a little too salty. I dipped my fork in syrup but it was too spicy. I asked for regular and it did the trick. The sweetness gave the dish more balance. I snarfed on the pork chop down to the bone. The crispy waffle had a fluffy interior like it was supposed to. No complaints.

Customers could also get the sweet potato waffle which I highly recommend. No syrup is required just the greatness of the vegetable in a cake batter. 

I wrapped up my stay with a pina colada sangria ($9) and I was feeling good after a few sips. It was prepared with white wine and still had a fruity-creamy consistency. I never imagined these two getting together — talk about late to the party.

Breakfast was the best meal of the day.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya

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If you go

Where: 2720 North Mall Drive, Virginia Beach

Hours: 7 a.m. to 3 p.m. Tuesday through Sunday

Prices: $4 to $11 appetizers, $12 to $15 entrees, $9 mimosas and sangria

Details: 757-904-5561; https://breakfastbarva.com

Beach Ambassadors, VEER and Virginia Craft Beer magazines will host more than 40 breweries looking to claim a top spot, including Harbor Trail Brewing Co. in Portsmouth, Aslin Beer Co. in Virginia Beach and Studly Brewing Co. in Chesapeake. The competition might get brew-tal — last year’s winners will be there: Thin Brew Line (1st) from Virginia Beach, Cova Brewing Co. (2nd) from Norfolk and Tradition Brewing Co. (3rd) from Newport News.

Attendees can spend the afternoon (1-6:30 p.m.) tasting more than 80 beers. General admission tickets ($75) include a souvenir glass, a food voucher ($5 value) for a meal at one of the food trucks, a token to vote for People’s Choice and other cool activities.

Nondrinkers can join the fun too. There will be live music, yard games and a silent auction on tap. Tickets ($25) include nonalcoholic options, a voucher and more.

Beach Ambassadors, a nonprofit, has raised more than $200,000 since launching the event in 2013. This year’s proceeds benefit St. Mary’s Home, Hope House Foundation and other brewer-chosen charities.

For more information, call 757-342-0013; 757battleofthebeers.com.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya

The takeout spot opened about three months ago on East Little Creek Road near Shore Drive. Its owner Bruno Diotallezi has had 15 restaurants, including the former 21st Street Deli in Norfolk.

Sloppy Sailors is his latest assignment. It features subs, shakes and salads. The shop uses Dietz & Watson deli meats and 100% beef products for the burgers and hotdogs. The lunch joint has a fun menu with names such as NATO salad (turkey, ham and bacon), Mess Hall (chili cheese fries) and Enlisted (cheeseburger).

I gravitated towards the subs because I had a craving.

The Sloppy Cheesesteak was still warm when I got home. I unwrapped it with anticipation. The 100% Angus beef looked sparse and I removed the soft bun for further examination. It had an adequate amount of meat but less than what I’m used to. I also could see the grilled onions and peppers throughout. I placed the bread back and took a bite. My mood changed. The juicy, seasoned meat brought me joy. Even the melted provolone made its presence known before going down. Don’t underestimate this sandwich until you try it.

Next, I went for The Torpedo, tempted by the ham, salami and provolone peeking from underneath the bread. That thing was huge. Surprisingly, I didn’t taste the explosion of spice from the hot peppers and I’m a lightweight. I did get a surge of sweetness from the other peppers, though. The lettuce, tomatoes, oregano, oil and vinegar played their parts well; it was like eating a mini salad. Together, everything sailed down with satisfaction.

The Commander, however, was top-notch. It was packed with sliced smoked turkey, smoked provolone, tomatoes, onions and house dressing. Lettuce fell out of the bread and onto the table as I took a bite but the flavors were too good for me to stop and clean the mess. A sample turned into a meal. The double-smoked sammich with saucy sweetness held my attention until it was gone. It was insanely good and my favorite sub.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya 

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If you go

Where:  4214 E. Little Creek Road, Norfolk

Prices: $9.99 to $11.50 subs

Hours: 10 a.m. to 3:30 p.m. Monday through Saturday

Details: 757-917-5800; sloppysailors.info

I recently visited the Poquoson location near Victory Boulevard and Wythe Creek Road and its latest spot at Anderson’s in Newport News.

Business partners Jesse Del Prado and Jay Barnthouse, Air Force veterans, have created an indoor oasis by serving paradise in a cup and on a plate. They’ve kept their travels in mind when developing the atmosphere and recipes. 

Pangaea offers coffee ranging from a French press to red velvet to Dalgona, inspired by candy from South Korea where Del Prado used to live. Dalgona is poured over ice and topped with a cloud-like froth. The coffeehouse has a small selection of treats such as cookies and Japanese-inspired cloud cheesecake. It also provides a few breakfast and lunch items such as oatmeal bowls, a Baja burrito and a Sichuan sandwich with grilled spam, purple and green cabbage, infused with eggs on a ciabatta roll.

In the Poquoson spot, I couldn’t help but “rest, relax and reconnect,” a motto I got from Barnthouse. Artificial plants dangled from the ceiling, sat in nooks and crannies and are strategically placed on the walls like ivy. The jungle theme with modern furniture felt special just like the greeting I got walking into the establishment.

I noticed on the menu that Poquoson has more food options than Newport News. I reviewed items found at both.

Moroccan Mint iced tea was my drink of choice — I’m not a regular coffee drinker. The cool sensation tingled my mouth and gave it a minty fresh smell. The agave wasn’t overly sweet. I took refreshing swigs between chatting with the owners and admiring the decor.

The Newport News location had a cavern vibe reminiscent of Barnthouse’s experience living in Iceland. White cascading structures looked like icicles and were surrounded by fake greenery. It was a neat place to gather after an exhausting shopping trip. I refused to sit on the sleek turquoise couches because I was afraid I wouldn’t get up. Perhaps on my return trip.

I turned my attention to the cloud cheesecake with Ghirardelli ganache prepared by Del Prado. A sample convinced me to take my time; it was scrumptious and I wanted that feeling to last. I saved the rest for later. At home that evening, I warmed the cheesecake in the microwave for 10 seconds, making the filling fluffier and lighter with a little jiggle. Heavenly.

The house-made cookies were also worth the trip. I stopped in my tracks after biting the butterscotch and bacon cookie. “Wow, that was good,” I said out loud. It was a perfect combination of sweet and salty that I didn’t know I needed in my life. I gave it a 10 out of 10 on my imaginary score sheet. It was one of the best treats I had this year.

The Gochujang cookie was unique and delicious too. The spicy snickerdoodle appeared slightly red and was made with a Korean red chili paste. Don’t shy away because of the heat. The sweetness tempered it for a pleasant experience.

The red bean and white chocolate cookie also piqued my interest. I would have never thought to put the two together. They worked. I enjoyed the creaminess that only the white chocolate could provide and the earthiness of the bean — an unforgettable creation.

While I gobbled down the cookies, my colleague sipped on the Arabian coffee, a bestseller at both locations. It came with two shots of espresso and cardamom, nutmeg and cloves. She liked this java but normally drinks a cold brew.

“The spices were similar to a snickerdoodle but not sweet,” photographer Kendall Warner said “The espresso was smooth and with the oat milk, it had a rounded flavor.”

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya

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If you go

Where: 200 Fountains Lane, Poquoson; 11250 Jefferson Ave., Newport News, inside Anderson’s

Prices: $3.90 to $5.80 coffee; $8.50 cheesecake with ganache; $3.50 cookie or 3 for $9; $6 to $12.50 food

Hours: Poquoson, 8 a.m. to 4 p.m. Monday through Thursday; 8 a.m. to 5 p.m. Friday; 8 a.m. to 2 p.m. Saturday; 8 a.m. to 5 p.m. Sunday

Newport News, 10 a.m. to 2 p.m. Monday through Friday; 9 a.m. to 2 p.m. Saturday and Sunday

Details: bit.ly/PangaeaCoffee; bit.ly/PangaeaNN

Later, as I drove down Indian River Road near Regent University, it dawned on me that I hadn’t visited.

I entered the take-out spot on a Thursday afternoon with one thing on my mind: dessert. The bakery offers cakes, cookies, pies and other treats. (Their most popular are the cinnamon rolls, German chocolate cookies and the strawberry millionaire pie, according to Keen’s husband.) I ordered what appealed to my mood and headed home.

That evening, I indulged in a slice of the two-layer almond cake ($5.25). It had the consistency of a pound cake with the delightfulness of a wedding cake. The thin layer of frosting added a right amount of sweetness that made it even more remarkable.

The next morning, I heated my cinnamon roll ($4.50) in the microwave for 20 seconds. Gobs of cream cheese icing sat on top and the ribbons of cinnamon-sugar had caramelized on the inside. Two words: Gooey and scrumpdillyicious.

For my afternoon snack, I grabbed the oatmeal raisin cookie ($2.25). It was perfectly round with a little height that gave it edges. I liked the crispiness and mild sweetness. My day continued with smiles thinking about it.

My evening treats were equally comforting. The chocolate chip cookie ($2.25) was shaped like the oatmeal one. Bountiful chips appeared near the surface, exciting my palate. I enjoyed every chocolaty bite. I saw a dozen in my future.

The Key lime pie ($6.25) had a classic taste of creamy, citrusy goodness. I loved the golden graham cracker crust, as opposed to a traditional pie crust. The taste evoked a childhood memory of being in kindergarten, eating graham crackers and drinking milk before taking a nap.

Don’t sleep on AbbyCakes.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya

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If you go

Where: 5660 Indian River Road, Virginia Beach

Hours: 10 a.m. to 5 p.m. Wednesday through Friday, 10 a.m. to 4 p.m. Saturday

Details: 757-962-0990; abbycakes757.com

This is part of the restaurant chain’s bankruptcy proceedings filed in May. CNN reported that Thai Union Group, a global seafood supplier and Red Lobster’s parent organization, has faltered because of mismanagement, competition, inflation and factors such as losing $11 million on its “Endless Shrimp” promotion.

Fortress Credit Corp. gave the popular seafood company a $100 million loan to maintain its business and recently announced that it will appoint the former chief executive of P.F. Chang’s, Damola Adamolekun, as Red Lobster’s new chief executive officer after the bankruptcy.

Red Lobster rejected the new leases of nearly two dozen stores in a recent court filing. More than 100 stores closed earlier this summer. After the latest round, the chain will have about 500 outlets left, according to CNN.com.

Two other Virginia sites were part of the latest closures: 555 S. Van Dorn St., Alexandria and 4415 S. Laburnum Ave., Richmond.

Pawley’s goal: To create a European bar experience at the new Sojourn Fermentory in Suffolk’s Bridgeport community. He also wants to serve fresh, high quality food that isn’t complicated.

The name of the business, he said, came from words often attributed to Plato: “Life is but a Sojourn. Enjoy the best of it.” We stay only for a time.

I was there for an early sneak peek at the 9,200-square-foot place (including the outdoor beer garden), which is owned by Pawley, Jinson Chan and Scott Osborne, who all have a passion for brewing.

Pawley spent two months in Austria learning how to brew European lagers. He also worked at Commonwealth Brewing Co. and Back Bay Brew House Farmhouse, both in Virginia Beach. Chan has an engineering background and co-owns High Side, a modern craft beer bar in Fairfax. Osborne, pastor at Redemption Church, has an appreciation for craft beer and the process of making it. He and Pawley became friends and shared a dream of opening a brewery with world-class beers.

The brewery, cidery and tasting room offers European-style lagers, American ales, modern IPAs, fruited sours and barrel-aged stouts. Two of the four ciders were available when I visited.

I tried Paradise, a cider made with Pink Lady apples. It shined with a touch of sweetness and finished with a subtle dryness. I was ready for the fall season, and this put me in a fall season mood.

Sojourn also has a full kitchen run by chef Mario Owens, whom Pawley calls “the flavor guy.” The menu features Roman-style pizza with house-made dough that’s been fermented for 72 hours.

While I waited to sample the cheese, pepperoni and meat lovers pizzas, I sat at one of the two picnic tables in the family-friendly area.  A stage for kiddy play was in the corner near a Lego station. I could imagine the theatrics that would take place as people enjoyed their food. I smiled.

The pizzas arrived hot and looked appetizing. I couldn’t pick a favorite. The magic was in the dough. Airy. Fresh. Magnificent.

The spot also serves small plates such as tasty truffle fries and karaage (Japanese fried chicken bites) with sweet chili sauce.

At the bar, I admired the triangle indention in the wall where the 16 taps reside. What a sleek design. I sipped the Midnight (dark lager) and Czech Pils (light lager). Both were foamy, creamy and refreshing on this warm Thursday afternoon.

I looked forward to returning with friends and staying awhile.  

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya

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If you go

Where: 1400 Bridgeport Way, Suffolk

Hours: Noon to 9 p.m. Monday, closed Tuesday, noon to 9 p.m. Wednesday and Thursday, noon to 10 p.m. Friday and Saturday, noon to 8 p.m. Sunday

Prices: $4 to $8, beer and cider; $12 to $18, pizza

Details: 757-922-9909; sojournfermentory.com

Get a Pup Cup — vanilla ice cream topped with a mini Milk Bone — for $1.39 and the Mid-Atlantic Dairy Queen franchise will donate 100% of the proceeds to Hampton Roads animal shelters.

This is the fifth year for the event. DQ says it has raised more than $34,000 and hopes to add more than $10,000 this year, according to a news release.

No dog? No problem. DQ will accept donations in increments of $1.39 at 17 participating stores.

DQ is also hosting outreach events at three stores, weather permitting, for people to meet adoptable pups:

• Sept. 7 with the Norfolk SPCA. 2 to 4 p.m., 9636 Granby St. 757-588-2395.
• Sept. 21 with the Chesapeake Humane Society. 1 to 3 p.m., 200 S. Battlefield Blvd. 757-482-5658.
• Sept. 21 with the Virginia Beach SPCA. 2 to 4 p.m., 1925 Landstown Centre Way, 757-301-7545.

Raise awareness by sharing pictures on social media of your pets — or others’ — enjoying their Pup Cups. Use the hashtag #PupCups.

Details, dqhamptonroads.com/pupcups

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya

I visited Aux Delices (French, “to the delights”), a dessert shop in Newport News, to fill my Summer Olympics in Paris void.

Everything about this charming place gave me a Parisian feel, from the blush color decor to the dangling lights over the countertops to the feathers sticking out of a champagne bucket stand near the fireplace. It opened three years ago in the Port Warwick community, featuring crepes and 12 ice cream flavors, including lemon, Mama’s Banana Bread and Ferrero Rocher with a Nutella base. It also has Belgian waffles, macarons by Cafe Genevieve, and beverages including coffee, milkshakes, and French sodas and lemonades.

Paris native Patricia Michel, the crepe master and a co-owner, wasn’t there to give me her flair. However, the staff prepared a delightful Marie Antoinette crepe — using Michel’s family recipe — filled with blueberry bourbon pecan preserves. The thin pancake was soft, slightly golden and easy to cut. The sour fruity taste hit the back of my mouth, making my lips pucker. It finished with subtle bourbon notes. Nothing but joy.  

I also tried the Cousteau crepe. Nutella was slathered in the middle, and coconut, almonds and my choice of house-made ice cream sat on top. I selected vanilla, on the staff’s recommendation, The combination of flavors and textures was superb. After one bite, I decided that I’m never eating store-bought vanilla ice cream again. The old-fashioned creaminess and hints of vanilla brought home the gold.

Next up was one of the two last mint chocolate chip macarons in the store — a new batch arrives on Wednesdays. I could see plenty of mini chips sandwiched between the cookies. Still fresh and delicious on Tuesday.

I drank my French lemon-lime sparkling drink last. It was as described, thirst quenching and not too sweet.

I can get on with life until the Paralympic Games in Paris start on Aug. 28.  

Meanwhile, Aux Delices plans to open a second location in the Kiln Creek area in the spring, according to Steve Mueller, a co-owner and Michel’s son-in-law.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya 

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If you go

Where: 129 Herman Melville Ave., Newport News

Hours: 1 to 9 p.m. Monday through Thursday, 1 to 10 p.m. Friday, noon to 10 p.m. Saturday, noon to 8 p.m. Sunday

Prices: $5.50 to $8.99, crepes; $3.75 to $25, ice cream

Details: 757-586-5584; auxdelicescrepesncreams.com

More s’mores

Celebrate National S’mores Month at S’morefolk S’moresfest 4, hosted by S’mores Amore — say that three times. Get your fix of s’mores brownies (such as Morning Glory, made with maple, bacon and coffee), or indulge in s’mores blondies (say, the Noramisu, made with matcha green tea and tiramisu). If that’s not enough, grab some ice cream to take home.

11 a.m. to 6 p.m. Saturday; 11 a.m. to 5 p.m. Sunday. Inside Selden Market, 208 E. Main St., Norfolk. 757-949-9449. smoresamore.com

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Back to school

Head to the Back to School Market to shop, eat and drink. Browse more than 15 vendors, including All Good Craft Granola Bars, Creations by Shelle andCharmd VB. The Fairy Hair Co. will be there from noon to 5 p.m. to straighten your crown.

1 to 5 p.m. Saturday. Afterglow Brewing, 2330 Bowdens Ferry Road, Norfolk. 757-837-8475. bit.ly/B2SchoolMKT

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Beer and meal deal

Nansemond Brewing Station and Gourmet Burger Bistro have teamed up for a Monday night special. Buy a $5 pint from Nansemond to get a token for a $10 meal at Gourmet Burger Bistro. Entrees include cheeseburger with fries, shrimp rice bowl and sticky wings with fries.

4 to 6:45 p.m. Mondays. Nansemond Brewing Station, 212 E. Washington St., Suffolk. 757-809-3047. bit.ly/BBDealSVA

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Pig out

Get your grub on at the Pig Pickin’ Jamfest and rock out during the jam session. The menu includes all-you-can-eat whole-hog pork barbecue, fried catfish bites, steamed peel-and-eat shrimp and side items. It also includes tea and lemonade. Alcoholic beverages available for purchase.

4 to 11 p.m. Aug. 31. Seven Sounds Brewing Co., 112 N. Water St., Elizabeth City, North Carolina. 252-679-2337. Tickets $25. bit.ly/PigPickn

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Beer fest

The Virginia Zoo is hosting Roar & Pour, a beer festival with the Coastal Virginia Brewery Alliance. Tickets include a tasting cup and unlimited beer samples from more than 20 companies. Other paid activities are available, including train rides and bounce houses.

5 to 8:30 p.m. Aug. 31. 3500 Granby St., Norfolk. 757-441-2374. Tickets start at $11. bit.ly/RoarPourZoo

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Other events to explore

Military Appreciation Day: 10 a.m. to 6 p.m. Saturday. Paradise Ocean Club, 490 Fenwick Road, Fort Monroe. 757-527-2722. bit.ly/MADParadise

Mermaid Festival: 11 a.m. to 3 p.m. Saturday. Anderson’s Virginia Beach, 1925 Fisher Arch, Virginia Beach. 757-599-3510. Free. bit.ly/MermaidVB

Sly Clyde Ciderworks’ sixth anniversary celebration: Noon to 10 p.m. Saturday. 207 E. Mellen St., Hampton. bit.ly/SlyClyde6

Oh My Cod Vegan Seafood Pop up: 4 to 8 p.m. Saturday. Benchtop Brewing Co., 1129 Boissevain Ave., Norfolk. bit.ly/VeganCFood

End of Summer Luau: 4 to 10 p.m. Saturday. Serve Restaurant, 102 N. Main St., Franklin. 757-304-5270. bit.ly/ServeFVA

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com; on X, @gibsonrekaya