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In 2007, Sweet Revenge owner Marlo Scott—a former Fortune-magazine employee who'd grown tired of both corporate America and standing in line at Magnolia—decided to mine her recipe box for a business plan. The result is this cozy bar-cupcake-shop, complete with twinkling lights and a hand-painted Art Deco bird on the ceiling. Couples can be found sharing a treat and chatting in low tones along the perimeter tables, while Scott, a fixture almost seven nights a week, is usually behind the bar, serving up hand-mixed sangria and perfectly poured Guinness. The cupcakes, honed through several tastings by friends (and some side consulting by chef Daniel Rosati), all contain Mexican vanilla and come with a specially recommended beer or wine pairing. Try the best-selling Crimson and Cream (raspberry red-velvet cake with cream-cheese frosting) with a raspberry bellini or the superiorly smooth Dirty (dark chocolate) with a bottle of Kopparberg Pear Cider. — Lauren Salazar

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