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Regressing back to childhood is a very good thing when you’re doing it at this lively, lime-green café. Pastry chef Stephanie Samuels makes the kind of desserts you used to find in your lunch box: Ding Dongs, Thin Mints and cream-filled cupcakes. She provides pre-dessert nourishment with seasonal soups, grilled chicken club sandwiches with Russian dressing, and a breakfast and Sunday brunch menu that includes powdered sugar–dusted squares of French toast with marmalade syrup and salmon cakes with tangy lemon aioli.