Calling all cupcake fans…Two Sweet is finally here!

Here’s your chance to get your big, fancy cupcakes at Richmond’s newest (and posh-est) cupcake boutique. In the spirit of fancy cupcake hotspots popping up in New York and Los Angeles, Two Sweet serves up signature cupcakes topped with sprinkles, caramels, coconut and more at their one-stop-shop in Short Pump.

The Two Sweet cupcakes are baked fresh every day on the premises and use only the finest ingredients like buttercream, Italian meringue and fleur de sel (that’s French salt, in case you were wondering).

The cupcake menu changes everyday. There are four regular flavors you’ll find daily – chocolate vanilla, key lime, red velvet and sprinkle explosion – but you’ll have to mark your calendar for the days Two Sweet serves up your favorite flavors…like white chocolate raspberry cheesecake or the traditional black-and-white.

The cupcakes are on the slightly pricey side at $2.95 per cupcake or four for $10. But that’s part of what makes them so delicious. They’re decadent, they’re a special treat and they’re a happy little pick-me-up. Plus, they’re just in time for Valentine’s Day.

Check out our slideshow to get a taste of Two Sweet. Click here for hours and location.

-- Aurora, the new bakery-restaurant-lounge on the corner of Grace and Fourth streets, has impressively high ceilings. And for that I'm glad, because all the potential swirling around this Euro-chic, open-air, are-we-really-in-Richmond? establishment needs plenty of room to keep on growing.

Run by chef Scott Davison and his stepson, manager George Gapanovitch, Aurora opened three months ago as a bakery and lunch spot. During the midday hours, an eclectic mix of downtown workers noshes on sandwiches, such as oven-roasted turkey ($6.95) on honey wheat bread with lingonberry-chipotle mayo, and caffeine junkies fuel up on java and housemade pastries.

This all makes complete sense, considering chef Davison's experience. He's a decorated pastry chef, winning such accolades as a gold medal at the 1997 Eastern European Culinary Olympics.

What doesn't seem to make sense, initially at least, is the décor. White leather sofas and sleek low tables arearranged lounge-style in the center of the soaring space. A gently curved bar commands attention with a centerpiece of soft neon. Minus the glass case of desserts up front, the place oozes nightlife.

But once you realize Aurora's goal is to do triple duty as a bakery, restaurant and lounge, the vibe does make sense, in an odd yet appealingly contradictory way. The only problem is if you stop in for tapas during limited evening hours as we did, you'll realize the late-night aspect of Aurora is still a work in progress.

Still, I couldn't help but feel Aurora will materialize fabulously. I'm just not sure when.

Even though our group of four was outnumbered by the mob of employees by at least threefold, we could feel the genuine excitement each held for Aurora's future as not only a daytime spot but also a sophisticated place for a nightcap and even dancing.

Our server, while surprisingly unfamiliar with the drink list, was excited to rattle off excessive details regarding the tapas, chef's history and plans for the space -- plans that were actually in progress as we sat. The DJ booth was being tested, leaving us partially deaf for half the meal. Bad timing on our part, but had we been there at midnight, the sound level would have rocked, literally.

Aurora's tapas menu is small, but its portions are anything but. The massive potato cake topped with osso bucco ($8.95) is by no means a small plate. Tender pieces of veal shank were doused in a sauce so rich and earthy, it was more like stew yet the crispness of the potato cake held up gloriously.

Curried sea scallops ($11.95) were a bit tough and bland, but the bed of microgreens with housemade vinaigrette should have been on the menu on its own. The dressing was dynamic.

Brochettes of beef tenderloin ($10.95) were cooked more than our requested medium, and their grainy texture was perhaps the result of being marinated too long. However, a dollop of chimichurri relish, a lively mix of cilantro, garlic, salt and onion, added a flavorful punch.

Pork schnitzel ($9.95), on the other hand, was a standout. Pounded incredibly thin, breaded to perfection and topped with capers, this "tapa" defied its small price tag. Served with a heap of tangy red cabbage, this could easily be a completely satisfying entrée.

Desserts (all $9.95) are obviously one of Aurora's specialties, so we tried Mousse Chocolate au Battenberg, a checkerboard of white and dark chocolate mousse flavored with Meyer's dark rum and Amaretto di Sarono. It was rich as expected, yet the price seemed high for the overly mellow result.

Stop into Aurora for lunch, enjoy a sandwich and ogle the impressive décor. Or wait a few months until the lounge portion is up and running on all cylinders. Either way, Aurora's multifarious facets add needed dimension to an area of town on the brink of coming into its own.

My recent Saturday to-do list went something like this:

1. Clean microwave

2. Pay car insurance

3. Assemble bookcase

4. Get tattoo

5. Have nice dinner to celebrate accomplishing all of the above.

Thanks to Stronghill Dining Company -- the Boulevard's newest dining establishment brought to you by Jessika Simmons and Rob Weaver, owners of River City Tattoo -- the ease of accomplishing tasks 4 and 5 made getting through tasks 1 through 3 feel like advanced calculus.

Located across the street from its tattooing sibling, Stronghill is a place for people who appreciate gourmet fare without all the stuffiness.

Regardless of your propensity for tattoos, it's almost impossible not to appreciate Stronghill's coolly aware mix of upscale cuisine and casual hipness. This dual appeal means Stronghill is keenly aware of its diners and drinkers.

It's no surprise, then, that Stronghill's general manager is Cole Bucholtz, a veteran whose résumé includes several Richmond nighttime institutions, including Starlite, Bandito's and Sticky Rice.

Stronghill's wine list is short but sweet -- all glasses $7, all bottles $25. However, a lengthy list of specialty martinis keeps things interesting.

Wooden booths inlaid with dark, tattoolike swirls and towering ceilings give the space an Art Nouveau vibe while terra cotta-colored walls, exposed copper piping and a grottolike lounge give the place sophisticated appeal -- a striking contrast to the Boulevard's status as an undiscovered entertainment destination.

Chef Owen Lane, the culinary darling who has graced the kitchens of Helen's, Michelle's at Hanover Tavern and, most recently, The Track, has a knack for giving gourmet cuisine a comforting, Southern charm.True to his signature culinary mark, at Stronghill, Lane takes straightforward classics and invigorates them with subtle yet clever embellishments.

We started with grilled frog legs and a Tasso ham, oyster mushroom and Manchego tart (both $8). Yes, I know, the frog legs tasted like chicken, but their smoky flavor was accented with citrus oils, giving them tangy complexity.

Topped with sweet red onion marmalade, the tart's delicate pastry shell held a robust combination of contrasting yet wonderfully complementary ingredients. The saltiness of the ham, full-bodied flavor of the cheese and earthiness of the mushrooms were very good at playing nice together.

For entrées, we went with the wild boar loin ($24) and pan-seared seasonal fish, rockfish ($27).

The boar was so tender, I almost yelled out, "Forget the knife!" before realizing that would not have been appropriate. Served atop a cumin-laced black-eyed pea cake, briny-sweet collards and Tasso ham gravy, this dish embodied all the comfort of down-home cooking with the reserved flourish of a chef who knows his stuff. Brilliant.

The rockfish was big and meaty, flaking off into heavenly seasoned chunks with ease. A base of roasted sweet potatoes added a hint of sugariness while asparagus and oyster mushrooms rounded out the textures. The real kicker was the topping of beer-battered onion rings, a simple accent that not only oohed but ahhed.

Our server, who was on it the entire meal with knowledgeable menu suggestions and well-timed check-ins, recommended saving room for dessert. As good customers, we heeded her recommendation, ordering chocolate mousse and apple pie (both $7).

I'm not the biggest chocolate mousse fan, but Stronghill's version was so decadent its texture rivaled cream cheese. I could barely keep myself from licking the glass. The apple pie was delicious in its simplicity -- sturdy crust, layer upon layer of cinnamon-laced apples and a melted scoop of vanilla ice cream. Yes and yes.

Stronghill Dining Company is just what the Boulevard needs to become the next go-to area of town. Braves, who?