Across from Boston University's west campus, the cooks at Angora Café fill their cozy storefront with the aromas of Europe. Drawing from a stock of imported ingredients, the culinary team incorporates Mediterranean flavors into roll-ups with fixings such as oven-roasted chicken and daily-changing hummus. Atop pizzas, they not only sprinkle classic toppings like mozzarella, but also unorthodox options such as mango and tofu. They also prepare low-carb wraps or low-calorie flatbreads crowned with turkey and spinach.
On the sweet side, the café's beverage concocters blend fruits, juices, and frozen yogurt into creamy smoothies. Scoops of low-fat frozen yogurt even serve as foundations for desserts like the chunky monkey, chocolate fro-yo smothered in peanut butter and Butterfingers.