At each Tropical Smoothie Cafe location, healthy choices abound with drinks consisting of fresh fruit and snacks loaded with veggies and premium meats and cheeses. The caf??s colorful repertoire of smoothies runs the gamut from creamy, dessert-based indulgent creations to light and refreshing low-fat fruit options or frosty drinks boosted with supplements. Strawberries, bananas, and peaches mingle with exotic a?a? and goji berries to form mouthwatering concoctions designed to deliver health-boosting antioxidants, essential nutrients and laser-vision-inducing vitamins. Drinks pair with ciabatta and griddled flatbread during breakfast and lunch, as well as with made-to-order salads and a host of wraps and sandwiches.
A row of gleaming handles awaits customers at 32 Degrees, with each serving station unleashing a unique flavor of frozen yogurt tasty enough to warrant press mentions from the Birmingham News and Oxford Sun. Guests peruse the frosty options, serving themselves swirls of nonfat treats such as orchard peach or no-sugar-added Tahitian vanilla. The meltable technicolor mountains can be topped with more than 50 options, including roasted almonds, fresh seasonal fruit, candies, cereals, and pieces of used gift cards. Flavors rotate frequently, allowing repeat customers to gradually work their way through more than 40 flavor possibilities.
Bacon, cheese, pickles, lettuce, tomato, and onion crown the award-winning Butch burger, the nearly plate-sized signature item at Butch Cassidy's Cafe. Founded in April 1993 and named for Paul Newman and Robert Redford's classic film, the caf? tips its hat to other legends of the wild days with a menu steeped in Western references.
A reuben sandwich on rye pays homage to the Sundance Kid, a beef patty melt honors Calamity Jane, and a club sandwich name checks the Pinkertons, an agency still vying to make pink part of the rainbow. Other popular offerings include the Rio Grande nachos and Baggs Wyoming buffalo wings, and a low-carb menu highlights the kitchen's more health-conscious offerings.
In 1971, Glenn Watson opened Stanlieo’s Sub Villa to bring Boston-style subs down South, topping them with cubed onions, pickles, and tomatoes, as well as salt and pepper, oregano, and oil. More than four decades later, the Watson family is still running the casual eatery, but today, they pile their freshly baked buns high at two locations. Fried pickles, mushrooms, and green tomatoes accompany steak subs out of the kitchen, and sandwich-smiths load up vegetarian subs with one of four vegetarian soy meats, as opposed to the Hormel meats they use for their regular subs and sculptures of Teddy Roosevelt. For those up to the challenge, the staff stuffs their famous Kitchen Sink sub with genoa and cotta salami, ham, turkey, roast beef, capicola, and pepperoni, as well as swiss, american, and provolone cheese in order to burst belts.
Violet vidalia onions tumble into deep wooden bins alongside brown bulbs of sweet potatoes, heads of lettuce, bell peppers, and tomatoes still wet with dew. Owner and general manager Margaret Wood fills The Grove Farmers Market & Bistro with a locally sourced spread of produce, but her mission to support Alabama farmers goes beyond retail. Wood has embraced European food concepts by putting a market and farm-fresh bistro under one roof and topping that roof with a satin beret. Head chef Thad Gerrell sifts through the same organic produce brought in daily to create rustic dishes seasoned with gourmet olive oil, grapeseed oil, sea salts, and raw sugars. Seasonally fresh herbs elevate traditional gyros, souvlaki, and cholesterol-free pastas, many of which are available as take 'n' bake for home preparation.
It's easy to see how fresh the meat is at South Alabama Custom Meats, since owner Tony Brooks cuts them right when you order. Brooks and his son continue the company's 30-year legacy of providing both exotic cuts of meat and processing hunters' venison. They package meats in family-size packs fit for any number of people, including cuts of ribs, pork chops, and their house-smoked sausages.