The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests’ senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store’s staff bustles about the premises whipping up fresh batches of super-premium ice cream in the on-site creamery and helping patrons select a flavor from a list of more than 50 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company’s founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery’s signature sweet-cream ice cream using their culinary expertise.
Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer’s choice of ice cream and mixins onto a chilled marble slab to mix the separate elements into one customized mélange. Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers a menu full of other scream-worthy confections including cakes, shakes, and ice cream cupcakes.
After Richard and Deana Zaccardo realized their dream by buying Belmar Bakery in 2002, they continued to let their dream grow, expanding with a sit-down café and a Cake Land area dedicated to the design of their signature cakes. With such dedication to their craft, it's no wonder why the bakery was voted Best Baked Goods in Amarillo by the readers of Amarillo Globe-News for 10 years in a row. In the bakery, sweet aromas of pastries, cookies, and pies waft under customer noses followed by rich scents of brewing coffee from the café. Upon adding the café to their offerings, the Zaccardos expanded on their ambitions by including hot sandwiches, soups, and salads, and their Cake Land shows off their extravagantly decorated cake samples and a photographic history of how their cakes heroically toppled the tyranny of Candy Land. The cake area is also available for cake and cookie-decorating events for kids, as well as birthday parties.
Phat Spoons is the brainchild of Viet Le and Tuan Anthony Pham, who joined forces to assemble frozen yogurt, smoothies, and taiwanese bubble teas all under one health-conscious roof. Purple, blue, and neon-green walls guide visitors’ eyes to six self-serve frozen-yogurt machines, each capable of dispensing three different flavors and one piece of sage advice. Once cups brim with yogurt, they make their way to a toppings bar littered with 40 add-ons such as graham crackers, seasonal fruits, and nuts. Phat Spoons also blends up 20 varieties of fruit smoothies and 10 flavors of bubble, or “boba,” tea––a Taiwanese drink infused with sweet, chewy tapioca balls.
An enormous wall mural shows pandas munching on bamboo and peeking their wide eyes out over the dining room. Nearby, a flat-screen TV casts a glow on an alcove peppered with leather chairs and colorful, mod-style tables and stools.
La Frontera has filled its menu with classic Mexican dishes, such as a family recipe for beef picadillo, since its founding in 1985. Huevos rancheros and chorizo burritos grace the breakfast menu, and flautas join traditional and soft nachos at lunchtime. Carne guisada, tostadas, and tacos crown dinner plates alongside rice, beans, and salad, and paletas (Mexican popsicles) in flavors such as watermelon and coconut join buñuelos for dessert. La Frontera also serves American dishes, such as cheeseburgers and cheese fries, amid the dining room's inlaid ceramic tile and Coca-Cola ephemera, such as vintage bottles, cans, tins, and free-floating carbonation bubbles.
The waitstaff at Indian Oven have been known to recommend just the right dish to those unfamiliar with Indian cuisine, even arranging sampler plates from their lunch buffet as a culinary introduction. Regardless of a diner's level of experience with Indian cuisine, though, it's easy to find enjoyable flavors on the restaurant's menu. Mild, housemade paneer cheese and potato dumplings simmer in rich sauces, and cuts of chicken or lamb marinate in a savory mixture of yogurt, spices, and Al Green songs before sizzling in a clay tandoor oven. Guests can alternate bites with sips of sweet, milky Indian–style coffee or creamy mango lassi.
The staff at Jiggle Berry Juice Bar takes juicing very seriously; they know that timing is vital in the juicing process, as valuable enzymes and nutrients perish within hours of being exposed to open air. Bent on serving the healthiest concoctions, the skilled servers squeeze fresh fruits and vegetable within minutes of their customer's order, and pack lactose-free smoothies with natural sweeteners and a choice of more than 11 boosts. The team even grows their own wheat grass, which they regularly trim and serenade with soft jazz music.