Pure Bliss Yogurt cools tongues and calms rumbling tummies with a selection of sweet snacks and natural frozen yogurt. With cup in hand, patrons choose from a rotating selection of fro-yo flavors that includes cookies 'n' cream, pumpkin, plain tart, and blissful blends of cherry and chocolate. Yogurt mountains are then customized at the topping bar, where 35+ options such as fresh fruit, gummy bears, and cookie dough await to lend an added crunch or pop of color to each frosty spoonful. For fans of un-chilly eats, the shop also curates a fresh collection of cake balls and cupcakes each day with flavors that can include german chocolate, italian crème, and yellow cake hailing from somewhere outside Sheboygan.
Paciugo's Latin motto, Ante Lucrum Nomen, meaning "Reputation Before Profit," neatly summarizes its liberal three-scoops attitude. Its luscious cold creams contain 70% less fat than premium ice cream, thus making it 130% more okay to consume several consecutive pints' worth. Each of their Turin recipes employ fresh and all-natural ingredients coupled with the finest fruit, nuts, chocolates and more to churn up scrumptious orbs of sweet sustenance. The gelateria's menu ushers taste buds toward small piccolo cups ($3.77) with three scoops and up to three different flavors, such as black raspberry, amaretto chocolate chip, chocolate black-cherry swirl, black-pepper olive oil, Mediterranean sea-salt caramel, chocolate orange saffron, and many more.
Owned by New Orleans expats forced out by hurricane Katrina, Pierre's Mardi Gras Café, featured on Fox 4, rekindles the Cajun spirit from within its kitchen, kicking out authentic New Orleans fare. Friends, romantic partners, or auditioning potato-sack teammates become temporarily obstructed from each other's view by the 12-inch Half & Half po' boy, a classic french-bread sandwich with somersaulting bites of fish, shrimp, and oysters accented by lettuce, tomato, and mayo. Philly steak po' boys sizzle and crunch in their edible envelopes, and surf 'n' turf po' boys squash appetites with steak- and shrimp-inspired stomps of the foot. Pairs take a break from open-jawed po' boy bites and ladle a spoonful of authentic jambalaya into their mouths, an alchemical elixir composed of two different sausages and shrimp in tomato sauce, or trade off spoonfuls of crawfish étouffée as they argue about whose taste buds would be more likely to guest star on reality TV. Cups of shrimp creole and crawfish étouffée boast flavors that slow-dance atop tongues in simmering revelry. Pierre's Mardi Gras Café will be open on Sunday, September 4, as well as on Labor Day.
Tell us about your business.
We are a coffee and wine bar in Arlington. We sell coffee, espresso drinks, frappes, and smoothies. In addition, we serve food such as salads, breakfast sandwiches, turkey burgers, and paninis, [just to] name a few things. We have poetry and open-mic nights, as well as dance classes. We are in the process of obtaining our alcohol license, [but] in the meantime we do [offer] complimentary wine and beer with the purchase of an entree, as well as BYOB.
What kind of expertise do you have?
We're a new business (just opened in November 2012), but I have cooking experience and my son attended Le Cordon Bleu culinary school. Between the two of us, we run the kitchen.
What makes your business stand out from the competition?
We have a niche in that we are not just a coffee house, but a wine bar also. We're sort of outside of the box. Our ambiance is outstanding, and it's a great place to wind down after work, gather with friends, or get some work done on your laptop. We have free WiFi with any purchase, and a rewards program. Great customer service is most important to us.
What are a few of your most popular services?
People love our turkey panini and frappes. Additionally, the chicken and waffles and shrimp and grits are very popular.
The creation of Firehouse Subs was based on our love for cooking and fellowship, and our passion for serving customers.
We grew up in a family-owned retail television business in Jacksonville, Florida, where we learned from an early age that you have to take care of the customer.
At Bamboo Pho & Springroll, fragrant steam rises from large bowls of pho noodle soup filled with beef, chicken, or seafood. These bowls have earned notice from the Star-Telegram's DFW.com website, which named the restaurant’s pho one of the Five Hottest Dishes in DFW for couples to share. In another review, DFW.com professed to be "in love" with the pho’s "warm, complex flavors."
In addition to Vietnamese dishes such as pho and spring rolls, the restaurant dishes out Asian fusion cuisine such as lo mein, Korean barbecue ribs, pad thai, and steamed jasmine rice.
Though the cuisine leans toward the traditional, the decor is sleek and modern. Beneath high ceilings, a curved bar with glossy stone tiles lines up refreshing cocktails. The nearby hostess stand lights up with a chandelier whose beads resemble a fuzzy dandelion just before its seeds are whisked away by a breeze. All surfaces, from the bar to the tables are topped in granite, adding to the modern feel while providing protection from diners who like to cut their meat with hacksaws.