Happy Cup's owners opened the business because they wanted to serve customers a frozen treat that was not only tasty, but also healthy. So they created a self-serve frozen-yogurt shop whose staffers crafted frozen yogurt from scratch daily using organic milk, yogurt, and sugar, as well as all-natural flavors. The proprietors quickly realized that people craved tasty, healthy food all the time?not just as a treat?and Happy Cup now fills that need.
Mornings there start off with a cup of organic coffee and organic steel-cut-oat oatmeal, a Greek yogurt bowl, or an anti-oxidant-filled a?a? bowl. Greek yogurt bowls are available in flavors such as peanut butter + jelly, pistachio + dark chocolate, as well as cucumber + olive oil + pita chips. A?a? varieties are offered in flavors such as Amazing Almond and the SoCal, a made-from-scratch a?a? sorbet with peanut butter, bananas, and almond milk topped with banana, hemp granola, cacao nibs, and honey. Lunchtime tempts taste buds with vegetarian wraps made with organic ingredients, as well as freshly baked goods. Happy Cup also satisfies with fresh fruit smoothies, which can be filled with protein-heavy Greek yogurt.
The kitchen staff at Mixed Skillet cracks eggs into omelets and sizzles sausage for breakfast, then slips meatballs into subs and wraps up burritos to offer a menu of Italian and Mexican lunch fare. Yawning diners wake up with the Atomic omelet’s sausage, jalapeños, and banana peppers ($5.95) or a philly wrap that rolls up steak with red peppers and mushrooms ($4.95). Midday ruminators can also bite into chicken piccata ($6.95) or silence the sobs of a roommate who recently dropped her favorite pickle jar into a wood chipper with a Blue burger ($6.25). Chicken ($6.95) or beef ($5.95) soft tacos position their plates to watch the flat-screen TV before meeting their swallowed destiny.
The Gourmet Grouper was born out of a fruitful business partnership between veteran seafood-market owners John Shuler and Jason Arteaga, along with Christina Monas. The three set out to create a curated supermarket utterly unlike mega-groceries—one that could provide shoppers with a tailored selection of high-quality meats, seafood, and drinks from both distant climes and local markets. "We wanted to build a grocery store that we would like to shop at," John told the Beaches Leader. Along with his childhood friend and business partner, Jason, he procures gourmet goods from his network of local and worldwide farmers, fishers, and food artisans. The result is a smorgasbord of upscale groceries that tempt shoppers with fine cheeses, dry-aged Montana beef, Gulf stone crabs, and Louisiana crawfish. The goods are ideal for planning an elegant dinner party. Seasonal potatoes and vegetables can accompany lobster tails or Chilean sea-bass filets alongside craft beers and fine wines. The market even has artisanal snacking covered with gourmet pickles crafted by local picklesmith Tim Baker, who locks the fresh veggies' flavor into delicious stasis with careful brining and mild witchcraft.
Fodor's points out that Ocean 60's proximity to the Atlantic Ocean affords an unusual opportunity to mix "fine dining and flip-flops." The restaurant's space is split between a formal dining area and martini room, and both sections serve chef and owner Daniel Groshell's menu of fresh seafood and creative continental cuisine, which evolves in step with the changing seasons and tides that ripple through a variety of meal-complementing drinks. In a dining room fringed with a wine bar, local artist Enrique Mora peppers the walls with colorful scenes reminiscent of his Puerto Rican heritage. The martini room envelops guests in an ambiance characterized by local artwork, rich woods, and Bali-inspired decor as they sip martinis culled from a list of more than 30 signature cocktails including a Grapefruit Basiltini. From Thursday to Saturday, area musicians add to the atmosphere with lively beats.
You're probably thinking, "That sounds great, but I've never bought a car or a computer without first reading the Wikipedia definitions for car and computer—I'm not about to buy a Groupon either without a briefing." Well, neither would we, and since this is everyone's first Groupon, allow us to briefly explain how it works.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.