Hot and cold cravings are both suitably met at Pho-yo, where the menu blends authentic, comforting Vietnamese cuisine with cool, creamy servings of fat-free frozen yogurt. Guests can start with a steaming bowl of the shop's signature pho?made using the owner's grandmother's recipe?topped with a choice of meat such as rare steak or meatballs, then cool down with a bowl of yogurt customized with toppings like fresh fruit or extra spoons. Other specialties include Korean barbecue tacos and plates of grilled pork over rice, as well as sweet boba smoothies, available in 17 flavors like green apple, mocha blast, and banana.
For the last 12 years, the Real De Minas kitchens have tempted patrons with the aromas of sizzling meats, vegetables, and seafood, as the chefs whip up authentic Mexican dishes. At breakfast, chefs dish out traditional Mexican meals including huevos rancheros and chilaquiles, in addition to a varied lineup of omelets. Later, entrees such as burritos, lobster-tail fajitas, and steaks team up with 13 combination platters. Guests can pair bites with imported beers and 26-ounce margaritas, the ideal amount of liquid to spit take into an enemy?s face.
Bistro Al Vino whets whistles with wine flights that integrate more than 30 varietals. Each flight rounds up four 2-ounce pours, organized by playful monikers such as Marilyn Merlot. Pinot Envy, which brandishes Californian and New Zealand wines, takes its name after Sigmund Freud’s theory that psychological development centers around one’s possession or lack of pinot noir. Red and white libations originate from California, Italy, Spain, Australia, and more.
Smashburger isn't just the name—it's the way chefs grill every burger. First, they form never-frozen, 100% 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. The chefs then sandwich each slab in an artisan bun and turn it into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the chefs do, from blending handspun Häagen-Dazs 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 to 160 restaurants in five years, 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.
Wraps are the Goldilocks of meal options, offering a just right ratio of carbohydrate to filler. MegaWrap's version starts with a high-quality, 98% gluten-free pita base, available in two sizes: junior or regular. Freestyle wraps are then stuffed to the floury gills with fresh ingredients and gluten-free deli meats. Poultry enthusiasts will appreciate the myriad of chicken options, including Caesar, fajita, or teriyaki ($5.69 for junior, $6.69 for regular). The quick-serve noshery offers additional protein picks such as tuna ($4.99, $5.99) or chicken salad ($5.29, $6.29), in addition to vegetarian-friendly favorites like falafel ($4.99, $5.99). In lieu of wraps, sandwiches can be had on ciabatta ($3.99–$5.59). Skip the bread altogether by grazing a garden salad ($3.99) or sipping the soup of the day ($2.89).
The menu offers a white mocha ($3.25 for 12 ounces), latte ($2.60), cappuccino ($2.60), hot chocolate ($2.50), steamers ($2.10), blended drinks such as the Frozen Hotty ($3.85) and more. Coffee comes in A, B, and C-sized perky cups. An A-cup of house blend costs $1.75, so this Groupon could caffeinate your mornings for an entire workweek. Add a $.40 flavor shot or a $.50 soy shot for an extra boost. Freshly baked pastries are available daily to complement the coffee. Cold drinks include an iced latte ($2.60 for 12 ounces), mocha ($3), and coffee ($1.55) as well as an Italian soda ($2.75) and an Arnold Palmer ($2).