Family-owned and '50s-inspired, Nikki's Swirl Shoppe specializes in self-serve frozen yogurt, custom milkshakes, and customized sundaes. Salted caramel, creamy cheesecake, chilled cubes of fresh pineapple, and whole blueberries and rasberries decorate frozen yogurt, whose flavors include strawberry, chocolate mint, hazelnut, pistachio, and pound cake. Like the color of trees and the fashion of chameleons, these flavors change with the seasons, with eggnog and pumpkin making appearances in the colder months. In addition to sating singular sweet teeth, Nikki's Swirl Shoppe hosts parties for all occasions.
Your Way Yogurt features six to eight rotating flavors of low-fat, non-fat, and sugar-free yogurt daily, many of which contain live, active cultures to aid healthy digestion. Lay the foundation for your healthy frozen treat by first filling your bowl with the yogurt varieties of your choice. Continue down the assembly line to adorn your dessert with fun toppings that match your mood, sate your sweet craving, or remind you of your favorite vibrant Warhol print. The bar boasts more than 50 fro-yo accessories, including peanut butter cups, gummy worms, cookies, and hot fudge, which lets patrons experience exhilarating temperature confusion without dipping their toes into a birdbath after walking on sun-scorched asphalt. Concoctions are priced by weight at the counter ($0.44 per ounce).
Serving cupcakes to your guests cuts down on dirty dishes and eliminates the shame of being the first one to cut into the cake. The cupcake selection at Gigi's upgrades handmade sweets to gallery status with swirling farm-fresh creamy butter, well-placed fruit and nut selections, and decadent chocolate sauces that look inviting enough to swim in if they weren't gummie-shark infested. Well-prepared customers can check the daily menu for currently available eats.
While the heart of Johnny Carino's menu is rooted in genuine Italian traditions, forward-thinking creativity has birthed what they like to call their signature dishes. Led by executive chef Chris Peitersen, the seasoned kitchen staff blends fresh ingredients along with extra time to create high-quality preparations. Diners will find entrees such as 16-layer lasagna with made-from-scratch sauce, and pizzas made with home-baked crust. Other signature choices include the all-natural beef tuscan ribeye, baked stuffed mushrooms topped with house lemon basil cream sauce, and tiramisu made from the ground up. Entrees can be paired any selection from Carino's extensive wine list and drink menu.
Chicken is the main draw at El Buen Pollo. The kitchen staff serves their birds whole, half, or, like incriminating documents, shredded up and rolled in enchiladas. To prevent diners from getting all chickened out, they also prepare meals that comprise other proteins, such as beef ribs and carne asada.
Since 1941, the Dickey family has been churning out Texas-style barbecue and tasty family-style sandwiches, sides, salads, and baked taters. Dickey’s lets customers choose from off their menu of USDA-prime meats—all cooked slowly to smoky perfection over a hot hickory-fire pit every night—including Southern pulled pork, tender turkey breast, and Virginia-style ham. Start by slamming a quick cow workout with some sliced beef brisket on the big barbecue sandwich, served with pickles, onions, and Dickey's famous sweet-and-spicy barbecue sauce ($4.50), which took three years, two fist-fights, and one small kitchen fire to develop. Otherwise, go with the quarter plate, a quarter pound of your favorite meat served with pickles, onions, a roll, corn on the cob and one other homestyle side ($7), which are $1.50 each when purchased separately. Choose from options such as fried okra, green beans with bacon, or mac 'n' cheese. Diners with more than one mouth to feed can play hot potato with a giant stuffed baker ($4) before stuffing their head's two other mouths with the picnic pack ($20), which includes a pound of meat, two pint-sized sides, four rolls, and barbecue sauce.