Boston's first self serve frozen yogurt and delicious fruit smoothies made to order! Featuring 9 rotating frozen yogurt flavors from plain tart to fruity flavors such as blueberry, mango to sweeter flavors such as mocha and chocolate. Over 40 toppings and sauces! Customers can make their own yogurt masterpiece at 39 cent/oz
Fresh out of college, Vince Petryk took a job as a dishwasher at an ice cream shop. It was just a temporary gig…or, so he thought. As Petryk climbed through the shop’s ranks—he rose from dishwasher, to scooper, to ice-cream maker, to manager—he was awe-struck by the way ice cream seemed to make people feel happy. From that point on, he knew that he wanted to continue to share that joy with others and that the best way to do it, was to own his own ice cream shop. He perfected his from-scratch ice cream recipe before opening J.P. Licks, named for Jamaica Plain, the neighborhood where he opened his first location. The flavors were immediately a hit and continue to win loyal fans for their intensity and ingenuity––at any given time, guests might find cake batter and chocolate peanut butter ripple on the menu, alongside unusual flavors like tomato basil or beer and pretzels. Since those early days, Vince has also added from-scratch hard and soft frozen yogurts, sherberts, and sorbets. He has even been known to develop flavors to suit the tastes of the area's different ethnic groups, and dairy-free ice creams to provide relief to the area's overworked cows. Beyond serving traditional cones, Petryk and his staff also pack chilly scoops into house-made cakes and pies, blend them into shakes, and transform them into decadent sundaes topped with homemade hot fudge or butterscotch. The icy treats have proved so popular, J.P. Licks now has 10 area stores, leaving them ample wall space for awards: readers of The Phoenix voted it the city’s best ice cream parlor in 2009, 2010, 2011, and 2012.
Banchan are the small side dishes served with Korean barbecue, and at Yasu, you get 10. As diners pile these pickled vegetables and seafood concoctions on sizzling short ribs and cuts of ribeye, chefs slice gems of raw fish for sushi and cook up hot katsu and tempura dishes.
Not many Jewish delis serve their potato pancakes topped with bacon and with a side of smokehouse ham. But Zaftigs isn't exactly kosher, and it isn't exactly traditional. Need more proof? Just taste the banana-stuffed french toast, which comes coated in a bourbon-vanilla batter and date butter. The hip sandwich shop serves breakfast all day.
Jerusalem Pita's chefs temper fresh, kosher ingredients into a menu of classic, home-cooked Middle Eastern fare. Diners settle in amid natural lighting before sating hungers with sandwiches of lamb shish kebab ($12.95+) or grilled chicken ($9.95) wrapped in the embrace of pita or laffa bread as soft as a teddy bear's temperament. Dip into classic hummus ($4.95) before supping on entrees of tender shawarma chicken ($15.95) or spiced, earthy falafel ($11.95). After lamb chops ($29.95) spelunk into the depths of stomach caves, duos of baklava ($4.95) perform saccharine dances and musical numbers from Rent for tongues while eyes wander across Jerusalem Pita's murals, which evoke imagery of Middle Eastern castles.
Multi-colored brick walls surround Osaka?s dining room, interrupted here and there by the distinct blue glow of a backlit fish tank or the white aura from overhead lanterns. But diners would be remiss if they didn?t keep their eyes squarely in front of them. The tabletop hibachi grill becomes center stage, and the waiter?donning dress whites, a red hat, and sharpened blades?becomes the evening?s performer. In a show of knife-wielding wizardry, he slices and dices sizzling portions of meats, veggies, and eggs, his blades a blur of silvery glints as the morsels are tossed and grilled to perfection before making their way onto each diner?s plate, piping hot and ready to be devoured.
At this hibachi-style Japanese steakhouse, helpings of fillet mignon, salmon, scallops, and chicken are cooked before each guest's eyes, merging the performing arts and culinary arts like a magician pulling a coin from an omelet. Equally as deft at their craft are the sushi chefs, who mete out robust rolls stuffed with kobe beef, asparagus, mango, and onion, or chopped king grab, salmon, and ikuru. As a finishing touch, many variations of hot and cold sake arrive from the tiled bar, where guests will also find a house plum wine, cocktails, and Japanese beers.