Snowgurt Frozen Yogurt's logo depicts a cartoon abominable snowman, but its treats aren't exactly elusive. Just grab a cup and fill it with your choice of low-fat or no-sugar-added yogurt, be it sweet coconut, cheesecake, or cake batter. Then it's on to the toppings: fresh fruit, sprinkles, and other sweets. The shop uses only YoCream frozen yogurt, which has been certified with the National Yogurt Association's Live & Active Cultures seal—an easy way to tell it isn't actually just lukewarm cappuccino. Customers enjoy their desserts seated at round wooden tables, sprawled out on a white couch, or huddled over a table-style arcade game.
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
The Steve behind Steve's Krazy Sub opened his sandwich shop more than 30 years ago. Today, he and his sons carry on the Krazy Sub tradition. Though Steve and sons keep the Krazy Sub menu simple and straightforward, visitors still have more than 15 sandwiches to choose from. Folks can go whole hog with the super sub, a meat lover's dream packed with ham, salami, capacolla, pastrami, turkey, and provolone?all of the most popular treats on Halloween in Chicago. Some of Krazy Sub's sandwiches are especially unique, such as the pizza boat, which features hunks of pepperoni floating in torrents of marinara sauce.
Normally, open flames in the dining room is a bad thing. But at My Big Fat Greek Restaurant, it's a nightly affair. Staff have grown adept at carefully lighting batches of kefalograviera cheese at tablesides to create one of the cuisine's most memorable dishes: saganaki. This flaming appetizer sets the gooey, flavorful stage for a parade of traditional Greek dishes. Chefs shave off tender cuts of beef and lamb into gyros while tossing spaghetti in garlic, feta, and mizitrha. Even pizzas come topped with feta and gyro meat, making every bite taste like a Grecian feast.
The brick oven inside Francisco's Brick Pizza & Pita's bakes 18 different gourmet pizzas to a golden finish. The chefs first slather the crust with sauce—there are nine kinds available, including red, spicy chipotle, and creamy white garlic. Then, the pizza makers pick and choose from 22 toppings to create eclectic combinations such as an italian-sausage-and-peppers pie or a bacon-cheeseburger pizza with mozzarella, white cheddar, ground beef, red onions, and bacon. The chefs also stuff ingredients into calzones, pitas, and anyone who yawns.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company's product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
Blended drinks dominate the menu, with options including fruit refreshers—made with naturally hydrating, electrolytic coconut water—and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Talbot Teas, including Paris Breakfast and SOHO Earl.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.