Tropical Smoothie Café's wholesome smoothies are filled to the gills with fresh fruit, juices, yogurt, chocolate, nuts, and healthful supplements, minimizing the crushing guilt of dessert consumption to a soft heartbeat emanating from the floorboards. Puréed potions such as pomegranate plunge (pomegranate, banana, strawberries, and cranberry; $4.79) are stuffed with super fruit, and low-fat options, such as mango magic (mango, pineapples, and non-fat yogurt; $4.29), trick gullible taste buds into believing that they are traversing a candy factory full of whipped-cream lollipops. Supercharged smoothies are stocked with a healthy dose of supplements, such as the kiwi citrus green tea's antioxidant-laden matcha charge or the muscle blaster's whey or soy protein ($4.79 each). Individual supplements can also be added to any other smoothie ($0.79 extra), boosting its magic points by +10.
We are a family owned business.We pride ourselves on excellent customer service. We're more then bagel Shop we have a full kitchen which only serves fresh food. Our burgers are fresh beef hand pressed everyday.We also cater on or off premise 1 person- 1000 people as long as we put God and family first all will be fed!
Demolition Coffee’s menu of gourmet ground coffee, freshly baked pastries, and specialty sandwiches delights patrons and has caught the attention of reporters from the Progress-Index and the Richmond Times-Dispatch. The acclaim is due to expertly brewed espresso beverages, sandwiches featuring freshly baked bread, and salads accented with original toppings, such as caribbean chicken. Additionally, Progress-Index reporter F.M. Wiggins lauds the spacious café’s interior as “unique,” with recycled materials “that carry over the 'demolition' theme and the community atmosphere.” Beneath high wooden ceilings and surrounded by refurbished brick walls, wooden tabletops are scattered about the WiFi–saturated seating area to invite leisurely sipping, and regular live music provides entertainment for workaday-coffee cups.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
This family-run business pleases cocoa loving palettes with a vast array of chocolate delicacies made using European traditions and the finest local and imported ingredients. Sweet-toothed tykes might enjoy a box of adorable hedgehog truffles in either milk or dark chocolate, bursting with creamy peanut butter filling ($6) while dualistic customers can satisfy confectionary cravings with a bag of candied pecans ($10) or chocolate dipped espresso beans ($10). Sommelier chocolatiers and dedicated tipplers can choose from de Rochonnet delights Chocolatier party mix candies, which feature the likes of wine truffles draped in dark Belgian/French chocolate and filled with a dark chocolate ganache infused with local red wine ($7.50), or get a similar candy infused with a choice four international beers including Guinness, Young's English Stout Double Chocolate Beer, St. Bernardus Abt 12 Belgium Beer, and Celebrator Dopplebock German Beer ($7.50). de Rochonnet delights Chocolatier also serves gelato and cookies for anyone nursing a candy grudge.
The Desserterie doles out gourmet desserts built under the Europe-trained eye of pastry chef Pierre Tocco, and hearty menus boast meal-ready bistro fare and a full wine selection. The flourless espresso-chocolate cake lassos white-chocolate ganache and candied coffee beans in a dessert perfect for scarecrows afraid of eating grain-based cousins ($4.50), and slices of carrot cake interlace Grand Marnier–flavored cream-cheese icing with spongy foundations ($3.85). The fresh-fruit tart hosts a colorful pool party on its top deck, as strawberries, kiwis, and blueberries dip in a sea of triple-sec-flavored custard ($21 for 8" pie). Six different cupcakes unlock palate safes, using red velvet, german chocolate, and other recipes to open mouths instead of bobby pins and stethoscopes ($3.25 for one; $12 for four).