Though John Lancia had a steady, successful career as a banker, he couldn't shake the fond memory of the days he spent in Italy during college, playing soccer, sipping espresso, and eating gelato at Sicilian cafés. Lancia Frozen Yogurt is the realization of John's longtime dream, where visitors can convene over frozen treats named one of the top three desserts in town by the Best of Chesterfield in 2012. Humming self-serve machines line the walls, churning out an ever-changing selection of more than 50 flavors of frozen yogurt—including some that are free of sugar, fat, and gluten—as well as traditional chocolate and vanilla ice cream. Colorful bins and bowls of nearly 60 toppings are on display, filled to the brim with candy, nuts, cereal, and fresh fruit.
The majority of the products featured—from the yogurts to the Fitz's sodas—come from local suppliers. The staff turns to the community for guidance when choosing its next yogurt flavors, tallying the votes of customers on a board and testing out new creations by placing bowls of yogurt in the forest and counting how many raccoons come running. A selection of ricotta-filled, chocolate-dipped cannolis and ricotta puffs satisfies sweet teeth without making them chatter. And to counter the chilliness of frozen yogurt, staff also serve up warm cups of handcrafted espresso, cappuccino, and latte drinks.
Flanked by celery-colored walls and guarded by flourishing green plants, diners move along a granite-style countertop, plucking seasoned chicken and heaps of lo mein from stainless-steel basins. Traditional Chinese dishes, including vegetable delight and sweet-and-sour chicken, can be ordered a la carte from the menu while a chef sears morsels on a nearby hibachi grill.
Taking a health-conscious approach to cuisine, Picasso's Bistro wields a menu of freshly prepared provender, eschewing butter in favor of olive oil to create fare that delights both tongues and hearts. Certified Angus beef is transformed into entrees such as the filet maison, whose tenderloin, doused in a dijon-mustard-brandy sauce, lays on a bed of mushrooms after stumbling over curbs ($28.50). Traditional chicken piccata is decked out with lemon and capers ($17.95), and the pan-seared ahi tuna invites Yukon gold potatoes and sautéed shiitake mushrooms to join the gustatory revelry ($29.50).
Surf Dogs is a restaurant with a relaxed theme of “sand and surf” to allow our guests to escape from the hustle of everyday life and retreat back to a vacation at the beach. Pictures of local families, taken while on vacation, adorn the walls along with a variety of other surfing style decorations.
At Cheeburger Cheeburger, customers take the culinary reins, creating the blueprints for their own cooked-to-order burgers, fries, onion rings, and shakes. Diners start by choosing the size of their 100% all-natural Angus beef burgers, from a quarter pound to a hefty 20 ounces, then choosing from a list of 11 types of cheese and over 30 toppings, which range from staples such as onions, salsa, and steak sauce, to the inventive, priming burgers with teriyaki sauce, peanut butter, and banana peppers. Customers may also opt for grilled chicken, salads, wraps, fried pickles and other items in lieu of burgers. French fries come loaded with toppings or naked as the day they fell from the tree, while 75 milk-shake flavors, such as piña colada, double chocolate, and mint chocolate chip, can be blended in myriad combinations. Several $4.99 options are also available on the kids menu.
Glass block surrounds the stainless-steel-backed counter at this '50s-era throwback-style diner. Images of mid-century celebrities surround chrome-trimmed tables and chairs, including James Dean, the Three Stooges, and Elvis doing a handstand on the back of his favorite horse.
As a personal trainer, Jillian Marie Tedesco repeatedly heard her fitness clients lament that they wanted to eat more healthily, but didn't have the time or energy to do it. Luckily, Jillian had a few more skills under her belt, including a culinary degree from Le Cordon Bleu and a nutritionist certification. She decided to prepare and pre-package a few meticulously planned meals to make her personal-training clients happy. It was only when she noticed them losing weight, training harder, and feeling better that she realized her pre-made meals might be something that would benefit the public at large.
At Fit-Flavors, Jillian and her team rely on nourishing, all-natural ingredients to create their menu, including in-season produce, complex carbohydrates, healthy fats, and lean proteins that are free of hormones and syrup injections. After preparing each meal and snack in house, the team carefully portions them in eco-friendly, biodegradable containers, then makes them available for pickup at a variety of convenient locations.