Sweet Frog’s frozen-yogurt flavors go beyond the norm. In addition to cookies ‘n’ cream and greek yogurt with honey, the lineup of 75 varieties includes maple-bacon donut, cake batter, and dulce de leche. Patrons can sprinkle on toppings such as fresh fruit and candies, then savor their confetti’d confections in the lime-green-and-pink restaurant. Smiling frogs and funky white hanging lamps give the stores an air of fun, but founder Derek Cha is interested in giving more than that to the community; through Sweet Frog, he sponsors children in need and dispatches frog mascots to those who need encouragement.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Cimarron Steakhouse's dinner menu is packed with American favorites, many of which are made with local produce. Warm up tongue buds with crispy fried dill pickle chips ($6) or Cimarron's Diego salad, a festival of finely shredded lettuce, diced fresh cucumber, bell peppers, spring onions, and garlic dancing in the dressing of your choice ($4). For a meatberg of a meal, opt for the black and blue burger, which consists of a Cajun-seasoned hunk of meat hoisting up delicately placed pieces of bleu cheese ($9), or, for a herbivorian helping, the Mediterranean veggie wrap ($9). Cimarron's steaks are all certified Angus beef, served in styles such as the six-ounce filet mignon ($18) and the bourbon-marinated 14-ounce New York strip ($24). The lunch menu, offered from 11 a.m. to 4 p.m. Monday through Friday includes midday monarchs such as a chicken salad croissant ($7), a prime rib sandwich ($12), and daily baked quiche ($8).