The staff at Orange Leaf rejects the oft-touted claim that Americans don’t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don’t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy—and equally delicious—alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop’s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
Great Harvest Bread Company’s bakers craft a heart-healthy assortment of whole-grain breads and baked goods using freshly ground flour. Each month, a newly designed menu allows the team to employ the season's freshest ingredients and harvest the warmest loaves from bread-bearing trees, including cinnamon-raisin-walnut swirl, white chocolate cranberry swirl, and Mediterranean olive loaves.
The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests’ senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store’s staff bustles about the premises whipping up fresh batches of premium ice cream in the onsite creamery and helping patrons select a flavor. This chef-driven dedication to gourmet ice cream began in 1983 with the company’s founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery’s signature sweet-cream ice cream using their culinary expertise.
Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer’s choice of ice cream and mix-ins onto a chilled marble slab to mix the separate elements into one custom mélange. Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers a menu full of other scream-worthy confections including cakes, shakes, and pie à la mode.
Taking its name from the Mayan word for hummingbird, Zunum strives to fill mealtime with harmony and joy. Silhouettes of trees cling to the walls of the airy dining room that overlooks Zunum World, a play area for kids. The menu runs the gamut, with pastas, salads, paninis, and burgers that pair with glasses of wine.
Homemade strawberry glaze, soft-baked brownies, and freshly shredded coconut are just a few of the enticing ingredients found in Pie Town's crowd-pleasing signature pies. Traditional cherry and blueberry fruit pies are joined by cr?me flavors including strawberry, lemon, and chocolate, and gluten-free pies are also available. The bakers also prepare sugar-free versions of favorites and seasonal pies including pumpkin and chocolate peppermint. Guests can pair their sweet treats with hot and iced espresso drinks or enjoy a full meal from the caf??s menu of soups, sandwiches, and homemade tuna salads and pot pies. Customers can also order Pie Town?s dessert and deli platters for special events, such as work parties or chain-gang reunions.
The seasoned chefs at Dimassi's Mediterranean Buffet whip up unlimited portions of authentic Middle Eastern cuisine seven days a week. Partnered patrons survey the robust buffet to plot their takeover of fresh, house-made bread sauced with hummus or baba ghanouj, a roasted and seasoned eggplant purée. Endless supplies of savory entrees silence even the chattiest tummies with chicken kebabs and baked-fish-shaped pacifiers. Diners not on speaking terms with salt may opt for Dimassi’s spinach baked with chickpeas, onions, garlic, and cilantro, and herbivores can nosh on an assortment of seasoned veggies or a greek salad with feta, olive oil, and aged balsamic vinegar. Dining duos toast to the possibility of falafel shot put becoming a common party game with unlimited glasses of iced tea or soft drinks. Fistfuls of jam cookies or ladyfingers with walnuts, sugar, and rose and orange water give meals a delicately sweet sendoff.