Amore Gelato serves up refreshing authentic Italian gelato, as well as sorbetto, all-natural frozen yogurt, smoothies, and more. Satiate sub-zero cravings and extinguish spontaneous mouth flames with up to 8 ounces of gelato in one of more than 25 decadent flavors made with imported Italian ingredients on-site daily, such as chocolate, dulce de leche, and birthday cake ( $2.99+). Although gelato contains less fat and calories than most ice cream, most of Amore’s sorbetto and frozen yogurt are completely fat free. Savor 4¬–8 ounces of dairy-free sorbetto, in refreshing natural flavors such as guava and watermelon ($2.99+), or the all-natural frozen yogurt, made with fresh local dairy and chock-full of probiotics. Shakes and sorbetto-based smoothies ($4.99) leave treat-tasters with one free hand for important tasks, such as rewriting Snakes on a Plane as an illuminated manuscript.
Forging a weekly-changing assortment of flavors that each weigh in at 8 calories an ounce—making a pint only 128 calories—Sweet Rush Yogurt hews to healthy standards with a fat- and gluten-free frozen treat that mimics ice cream's creamy texture. Besides everyday parlor flavors, weeks past have seen such self-serve incarnations as german chocolate cake, white russian, yellow cake batter, and juicy lemon, named both for its citrusy zest and its inability to be driven anywhere ($0.38–$0.42/oz.). Fruity flavors mingle with offerings such as mango tango sorbet and fresh strawberry, matched by select hot, cold, and sugar-free toppings. Other toppings populate tasty tundras with forests of candy, cereal, fruit, and nuts, or the cookies and cream mousse monster. Sweet Rush Yogurts are also safe for many diabetics and those who are lactose intolerant; vist their nutrition page for more information.
Weekly pre-fixe menus have become a restaurant staple, but at Le Central, the chefs have added their own personal touches. Each menu is inspired by the home region of one of the employees, a nod to both the authenticity of the restaurant’s French cuisine and the feeling of community it cultivates. The Olivier menu, for example, is in honor of the management’s newest member, who hails from the French Alps of Savoie. This is the land of cheese, walnuts, morels, and veal; so fittingly, the menu starts with an arugula salad with goat cheese and walnuts. On other weeks, diners can enjoy meals inspired by server Pascal’s home of Bezier in the Languedoc region, pastry chef Dominique’s childhood in Southern Brittany at the mouth of the Loire Valley, and charcuterie chef Phillippe’s roots in the German-influenced Alsace region. In addition to the prix-fixe offerings, the à la carte menu is populated with French staples such as house-made pâtés and moules frites—the classic combination of sweet black mussels and salty french fries. Homemade sausages, duck, and trout are bedecked with indulgent touches such as gastriques and brown butter. Pastry chef Dominique whips up sweets in house, including colorful, airy macarons and a croquembouche: a tower of cream puffs that traditionally serves as the dessert at French weddings. The warmly lit dining room gives off the feel of a Provençal cottage, with natural wooden beams, exposed brick, and traditional wooden furniture. Diners can also enjoy dinner on an enclosed patio, with rustic wooden touches and strings of white lights that twinkle at night.
Creative customization is key at Yogurtini, where a rotating cast of frozen yogurt flavors meets a large list of toppings to create personalized self-serve desserts. Each day, frozen yogurt flavors such as "The House" plain tart, cookies and cream, and red velvet are culled from a sprawling list and presented for customer selection, with vegan and gluten-free options available. After customers fill their cups or insulated to-go containers with yogurt, they can amble over to the toppings bar, which showcases more than 65 choices including popular candies, cookies, and fruits. Once their frozen treat is complete, customers can relax in one of several sea-foam-green chairs and enjoy.
Pablo's friendly team of proficient percolators spend each demitasse-laden day roasting their own beans, creating unique signature blends, and directly importing the best single-origin coffee from around the globe. Trade in today's Groupon for two 16 oz. bags of any of Pablo's fresh grinds such as the best-selling Danger Monkey, a full-bodied house blend of African and Indonesian coffees that instills drinkers with the pep of an early rising orangutan. Or, take a caffeinated jaunt around the globe with pound bags of coffee sourced directly from Sumatra, Kenya, Guatemala, and other international locations. For java junkies unable to wait until they get home to soak up a fresh roasted cup, today's deal also scores buyers a small drip coffee, which can be enjoyed during the ride home, or in Pablo's cozy neighborhood storefront, complete with a checkerboard ceiling and hundred-year-old wooden floors.