Surrounded by Bad Frog Frozen Yogurt's vibrant blue and yellow walls, customers craft their own real-cream fro-yo masterpieces from 21 flavors and 55 toppings. Customers can grab a cup ($0.46/oz.) and build a frosty spiral mountain out of flavors such as irish mint, cake batter, and georgia peach plucked from the swaying fro-yo fields of Savannah. Frozen-custard options make a velvety acquaintance with taste buds in flavors such as Cable Car chocolate, while EuroTart frozen yogurt treats tonsils to the tangy tastes of blueberry acai tart. The chilly dessert is also available in nonfat, low-fat, and no-sugar-added varieties for calorie-conscious snackers. Meanwhile, colorful toppings, including cheesecake bites, raspberries, and cookie-dough pieces, await their turn to adorn the arctic treat and possibly shake hands with a real-life gummy bear.
Owner, Linda Kick started baking over 40 years ago after recieving an Easybake oven from Santa. As a professional decorator and instructor she knows the importance of a beautiful cake, cupcakes, cookies, and brownies that also taste fabulous. From sculpted cakes, cupcakes and dessert towers we can make your dream dessert.
The Winans family has been making lives a little sweeter for more than a century. During the Great Depression, townspeople would flock to the family’s bakery in Piqua with their sugar rations. Owner Wayne Winans would take that sugar and turn it into freshly baked cookies—a small pick-me-up at a time when even small pick-me-ups were a luxury. Years later, Wayne’s sons, Max and Dick, carried the family torch into the 1960s, when the first Winans Fine Chocolates and Coffees was born.
Today, the Winans family continues to do what it does best. All of the chocolates are handmade, with no preservatives or fillers, and never cryogenically frozen. The family’s emphasis on freshness carries over to their coffee, too, which is roasted in small batches every week on-site at a facility in Piqua.
WineMakers Guild's wine on premise process gives customers an opportunity to craft their own palatable wine creations away from home, avoiding disastrous wine spills that coat carpets and living-room wildlife in rose-colored speckles. In as little as 30 days, visitors can create their own personalized conversation-propelling elixirs with quality juice sourced from around the world. Over 100 tasty wine varieties are available to make, with 30–40 available for tasting at any given time. Your Groupon is good for 15 bottles of Green Apple Riesling or Blackberry Cabernet, or it can be applied toward the price of making any other varietal. A knowledgeable staff of vinologists assists customers at every step, ensuring a tasty blend that is ready to sample in four to eight weeks. Fermentation, racking, stabilization, and filtering all take place on-site, bypassing the need for purchasing winemaking equipment, messy clean-up, or complicated grape-squashing dance steps. The stress-free process yields 15–30 custom-labeled bottles of high-quality wine unsullied by sneaky fairies and even sneakier roommates who keep "mistaking" your wine stash for the Kool-Aid they store in a wine bottle next to it.
Montgomery Inn's fare has been tantalizing taste buds since the original restaurant opened in 1951, and at the newest Dublin location, diners can peruse a pair of soul-soothing menus available for lunch and dinner. The barbecued Choice pork-loin back ribs, complemented lovingly with Montgomery Inn's signature barbecue sauce ($19.99 order, $24.99 slab), lay a groundwork for hunger busting as solid as a Great Pyramid constructed from bouillon cubes, while two grilled, extra-thick cut pork chops come with barbecue sauce and accompanied by an entourage of onion straws ($20.99). Patrons can spoil their palates with other house specialties including the saratoga chips, extra-thick potato chips served with barbecue sauce ($5.99), and the combination platter of ribs and chicken ($23.99).
Made with natural milk, minimal cream, and a whole lot less air than ice cream, the Italian-born gelato also boasts fewer calories and no artificial flavoring to get in the way of its smooth, rich flavor fireworks. Pino Gelato's 20 gelato genres include minty chocolate, coconut, Reese's & cream, rhum & caffe, tiramisu, stracciatella, Monica Bellucci, and more. Gelato grabbers can transport their treat by cup ($2.50 for 2 ounces, $5.95 for 8 ounces) or cone ($2.75 for kid size, $5.50 for waffle). And while filling your pockets with scoops of gelato is a fun way to ruin pants, the friendly staff will gladly provide storage for to-go gelato ($10.95 a pint, $16.95 a quart).