From Yogurtology’s self-serve frozen-yogurt stations, customers dispense frozen treats in fun flavors such as strawberry milkshake, red velvet cake, PB&J, chocolate macaroon, and flan. Sugar-conscious patrons can even find several flavors with no added sugars. Using their choice of fro-yo as a base, customers can create a personalized treat by combining multiple flavors or dispensing a single flavor in the shape of their monogram. The last leg of the yogurt-treat creation process happens at the toppings bar, where customers find a selection of hand-cut candy bars and fruit that is sliced throughout the day to ensure freshness.
You Say When Yogurt Shoppe was designed to give customers that necessary balance between healthy and delicious when they wanted to indulge in something sweet.Rotating flavors for frozen yogurt include creamsicle, boysenberry, and gingerbread yogurt, while smoothies are packed with nutritious flavors like or strawberry, mango, and mojito. Both options provide a refreshing taste and nutritious vitamins and minerals. The frozen yogurt also comes packed with live and active cultures that aid in digestion and give self-guided tours of your stomach.
Britans Yogurt Mill tempts sweet teeth with troves of trans-Atlantic treats and healthy, probiotic substitutes with a regularly-rotating cast of flavors. Britans' stash of Only 8 frozen yogurt, free of fats, sugars, cholesterol, and lava, packs 48 calories per small serving ($2.50) and 64 calories per medium cup ($3.25), letting sweet-seekers indulge without sabotaging waistlines. Churn spoons over gobs of Working Cow Ice Cream ($2.65–$3.95), Florida's own boutique dairy blend brimming with fruit, chocolate, and nuts; or expand horizons with Britans' import selection of candy ($1.25–$5.25) and biscuits from England and South Africa.
Owners Spencer and Sabrina Aird parlay a passion for nourishing vegan fare into Grass Root Organic Restaurant, which CBS Tampa named one of the best veg restaurants in the city. Carmine walls envelop diners in the cozy café space, creating a soothing atmosphere punctuated with vivid abstract paintings hung along the wall. While settled into high-backed wooden chairs, each topped with a lattice design, diners dig into a menu that features cooked vegan dishes as well as raw dishes. Raw vegan pad thai, guacamole, and spinach and basil pesto, among others, star on the restaurant's roster.
The Airds also run a customizable meal delivery system that sends clients fresh meals from a rotating weekly menu several times a week. Sabrina teaches occasional classes on how to replicate her culinary expertise and mimic items on Grass Root's menu by sitting very still on an oversized plate.
Considering Juan and Alvaro Gorrin studied medicine and business, and went on to forge careers in real estate and banking, it's probably surprising to many that they found their ultimate success in a totally unrelated field: baking. The Gorrins, who were born in Spain but moved to Venezuela in their youth, found there was a demand for European-inspired baked goods in South America. They developed the Don Pan brand in Venezuela in 1982, and eventually relocated to Miami, where they opened their first North American bakery in 1995.
Today, their menu maintains distinctly Spanish and South American accents. A bounty of pastries includes guava danish and tres leches, as well as brazo gitano, a sponge cake rolled with chocolate or cream that's popular in both Spain and Venezuela, as well as the section of Canada that uses cake as currency. There are also plenty of savory menu items, including cachapas—corn pancakes served with meat or cheese—and Venezuelan-style tamales bursting with pork, beef, chicken, and veggies.
With each creamy bite, it becomes more evident that CherryBerry's yogurt was made from all-natural ingredients: the strawberry contains tiny chunks of fruit, and the chocolate's rich flavor could never have come from a powdered mix. Like a tag-team dance-off at the UN, the yogurt itself features four types of live and active cultures, all of which aid in digestion. Low-fat, fat-free, and gluten-free flavors abound, as do sorbet options with no dairy and Splenda-sweetened yogurts with no added sugar. More than 50 fruit, nut, and candy options overflow from bins and canisters at the topping bar, awaiting their chance to cascade down the snowy peaks of fro-yo.
Under the same roof as CherryBerry, but following the beat of their own chocolate-dipped drum, are the expert confectioners of Paradise Chocolate. At a separate counter, they hand-dip fruits and pretzels into vats of warm chocolate and set them out to cool alongside premium truffles. Distinctive varieties of bon-bons, peanut-butter delights, and english toffee congregate with apples draped in caramel and Valentine's Day chocolates inside the 8-foot-long display case.