Home to more than 140 flavors of dairy-based frozen treats, Bruster’s offers everything from traditional sundaes ($5 for regular) to customizable, candy-loaded blasts ($4.75 for regular). A lengthy flavor list offers enough cold, creamy options to placate the pickiest palate and smother the smokiest campfire. Browse the menu to select your optimal sweet-tooth-sating device, such as a single-scoop waffle cone filled with one of more than 24 flavors of ice cream made fresh every day ($4.15). Though flavors vary by store, dairy denizens may sample eclectic edible hues such as mint chocolate chip—one of Bruster's featured mint flavors in April. Opt for the lighter options of sorbets and italian ices or takeout containers in pint ($5.50), quart ($7.50), half-gallon ($11.75), and udder-size servings.
A sanctuary of sweet treats, City Street Sweets packs a jellybean jar's worth of retro candies, decadent truffles, creamy fudge, chewy caramel apples, and more inside its fern-colored walls. Steal your valentine's four-chambered muscular organ with an Uptown Classic truffle eight-piece gift box ($11.95), teeming with gourmet truffles in flavors such as dark-chocolate raspberry, milk-chocolate caramel, and dark-chocolate champagne. Unbirthdays are best celebrated with a Birthday Cake fudge ($8.25 for 8 oz., $16 for 16 oz.), a vanilla-fudge box loaded with mini marshmallows, rainbow sprinkles, and expired birthday wishes. Sink your canines into a caramel-apple pie CraZapple ($11.95), cloaked in fresh-roasted pecans, white chocolate, and cinnamon sugar, or delve deeper into the den of decadence with an old-fashioned strawberry soda-pop float ($4.79), a Sprite sea awash with Titanic-sinking strawberry icecaps. The candy college at City Street Sweets keeps wandering minds occupied with an arsenal of chocolate-drenched course offerings. Channel your inner Einstein at the Chocolate Bar Inventor class ($11.95), in which students are paired with PhD-toting Oompa-Loompas to create an original candy bar bundled up in a wrapper of their own design. The Candy Jewelry Designer course ($16.95) transforms budding fashionistas into haute-couture bling designers with tricks to turn last year's Lifesavers into this year's must-have accessory.
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.
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.
With a history that dates back to early-20th-century Chicago, Landers Steakhouse now introduces Tampa townies to dinner and lunch fare hearty enough to withstand the Windy City. Dinner centerpieces include the 20-ounce T-bone ($19), the aged 7-ounce filet mignon ($17), and the twin coldwater lobster tails ($22), which finish each others’ sentences and have an identical taste in overalls. During lunch, steaks coexist with lighter fare, such as fried grouper sandwiches ($9) and vegetarian wraps ($6). Landers’ efficient staff can also deliver cocktails, such as caramel appletinis ($9) or vodka-infused french-vanilla lattes ($8), both of which loosen tongues in time for yodeling contests that determine who gets the check.
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.