Since opening their first location in 1996, Robeks' associates and franchise owners across the country have been passionate about the benefits of healthier eating, and what they can do to help guests maintain active and healthy lifestyles, all through portable smoothies. Customers can step up to the counter and order from a menu of fresh, premium ingredients in unique, made-to-order combinations. Robeks Premium Fruit Smoothies aims to create innovative ways to reach the daily recommended 9-13 servings of fruits and vegetables without compromising on flavor. Each Robeks Premium Fruit Smoothies location makes a concerted effort to support the neighborhood it resides in, through local organizations, such as Save the Children.
With over 700 locations across 20 different countries and a selection of more than 50 rotating flavors in the soft-serve machines at Tutti Frutti Frozen Yogurt, there’s a flavor to suit everyone’s taste. The yogurt ranges from tangy lemon to refreshing mint and the sweet royal red velvet. After filling their cups, customers can adorn their yogurt with toppings from the bar such as candy pieces, fruit, and nuts.
Though rooted in Korean culinary traditions, the dishes at Red Holic might feel familiar even to those foreign to that gustatory language. Seven types of kimbap—a translation of the maki roll—enfold everything from spicy squid to Spam within a soft blanket of white rice and sweetened radish. Similar to blood sausage, soondae encases noodles and veggies within pig intestine, toppoki dishes pair rice cake with egg or dumplings, and Holic meals frame sautéed beef or Korean-style pork as the centerpiece. As if the flavor profiles and colorful ingredient weren’t enough to entice the senses, Red Holic stays true to its name, surrounding guests in a crimson wonderland speckled with white-topped tables and solid black chairs. To fill the wall space, reliefs feature domestic themes, including clotheslines laden with pins and a watering can hanging over flowers, constantly suspended by the cooks’ telekinesis.
One cupcake looks much like another, which is why Red Velvet Cupcakery's pastry chefs pay such careful attention to what makes them different: the ingredients. Even before a Red Velvet customer takes a bite, they'll probably smell the presence of European butter, Valrhona chocolate, Maldon sea salt, local dairy products, French-style buttercream, and accents made from 24K gold leaf.
That difference was tasted by Washington Post Express, which concluded that Red Velvet's devil's-food cupcake "is sinfully satisfying" with its rich buttermilk cake topped with Valrhona bittersweet-chocolate ganache. It likewise hailed the red-velvet Southern Belle's whipped cream-cheese frosting as "simple, elegant, and too scrumptious for words." To ensure fresh cupcakes?and to keep their wastebaskets available for crumpled-up paper during "writer's block" montages?Red Velvet donates each day's remainders to local shelters and nonprofit organizations.
Over the years, Almaz Dama has developed her childhood love for pastry making into a professional pursuit through formal training at Howard University and the acclaimed food-science institution, L'Academie de Cuisine. In partnership with family members Hailu and Amsale, Almaz puts her extensive experience into practice at Dama Bakery by crafting 11 rich cake flavors, seven vegan-friendly variants, and sugar or gluten-free portions. Almaz also customizes birthday cakes, wedding cakes, and everyday celebration cakes for dessert or firing into a best friend's window via slingshot. While Almaz oversees bakery tasks, Hailu Dama takes on barista duties, brewing and blending a quintet of espressos mixed with delectable milks, foams, and caramels. Patrons can pair their robust beverages with Ethiopian and North American breakfast and snack fare or one of Almaz's tasty pastries in original, vegetarian, or sugarless forms.
The menu at Austin Grill represents more than 20 years worth of authentic, time-tested Tex-Mex favorites seasoned with 15 different homemade salsas, sauces, and dressings. A belly-filling roadhouse burrito wraps a fresh flour tortilla around seasoned ground beef and beans, all topped with a drizzle of chili con queso and served with a side of rice ($11.99 at lunch, $11.49 at dinner). Put off cumbersome decision-making and sample the country western flavors of the Joe Ely Big Combo, a medley of a grilled chicken taco, a beef barbacoa enchilada with ancho chili sauce, and a hand-rolled chicken tamale topped with Texas chili ($14.99). A multi-colored Bevo Salad blends house greens, cotija cheese, black beans, guacamole, pico de gallo, corn relish, and crispy tortilla strips in tangy cilantro-lime vinaigrette ($7.99 at lunch, $9.99 at dinner). Mosey in on the weekends to lasso southern brunch specials such as the Austin eggs benedict ($11.49) and cornmeal pancakes with eggs and bacon ($9.59). Diners with more particular palates can direct their eyes toward the lengthy gluten-free menu.