From the window of a whimsical pink cottage with green trim, LittleCow's servers dispense cups of shaved ice doused with more than 30 types of syrup. Patrons can choose flavors such as blue coconut, bubblegum, and hot tamale or combine several for a multifaceted treat. If desired, servers will layer shaved ice with ice cream and sweet cream.
A plethora of frozen and baked treats at Scoopology entreats sweet-teethed revelries. Myriad ice-cream concoctions ($2.89–$12.90) arrive mouthside in massive waffle cones available in chocolate-covered or sprinkle-dipped varieties or in a flotilla of scratch-and-sniff bowls made of bionic space clay. Gain sustenance for ocean metaphors with bowls of floating cereals ($1.35–$3.30), refreshing milk soaking the tired bodies of geometrically shaped grains and a lengthy list of toppings. Mounds of cookie dough ($2.25–$7.85) await completion via early consumption or preheated ovens, and preformed cookies ($1.25–$4) knowingly welcome ice cream into a group hug of ice-cream sandwiches.
Nestled within a red-brick family home built in 1893, Smedley Manor slow-cooks meat in the original onsite smokehouse, where flavorful tendrils of smoke ascend from flame-kissed cherry and apple wood. Barbecue masters conduct a daily 14-hour meat-preparation process to yield tender morsels for menu items such as the cheese-filled beef-brisket quesadillas ($5.99) served with sour cream and house-made salsa. Bites of pork ribs ($13.99/half rack; $19.99/full) fall right off the bone without coaxing or court orders and come with homestyle sides such as baked macaroni and cheese. Toothsome rib meat also finds its way into sandwiches ($8.99) assembled from locally made bread and enhanced with sausage and coleslaw and a choice of sauce such as honey barbecue or raspberry chipotle. Swigs of Shock Top ($5) or Mug root beer ($2.25) wash it all down. Smedley Manor's historic interior transports visitors to the 19th century via rich hardwood floors, a Utah-marble fireplace, and napkins made from Mark Twain's trademark white suits.
Ever since Barbacoa Mexican Grill opened in 1998, ordering a meal has turned into a creative pursuit. At the fingertips of everyone who walks in the door is an edible artist's palette that they draw upon as they orchestrate the creation of their dream burrito, burrito bowl, or tacos. Inspiration begins with a foundation: hand-trimmed barbacoa beef slow cooked in a chipotle paste, shredded pork with roasted pineapple and a honey glaze, or even steamed vegetables. Then a rainbow of salsas, a choice of beans, and individually monogrammed grains of rice combine to create a fully personalized meal.
Now spread throughout Utah, Barbacoa Mexican Grill has also branched out beyond its inimitable meals. It strives to establish and strengthen communities by working with local nonprofit and charitable organizations. The primary focus of the restaurants' grassroots endeavors falls on the promotion of healthy, active lifestyles and the support of underserved children—evidenced by their cooperation with Big Brothers Big Sisters of Utah.