Yofé Fresh Fruit & Yogurt Café’s healthful menu nourishes patrons with prompt service, probiotics, and dishes made from natural ingredients. Its signature yogurt contains live, active probiotics, which can help digestive functioning and increase one’s tolerance for eating year-old fruitcakes. Along with traditional frozen yogurt with toppings, the staff channels creamy goodness into smoothies or artful parfaits layered with sweet treats such as bananas and vanilla wafers or mixed seasonal berries. For more solid sustenance, customers can choose from a selection of salads and piping-hot paninis. Diners enjoy nibbles in the café's modern setting, which features sleek black chairs amid hues of green and orange. Large glass windows welcome natural light while honeybees try in vain to sneak in through the door and pollinate the eatery’s plastic flowers.
Simply Fondue's intimate, chandelier-lit dining room plays host to tabletop pots that bubble with warm imported cheeses, oils, and broths. The restaurant's cheese fondues from Switzerland, the Mediterranean, and England allow diners to taste the world's flavors without having to lick every country's flag. The eatery also simmers traditional canola oil fondue and broth fondue. For each entree, chefs pair simmering helpings with platters of meat, seafood, or veggies, all of which can be altered upon request.
Many meals conclude with chocolate fondue, which features an impressive coterie of sweets such as pound cake, triple-chunk brownies, cookie-dough balls, and fresh pineapple chunks plucked from the hats of local conga dancers. The dining experience stays casual throughout with plush booths and granite table tops.
Icelandic cod, freshwater catfish, and gulf shrimp have been sizzling in the low-cholesterol vegetable oil of Zeke's Fish & Chips' fryers since 1971. Filled with crispy fish and southern-style sides—including fried okra and hush puppies—the menu exudes a down-home charm. In recognition of the eatery's commitment to wallet-friendly prices as well as quality comfort foods, Forbes placed Zeke's Fish & Chips on its 2011 list of Best Eats For The Buck, which spotlighted 20 eateries from all four of America's coasts.
In keeping with the casual vibe, guests order their grub from chalkboard menus behind the register. A stool-lined counter stretches along one entire wall of the narrow fry shop, inviting diners to put their elbows up and devour a piping-hot meal or classified government document.
Since 1983, the folks at Tommy's Hamburger Grill & Patio have been cooking up their signature burgers, sandwiches, and hearty sides from family recipes passed down through the generations. They smother Wholey Moley burgers in guacamole and cheddar and top wheat bread with chicken salad, then pile on sides such as fries, tots, and fried okra—though diners can also upgrade to "frog fries," hand-cut fries buried beneath cheddar cheese, grilled onions, and jalapeños. The menu accommodates eaters of all stripes with veggie, turkey, and slim burgers, with the latter cheerfully labeled “for wimps.” The from-scratch crispy catfish, meanwhile, comes in its own basket—as commonly found in the wild—and can be paired up with shrimp. To wash it all down, diners can order wine and beer or stick with sweet tea and cola.
At Julie’s Fresh Kitchen, co-owner Cynthia Helton hand-tenderizes her revered chicken-fried steak, batters it in breadcrumbs, and ladles from-scratch gravy atop its crispy exterior. Her co-owner and husband Jody and their three children, one of which inspired the restaurant's name, then ushers the sizzling platter through the dining room, pausing to greet customers by name or spirit animal. The restaurant's chefs also smother slow-cooked meats and seafood with from-scratch sauces, and serve them alongside fluffy biscuits and a dozen sides. A children’s menu not only appeases small palates, but breakfast items such as cubed or shredded hash browns are served as early as 6:30 a.m. Monday–Saturday.
From weekend brunch to dinner, Cabo Grande’s kitchen bustles with chefs grilling, sautéing, and frying up authentic Tex-Mex and South American dishes. The culinary crew forges each dish using traditional recipes and ingredients such as alligator, fresh pico de gallo, and freshly baked bread.
Once the finishing touches have been put on each plate, servers deliver meals to patrons amid the dining room’s cheery yellow walls and its glowing, wavelike ceiling. Guests can surf the net by hooking up to the restaurant’s WiFi as they watch in awe as servers sidle up to tables to whip up fresh batches of guacamole. Behind the bar, mixologists sling libations that range from handcrafted martinis and margaritas to decadent coffee-based drinks.