Though it sounds like the name of a delicious new swamp-fruit, Frogberry actually refers to a fro-yo shop where you can enjoy a cold treat and dream about the flavors of the future. Every day, four fat-free yogurt flavors are selected from a list of 24 that includes options such as mango, peanut butter, cake batter, and blueberry. Toppings are equally plentiful—you could sprinkle on gummy frogs, strawberries, granola, and chocolate chips, as well as healthful mix-ins such as protein powder, açai berry extract, and energy booster made from the gunk inside AA batteries. And it's all served in compostable cups, which come in three sizes—Newt (4 oz.), Tadpole (6 oz.), and Frogberry (10 oz.).
In addition to fro-yo, Frogberry offers smoothies and shaved ice snow cones. And it opens self-serve cereal and coffee bars as early as 9 a.m. for the morning crowd. Cushy chairs and concave stools invite guests to lounge around, check email, or post pictures to their yogurt review site of choice.
Coffee shops and casual cafes are no-brainers when you want a quick snack or a drink. But that wasn't exactly the kind of spot owner Stacey Rumfelt had in mind for McKinley's Fine Bakery and Cafe. She wanted to create a place that also served as a home away from home, where passersby could linger over a hearty sandwich or slice of pie. Completing that homey vibe is an abundance of homemade cookies, shaped and decorated to look like everything from footballs to gingerbread pumpkins to chili peppers.
At McKinley's Fine Bakery and Cafe, breakfast gets the day rolling with oatmeal or scrambled eggs before the noontime crowd shows up later for sandwiches piled with tuna or chicken and orange-honey-mayo. And let's not forget the pastries. With a selection that spans fruit pies, cupcakes, cheesecakes, cookies, and other treats, it's easy to find the right bite for dessert or the right trunkload to serve as dinner.
The Benson and Brozgold families founded Ol’ South Pancake House in 1962 and have stacked mountains of the same griddle-kissed pancakes from the same menu ever since, sticking to original recipes with the addition of Southern diner favorites. Cooks pour fluffy disks of buttermilk-, buckwheat-, or corn-cake batter to forge the rich foundation for strata of sweet or fruity toppings, including spiced apples, peanut-butter chips, and strawberries. Like off-duty senators nestled safe for the night in the congressional warehouse, pancakes pile into short or tall stacks, or in a behemoth pile of eight for the diner’s Take the Pancake Challenge. Any intrepid eater capable of packing away the entire monument to fluffiness in 60 minutes gets the meal free.
In addition to pancakes, the menu features a familiar spread of hearty entrees and sides served all day long. The cooks hand-batter pieces of chicken-fried steak before glazing them with a layer of country-style gravy, or sear catfish and half-pound burger patties on the grill. For internationally inspired flavors, they can also whisk together huevos rancheros, griddle fresh crêpes, or prepare the german pancake filled with fresh lemon, powdered sugar, and whipped butter served with a side of maple syrup.
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.
For more than 15 years, Yogolait has stocked its self-serve fro-yo machines with a rotating array of nine flavors. Each week, favorite flavors stand at the ready alongside less traditional choices, such as aloe vera and green tea. Creative toppings include locally sourced honey and fruits, smooth chocolates, and mochi. The dining area's decor befits the inventive ingredients, populated by inviting leather couches, clusters of hanging lamps, and a blanket ban on disappointing balsa-wood spoons.
At YourWay Burgers & Wings, ordering your meal is an exercise in free will—the burger order form that greets guests can yield more than 340,000 combinations of patty, bun, and toppings. The range of choices is more appetizing than intimidating, though, and begins with five types of filling: certified Angus beef, chicken, salmon, turkey, or vegetarian. From there, patrons decide on a bun, cheese, and infused toppings, which chefs hand-pack into the meat before grilling it. The result distributes bits of chopped onion or tomato within each bite of patty and imbues the surrounding meat with a rarely experienced depth of flavor.
Even outside of its countless burger formulas, the menu embraces customization. In addition to signature twister tornado fries, manager Victor Nguyen spoke to Pegasus News about YourWay’s other french-fry and seasoning variants, listing off his creations like a father proudly reciting his children’s potato-themed nicknames: “shoe string, Tater Tots, curly, and battered, which are regular fries with a thin coat of batter that makes it crunchy. And five seasonings: salt-pepper-lemon, garlic Parmesan, Cajun, chili, and cheese." Visitors can also order chicken wings slathered in mango-barbecue or spicy-ranch sauce amid a sophisticated and sports-ready ambiance, with several HD televisions and cushioned booths flanking the full bar.