Boasting concern for the environment and for patrons' health, Yogo Mojo serves all natural frozen yogurt made with milk from Colorado cows. Visitors can top tangy and tart frozen treats with more than 50 toppings and doodle on dry-erase tables while eating.
Amid cheery avocado-green walls illuminated by wrought-iron chandeliers, cooks at Off the Vine awaken gourmet appetites with innovative breakfast items and savory bistro fare. Greet the morning with a firm handshake and a hearty frittata, which merges sautéed spinach and caramelized onion with feta and fresh eggs to create a flavorful open-faced omelet. Belgian waffles wear a variety of toppings, simply adorned with sweet butter, fresh fruit, and syrup, or dressed to the nines in brown sugar, toasted walnuts, and a swirl of whipped cream. Thanks to the repeal of the omelet lobby's strict breakfast-only legislation, brunchers have the freedom to eschew morning fare for more lunch-centric spreads from the restaurant's array of small plates, salads, and sandwiches. No matter the entree selection, the waitstaff keeps bubbly mimosas filled ad infinitum.
The confectioners at Maroon Bells swirl together fruits, nuts, and caramel to form 40 ice-cream flavors and eight varieties of artisanal chocolates. Fresh cream, original recipes, and gourmand leprechauns conspire to create a rainbow of ice-cream flavors ($2.89 for one scoop), such as decadent red velvet, butter beer, and chocolate batter. Tongues can lap up specialty flavored coffee or hot cocoa ($1.45–$3.95) or relish the moist cake layer on festive ice-cream cakes ($24.95+). The shop’s recipes prescribe the use of high-quality cocoa and nuts in the creation of boxed chocolates ($12.45–$24.95 for 8 oz.), which marry milk and dark chocolate with cherry cordials, melty mint filling, and enough nuts to drive a squirrel cop to corruption.