The popcorn aficionados at Yum Yum's Gourmet Popcorn craft a veritable rainbow of snack-worthy popped corn in a huge variety of flavors, daily. The staff scoops classic flavors like buttered popcorn, caramel corn, and kettle corn into big tins, or serves up bags and even popcorn balls for ideal on-the-go munching. They stock more unique varieties, too, ranging from colorful rainbow popcorn to pink watermelon and spicy jalapeño.
Maggie Moo’s preps its premium super-soft ice cream daily. Each location churns its own batches, eliminating the risk of freezer burn and motion sickness in the delicately structured compound. The Dream Cake for Two starts with a molten base of rich chocolate cake, with a heaping cylinder of strawberry ice cream perched upon it. Chocolate ganache covers the peak and runs down the sides like the springs of a magic chocolate mountain. A dipped strawberry perches at the summit, the lonely monarch of a fleeting empire. Spoon a couple of soft globs of champagne sorbet into a glass slipper to join the dessert foray. The quart will likely outlast your feast, leaving you extras for the next day.
Outside of swimming laps in chocolate syrup, smoothies at Smoothie King are the tastiest way to improve your health. Smoothie King smoothies combine fresh fruit, natural juices, and special nutritional enhancers into more than 90 flavors (you can customize, add, and subtract the extras), all of which focus on achieving one of seven nutritional goals. Try an antioxidant-rich Pomegranate Punch with pomegranate, bananas, blueberries, apple juice, soy protein, and Turbinado sweetener to stay healthy. Weight-conscious en-smuthiasts can trim down and float away with the Celestial Cherry High, packed with bananas, black cherry, papaya, Turbinado, and honey, and unpacked with fat. You can also customize any smoothie by adding enhancers or “make it skinny” by cutting out the honey and Turbinado.
At City East Bagel and Grille, cooks craft New-York-style bagels from scratch right in the restaurant kitchen. The doughy rings come in 16 flavors, ranging from banana nut to sun-dried tomato, and visitors can choose from eight toppings—including butter, jelly, and four flavored cream cheeses. In the dining room—decorated with black-and-white photos of old Memphis—they can also tuck into hearty breakfast and lunch dishes, from a piping-hot pastrami sandwich to breakfast skillets brimming with eggs, grilled potatoes, and peppers.
Though the entrees at The Dixie Cafe make the biggest splash across its menu marquee, they're threatened with gastronomical upstaging by the southern-style eatery's 19 sides and scratch-made gravies. The chicken-fried steak, for example, is a tender, hand-breaded fillet that fully blossoms with flavor only after chefs smother it with cream gravy and cheddar cheese. And the Cajun grilled catfish's down-home taste isn't fully developed until it is paired up with bites of turnip greens, fried okra, or a homemade roll. The classic platter meals take advantage of this by pairing an entree with two sides, rolls, and jalapeño cornbread and can be ordered "light" for a portion that's smaller than the regular size and easier to toss in the air and catch in your mouth.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.