Tropical Smoothie Café cools down overheated inner-beings with its all-natural smoothies—forged from real fruit and bursting at sippable seams with energy. Plunge into a 24-ounce low-fat fruit smoothie ($3.99), sweetened with your choice of turbinado sugar or Splenda. Flavors include the strawberry, banana, and pineapple blend of Paradise Point, the blueberry, strawberry, and banana oasis of Blue Lagoon, and the delicious dawnbreak of Sunny Day, which is packed with mango, banana, orange, and kiwi. If teeth start to grumble about having nothing to do, guests can chomp a satisfyingly solid slab of sustenance with one of Tropical Smoothie Café's sandwiches, wraps, or salads. Tear into a bistro sandwich ($6.29) such as the turkey guacamole, or gnaw on a grilled flatbread ($3.99) such as the Caribbean Luau, which is bedecked in chicken, mozzarella, pineapple, romaine, and jamaican jerk sauce. Make amends with mouths for last summer's exhausting gum-chewing marathon with the Paradise Combo ($9.99)—which throws down the gauntlet of appetizing with a smoothie of your choice and any toasted wrap, bistro sandwich, or gourmet salad plus chips or fruit. Menus and prices may vary slightly at different locations.
The Littlest Cake Shop's owner and baker Brandy Huffman crafts an ever-changing menu of made-from-scratch cakes, cupcakes, cookies, and other treats. Specialty cupcake creations come in 10 varieties, including the nostalgic Mom's Apple Pie, built from snickerdoodle cake with apple-cinnamon filling and accoutered with vanilla buttercream, cinnamon sugar, and graham crackers. Open your cuisine gate to cheer up a malcontent palate with the Dirt Cup, a concoction of chocolate cake and icing, Oreos, and gummy worms, or sink chewing devices into the strawberry-infused Princess cupcakes with rainbow sprinkles. Like werewolves, the cupcake bar is not always available, so orders for cupcakes must be placed at least two days in advance.
With a reputation that includes titles such as the "Pie Guy" and "The Man Who Made 100 Different Pies in One Night," it's no great surprise that Chris Monroe—a dedicated pie lover and enthusiast—runs Hunka Pie. Open since 2007, the restaurant is dedicated to small-batch and handcrafted pies that boast flaky, hand-rolled crusts and are made without the preservatives found in big-batch bakeries. Equipped with the childhood pie memories and experience of growing up with three generations of pie makers, Chris claims the "largest selection of handcrafted pie in Arkansas." And judging from his list, he may be right. Interesting flavors such as chocolate hazelnut baklava and peach with rum glaze pop out alongside classic combinations such as southern pecan and key lime.
But though Chris and Hunka Pie specialize in pie, they also bring their A-game to breakfast, lunch, and dinner food, as well. They tout classic and creative burgers made with a third-pound of ground beef, some seasoned with secret spices, and others with more exotic flavors. The bombay burger adds garam masala to the mix, and the turkey burger's patty is seasoned with herbs. And though the restaurant was once relegated to a small drive-in counter, the restaurant's new digs invite patrons to sit and relax in the classic chrome and red of a former diner.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country and nabbed a coveted spot on Entrepreneur magazine’s 2012 Top 500 Franchises in the baked-goods category. As the shop’s reputation grew, so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle, peanut butter with M&Ms, and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies, and cookie sandwiches stuffed with frosting. The real show-stoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.
Fresh Cup spreads out a chilly selection of frozen yogurt flavors and toppings, allowing dessertarians to create tasty masterpieces exactly as their taste buds demand. Patrons start by filling a cup or 11-gallon hat with a frozen treat of their choice from dispensers stocked with such festive flavors as red velvet, fat-free New York cheesecake, cookies ‘n’ cream, and pomegranate raspberry sorbet. Once a creamy foundation has been constructed, decorate your edible work of art with more than 15 additives including sliced fruit, cookie dough pieces, and cheesecake bites before it’s weighed for payment ($0.45/oz.). In order to keep the yogurt carousel spinning in line with the seasons, Fresh Cup stocks different flavors depending on the time of year, posting the changes on its Facebook page regularly.