Happy Cup's owners opened the business because they wanted to serve customers a frozen treat that was not only tasty, but also healthy. So they created a self-serve frozen-yogurt shop whose staffers crafted frozen yogurt from scratch daily using organic milk, yogurt, and sugar, as well as all-natural flavors. The proprietors quickly realized that people craved tasty, healthy food all the time?not just as a treat?and Happy Cup now fills that need.
Mornings there start off with a cup of organic coffee and organic steel-cut-oat oatmeal, a Greek yogurt bowl, or an anti-oxidant-filled a?a? bowl. Greek yogurt bowls are available in flavors such as peanut butter + jelly, pistachio + dark chocolate, as well as cucumber + olive oil + pita chips. A?a? varieties are offered in flavors such as Amazing Almond and the SoCal, a made-from-scratch a?a? sorbet with peanut butter, bananas, and almond milk topped with banana, hemp granola, cacao nibs, and honey. Lunchtime tempts taste buds with vegetarian wraps made with organic ingredients, as well as freshly baked goods. Happy Cup also satisfies with fresh fruit smoothies, which can be filled with protein-heavy Greek yogurt.
At TherapyWorks of Jacksonville, relaxation is only a side effect. The therapist-s main goals for treatments are more medically minded: treatment of injuries, pain relief, stress reduction, and improved quality of life for their clients. Founder James R. Lehman leads the team of licensed massage therapists and physical therapists, whose services cover common massage modalities, such as deep tissue and Swedish, as well as more specialized neuromuscular and orthopedic work. These therapists personalize each appointment to address a number of rehabilitative concerns, including relief for chronic neck and back tension, automobile and sports injuries, and the weight-bearing aches associated with pregnancy or watermelon smuggling.
All three TherapyWorks clinics strive to craft goal-oriented regimens for their visitors, focusing on concrete outcomes rather than merely suppressing symptoms. They also accept most insurance plans, provided patients have a physician's prescription for treatment.
The Roman-Italian menu at Tonino’s Trattoria warms hearts with classic chicken, veal, and seafood plates alongside other saucy favorites. Pasta dishes include lasagna built from fresh sheets of pasta as well as linguini Amalfi, populated with chopped grouper, clams, and mussels beneath creamy marinara. The pizza chefs hand twirl crusts before transforming them into New York style pies or Italian pizzette, such as the refreshing margherita stacked with fresh tomatoes, basil, garlic, and pieces of a Venetian canal. The homey trattoria evokes an alfresco-Italian eatery with murals of canals and bridges and lush faux vines, which spill from cutouts in the walls and wind around the top of a bar stocked with martini mixings and wine. Tables await diners with classy trappings of thick white tablecloths and emerald-green napkins blooming from empty wineglasses, and with sun-and-shade season fare on the outdoor patio, where patrons enjoy light breezes from a cluster of tables ringed by a white fence.
At Cocina Latin American Fusion, sweet flavors tickle the tongue just as often as fiery ones cause it to tingle. Fruit-based marinades flavor several meats, such as grilled jumbo shrimp in house lime sauce, a guava barbecue-glazed pork chop, and mango chicken, which is prepared by finding and cracking open a perfectly egg-shaped mango. The menu derives its dishes from several countries—paella entrees evoke the tastes of Spain, for example, whereas a chili-dusted sirloin steak boasts a Cuban mojo sauce. Regardless of their origins, each seafood, chicken, and beef specialty pairs well with sides of sweet plantains. And on Sundays, patrons can intersperse bites of brunch plates with chilled sips of Morisonado, a mix of orange juice, milk, and cinnamon.
The live entertainment on weekends mirrors the diversity of the restaurant's cuisine. On Fridays, Latin jazz lilts through the space. Saturdays feature piano performances, and guitarists take the stage on Sundays to strum Spanish tunes.
As one of the world’s largest beer brewers, this Jacksonville outpost of Anheuser Busch is surprisingly open about its process. The looming facility offers free tours on how they brew and package Budweiser, with guests catching glimpses of the state-of-the-art technology, giant tanks, carefully controlled temperature rooms and bottling and packaging facilities, all of which can be seen through glass viewing windows. There’s also information on the recycling program, energy recovery and conservation of wildlife in the surrounding Jacksonville wetlands. After the tour, stop in the hospitality room and sample some beer. For the truly curious, the more in-depth Beermaster Tour is for true connoisseurs and a one-off Beer School class introduces patrons to different beer styles, proper pouring and a variety of craft beer and food pairings. There’s also a gift shop on hand, and occasional events take place on the property.
One could travel across the world and still not taste as many wines as Corner Bistro has. Sourced from France, Italy, Portugal, and across the United States, the list of more than 100 wines pairs equally with light lunch cuisine such as vegetarian Corner sandwiches or dinner offerings that include braised short ribs and scallops Victoria with truffle-lobster mac 'n' cheese. On Sunday, the bistro unveils a brunch menu populated by an enormous spread of crab cakes benedict, omelets stuffed with bacon and brie, and belgian waffles topped with berries, maple syrup, and Grand Marnier cream. On Tuesday, Friday, and Saturday at 9 p.m., guests can join Matt "Piano Man" Hall as he croons about rieslings and recounts the time he thumb-wrestled Billy Joel for his nickname.