FreshBerry serves up low-fat and non-fat frozen treats with a menu of mouth-cooling, low-calorie flavors available toward inner-igloo-building. Choose from a Craig Biggio's uniform number's worth of yogurt options: FreshBerry tart, decadent dark chocolate, vanilla (with no sugar added), acai berry, classic strawberry, mango, and pomegranate. Each flavor contains live and active yogurt cultures—probiotics that act as personal assistants to your digestive system. FreshBerry fare is available in small 5 oz. ($3.99), medium 7 oz. ($4.99), and large 11.5 oz. ($5.99) serving sizes.
Big Daddy’s pins down hunger with a menu of hearty sandwiches, smoky meat platters, and lip-smacking sides. When combined with a brisket sandwich ($4.56), a baked potato loaded with cheese, bacon bits, butter, and ranch ($4.01) floods mouths with an unstoppable deluge of flavor. Appetites that lean toward the aquatic side can hook a scrumptious catfish dinner ($9.24), while feasters seeking other meats can order the Big Daddy’s Plate, which spreads out a trio of samplings from a roster that includes hot links, ribs, pulled pork, chicken, and turkey ($9.49). Both meals are flanked by your choice of two sides, such as baked beans and fried okra or coleslaw and hushpuppies. Mild, sweet, and hot homemade sauces help meaty morsels slide tastefully into tummies, and are also available by the bottle ($3.50 each). To close out the meal, diners can chew into a slice of sweet potato pie ($3.50) garnished with a pound of shrimp ($11.20) or cajun boudain ($9.29).
What is one of your most popular offerings? How is it prepared?
Our most popular flavors are Chocolate Cream (like a hostess cupcake from childhood complete with cream filling), Red Velvet (classic southern inspired flavor with sweet cream cheese frosting), and Lemon (the perfect combination of sweet vanilla and tart lemon). No matter which flavor you choose, you'll recognize why we have become known for the best cupcake in Tulsa—moist cake and authentic flavors.
Décor can say a lot about the type of food a restaurant serves. How does your décor inform or reflect your culinary practice?
Smallcakes is a bright and peaceful place to relax and enjoy a freshly baked cupcake and cold glass of milk. Pink, orange, white, and brown are the main colors for the interior decor. [We also have] free wifi and outdoor seating, [and we're] located near the Oklahoma Aquarium and the famous downtown Jenks antique shopping.
In your own words, how would you describe your menu?
Our menu features over 20 flavors of freshly baked jumbo sized cupcakes every day. We bake in small batches so that you know you are getting a fresh cupcake all day long. Smallcakes Founder Jeff Martin has competed on Cupcake Wars and has been featured on the Food Network as well as The View. Whoopi Goldberg says Smallcakes is her favorite for a classic Red Velvet cupcake.
Cuisine Type: Cupcake Bakery
Reservations: Not necessary
Handicap Accessible: Yes
Parking: Parking lot
Most popular offering: Cupcakes
Delivery / Take-out: No
Outdoor Seating: Yes
Gaetano's Pizzeria is named for the owner’s grandfather, Gaetano Guadagnino, the son of Italian immigrants who tantalized his family with homemade pizzas topped with sauces and veggies from his own garden. To honor his memory, the restaurant hand-tosses the dough for its pizzas and calzones, smothering them in a house-recipe red sauce. Each pizza is made fresh to order, instead of being kept warm and crisp by lingering beneath a hot lamp or in a tanning bed for hours on end. An earth-toned dining room showcases its warm atmosphere with stone accent walls and live green plants surrounding deep brown chairs and padded leather booths.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
Platters, trays, and baskets of cookies populate the countertops at sunny Cookiedoodle, a specialty bakery owned by Bernadette Feickert. The gourmet cookie line encompasses classics such as chocolate chip and ginger, as well as uncommon flavors such as french toast and latte, which together comprise part of a balanced breakfast. To create each hand-decorated cookie, confectioners whip up sugar-cookie batter, roll and cut it into shapes, and bake the cookies until they achieve a cake-like texture.