The founders of Eclipse Coffee and Tea sought to create a more personal and welcoming space than what they found in franchised coffee shops. So they invite their patrons to curl up on one of their couches with a coffee drink made with beans from Cincinnati roaster Seven Hills Coffee. The baristas craft hot and cold beverages, including signature lattes flavored with milk chocolate, caramel, almond, coconut, and even peanut butter, making for a drink that's sweeter and more convenient than stirring a cappucino with a candy bar. At lunch, patrons enjoy specialty paninis or the create-your-own sandwich option, directing staff to build custom sandwiches with Boar's Head cold cuts. Baked goods from Ashley's Pastry Shop, which has served the area for about 30 years, are made fresh daily for breakfast or dessert.
Tropical Smoothie Café cools down overheated inner-beings with its all-natural smoothies—forged from real fruit and bursting at its sippable seams with energy. Plunge into a 24-ounce, low-fat fruit smoothie ($4.29), sweetened with your choice of turbinado sugar or Splenda. Flavors include the strawberry/banana/pineapple blend of Paradise Point, the blueberry/strawberry/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 ($6.49) 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 your mouth 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.
Amelia's Bistro calls its particular bend of Old World and modern American recipes "rustic comfort food." That label might sound a little less flashy than Amelia's can be, however?as anyone knows who's ordered the brie flamb?, its bourbon glaze set aflame tableside to caramelize its brown-sugar, walnut, and cranberry toppings. Entrees such as seared scallops atop a bed of creamy pumpkin risotto attest that comfort can coexist quite easily with creativity. But if you're in the mood for a true supper-club feel, chefs also grill hearty steaks and top them with boozy sauces such as whiskey butter. Meanwhile, vegetarians are welcomed with fruit- and cheese-packed salads and breaded or curried eggplant.
For dessert, cheesecake is practically mandatory?a sweet way to extend the evening if you want to linger and listen to the occasional live music. Inside is all soft lighting and graceful wrought iron, while outdoors a patio beckons during the warmer months and on the one day in January when the sun passes in front of the solar system's massive magnifying glass.
T-Willy's Yogurt doesn't just want its patrons to savor its decadent, health-conscious treats?it encourages them to tap into their artistic side. The self-serve frozen yogurt joint lets guests mix and match 15 ever-rotating flavors of sweet and tart yogurt or sorbet, then adorn them with toppings, such as caramel, coconut, or chocolate-covered pretzels. The inevitable deliciousness of each creation belies its healthy nature; each 4-ounce serving contains as little as 100 calories, and all of the frozen-yogurt varieties comply with the National Yogurt Association's Live and Active Culture Program and feature high counts of live and active cultures.
When Soyo Yogurt owner Susan Hammock Hollon had her first taste of frozen yogurt 30 years ago, she found her future. As a collegiate runner, she loved having a guilt-free treat after races, so she teamed up with her husband Kevin to share a smorgasbord of premium flavor combinations. Soyo's frozen yogurt machines steadily churn out swirls of georgia peach, pomegranate raspberry, cherry chocolate, and other confections that customers can bury beneath layers of toppings. Soyo Yogurt also shares the frozen love with man's best friend on Yo-pup Mondays, offering a complimentary treat to every dog that walks in their door.
Kohinoor Indian Cuisine?s extensive menu is organized into easy-to-peruse categories so guests can easily locate vegan, lamb and goat, and seafood specialties. A traditional clay oven cooks many of the dishes, including salmon topped with crushed pepper and chicken marinated with ginger, almonds, and cashews. The eatery?s chef created eight specials ranging from fish wrapped in a banana leaf to coconut-crusted fish, served with garlic naan browned by the breath of the town?s local dragon.