Fresh fruits imbue the rainbow of smoothies that populate the menu at Tropical Smoothie Café with vibrant colors and vital nutrients. The café's staffers also create casual, health-conscious beverages, sandwiches, and salads. To create their sweet amalgams, staffers blend a full spectrum of top-quality ingredients, ranging from strawberries to white chocolate. They'll also fortify the naturally wholesome elixirs with nutritious accouterments, such as whey, soy protein, and supplements that help regulate weight, the immune system, and heart health. Furthermore, sandwiches and wraps swaddle an eclectic variety of fillings, such as hummus and wasabi caesar.
Named business of the year in 2010 by Heritage Nebraska, patrons sit down at the Heartland Cafe for breakfast and lunch amid traces of local history inside a building constructed in 1919. In this setting, diners dig into fresh-made pancakes and made-to-order omelets, conversing and creating new memories. The quiche florentine brims with bacon, spinach, and mushrooms baked in a housemade pie crust and covered with hollandaise. For lunch, the cooks whip up reuben sandwiches, fish ‘n’ chips, and elk burgers. Heartland Cafe's owner, Sharon Janovsky, was also named 2012 business person of the year by the Western Douglas County Chamber of Commerce for the cafe's active role in the community, such as hosting the annual tree lighting ceremony.
The Donut Professor uses locally sourced ingredients to create fresh donuts, pastries, and muffins every morning. With 37 varieties of donuts ($0.99 each; $9.29 per dozen) ranging from garden-variety glazed to elusive vanilla peanut, The Donut Professor offers a full catalog of fried, doughy treats. Éclairs, fritters, and cinnamon rolls ($1.19) satisfy partisans of pastries without holes. All locations open at 6 a.m., mere minutes after fresh donuts come into being, giving night-based vigilantes and day-faring caped heroes a place to eat while comparing notes. If the full amount of the Groupon is not used in one visit, The Donut Professor will issue a gift card with the remaining balance.
The Tea Smith owner Tim Smith searches out loose-leaf teas from all over the world—and he says he has to consciously limit himself as he fills the shops' stock of about 150 teas. But it wasn't long ago that Tim didn't even like tea. "I thought tea was brown water and a bag," he confesses.
It took a gift for his wife to change that. "I was traveling for business, it was around Valentine's day, and I was married long enough to know that you don't come home empty-handed," he says. So he bought her some loose-leaf tea and the right accessories to brew it. "She made me try it, and it was surprising," he says. "It was not that stuff in a bag. It had some character and some taste to it."
He began researching, and realized that tea—already the world’s most widely consumed beverage after water—was experiencing a resurgence in the United States. While many tea spots have British or Japanese themes, Tim decided to open a tea shops with a "comfortable contemporary" vibe, where people could enjoy hot, iced, and bubble teas with friends. For at-home brewing, visitors can shop for classic teas such as Earl Grey, sample more unusual flavors such as the “Iron Goddess of Mercy” (an oolong), or browse seasonal blends such as pumpkin spice, cranberry cream, and fireside chat. The shops also stocks travel tea mugs, teapots equipped with infuser baskets, and unglazed Chinese YiXing clay pots that enhance the tea’s flavor.
Tim knows that many people who walk into the shop are unfamiliar with loose-leaf tea and may not be sure what they'll like—which is why he only hires tea enthusiasts. "Part of their training is to come in and drink each of the teas, and make notes on the flavor profiles," he says. That way, the staff can recommend blends suited to each customer's palate, rather than having to analyze a Rorschach tea-blot test. In addition to events including an annual blending contest, they also run periodic Tea 101 sessions that introduce attendees to the "history, the myths, the legends, and the lore of tea," says Tim.
After several years spent honing her hair artistry, stylist and color specialist Summer took over a corner of Salon Z Studios and founded Summer 110. When she isn’t cutting hair for women and men of all ages, Summer revitalizes looks with color treatments, organic straighteners, and protein-reconstruction treatments that fortify locks against frizz and feral clippers. Though 100% human-hair extensions and decorative feathers round out her styling services, her menu extends to the face with waxing sessions that remove unwanted hair from the lips, eyebrows, and chin.
Since opening for business in 2010, Summer has gradually converted her stock of professional salon products to entirely organic lines—just one example of how she looks out for her clients’ health and well-being. She also offers and array of complementary beverages and hot-towel treatments with every service.
Nothing Bundt Cakes’ expert cake crafters whip fresh eggs, real butter, and velvety cream cheese to craft each of their moist, round confections, available in a variety of flavors. Configured into a hollow shape capable of making any inner-tube aficionado swoon, the treats arrive tableside in any number of conveniently varied sizes, ranging from individual bundtlets ($3.99), to 8" ($18.50; $29.50 decorated) and 10" cakes ($28.50; $39.50 decorated). Pick up a dozen bite-sized red-velvet bundtinis ($16.50; $22.50 decorated), perfect for quick dessert fixes or well-fashioned lunchroom artillery, or grab a two-tiered pecan-praline or chocolate-chocolate-chip bundt ($54; $65 decorated) to feed 26 friends or repurpose as an avant-garde vase. Each cake is iced in Nothing Bundt Cake's signature buttery cream-cheese icing, and can be decorated by occasion, marking birthdays, holidays, or the return of Thursday with genuine sweetness.