When you place your order at Berry Blendz, no one will be offended if you have to raise your voice. The sound of several blenders going all at once can perhaps make communication difficult, but it's worth it for one of Berry Blendz's healthful fruit and veggie drinks. These include kiwi-strawberry and A?a? Energy smoothies, carrot-apple drinks, and green veggie juices made with kale, cucumbers, and celery, and sweetened with apple, lemon, and ginger.
Oranges and bananas pile on a shelf behind the counter, proving that these drinks are made with real fruit and not fruit made from play dough. Fifty smoothie flavors can be enhanced with a choice of 15 supplements, and refillable cups help regular customers shrink their carbon footprints.
In more than 1,112 stores worldwide, Edible Arrangements' Fruit Experts arrange pieces of premium fruit in stunning displays for all occasions. Customers can customize their order to suit any occasion, receiving chocolate-dipped fruit such as pineapples, granny-smith apples, and juicy strawberries that, unlike the sodas found in most mummies' crypts, don't contain any preservatives. Fruit Experts can dip fruit in gourmet semisweet or white chocolate. For birthdays and anniversaries, chocolate wielders can personalize bouquets with gifts such as plush teddy bears and mylar balloons.
For more than 30 years, Lee's Discount Liquor has stocked its shelves with myriad spirits, beers, and wine, earning a readers' pick as the Las Vegas Review-Journal's Best Liquor or Wine Store of 2012. Prospective imbibers get lost in a fluorescent catwalk of domestic and international tequilas, rums, cabernets, and microbrews, which deck out beverage collections with enough flavors to match any type of cuisine or postage stamp desired. Lee's Discount Liquor also hosts in-store tastings and an annual spirit-sampling event, which merges its myriad sips with entertainment from live bands.
The balloon artists at Ms. Balloon LV must also dabble in science, or at least reckon with one scientific principle: High temperatures make gases expand. In Las Vegas’s arid climate, this means latex balloons are prone to popping in the middle of summer block parties.
Luckily, the savvy team has invented ways around this conundrum. Their balloon arches and canopies last until even stragglers leave the party. Their children’s balloon figures—complete with friendly smiles and occasional hair bows—are equally long-lasting. The secret is inflating latex balloons only most of the way, leaving room for expansion if the weather heats up or all the area toasters start toasting at once. In other cases, they incorporate Mylar, or foil, balloons, which react well to heat.
Carefully wrapped cuts of meat and sausages and encased salami fly over the deli counter at Rocco's New York Italian Deli as staffers craft the homemade Italian entrees that compose this traditional deli’s menu. Owner Adam Kahn draws upon his family’s recipes to craft a selection of meat, cheeses, and desserts available by the pound and savory dishes that burst with classic Italian ingredients like a tomato vine when rent is due. Almost every morsel is made from scratch, from the sweet crust of Grandma’s cheesecake to the homemade bread made fresh every morning to ensconce the deli meats in a selection of hot and cold sandwiches. The deli also sources some specialty items straight from Italy to showcase the country's flavorful pepperoncini, piquant Reggiano parmigiana, and tart limonata, lending customers a taste of authentic Italian treats without needing to install a gelato-cast statue of David.
When Schlotzsky's first opened in Austin back 1971, the owner offered just one sandwich. Known as The Original, the stack offered lean smoked ham, genoa and cotto salamis, three kinds of cheese, and a layer of marinated black olives, all atop a hot sourdough bun. That’s all it took to get Schlotzsky’s off the ground and send it on its way to become a global franchise, today featuring locations in 35 states and four countries. Of course, today’s menu holds many, many more flavor combinations—Angus roast beef and cheese, chicken and pesto, and a smoked-turkey reuben, to name a few—along with salads and pizzas. The latter aren't as much of a divergence from Schlotzky's lunch-friendly template as it might sound: at eight inches across, they're still easy to grab on the go, and the crust is made with sourdough just like the signature sandwich bread and the walls of the head baker's home.