Between its bright-green and blue walls, Mia's Italian Ice has consolidated the freezer and the fondue restaurant. The venue honors its name by prepping 15 flavors of italian ice daily, all of which—with the exceptions of root beer, rainbow, and plain hail chunks—encapsulate fruits in chilly bites. Its signature Mama Mia dessert sandwiches italian ice between two velvety scoops of custard, which also fills cakes and cupcakes. Not everything inside the shop is frigid, however: Oreos, pretzels, gummies, and marshmallows dip into creamy pools of chocolate and caramel fondue.
At Farr's Fresh, every ribbon of ice cream, frozen custard, and yogurt that emerges from the self-serve machines is just that—fresh. Never frozen beforehand or stuffed in a carton, the machines keep freshly-made cool treats churning daily. To keep taste-buds on their toes, the shop swaps flavors regularly, but recent favorites have included Salty Carmel, Cake Batter, and Bubble Gum. Visitors are invited to visit the bar and customize treats with [toppings(http://farrsfresh.com/toppings.html) that range from fresh fruit to cookie pieces and chocolate fudge.
Waffles both sweet and savory kick off the menu at Num Num Confiteria, where chefs top each golden grid with eggs and bacon, or combinations of whipped cream and cookie crumbles. The kitchen's repertoire also includes burgers on white or multigrain bread, fried from lean beef or turkey as well as paninis and herb-marinated greek chicken. The menu offers plentiful vegetarian, vegan, and gluten-free options as well. Num Num also keeps cookies and ice cream on hand for dessert, and packs freshly blended smoothies with protein and leafy greens.
Somewhere deep in the Australian smokehouse's kitchen, the ethereal Wallaby brews up batches of a mystical elixir known as barbecue sauce made from scratch. This tongue-pleasing sauce produces a gravitational pull that attracts patrons toward slow-smoked meats available in small orders (5-ounce meat, one side) and larger orders (7-ounce meat, two sides). Meats include hand-pulled pork ($7.99–$9.99), beef brisket ($8.49–$10.49), and smoked turkey ($8.49–$10.49). Saddle up some sides on that mountain of meat with the popular smashers (potatoes), baked beans, coleslaw, fresh veggies, and more. There are also combo platters for the indecisive or those who want a multi-meat explosion. Wallaby's also serves many salads ($6.99–$9.49), salmon ($12.99), and shrimp on the barbie ($11.99).
Stepping into The Sweet Tooth Fairy shop is like walking into another era: round tables and high-backed chairs surround an old-fashioned soda fountain, and oldies music plays softly nearby. Pale-blue walls and white crown molding stand behind a glass case full of sweet treats, which are baked daily and earned proprietor Megan Faulkner Brown two appearances on The Rachael Ray Show—one when she was still baking in her basement kitchen, and the next three years later, when her business had grown to nine locations.
Megan uses the "most ordinary" ingredients to whip up her extraordinary pastries, which include chocolate-chip and iced oatmeal cookies, brownies, lemon bars, and a variety of cupcakes and full-grown cakes. Signature cakebites don coats of chocolate or white chocolate flecked with sprinkles. Flavors of baked goods rotate monthly, with some favorites available on a daily basis. Gluten-free options are available, as are frosting shots designed to save time usually spent licking every drop of frosting off the top of a full-size cake.
The team at Sub Zero Ice Cream creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream’s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.