Garden Gourmet slakes stomach suspirations with a menu ripe with mouthwatering vegetarian and vegan dishes. Amid a casual ambience, guests can coronate a meal or accentuate a lively debate with an appetizer, such as the vegan tabouli salad—a savory concotion of couscous and millet mixed with tomato, black olive, cucumber, cilantro, olive oil, and lemon ($6.99)—or a main plate, such as the vegetarian burger—an oat garden patty with mozzarella and chipotle vegenaise served with tempura onion rings and choice of veggie chips or sweet-potato fries ($8.50). Guests can also relish the timeless satisfaction of the vegan falafel dish, which blends cilantro-infused papaya chutney with seasoned garbanzo patties and fresh spinach. Beyond partaking in sit-down satiation, customers can also freely browse Garden Gourmet's vegetarian grocery section, stocked with fresh-baked grains and pastries.
Google, Safari, and PowerPoint all share something special: a place on the sushi menu at Otto Sushi & Seafood. At least, they inspire some of the tongue-in-cheek rolls that chefs create there. The Google roll hugs avocado and fried shrimp inside fried rice; the Safari roll is composed of crab, avocado, and cream cheese; and the PowerPoint roll includes asparagus, cheese, and fried fish in soy paper with squid salad on top. The rolls represent the Japanese portion of the menu, but chefs also pay homage to Mexico and America through cooked seafood plates—try the spicy à la diabla fish or shrimp for a taste.
Jing Yang grew up in China, training to compete in the world's most elite gymnastics competitions since she was five years old. Her lifetime of hard work paid off: she joined the National Women's Gymnastic Team of China, tumbled her way around the globe, and even won a bronze medal in the 1988 Olympics. When she retired from active competition, she still wanted to be involved in her sport. So, she began coaching the Women's Gymnastics Team of Beijing while attending the College of Athletics and Kinesiology to pursue a degree in coaching. Eventually she moved to the United States, bringing her expertise with her to found Jing's Gymnastics, Cheer, and Dance. As the head coach and owner of the gym, she maintains her commitment to elite competition, using the latest equipment to help young gymnasts participate in national, international, and soon interplanetary competitions.
Though the burger patties at Gridiron Burgers are made with a hearty 12 ounces of ground chuck, and are the favorite burgers of WILD 104, they're not the star of the menu. Instead, the focus is on the chefs' innovative toppings. Their specialty is using those toppings to mimic other classic dishes?they pile burgers with mozzarella and pepperoni to emulate pizza flavors, or create an entire Frito pie between two buns, complete with chili and melted cheddar cheese. This culinary playfulness even extends to the shop's non-beef burgers, which include catfish burgers and buffalo chicken burgers. To complete meals, chefs fry up traditional sides such as chili cheese fries, fried pickles, and fried silverware and napkins.
From its corner on McPherson and Del Mar, this 10-flavor fortress of self-serve frozen yogurt tops each treat with towers of more than 30 toppings. Fro-yo funambulists take their first step through Sweet Spot's edible obstacle course with a rotating roster of flavors ($0.39 per oz.) that includes chocolate, kiwi, acai berry, and green tea. After filling up your bowl or bowler hat with a pileup of frozen flavors, you can tailor it to your taste buds with peaches, fresh-cut strawberries, freeze-dried love, and a host of other delicious toppings. As emphasized by Sweet's Spots facts page, frozen yogurt contains a number of nourishing ingredients that aid digestion, strengthen bones, and—when topped with fresh fruit—give you the ability to smell time.