Chill administers cooling doses of icy treats, as well as refreshing smoothies, milkshakes, coke floats, and hot chocolate. The menu yields a wide lineup of soft-serve sizes in low-fat chocolate and fresh fruit flavors ($1.99–$9.49), and gelato, soy gelato, and fruit sorbet in a hatful of flavors, such as Nutella, rocky road, pistachio, and more ($2.39–$11.49). Task mouths with targeting the establishment’s pride-and-joy concoction, the tart-sweet Chill-Beri frozen yogurt. Cow boycotters can spoon up its dairy-free alternatives and more in frozen soy or the hybrid treat Soyoflo ($1.39–$9.49). Complementing any palate, the store’s brightly polka-dotted banquettes allow customers to relax and savor the life-changing moment when dashing frozen flavors propose to enchanted tongues.
Crab puffs. Bacon cheeseburgers. Buffalo chicken po’ boys. As the list goes on, it becomes harder to believe that Green’s menu is completely vegan. Chef Damon Brasch owes his culinary creativity to his grandmother, who first taught him to cook with freshly picked ingredients.
Tina says her restaurant is her second home, a feeling that grew during the days when she ran the entire kitchen alone and worked to make every guest feel like they "had been invited to her home for a dinner party," according to azcentral.com in 2007. For each platter of food set before her houseguests, Tina draws culinary inspiration from her childhood in Ethiopia, using sense memory to season simmering pots of lentils, grilled beef, and herb-crusted chicken. Instead of silverware or miniature loading cranes, Tina serves each meal with an accompanying basket of traditional injera, a tasty, spongy Ethiopian bread that allows diners to scoop out each sauce-laden bite without the need for silver-, gold-, or bronze-ware.
When Brad and Marcy Olsen opened Thrive! back in 2011, they envisioned a space that would focus on all aspects of healthy living?somewhere you could eat healthy foods and minimally processed supplements amid an active community of like-minded health professionals and businesses.
Acai?dark purple berries that are rich in antioxidants?are the foundation of Thrive's main product, acai bowls. Each bowl contains a blend of frozen acai and other antioxidant-rich fruits, topped with granola and fresh fruit with a drizzle of honey. But what the bowls don?t contain is equally important: All acai bowls are dairy-free, soy-free, and can be made without gluten or added sugars. Thrive also promotes healthy living with its selection of whole-food supplements. These can help raise the body?s antioxidant levels, which in turn may slow down the damage of cells by free radicals.
Tilapia crusted in walnuts, coconut, and sun-dried tomato. Mixed veggies drizzled with raw-honey strawberry tahini. Mac 'n' cheese. And it's all organic. Fontana D' Amore Organic Bistro delivers three meals a day to clients' doors, each of which uses natural ingredients tailored to raw, vegan, and gluten-free diets. The nutrient-dense menu has plenty of flexibility for clients to customize their meals. Gluten- and diary-free menus can be whipped up by tinkering with milk and sweetener options, which include raw honey, maple syrup, and gratuitous compliments. Owner Rino Soriano developed the innovative menu "because [he feels] it's important for people who desire fun, delicious and healthful food to have options," he told Arizona Central. The bistro's environmental vision doesn’t stop with organic cuisine, but permeates through to the business's core operations, down even to the natural cleaning products that keep its kitchen pristine. And as for all that cuisine, staff members pack each delectable meal in biodegradable paper and plastic products for takeout.
The glass-domed counters of Mozart Cafe & Bakerylook pretty typical for those found in any shop purveying espresso drinks and pastries. The restaurants' chefs and bakers set it apart, though, concocting a whole range Mediterranean-inspired meals and treats with which to fill their menu and display cases. They whet appetites with homemade hummus infused with sauteed mushrooms and onions and served with warm pita bread. They particularly specialize in seafood and pastas for main courses; their schnitzel tilapia fillet offers a taste of both their seafood and doughs, along with a side of french fries and coleslaw. They design every dish to meet the restrictions of a kosher diet, as well as look great when plated in the middle of white porcelain or artfully spilled on a bib.