From foodies to celebrities to trend watchers, the buzz around Pinkberry has been sweeping the world. Excitement was high from the very beginning, when in 2005 Pinkberry opened its first store in West Hollywood, California. The demand for the swirls of yogurt was so great that Pinkberry was dubbed "the taste that launched 1,000 parking tickets" by the Los Angeles Times. Undeterred by parking regulations, people were drawn in by their cravings for the yogurt, the abundance of toppings, the bright and energetic store design, and the kind smiles of the staff. With more than 220 locations in 18 countries, Pinkberry is now one of the most-talked-about premium frozen yogurts in the world.
Starting with a base of nonfat, hormone-free milk and nonfat yogurt, Pinkberry's artisans incorporate live, active cultures into the mix to create a healthy, refreshing treat. The original yogurt is always available, but staffers also swirl seasonal flavors throughout the year, such as strawberry, cookies 'n' cream, and cherry. The selection of fresh fruit also rotates with the seasons and is cut daily in each store. Other toppings, such as honey-almond granola, dark-chocolate crisps, swirl pearls, and italian caramel, allow customers to create an inspired flavor combination every visit.
Mo's Cakes' expert bakers whisk together cakey confections suitable for parties, holidays, or palatable presents. Excavated fresh daily from underground bundt mines, the mini, single-serving bundt cakes hold delectable depositories of cinnamon swirls within a moist golden batter. The dozen rounded sweets come packaged in a brown satin box, held together with a signature red ribbon and Pandora-themed curse.
More than just another in a long line of single-serving food trucks, Dolci Peccati Gelato has gained a reputation for their solidly flavorful sugary treats. Tracking the motorized eatery through social media is the norm, with customers scoping out their latest destination and lining up to grab a taste of homemade gelato. Offered in dozens of flavors that go far beyond the usual, this colorful array of artisan gelatos runs the gamut from dirty strawberry, a strawberry and jalapeño jelly mix, to sweet corn and cheese. Simpler offerings might include coconut and limone ginger mint are equally popular, alongside staples like vanilla, chocolate, pistachio, rum raisin and mint chip. The smooth texture of the gelato can be served in floats, popsicles, sandwiches and frozen cakes, and weight-conscious eaters can opt instead for the sorbet.
Cuisine Type: Greek-Mediterranean
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: Cheese Saganaki, Moussaka, Baklava
Alcohol: Beer and wine only
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Is there anything else you want to add that we didn't cover?
Yes. We have a large outdoor garden area, which is decorated to create an inviting place to dine. You can view it through Google Maps. The indoor dining room brings back memories of the Greek Islands, and we also have a small Greek market.
In your own words, how would you describe your menu?
Authentic and traditional Greek cuisine. The menu is simple, light, and healthy.
The chefs at Morgan's Restaurant transform locally sourced ingredients into made-from-scratch dishes that pull influences from all over the world. Entrees include international dishes such as pan-seared Scottish salmon, Moroccan-style stew, and moules frites with French fries. Though the restaurant's wraparound porch may exude an old-fashioned charm, the interior's chic ambiance, replete with mirrored walls and hanging light fixtures, creates a modern dining atmosphere for brunch, lunch, and dinner.
Though Benny Ojeda's kitchen is packed with a mélange of frying pans, butcher knives, pots, and spatulas, his most treasured tool might be his giant wooden mortar and pestle. It's this massive contraption that the skilled chef uses to make his renowned mofongo dish, a deliciously chewy concoction that was lauded by reporters from Miami New Times and featured on Diners, Drive-Ins and Dives as well as The Best Thing I Ever Ate. Benny fills the tall mortar with fried plantains, garlic, olive oil, and housemade pork rinds, and then pounds the mixture into a fluffy pulp. He scoops his mofongos into wooden bowls, sending them out of the kitchen plain or topped with buttery lobster, crispy chicken, and juicy steak.
Diners eagerly await mofongos out in the colorful dining room, where water trickles down from an elegant stone fountain and walls are painted to resemble a rustic Puerto Rican village or a convincingly disguised space ship. Some sip on imported beers and fresh fruit juices, and others sample traditional dishes from Benny's native Cabo Rojo—dishes such as stewed pork belly, rice with pigeon peas, and seafood ceviche. Before meals are through, waiters offer guests a tiny cup of complimentary coquito, a creamy blend of coconut, rum, and cinnamon.