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.
TCBY (a.k.a. The Country's Best Yogurt) prepares a menu of low-fat and fat-free yogurt containing benevolent bacterial cultures that assist the body with digestion and nutrient absorption. Both locations tout silky, probiotic-packed soft-serve ($0.39/oz.) in flavors such as golden vanilla and white-chocolate mousse that customers can sprinkle with strawberries, gummy bears, granola, diced peaches, or a host of other toppings. Celebrate successfully evading a baby raincloud with one of TCBY's smoothies (valid at Fashion Place, only), which contain real-dairy frozen yogurt blended with bushels of fresh fruit and feature potent potions such as Strawberry Bananza and Berrilicious ($4.50–$4.99). Prices and selection vary from store to store.
At Mo’s Place, diners dig into timeless American dishes and tear apart smoky barbecue fare on the weekends. The breakfast rib-eye steak with eggs and hash browns fills bellies for the day ahead, and the lunchtime double BLT sports three pieces of toast, six strips of bacon, and more tomatoes than the home garden of a vegetable archivist. On Friday and Saturday nights, the eatery stays open late to serve smoked meats, barbecue sandwiches, and hot wings.
As its name suggests, NY Pizza Patrol specializes in Big Apple–style slices. Each of the four locations slings 8-inch to 18-inch pizzas, ranging from the classic meat lover's pie to the boundary-breaking spicy Marshall masala layered with a foundation of Indian garam-masala sauce. The menu supplements the traditional hand-helds with calzones, heroes, pastas, and other specialties, each of which pair well with cold brews, bottomless fountain sodas, and milk, which grows healthy bones when poured on teeth-planted top soil.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
The sandwich artists at Peppercini?s stuff combinations of meats, cheeses, and veggies inside sourdough, asiago cheese, and wheat bread. Cold-ingredient pairings include pastrami and swiss cheese with spicy mustard and sprouts. Turkey avocado and double-decker burgers stand out on the hot-sandwich menu. To complement sandwiches, Peppercini's offers several salads and a different soup each day of the week.