To demonstrate just how old-fashioned it is, Bops Frozen Custard Flowood’s staff keeps its ice cream at the same temperature as Theodore Roosevelt’s bedroom thermostat: approximately 26 degrees. Whipped with very little air to maintain a dense flavor, Bops’ flagship frozen custard finds its way into sundaes, banana splits, and concretes, in which the custard and toppings are blended until the mixture is thick enough to turn upside down. Fruit smoothies and shaved ice in 26 flavors cool down mouths after heated exchanges with rival debate gangs, and a selection of take-home pies and custards keeps tempers chilled for days to come.
Main Squeeze’s menu enlivens patrons with its expansive smoothie selections, freshly squeezed juices, and healthy café fare stocked with organic and locally grown produce. Tackle morning cravings with a Sunrise smoothie ($3.95–$4.95), which fuses together a medley of sweet treats including banana and honey, or deliver the midday energy boost needed to finish work or beat local ducks in a waddle race with a Boogaloo berry smoothie ($3.95–$4.95), filled with blended strawberries and blueberries. Juices showcase freshly squeezed flavors from locally harvested crops, such as the wheatgrass shot ($2.25–$3.75) and Magenta juice ($4.25–$5.25), a mixture of beets, carrot juice, and celery. Diners can also satisfy mouth pearls by chomping down on a fish taco ($3.95) or personalize leafy amalgamations with the create-your-own-salad option($6.99), which lets patrons choose from a variety of veggies, cheeses, and names such as "My Salad" or "Steve."
Within a wooden barn with bright-red shutters, Old Style Bar-B-Q ovens smoke up barbeque classics and southern-style specialties. Since Rick and Carla Dlugach first opened its doors in 1976, the restaurant has blossomed into a full-service dining area with a 100-seat private banquet hall and a takeout seating area. Bowls of homemade chili, slabs of ribs, and barbeque sandwiches partner with sides such as turnip greens and coleslaw. Regulars recommend sealing the meal with a fraction or whole number of southern pecan pie, an alternately crunchy and gooey dessert made from a classic recipe. Western décor adds a saloon vibe to the dining room, while a delivery window allows customers to enjoy meals without leaving the seat of their car, truck, or ferret-drawn bobsled.
At each Berry Berry Good Frozen Yogurt location, patrons stroll amid a colorful, modern-style décor as they ponder a rotating selection of 12 frozen yogurts. Fat-free, kosher, no-sugar-added, and low-sugar options come in traditional flavors such as Tahitian vanilla, peanut butter, and caramel as well as unconventional twists including mango cheesecake. At the toppings bar, they load up their yogurt bases with candies, sauces, and nuts before paying for each order by weight ($0.49/ounce).
The Coffee Roastery, featured on CNN, houses a crack team of baristas who draw from an arsenal of coffee beans from across the globe. Guests can get wired beneath the elevated ceilings, go wireless with the complimentary WiFi, or take inspiration from the multi-media artwork and shrines to Shaky, the Norse god of coffee. Percolation professionals drip the darkened elixir in blends from around the world, filling mugs with a straight black brew from Guatemala ($1.70 for 16 oz.), putting a foam cap on espresso from Cameroon ($2.85 for 16 oz.), or stirring chocolate in with Sumatran beans ($3.50). Fill deserted stomachs with a variety of New York–style cheesecakes ($2.95/slice) or one of the rotating flavors of freshly swirled soft-serve ($2.95+).