Comfort food doesn't have a reputation for being healthy, but the cooks at Fresh Market Cafe strive to change that by putting a nutritious twist on southern favorites. The kitchen staffers prepare their vegetables in chicken stock or a ham base, eschewing grease, oil, or butter for healthier alternatives. Baked fresh every morning, their pies, skillet cornbread, and entrees contain no MSG or artificial flavors, instead relying on fresh and natural ingredients. Customers pressed for time can take advantage of the carry-out and drive-thru options, or they can enjoy a leisurely meal in the restaurant.
Hailing from humble beginnings in a renovated Mississippian gas station, McAlister's Deli has revolutionized the concept of fast food with healthy fare recognized by Parents in 2009. Premium ingredients, such as Black Angus roast beef and black forest ham, pile upon stuffed potatoes or artisan bread, sating hungers and silencing stomachs before they recite bank-account numbers. As patrons wait for servers to deliver meals, they sip signature sweet tea, swirled together onsite daily from pure cane sugar and a rainforest-certified black-tea blend as dictated by a closely guarded recipe.
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).
Hokkaido's veteran kitchen staff rolls, chops, and flips fresh fish and other flavorful ingredients onto diners’ plates while interacting with onlookers sitting at the restaurant's hibachi. On the salmon sushi platter ($11), the rich colors and aromas of salad and miso soup distract nearby grizzlies from five pieces of sushi and a full roll stuffed with the platter’s namesake fish. Chefs also wrap snow crab ($4.50) and crayfish ($4.95) into rice blankets by hand, and tuck eel and cucumber into an avocado-topped dragon roll ($9.95). Hibachi chefs interact with both lunch and dinner crowds by flipping food morsels through the air onto diners' plates, or amuse onlookers by building flame-spouting volcanos and realistic facsimiles of the J. Edgar Hoover building from sizzling fare. After the performance, patrons partake of the resulting chicken ($8.95 lunch; $14.95 dinner), vegetable ($6.95 lunch; $9.25 dinner), and steak ($10.95 lunch; $18.95 dinner) meals.