Though the weather stays balmy through most of the year in Southern California, you can always tell the season by visiting Campus Yogurt. There, staff update their 24 frozen yogurt nozzles with seasonal flavors such as pink lemonade sorbet and key lime bar in spring. Customers can swirl creamy flavors such as dreamy dark chocolate, Tahitian vanilla, and cheesecake into cups, then customize them with more 30 toppings that range from fresh cut fruit to chocolates and gummi worms. Each treat is completely customizable, from its ingredients to its size to what you spell out in M&Ms for the cute cashier. Customers can enjoy their treat on the go, or relax at Campus Yogurt’s outdoor seating.
The servers at Chuy's Mesquite Broiler tap eight draft brews and mix up their signature margaritas to temper the heat of their southwestern and Mexican fare. After diners visit the complimentary chips-and-salsa bar, they can settle in and consider the menu's options, which include mesquite-broiled tri-tip tucked into jumbo burritos, half-pound Angus barbecue bacon burgers piled with onion strings, and california tacos with mesquite chicken and avocado.
Every Sunday at Chuy's Mesquite Broiler, the HD flat-screen TVs broadcast whichever NFL games and razor commercials are playing. Daily specials mix up the menu, and every day from 3 p.m. to 6 p.m., bartenders keep busy mixing pitchers of margaritas and other happy-hour favorites. Diners can admire colorful airbrushed artwork and take kids to play arcade games inside or head out to the patio for open-air dining.
Swagat Cuisine of India lassos a tapestry of tastes to curb hunger with a menu of low-fat Indian food prepared in 100 percent vegetable oil. Warm up stiff stomach-based food processors with pre-meal stretches of samosa ($2.95) or vegetarian pakora ($3.95), a gaggle of cauliflower, potato, and spinach dredged in chickpea batter, fried golden brown, and painted with tomato chutney. The lamb korma ($10.95) curbs advancing appetites with a bill of lamb meat simmered tender in an elixir of cream, spices, and nuts. Saag paneer ($8.95), a blend of pureed spinach and cubes of paneer with onion, ginger, and spices, appeases vegetarians, and chicken tikka ($9.95) banishes marinated chicken to the depths of a tandoori oven before it gets a finishing drizzle of tomato-fenugreek-saffron sauce. Guests can anchor any meal with a side of aachar ($0.95), a traditional Indian mix of pickled vegetables bestowed upon victors of dal wrestling matches.