Substituting healthful probiotics for the fat and Slim-Jims preferred by other frozen-treat chains, Yobe refreshes taste buds with guilt-free spoonfuls of all-natural self-serve yogurt. Made with organic milk, fruit, and no artificial sweeteners, each ounce of yogurt packs a mere 25 calories, resulting in icy spoonfuls that are lighter and more refreshing than a fashion magazine printed on a feather. The shop's soft-serve machines dish out 31 classic and exotic flavors such as açaí berry, passion fruit, lychee, and vanilla ($0.49/oz.). After piling bowls high with choices from 26 toppings—including fresh bananas, kiwi, and pineapple or m&ms, cookie dough, and peanut-butter cups—formerly tone-deaf taste buds may find themselves serenading incisors with John Fogerty lyrics.
Manny's stuffs pita sandwiches full of crunchy veggies, grilled meats, and cool sauces to form fast, fresh fare that's easy to enjoy during fork shortages and dull wedding ceremonies. Though the gyro ($6.99) is Manny's top seller, the menu also introduces mouths to tasty favorites such as the falafel pita ($6.99) and BLT ($6.49). The bill of fare achieves a sense of completion normally reserved for crossword puzzles amid baby geniuses with the addition of calzones ($6.99–$8.99), pizzas ($7.99+), and sundry appetizers ($2.99–$10.49). And because humans love nothing more than to be waited upon but loathe nothing more than neglecting their knees for too long, foodstuffs are ordered at the counter and then delivered to each table.
North Charleston runs in the blood of Cork Neighborhood Bistro’s proprietor, Tradd Ashley Gibbs, whose South Carolina roots stretch back for generations. As the seasons change, so do the dishes and the ingredients that go into his menu of southern-style comfort fare and seafood. Sauces smother wild-caught North Atlantic salmon. Executive chef, Jimmy Owens, mixes up hearty pots of shrimp and grits with sausage and ham gravy, and use seasonal veggies to adorn dishes with all the flair of a peacock wearing a tropical fruit hat.
Dessert refuses to be an afterthought at Ye Ole Fashioned Ice Cream & Sandwich Cafe. More than 30 ice-cream flavors—repeatedly lauded by the Charleston City Paper and Moultrie News—pile atop cones or blend into milk shakes, and classic banana splits make mouths water with their pecans and cherries. The café’s scoops of amaretto cherry or java chunk are generous, living up to the vision of Rod Lapin, who opened the first Ye Ole Fashioned in 1972 with the idea of making customers’ jaws drop at the size of his portions.
Today, at more than half a dozen locations, including one helmed by his daughter Becki and her husband, that hasn’t changed. Ten strips of bacon layer the café’s signature BLTs; chili-laden, all-beef hot dogs weigh down their buns; and the plates are required to start lifting weights regularly before they’re allowed to carry double-decker sandwiches or burgers.