Touting more than 80 flavors of low-calorie, flavor-packed frozen yogurt, Tutti Frutti earned a feature on CNBC and has continued to expand since opening its first shop in 2007. Inside each store, self-service yogurt machines unleash velvety-soft yogurt into accommodating cups or empty purses. Their constantly rotating flavors include royal red velvet, pomegranate, or choco-peanut-butter. Most flavors fall within the range of 20–25 calories per ounce, with dairy-free options and no-sugar-added concoctions also available. A toppings bar allows eaters to further customize yogurt creations with a spoonful of fresh fruits or a sprinkling of nuts. Their flavors contain ample amounts of probiotics, known for potential health benefits that may include strengthening immune systems and lowering cholesterol and blood pressure. Organic probiotic yogurt for dogs is available in four flavors. In addition, Tutti Frutti offers a selection of soy-based yogurts as a non-dairy choice for vegans and partners with Nutrition & Education International to donate 10% of soy-product proceeds to help fight hunger in Afghanistan.
MyCityEats' 2012 pick for Best Middle Eastern Restaurant in Orlando, Pasha Taverna & Lounge seamlessly blends Moroccan and Mediterranean cuisines, serving seasoned tender kebabs alongside plates of stuffed grape leaves and falafel. Hearty fish and lamb-shank tagines arrive in decorative conical dishes with plenty of moroccan bread to soak up the sauce. Sweet, subtle desserts conclude feasts with flaky baklava or the Athenian Chocolate-Lover's Dream, which stacks alternating layers of chocolate cake and chocolate mousse.
In a dining room that Orlando Weekly described as “seductively decorated,” patrons sip on Moroccan mint tea amid carmine-red walls punctuated with keyhole-style insets and paintings. Textured benches roll along one wall, ending at a photomural that Orlando Weekly reported depicts the Atlas Mountains and Agdal Gardens. As dusk falls outside, the attached hookah lounge begins to fill with tendrils of scented smoke. On Friday and Saturday nights, belly dancers hypnotize guests with their undulations and their habit of holding a pendulum before the eyes of every visitor.
CRAVE's eight locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls inspired by Executive Sushi Chef Tony Lam's upbringing in Hawaii. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.
Inside Boteco Restaurant, cooks recreate the quintessential flavors one might find inside Brazil's botecos—informal hot spots of food, nightlife, and culture that have thrived since the start of the 19th century. Among the restaurant's specialties are salted codfish croquettes, calabresa sausage sautéed with onions, and escondidinho de camarão, a medley of mashed yuca, cheese gratin, and shrimp. Diners can also sink teeth into new york strip steak or filet mignon cut into a snowflake pattern. Bartenders fill glasses with wine and muddle caipirinhas with fresh fruit.