Pulp Juice and Smoothie Bar serves drinks blended with real fruit and freshly squeezed juice. Try one of more than 30 smoothies including Peach Beach, Mango Tango, and Soy Blueberry?each enhanced with a jolt of vitamins. These naturally sweet beverages pair with cafe items such as fresh wraps filled with lean meat and fat-free dressing.
The gelato chef at GelatoStar draws on more than 20 years of experience when crafting Italian-style gelato and desserts with natural ingredients and fresh fruit. In addition to gelato, the chef also builds lemon strawberry tartufos and peanut butter chocolate gelato half spheres.
Owned and operated by Chardon natives Mitch and Gail Hewitt, King Kone serves up classic ice-cream treats. Trimmed in green and pink, the original Grant Street location features a walk-up window, where customers place their orders for sundaes, cones, and shakes before enjoying their sweets while sitting in the sun at a picnic table, driving home in their cars, or dizzy-bat racing a group of cocky deer. Both the original location and a second location at Chip's Clubhouse also offer savory snacks such as popcorn, hot dogs, and pretzels in addition to ice cream.
Alesci’s embraces family traditions. If it’s not already apparent by the third generation of brothers who co-manage the deli and grocer, it shimmers to the surface in the stories of old regulars and those who remember Grandpa Frank Alesci. Starting with Frank, and now for more than 50 years, the Alesci family has curated a collection of imported products, providing immigrants with the sought-after goods from across the pond. Beyond that, it’s a place for fresh, crusty bread, pizza, a myriad of cheeses, and deli meats sliced by hand. Inside the 7,000-square-foot location, shelves are lined with everything from polenta to biscotti, olives to olive oil, and peppers who share space with their natural enemy: the tomato.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.
Upsy Daisy Cool Beans & Ice Cream’s owner coined her shop’s name as a way to simultaneously honor her nana, Daisy, and describe the pick-me-up one might expect from her coffee drinks and frozen treats. Coincidentally, the name also fits the shop’s unconventional method of handcrafting small batches of ice cream from lactose-free milk, high-grade cream, fresh fruit, and Belgian chocolate—a method that has earned it praise from its lactose-intolerant customers, as well as Fox 8 Cleveland. Creamy scoops of strawberry, chocolate, butter pecan, and sweet peach ice cream crown crepe cones, blend into milkshake mugs, and rest atop glazed donuts drenched in fruit syrup. Thankfully, steamy mugs of coffee and organic espresso can warm up guests after they impulsively hop across the counter and dive into one of the 20 tubs of ice cream.