A shroud of fog surrounds Nitro Ice Cream & Frozen Yogurt's staff members, who employ chilly liquid nitrogen to concoct smooth and thick custom treats in a futuristic-themed setting. The creamery—recently featured in the New York Daily News—invites clientele to experiment with combinations and invent vaccines against brain freeze using a wide range of flavors, colorings, and an unlimited supply of mix-ins. The process begins by choosing a base ice-cream flavor such as vanilla, chocolate, or mint, which can be prepared from soymilk, non-fat yogurt, organic ingredients, or sorbet. After choosing the coloring and mix-ins—which include oreos, Kit Kat bars, and gummy bears—the mad doctors transmute the ingredients into a creamy mélange with an industrial blender and a liberal application of liquid nitrogen, all the while shrouded in a safe-yet-spooky fog. Visitors can also expand their palate without stretching out their tongue by tasting eclectic fixtures such as the Bacon 'n Eggs—a nutritious breakfast of bacon ice cream and a candy gummy egg.
The chefs at Mimmo's Pizza Cafe & Catering favor Grande Mozzarella—a tender and buttery Italian cheese that can bake in high-temperature pizza ovens without getting scorched. They shower this magical mozzarella atop thin-crust and Sicilian-style pies before adding on fresh toppings such as eggplant, garlic, and green peppers. The versatile chefs also extend their culinary expertise toward a variety of other traditional Italian dishes, including ravioli, lasagna, and chicken parmigiana. They layer focaccia bread with turkey, ham, and roast beef, along with brie and dabs of spicy mustard.
As chefs slice up pizza pies and hot subs in the kitchen, baristas busy themselves behind the café counter. They whip up espresso beverages with a variety of decadent ingredients, from shaved almonds to sweet chocolate syrup to juicy cherries plucked from the gardens of ancient Roman deities.
You can't get a sandwich in under 60 seconds at Munch & Chat. That's because the staff want their café to be the opposite of fast food, both in the healthiness of their dishes and the mentality of guests walking through the doors. They don't prepare anything before it's ordered, ensuring that each handmade prosciutto and mozzarella sandwich, lamb burger, and chicken empanada is fresh and flavorful. While they toss salads with tuna, black olives, and green peppers or blend up lattes, they encourage guests to take a seat, enjoy the company of others, and browse the pastry selection. The bakers craft both American sweets—such as sugar-free cheesecake and bald eagles made out of fondant—as well as Argentinean specialties such as passionfruit mousse and milhojas, a puff pastry filled with dulce de leche.
The smell of freshly brewing coffee mingles with aromas of Lighthouse Kitchen’s signature dish—buttery crepes that sizzle in a hot pan until they’re golden brown. These airy wonders bridge the gap between dinner and dessert by showcasing sweet ingredients such as Nutella and cinnamon, as well as savory fillers of chicken, ham, or spinach. In addition to these delicate French-style pancakes, the café’s culinary team whirs up fresh-fruit smoothies alongside made-to-order egg breakfasts, homemade soups, and sandwiches layered on your choice of half a dozen breads. Patrons can also perch atop lime-green stools while attempting to learn the secret barista handshake via the café’s free WiFi.
Situated at the threshold of the historic Anglin?s Fishing Pier, Anglins Beach Cafe gives way to a sun-drenched, 975-foot-long boardwalk that bustles with anglers and sightseers from dawn to dusk. Outdoor diners are afforded panoramic views of the Atlantic Ocean, and the restaurant's interior proves no less idyllic: shaded booths abut the pier rails, and in the dining room, green tiles echo the hues of sea foam crashing against the shore. Considering that Anglins Beach Cafe is entrenched in the natural environment, it makes sense that its proprietors should take strides to preserve it. To that end, chefs draw upon organic greens, fruits, dairy products, craft beers from all over the world, wine, and organic tequila and vodka, and pack leftovers and stowaway mermen in 100% biodegradable boxes.
Featured on WSVN's Style File, Crepeteria adds a touch of American flair to classic French cuisine with an eclectic menu of sweet and savory crêpes filled with fresh fruits, deli meats, or vegetables. Start mornings off right with the breakfast special, a crêpe-wrapped mélange of ham or bacon, egg, and melted swiss, or swap it for a sweet beginning by wrapping the wafer-thin pancake around vanilla ice cream or a bowl of cereal. The crêpe craftsmen also fold the delicate dough around an assortment of customer-chosen toppings, such as peanut butter and jelly, or sliced apples, raw honey, and melted brie, all of which may be washed down with fresh cups of hand-roasted, small batch Savannah's PERC coffee.