Tropical Dreams infuses conventional flavors of ice cream, gelato, shaved ice, and sorbet with exotic fruits imported from the Aloha State. Like a young, idealistic politician, the premium-flavor ice cream contains only 10% air, creating a creamier consistency than standard ice cream—which is generally 40%–60% air. Such creamy concoctions include chocolate coconut macadamia nut ($3.85/medium). In the from-scratch gelato, the shop’s ice-cream artisans blend together puréed locally grown fruit as well as fruits flown in from Hawaiian farms for popular flavors that include mango and white-chocolate pineapple ($4.05/medium). For nondairy deliciousness, sink teeth into passion-orange-guava ($3.85/medium) sorbet, which is served in a coconut bowl ($1 extra) that can be bashed open by a ukulele.
The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests’ senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store’s staff bustles about the premises whipping up fresh batches of super-premium ice cream in the on-site creamery and helping patrons select a flavour from a list of more than 50 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company’s founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery’s signature sweet-cream ice cream using their culinary expertise.
Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer’s choice of ice cream and mixins onto a chilled marble slab to mix the separate elements into one customized mélange. Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers a menu full of other scream-worthy confections including cakes, shakes, and ice cream cupcakes.
Elizabeth's English Bakery crafts subtly sweet scones, iced cookies, and tarts, all the same treats that entrance the British Isles. They also make homemade savory fare, as well as items customers can take and bake at home. While serving both takeaway and catering orders, customers can also relax with a hot cuppa and enjoy a scone in the bakery.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
For more than 30 years, Green Street has been dishing out a full menu of beer-hall staples while invigorating ears with live entertainment five nights a week. During warm months, customers can lounge on Green Street's palatial garden patio while noshing on palate-pleasing appetizers such as sweet potato fries ($4.99), artichoke dip ($7.29), or the Combo Mombo—a platter of chicken wings, potato skins, southwestern egg rolls, and battered fried mushrooms ($9.99) easily shared among friends or devoured by one huge toddler. An onslaught of entrees includes the blackened-salmon caesar salad, which parades across the palate led by an 8-ounce filet ($9.49), or the chili verde burrito ($7.99) served as a special on Tuesdays, sating beginning of the week tortilla-entrapped cravings. An Angus bacon cheeseburger ($7.99) and a half-rack of grilled, barbecued baby-back ribs ($12.99) round out meat-centric menu options.
Like the iced-delight-swirled Italian artisans, Dolcetti’s all-natural gelato is made from scratch and prepared with fresh, local, and seasonal fruits and ingredients. Flavors rotate daily in Dolcetti's repertoire of more than 70 gelatos. Stick with classics such as vanilla bean and chocolate, or wake from dreams of cows balancing papayas on their noses with inspired culinary concoctions such as lavender-honey gelato churned with home-raised bee nectar ($3.25–$4.75 for a scoop). Or, spicy up dessert with a sample of jalapeño chocolate. With an abundance of fresh fruit ripening in the coming months, expect fresh flavors such as forest berry, lemon, and apricot. Dolcetti will also be rolling out fat- and dairy-free sorbettos.