Chill Out proffers 10 extra healthy, creamy yogurt flavors with live cultures and sugar-free selections alongside 50 distinct toppings for its patrons to create their own comforting frozen treats. Owner Jackie Beretta personally pulls the recipe for each flavor from her wildest frozen dreams and transforms her brainchildren into smooth and luscious yogurt. As patrons stroll around the café, embraced by its warm woods and color palette, they can pull yogurts from several self-serve stations peppered along the walls, blending flavors from espresso to Tahitian vanilla, coconut, and blueberry tart. Fresh fruit, including raspberries, strawberries, and banana, partner with a rich array of toppings, from cheesecake squares to walnuts, which give the chilled dairy elaborate texture or can be sprinkled atop forest pathways to act as a guide back home. A quintet of yogurts can be split among pals or be guarded by a single nosher to practice the mad science of flavor permutations. Once patrons complete their frozen towers, they can consume their creations beneath carmine umbrellas on the shop's spacious outdoor patio or nestle cozily indoors and harness the WiFi connectivity charging the air, then use it to power a robotic snowman of ill intent.
After being widowed in 1982, Ruby Lorraine Feagan, better known as Tootie, began supporting her family one pie at a time, building her reputation as she won a succession of baking contests throughout Texas hill country. Investor Don Merrill came into the fold after reading a flattering article in Southern Living magazine and subsequently tasting one of Tootie's crusty, buttery, 6-pound apple pies. Today, Tootie and her daughter continue to ensure the quality of Tootie Pie Co. Gourmet Caf?'s 13 signature pie flavors ? which also include lemon velvet, coconut supreme, and the Rachael Ray?praised pumpkin pie ? as they're carefully crafted and delivered to customers' homes nationwide. The bakery's burgeoning fame has extended to the Food Network's Kid in a Candy Store, which featured Tootie's pie-on-a-stick, slices of signature desserts skewered and dipped in chocolate.
Inside Tootie's caf?, the menu of gourmet sandwiches includes sweet chicken salad with red grapes and pecans and italian grilled chicken panini with roasted red pepper and pesto or chipotle mayo. Sips of house coffee and espresso-based Milan mochas clear palates between bites better than vigorously shaking them Etch A Sketch?style.
In a previous life, Cajun Seafood & Sandwiches was a Korean café. Under the influence of a new owner hailing from Lafayette, Louisiana, the café ushered in a different type of spice. Now, diners slurp pho hot pots and sausage gumbo with the same spoon, and crunch into banh mi sandwiches and creole-style po' boys with the same wooden dentures. Seafood such as catfish and shrimp can be boiled or deep fried in housemade batter. Chow mein and fried rice swelter under the influence of table condiments such as sriracha and sweet chili.
Paciugo Gelato & Caffe’s gelato case boasts row after row of creamy confections, their silken swirls laced with sprinklings of pistachios and shavings of hazelnuts. The recipes are the result of Paciugo founder Cristiana Ginatta’s travels across Italy, which allowed her to sample hundreds of regional ingredients and dream up new flavor combinations. Now, stateside, her gelaterias churn hundreds of flavors fresh daily. The desserts’ sumptuous appearance belies their relatively wholesome nature, though—Paciugo’s experts craft their gelato with all-natural ingredients and 70 percent less fat than can be found in ice cream. The gelateria also boasts soy-based gelato and sorbets for a dessert as frozen and wholesome as an ice sculpture of Mister Rogers.
Those who delight in criticizing the social hegemony can enjoy upsetting expectations with Café Salsita's famous chile de arbol salsa, made from the spicy peppers that are oft dried and placed in holiday wreaths, denying them a culinary existence. In addition to liberating the fiery peppers, Café Salsita serves up a selection of freshly made Mexican comfort food that includes gluten-free menu items on request. Coupled with fresh, homemade corn or flour tortillas, breakfast tacos include the familiar potato and egg ($1.50), the decadent bacon and bacon ($2.50), or traditional Mexican classics such as the carne guisada ($2.15), featuring savory stewed meat and gravy. Put an end to your quixotic quest to find tamale nirvana with tamales made on-site. Those looking for a more substantive selection can enjoy a broiled fillet of tilapia bound in melted Monterrey jack cheese and served with rice, charro beans, guacamole, a small salad, and corn or flour tortillas ($11.75),
Prime Cultures Frozen Yogurt is a locally owned yogury that crafts cool scoops from real yogurt and fresh, seasonal fruits. You can witness a festival of yogurts led by original tart and tangy frozen yogurt ($2.50 for a small, $3.50 medium, $4.50 large), followed closely behind by specialty flavors such as green tea, cranagranate, or lemon lime ($3.50, $4.50, $5.50), and rounded out with floats of daily toppings including almonds, walnuts, honey, granola, coconut, graham crackers, Cinnamon Toast Crunch, Cocoa Pebbles, and the fruit battalion of blackberries, kiwi, peaches, mangoes, strawberries, and more ($1 for one topping, $1.25 for two, $1.50 for three).