At each Tropical Smoothie Cafe location, healthy choices abound with drinks composed of fresh fruit and snacks loaded with veggies and premium meats and cheeses. The café’s colorful repertoire of smoothies runs the gamut from creamy, dessert-based indulgent creations to light and refreshing low-fat fruit options or frosty drinks boosted with supplements. Strawberries, bananas, and peaches mingle with exotic açaí and goji berries to form mouthwatering concoctions designed to deliver health-boosting antioxidants, essential nutrients, and laser vision–inducing vitamins. Drinks pair with ciabatta and griddled flatbread during breakfast and lunch, as well as with made-to-order salads and a host of wraps and sandwiches.
Husband and wife team David and Jinny Enkey man the stations at The Mocha Café, where they rouse dormant sensory receptors with aromatic cups of java brewed with numu beans roasted in Oklahoma City. The independent coffeehouse’s lineup of creamy, flavored lattes and teas funnels down food-chutes alongside crisp salads, fresh pastries, and hand-dipped chocolate espresso beans. Visitors can enjoy their brews at tables adorned with candy-apple-red tablecloths or kick back on vintage couches and admire local artwork, listen to occasional live music, or play board games against neighbors to settle disputes over property lines.
The baristas at Nordaggio's Coffee have a passion for Arabica beans. Like sommeliers, they analyze the beans' characteristics before roasting them with vintage apparatus and brewing them into fragrant coffee or steamy lattes. Visitors to the café can choose from an array of blends, including chocolaty Espresso Divino, earthy Nox Atra, or Afroguatran, a blend of East African, Guatemalan, and Indonesian java.
Years ago, Angelo Aloisio emigrated to New York City from Abruzzi, Italy, and soon became an executive chef. Inspired by his father, Lou Aloisio opened the original Mondo’s Ristorante Italiano in 1969.
Much has changed since opening day, including the addition of Lou's sons Mike and Rob to his staff. But the Aloisio family recipes, the very ones that made the eatery such a local hit, remain a guiding force behind the menu. It delights taste buds with such dishes as housemade meatballs atop spaghetti and the Abruzzi by the Sea (shrimp, scallops, and mussels over linguini), which offers a taste of the Aloisio family's origins.
Yolotti brings the inner dessert alchemists out of everyday eaters with a flavorsome rainbow of self-serve frozen yogurts and toppings. Packed with active yogurt cultures, and weighing in at about 30 calories per ounce, Yolotti’s frozen yogurt blurs the line between healthy and heavenly. Like a dessert-slinging tilt-o-whirl, this cabana for chilled confections rotates an array of 16 flavors that include standard and seasonal varietals, such as classic tart, key lime, and red-velvet cake, as well as sugar-free and dairy-free selections. Shingle creamy creations with wholesome kiwi cubes and rice-cake bits or flash back to childhood with a rubble of bubble gum and animal cookies drizzled in peanut-butter syrup. Each magnum opus is charged at $0.35 per ounce—about half the cost and twice the pleasure of appeasing a tempestuous parking meter—typically totaling about $4 per person. Bottomless cups of freshly brewed coffee ($1.29) thaw iced palates, and soft drinks ($1.29) and house-made cookies ($1.29) promise a more molecularly stable form of sweetness.