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 Frozen Yogurt's eight frosty machines dispense swirling servings of 16 dulcet flavors of yogurt and sorbet, including gluten- and fat-free options, as well as no-sugar-added varities, before handfuls of fresh fruits and candies tumble down each cupful's creamy peak. One punch card fills bellies with five 12-ounce cups of dairy varieties such as harvest peach, caramel cream, and Sumatra vanilla. Key-lime sorbet marries hints of sweet and sour, and seasonal flavors such as Egg Nog Lover, gingerbread, and pumpkin-pie summon up memories of liquid-diet holidays. Chilly customers scoop up their choice of toppings from the treasure trove of ripe blackberries and bananas or crumbly pieces of Kit Kats and Oreo cookies. After pleasing palates, each yogurt infuses bodies with six live and active cultures, promoting digestive health. Between bites, guests can check email over the free WiFi or challenge each other to rousing bouts of Risk, Trivial Pursuit, or other board games traditionally used to determine the outcome of presidential debates in the event of a tie.