French onion soup crowned with bubbly cheese. Tender filet mignon au poivre. Award-winning saffron mussels. These are but a few of the dishes with which French-born chef George Venezia has been wooing palates at his latest venture, Voila French Bistro. With each ensuing course, he gradually transforms first-time visitors into regulars who can't help coming back for more.
Venezia's sumptuous main courses aren't the only reason to visit, though. He and his team also craft an array of mouthwatering French-inspired sweets. "Voila's house-made desserts are patisserie-worthy," wrote one Phoenix Magazine contributor. "The pastoral apple tart tatin?s cinnamon-and-honeyed fruit was so soft, it melted like sweet snowflakes on the tongue." The wine menu is a draw, too, as is the charmingly rustic decor and the chance to scream "Voila!" every time a dish emerges from the kitchen.
In 1981, Golden Spoon Frozen Yogurt was just the no-name yogurt bar at a health store. In 1983, it had its own storefront and a new moniker, and by 1986 its staffers were slinging probiotic-rich desserts made with real fruit and real milk to a deluge of customers demanding flavors like peanut butter and fresh strawberry. By 2002, the flavor tally had climbed to more than 50 originals, and by 2008, it had 80 flavors, ranging from chocolate malt to cake batter. Today, Golden Spoon customers get their frozen fixes at a variety of locations across states, and the list of options continues to grow.
Elements Massage fends off unnecessary medical procedures with soothing techniques that trigger the body's natural healing abilities. Clients are paired with therapists who assess their specific aches and health conditions. They then use four levels of pressure and a blend of up to six modalities, such as deep-tissue, Swedish massage, and finger ballet, to create a customized massage. Their soothing kneads combat pain, loosen tight limbs, and disperse oxygen and nutrients throughout the body.
Stone and Vine's kitchen crew culls robust flavors and techniques from the traditional sculleries of southern Italy, adorning each classic dish found on the menu with a soupçon of modern flair. A crispy quartet of bruschetta crowned with a selection of savory dates and goat cheese, smoked salmon, or grilled eggplant ($12 for four) forges a toothsome preamble for palates craving the prosciutto panini’s melty mélange of fresh mozzarella, tomato, baby arugula, balsamic vinegar, and olive oil ($10).
Our Yogurt is made with the highest quality ingredients, and our recipe is specially blended for a smooth and creamy taste.
At Mix ‘n’ Lix Yogurt & Ice Cream, our frozen yogurt has one of the highest counts of beneficial live natural yogurt cultures.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.