Blu Berry Frozen Yogurt and Topping Bar sings a lullaby to restless sweet teeth with a symphonious menu of smooth fro-yo, blended with fresh ingredients and smothered in more than 50 decadent toppings. A conglomeration of 10 flavors—including fancy french vanilla, cookies and cream, and red-velvet cake ($0.40/ounce for each)—greet patrons as they enter the treatery and beg to be sprinkled with crushed pecans or peanuts, glazed in hot caramel, or mercilessly drowned in a tsunami of marshmallow sauce. The self-serve setup allows patrons to mix-and-match flavors and toppings, and customers can sample spoonfuls before they decide on how to construct the tastiest fedora for a snowman.
The chefs at 2 Brothers Deli don't create their signature pizzas alone. They combine their recipes with guest submissions that are voted upon by the clientele. The results have proved very tasty, with current pizzas topped with gorgonzola sauce, thin-sliced potatoes, parmesan and romano cheeses, arugula, sunny-side-up eggs, and a drizzling of truffle oil. The chefs even bake gluten-free crusts so that everyone can enjoy the unique flavor combinations. They also fry up wings to serve with seven sauces, including chipotle barbecue and garlic butter.
Instead of using the usual methods of rendering flesh transparent, such as performing x-rays or genetic experiments, technicians at Thermal Body Scan Northwest use thermal imaging free of radiation. In about 15 minutes, they map out the body's heat signatures, which can reveal sources of pain, blood-flow patterns, and early signs of cancer. Clients will be mailed their thermal images to show to their doctor within a week and a half.
After a wrong turn to Philadelphia led him to a transcendental encounter with a cheesesteak, Charley’s Grilled Subs’ eponymous owner opened his first sub shop on The Ohio State University's campus in the late ‘80s. More than two decades later, Charley’s slings philly steak subs and gourmet fries in more than 300 locations around the world. Classic cheesesteaks join barbecue-cheddar, sicilian, and chicken configurations on the hearty menu alongside grilled deli subs and salads topped with seared meats. Crispy golden fries invite crumbles of bacon and dollops of cheese, ranch, and other deluxe toppings, washed down with sips of lemonade freshly squeezed from lemons, kiwis, strawberries, and 1958 Edsels.
Since Frank Tonkin Sr. opened his first Taco Time in 1962, each location has hand-chopped its own vegetables and concocted pots of fresh-cooked pinto beans every morning. Try the classic beef crisp burrito ($2.79) or its meat-free cousin, the veggie soft taco ($4.69), with a side of spherical, seasoned Mexi-fries ($1.69 for a regular). Watch your figure through southwest chop-salad-colored glasses, with black bean and corn salsa, pico de gallo, and mixed veggies ($5.59). Or opt for a cup of white chicken chili, another of many healthy options at just 139 calories ($1.99).
Depending on when you arrive at Old Town Bistro, you may think you've reached two completely different venues. During the week, chef David Ortiz and his staff serve up steaks, salads, and pastas. Prizing eclecticism over any particular type of cuisine, house specialties include fish and chips platters with house-cut fries and barbecue sandwiches loaded with pork shoulder that's been smoked for 24 hours.
On the weekend, the eatery transforms into a dance club with a thundering 10,000-watt sound system. Local DJs test the limits of eight house subwoofers, spinning tracks synched to videos on 10 flat screens. The sprawling dance floor keeps dancers in motion beneath a colorful swirl of disco lights as opposed to a colander taped on a spotlight