At Sweet Pea's Frozen Yogurt, guests take control of their frozen-yogurt creations at the self-serve stations. They swirl the frozen dairy treat into cups, combining flavors such as birthday cake, peanut butter, and white-chocolate mousse. Guests can then top their custom icy dessert with a variety of toppings, such as fresh fruit, cereal, and candy.
True to the name Backyard Grille, a bulk of the work chefs Teddy Miller and Tommy Barnhart do is in the backyard. It's where they smoke all their meat, from bone-in certified Angus rib eyes to the pulled pork that smothers loaded baked potatoes. Inside their microwave-free kitchen, Teddy and Tommy prepare all their sauces and dressings from scratch, as well as the housemade biscuits that dominate their breakfast menu.
Backyard Grille is likewise divided between outdoor and indoor attractions for its diners. Outside, patrons can lounge beneath lighted umbrella tables, recline on a porch swing, or groove on the backyard dance floor. Full of flat-screen TVs broadcasting the latest games, the sports-themed indoor dining room switches gears during intimate candle-lit dinners. On Friday and Saturday, live music later in the evenings swaps dinnertime romance for rocking until 2 a.m.
Freshly baked using all-natural ingredients, the confectionary creations look almost too beautiful?or too downright adorable?to eat. Many of the desserts such as the thin-mint cupcakes and red-velvet cake are daubed with Sweet Knead's signature homemade frosting, which comes in flavors including german chocolate, cream cheese, strawberry, and pink champagne.
Fro-yo and ice cream were in a tug-of-war for ages––until Cocoaberry came along and blasted the competition with a torrent of yogurt flavors and toppings. Inside a shop splashed with a bright blue, green, and magenta color scheme, you can load up on a wide selection flavors and then add toppings ranging from fresh mango and cookie dough to Nutella and mini marshmallows. Cocoaberry also provides options that are completely free of fat, sugar, and yogurt.
At Cafe 411, Chef Zain serves up Southern foods such as chicken and dumplings and housemade meatloaf. But the menu's highlight is Chef Zain's barbecue. He smokes pulled pork, beef brisket, and chicken for lunch and dinner served with sides such as coleslaw and baked beans. In the morning, when the sun is still lost, he and his staff prepare breakfast dishes such as biscuits and gravy, pancakes, and omelets.
Peruvian-born chef Pilar Albernas and her family opened Ají Peruvian Restaurant in 2011, naming the eatery after the Peruvian word for "pepper." True to their name, Ají imports many varieties of peppers to flavor its authentic cuisine. Maize tamales steamed in banana leaves, Peruvian rotisserie chicken, and Andean corn salad with fresh cheese and an herb dressing are among the kitchen's specialties. Many dishes can be made vegetarian or vegan, and at the end of meals, diners can sweeten palates with desserts such as picarones—Peruvian donuts made with Andean squash and sweet potato.