The popcorn aficionados at Yum Yum's Gourmet Popcorn craft a veritable rainbow of snack-worthy popped corn in a huge variety of flavors, daily. The staff scoops classic flavors like buttered popcorn, caramel corn, and kettle corn into big tins, or serves up bags and even popcorn balls for ideal on-the-go munching. They stock more unique varieties, too, ranging from colorful rainbow popcorn to pink watermelon and spicy jalape?o.
The bakers at J's Fancy Creative Cakes want their creations to be the center of attention at events. They pull it off by decorating fluffy cakes to look like roller skates, Green Bay cheese hats, purses, and even a steak. They also bake fancy cupcakes in flavors such as strawberry, butter pecan, and pineapple cream.
In an attempt to combat his food allergies and hypoglycemia, Steve Kuhnau began to concoct drinks in his home blender in the late '60s, tossing in various combinations of fruit, supplements, and proteins. Quickly discovering that the right fusions drastically improved his health, he worked to refine his revolutionary nutritional smoothie, and he opened a health-food store in 1973. He and his staff started slinging vitamins alongside the blended drinks, and the word quickly spread about the healthful beverages—Smoothie King was born. Since its noble birth, Kuhnau's smoothie empire grew to more than 600 franchised locations around the world, and there are more than 600 locations on this planet, too. Today, each location serves a long list of drinks to trim down, shape up, stay healthy, and occasionally indulge. Each of these verb-named mixes is made fresh to order.
Roasted and brewed in-house, Republic Coffee’s global-savvy coffee drinks roll out a steamy rug for sandwiches stacked with smoked meats and soups made from scratch daily. Leafy greens and veggies burst from salads drizzled with just the right amount of dressing, and crostini dive into creamy baths of garlic hummus. The cozy coffeehouse’s doors open as the sun rises to greet diners with fluffy eggs, breakfast sandwiches, and malted belgian waffles. Sleek black chairs and leather booths scattered throughout the interior keep night owls comfy until closing time at midnight, when the overcaffeinated crowd works off excess steam by bouncing against exposed-brick walls.
At City East Bagel and Grille, cooks craft New-York-style bagels from scratch right in the restaurant kitchen. The doughy rings come in 16 flavors, ranging from banana nut to sun-dried tomato, and visitors can choose from eight toppings—including butter, jelly, and four flavored cream cheeses. In the dining room—decorated with black-and-white photos of old Memphis—they can also tuck into hearty breakfast and lunch dishes, from a piping-hot pastrami sandwich to breakfast skillets brimming with eggs, grilled potatoes, and peppers.
YoLo—a truncated combination of the words yogurt and local —lives up to its abbreviated namesake by using toppings from local farmers and bakers on its self-serve frozen yogurt. Customers DIY their yogurt treat, choosing the type of yogurt, the toppings, and ultimately the cost of the treat, as YoLo charges $0.45 per ounce, which includes the weight of the cup, frozen yogurt, toppings, and ghosts of frozen yogurts past. The thick and creamy frozen yogurt is made from real dairy yogurt from Honey Hill Farms in Russellville, Arkansas, with all flavors kosher, gluten-free, and either low-fat or non-fat. Non-dairy mango sorbet is also available for vegans. With the bed of yogurt assembled, customers can hit the toppings bar to sprinkle culinary confetti atop their creation. YoLo offers tasty toppings from area vendors such as Makeda's and Dinstuhl's. Toppings—like fashion trends, TV schedules, and the color of the leaves on foliage monsters—change with the season.