The Electric Brew is a fair-trade-certified coffeehouse serving coffee that is roasted in-house and brewed fresh daily, along with fresh baked goods and tasty lunch fare. The menu gets a steamy start with five daily varieties of whole-bean gourmet-brewed coffee ($1.49–$1.69), as well as a variety of hot and cold specialty drinks such as hot tea ($1.49) and hot chai tea ($3.04–$3.64). Kids can warm their mini-organs with a kid-sized hot cocoa ($0.75), which is a mildly warm, yet equally scrumptious version of the original ($2.38-$2.80). The menu of caffeine-complementing cuisine includes soups, salads, and sandwiches that, like the slowest county-fair Ferris wheel ever, rotate daily. Rib stickers such as chicken barley soup ($3.25–$4.25), Santa Fe black-bean salad ($5.15), and chicken salad on brew bread ($3.75–$5.95) have all appeared recently. Other menu munchies include handmade baked goods such as coffeecakes, streusels, muffins, brownies, and homemade cinnamon rolls.
Ice cream made fresh. Smoothies, shakes, ice cream pies, cupcakes and cake. All of our cakes are made with two layers of ice cream, and two layers of either, red velvet, chocolate or yellow cake then topped with whipped icing or ganache. We also have ice cream cupcakes and sandwich cookies.
White Velvet Frozen Yogurt tickles the milk of grass-fed Michigan cows with sprinkles of cane sugar until it giggles out rich, tart frozen yogurt. The tangy handcrafted semi-solid is then swirled into cups along with the tantalizing toppings of your choosing. Update staid fruit salad with concoctions involving blueberry, kiwi, strawberries, and dried pineapple, or swaddle a yowling sweet tooth with spoonfuls swimming in chocolate, cookies or cereal. Thanks to its simple, natural ingredients, the treat can be low in calories, sugar, and fat, and contains all the health benefits associated with natural yogurt, making it a healthier alternative to ice cream and frozen corn dogs.
In 1989, with memories of his high-school job as an ice-cream shop attendant fresh in his mind, John Ritter founded Ritter’s Frozen Custard to share his passion for the dense, creamy concoctions of his youth with a new generation of dessert lovers. Today, the Ritter Frozen Custard franchise remains dedicated to handcrafting frozen custard in batches that blend the treat’s French origins with a heaping dose of midcentury Americana. The rotating lineup of flavors always includes chocolate, vanilla, light vanilla, a nut variety, a fruit variety, and a specialty flavor—all of which contain a scant 10% butterfat. Clad in blue aprons, friendly staff members scoop custard into freshly baked waffle cones, blend shakes with a choice of 27 toppings, and decorate creamy cakes for any occasion. The shop’s mixologists never fluff up their ice cream with air, ensuring that custard that fills each cone, take-home quart, or waffle-lined pocket maintains a rich and creamy texture.
Though the recipes are kept secret, the ingredients that go into Y'OPA Frozen Yogurt's eponymous dessert are proudly publicized. Yogurt-makers blend real dairy and fruit purees with probiotic cultures to create a rotating selection of flavors, nearly all of which are low in sodium and cholesterol. Said flavors run the gamut from nonfat birthday cake and sugar-free wild strawberry to seasonal options, such as chocolate mint. Only the toppings outnumber the self-serve shop's flavors. More than 70 – including fresh fruit, cookie dough, and baklava – can smother each customized treat.
After spending his childhood absorbing the finer points of pie forging from his father, Darren "DC" Cornell ventured forth on his own to build a reputation preparing pizzas with homemade sauces, never-frozen pepperoni, and fresh, top-shelf ingredients. The pizza baron and his crew melt a signature four-cheese blend over hand-tossed, thin-crust, and Chicago-style pies, christening each discus with patriotic names that celebrate institutions of the United States and laws that allow setting off fireworks indoors. Toppings such as real italian sausage, smoked meats, imported capicola ham, and fresh veggies join with a mélange of sauces and creamy cheeses to grace savory pies and calzones. Hearty sub sandwiches, light wraps, crispy salads, and classic Italian favorites leave diners as satisfied as a snowman swimming in the Arctic.