You Say When Yogurt Shoppe was designed to give customers that necessary balance between healthy and delicious when they wanted to indulge in something sweet. Rotating flavors for frozen yogurt include creamsicle, boysenberry, and gingerbread yogurt, while smoothies are packed with nutritious flavors like or strawberry, mango, and mojito. Both options provide a refreshing taste and nutritious vitamins and minerals. The frozen yogurt also comes packed with live and active cultures that aid in digestion and give self-guided tours of your stomach.
The chefs at Neighborhood Bistro like to keep diners on their toes. Every month, they switch up the menu—some months they pot-fry gator, and other months they poach flounder in champagne, or dish out tiny Frankensteins. Well, cupcakes shapes like Frankenstein, with bulbous, yellow frosting eyes and red, stitched mouths. Those confectionary flourishes give a sense of the balance between casual atmosphere and gourmet food that characterizes Neighborhood Bistro. That blend is reflected in their menus, as well. For example, breakfast sometimes sees entrees such as Brioche French Toast Brule—brioche coated in cinnamon custard before the chef caramelizes it with his laser vision.
Big City Grill started with a simple idea: if people can't experience the excitement of a big city for themselves, let's bring the city to them. The popular Brandon eatery has done just that, creating a menu that features the signature foods of cities around the country, from Buffalo's famous hot wings to crispy fish tacos from LA. Even the setting looks unmistakably urban, with brushed aluminum, stainless steel, and concrete incorporated into the restaurant's design.
At Big City Grill Co., patrons can experience metropolitan life without journeying far from home. The eatery reconstructs American dining by presenting a menu packed with signature foods from throughout the country, like Hawaiian honey-glazed chicken and Boston fried shrimp. Additionally, the dining areas capture urban life with black-and-white cityscape murals, subway-car replicas, and tourists shuffling around the room asking each other for directions.
Bill Shumate's career as a restaurateur began in 1964 when he opened a small burger shack that catered to the hearty appetites of University of Oklahoma students. After spending the next several decades opening and operating eateries, Shumate decided that his next venture should somehow honor his burger roots. He partnered with Joanie Corneil in 2006 and developed a concept choosing the name Square 1 Burgers to reflect this full-circle journey. Unlike that original restaurant, though, Square 1 Burgers grew over the years, eventually expanding to several locations throughout west central Florida.
Although the concept was intended to be a return to basics, Square 1 isn't constrained by traditional conventions. Patties of Meyer's all-natural red Angus beef, Kobe, lamb, ground buffalo, and portobello mushroom caps all appear between the buns, providing a wealth of options to consider before even thinking about toppings. This eclectic spirit is also apparent in the menu's selection of appetizers, which includes everything from sun-dried tomato and artichoke hummus to homemade double-dipped onion rings. Even the milkshakes made with Blue Bell ice cream seem like faithful renditions of an American classic at first. However, the grown-up versions with Baileys, vodka, and Kahlua or brandy, cr?me de cacao continue to demonstrate Square 1 Burgers' playful spirit.
Cork & Olive Wine Bar & Café's chief oenophiles, Hank and Doug, celebrate the store's expansive collection of wines and microbrews by adding a social tasting and snacking experience to the joy of shopping for fine imbibables. During these tastings, guests may have the opportunity to observe actual gold flakes tumble and turn amid the racing bubbles of the Peter Brum Gold Sparkler or note how the creamily textured tannins in the Cinnabar merlot transform when paired with artisanal cheeses and gourmet meats. Oak barrels await the touch of a tap to allow customers to fill their own bottles or purses with ripe, fermented delights. Every Friday and Saturday, live jazz imbues the air with as many varied and unpredictable notes as are found in the store's collection of wines.