The gourmet treats at Häagen-Dazs delight discerning palates with a variety of frozen goodies in indulgent flavors. Made from top-quality ingredients, Haagen-Dazs ice creams and sorbets confidently fill cups and top cones ($4.20-$6.00) or blend into shakes ($6.25) and smoothies ($6.50) in an attempt to lose taste-bud tails. Each Dazzler's three scoops of ice cream settle under whipped-cream peaks, with flavors including Dulce Split, Mint Chip, and Rocky Road ($6.95). Patrons select toppings, sauces, and ice-cream flavors to form customizable sundaes ($5.50-$6.95), or deploy straws to taste a Sorbet Sipper ($5.95), which is made of sorbet and then sipped.
Cushy Cakes conjures up sweet sensations with the lighter-than-air lusciousness of the Andes' famed cotton-candy clouds. Using organic butter, milk, and eggs, Cushy Cakes commandant Melissa Jarquin will whip up a dozen cupcakes ($20) in flavors such as Bananarama, the key-lime-pie-tinged Southernmost Cupcake, and Betty's Carrot Cake, or in the customized flavor of your choosing. Sweet tooths seeking the cream of Cushy Cakes' crop should opt for the Cafe Con Leche, a flavor based on the beloved breakfast coffee, or the Stout Cupcake with Kahlua frosting, made with the beloved breakfast beer Guinness. Gluten-free and vegan cupcakes are also available.
Juice & Java prides itself in a menu filled with drinks and organic ingredients all pulled directly and unadulterated from their natural birthplaces. Even the most devious of thirsts are heroically quenched by coffee and tea drinks ($1.40–$3.75) along with juices and smoothies, available with nutritious add-ins ($2.95–$10.95). Solid sustenance presents itself as a chicken crepe, a chicken breast swathed in a gossamer crepe with optional roommates of sprouts and tomatoes ($7.95). The salmon toss, named for an ancient ritual of flinging salmon onto mile-long barbecue pits, presents a plate of organic quinoa, smoked salmon, scallions, tomatoes, garbanzo beans, and tzatziki sauce ($9.95). Vegan and gluten-free menu items unfold before the eyes of eager herbivores.
From foodies to celebrities to trend watchers, the buzz around Pinkberry has been sweeping the world. Excitement was high from the very beginning, when in 2005 Pinkberry opened its first store in West Hollywood, California. The demand for the swirls of yogurt was so great that Pinkberry was dubbed "the taste that launched 1,000 parking tickets" by the Los Angeles Times. Undeterred by parking regulations, people were drawn in by their cravings for the yogurt, the abundance of toppings, the bright and energetic store design, and the kind smiles of the staff. With more than 220 locations in 18 countries, Pinkberry is now one of the most-talked-about premium frozen yogurts in the world.
Starting with a base of nonfat, hormone-free milk and nonfat yogurt, Pinkberry's artisans incorporate live, active cultures into the mix to create a healthy, refreshing treat. The original yogurt is always available, but staffers also swirl seasonal flavors throughout the year, such as strawberry, cookies 'n' cream, and cherry. The selection of fresh fruit also rotates with the seasons and is cut daily in each store. Other toppings, such as honey-almond granola, dark-chocolate crisps, swirl pearls, and italian caramel, allow customers to create an inspired flavor combination every visit.
Vn + Cf + Mw. A chemical equation likely to baffle scientists, unless they're familiar with Chill-N Nitrogen Ice Cream's periodic table of flavors. Then they'd know that the "equation" translates to vanilla ice cream, chocolate fudge, and marshmallows?resulting in a sort-of s'more sundae that should be kept far away from campfires.
Chill-N's science-class vibe is inspired by the ice cream itself, which the shop creates by flash-freezing ice-cream or yogurt with pure nitrogen. Customers start by picking either ice cream or yogurt as the base, then flavor it with natural ingredients like pure vanilla or some of the 60 pounds of Nutella that Chill-N goes through each week. They also get to blend in any of the nearly 20 mix-n's on the periodic table, including little-known elements such as gummy bears (Gb) and Pop Tarts (Pt). The shop mixes it all together, then adds a hefty blast of liquid nitrogen. Because everything is frozen so quickly, it produces ice crystals much smaller than any you'll find in mass-produced ice cream and incorporates almost no oxygen, resulting in a thick, silky mixture that the Miami New Times called "the creamiest ice cream you'll have in Miami."