Yogurt Kraze fills it self-serve spigots with a rotating collection of frozen yogurts in flavors such as angel-food cake and strawberry lemonade. Toppings of fresh fruit, nuts, granola, and candy apple decorate the swirls of each cup. The shop also carries a fat-free frozen yogurt that contains eight kosher ingredients, which you can count on all your fingers if you're an octopus.
Smashburger's chefs cook each Smashburger ($4.99+) on the menu to order, in addition to crafting grilled and crispy Smashchicken sandwiches ($5.99+), Smashsalads ($4.99–$6.99), and Smashsides such as rosemary-and-garlic-tossed Smashfries ($1.99–$2.99). The Smashburger pairs 100 percent Angus beef with veggies and cheeses on an artisan bun, which can be supplemented with sips from handspun Häagen-Dazs shakes ($3.99–$4.29) to keep mouths grounded, cool, and smiley. Add-ons such as applewood-smoked bacon ($1.50) or fried egg ($1) add additional zest to garlic-infused mushroom-swiss burgers ($5.99+), and these locations also serve up an original Arizona burger ($5.99+) ignited with habanero cheese and jalapeños.
Fire & Spice Grill features a full menu of regionally inspired cuisine, adding modern twists to traditional Native American artisan recipes, peppered with the robust flavors of Spain and Mexico. Countdown to the entree launch with a round of small plates to share, such as the Don Julio ravioli (tri-colored ravioli stuffed with queso fresco in a garlic white-wine cream sauce, $10) or the gambas al fuego (seared tiger prawns tossed with habanero butter and spicy southwest herbs, $11). For dinner, sink your teeth into an AZ spicy chicken sandwich (pan-seared chicken breast in a spicy red-chili sauce and sautéed celery, $10) or the Baron's burger with your choice of cheese ($11), or you can apply your chompers more cautiously to a succulent rack of Valley of the Sun Ribs (ancho-rubbed, hickory-barbecue-smothered ribs, slow roasted and finished on the grill, $24). Avoid accidentally poking your eye out with a piece of meat by poking your eye out with one of multiple vegetarian options such as the portobello enchiladas (zucchini, yellow squash, mushrooms, green onion, and poblano peppers, topped with asadero cheese and ancho sauce, $17).
Slice into the menu with a cool, cold sandwich (five-inch to two-foot, $3.99–$12.99) such as the veggie sub, with your choice of three cheeses and avocado, the salami-turkey-provolone, or the ham-salami-capicolla-pepperoni-provolone. Load a gastronomic cargo carrier with a combo meal, which includes a 22-ounce fountain drink and chips (add $2.25), or turn on the mouth heat with a stomach-warming griller, such as the 12-inch NY steak and cheese on ciabatta ($7.99) or the 8-inch barbecue pulled pork ($6.29). Any sandwich can also be made into a wrap for those with a fear of cylindrical objects caused by H.G. Wells ($5.59).