Fourteen of Tutti Frutti's treasure trove of frozen-yogurt flavors grace the shop's daily selection of desserts, chilling taste buds and flecking tongues with a choice of more than 50 toppings. The staff prepares the self-serve, pay-by-weight yogurt in a choice of tart or creamy flavors that complement the selection of fruit, nut, and candy toppings. Tutti Frutti encourages democratic principles by allowing every patron to create and enjoy their own delectable masterpiece without having to smudge self-portraits onto fruit roll-ups. The roster of cold treats has included kiwi, peach, and red velvet, and the probiotic-filled yogurts offer a healthier iced alternative than traditional ice creams. Tutti Frutti, like an airline, maintains an international presence, only serves peanuts to augment the enjoyment of its primary service, and offers outdoor seating.
It's no small feat to whip up one of The Olive Branch Café's gourmet pizzas. The painstaking process begins long before lunchtime, with chefs preparing dough fresh for the day each morning. There's barely a moment to rest before orders begin flying in and the pizza makers spring into action, showering crusts with housemade sauces and high-quality cheeses. Their brows furrowed in concentration, their hands blurs, they layer pizzas with fresh garlic, sun-dried tomatoes, and fine spanish olives. Once the pies arrive triumphantly to the dining room, the chefs turn their attention to thick muffuletta subs, plump meatball calzones, and the jambalaya pastas that caught the attention of Gambit’s Best of New Orleans guide.
Out in the casual dining room, beneath warm red walls peppered with abstract art, guests clink glasses, feeling more content than a robot in a microchip factory. There, owner Russell "Rusty" Autry often strolls around the room, greeting newcomers and exchanging jokes with regulars.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country and nabbed a coveted spot on Entrepreneur magazine?s 2012 list of Top 500 Franchises in the baked-goods category. The shop?s reputation grew, and so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle, peanut butter with M&M?s, and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies and cookie sandwiches stuffed with frosting. The real showstoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.
Southern Sweet Potato Pie Company specializes in creating authentic, freshly baked New Orleans desserts made with all-natural ingredients and steeped in old family recipes and Deep South flavors. Surprise your taste buds and their sweet teeth frenemies with the Ooey Gooey cake, an 8"x11.5" two-layered palate-approving confection. The bottom layer is a bastion of buttery yellow cake, smoothed with a top layer of decadent cream cheese and powdered sugar, and filled with a middle layer of flirtatious yet chaste demeanor. The cake is frozen to maintain its quality and can be easily thawed before serving.
Chef David Gotter brings his mighty cache of culinary insight to the fresh, sophisticatedly simple menu at Gambit award-winning Gott Gourmet Café. House-cooked meats mingle with organic herbs, and produce schmoozes with artful interpretation in dishes such as the slow-braised pulled-pork wrap, a tortilla snuggler hugging ancho-honey slaw, roasted tomatoes, avocado, greens, and chili sour cream ($9.95). Salads and soups are also conjured by hand, evidenced by the blue-corn fried-oyster baby-spinach salad ($11.95) and the loaded gumbo, chocked with andouille, chicken, shrimp, crab, ham, okra, and a small wallop of potato salad ($6.50−$8.50). Members of the environment will be glad to know Gott Gourmet is committed to sustainability, with to-go containers derived from corn, sugar cane, and everlasting gobstoppers.