Twist Frozen Yogurt’s self-serve yogurt bar panders to sweet teeth with a rotating lineup of more than 50 flavors and 25 toppings, including fresh fruit, hot fudge, and granola. Patrons can step up to the frosty machines to fill cups or waffle bowls ($0.50 extra) with dollops of the daily 10–12 pure or 5–6 twist flavors ($0.43/oz.) and a smattering of toppings and sauces ($0.43/oz.) that cascade over the low-fat treat like candy from an injured Ulysses S. Grant piñata. Twist’s fro-yo menu mingles traditional flavors such as dreamy dark chocolate and wild strawberry with more unusual concoctions such as cactus sweet, boysenberry, and pumpkin pie. Each probiotic-enhanced serving contains no gluten or renegade additives from the FBI’s Most Wanted list, and the shop carries nondairy and no-sugar-added options in addition to its more common varieties.
Owners Heidi Williams and Laura Kenkel have been chums since middle school, finding their entrepreneurial passion after attending a three-day seminar at Ice Cream University. Now, the two ICU grads provide delectable homemade ice cream, cookies, and a cornucopia of frozen pastries with all-natural ingredients. Traditionalist tastebuds cling to a cup of pure, creamy vanilla ($3.60), but free-spirited buds crave butter pecan, and top that dairy mountain with blueberries, pineapples, and Butterfingers ($.50 each). Anna Marie's specialty sundaes up the ante of granular toppings, like the chocolate bubble sundae ($4.60), layered with chocolate syrup, marshmallow, whipped cream, and one cherry placed atop to benevolently rule its icy dominion. Customers on-the-go can take home a frozen turtle pie ($14.99), the chilled amalgamation of caramel, hot fudge, and pecans–the decadent, sugarcoated foil to grandma's wholesome apple pie. And Anna Marie's low-fat and low-carb offerings mean sweet-toothed dieters can still party like they're cruising through a galaxy governed by the laws of butterscotch.
Not many restaurants arm their patrons with the apparel to play dress-up. But at Aggie’s Closet and Tea Room, youngsters and their adult charges can head up to the closet, where they rifle through dresses, feather boas, and flower-adorned hats to don while sipping tea, munching on cucumber sandwiches, and scoffing at flying machines like real Victorians. Downstairs, in the Victorian-inspired dining room, guests savor herbal tea from fine china and nosh on handmade, seasonal salads, sandwiches, and wraps. During the warmer months, the tearoom opens up its wine and beer garden, where live music on the weekends serenades guests.
GNC's Smoothie Bars blend up a healthy variety of fruit and supplement-infused frozen beverages with 15 flavorful concoctions in its smoothie lineup. Sip from one of GNC's fruit-filled smoothies, such as the sweet Cherry Baby, a synthesis of cherries, pineapple, strawberries, and banana, or indulge in a creamy creation, such as the Peanut Butter Surprise, a medley of peanut butter, banana, and milk. An early Shot of NRG, pumped with ginseng and guarana, provides a healthy alternative to one's usual donuts-and-cotton-candy morning routine, and smoothies such as the strawberry- and banana-assisted Popular Vote can replace calorie-laden afternoon snacks.
During a failed attempt to discover gravity, Sir Isaac Newton fell face-first into a snow bank while carrying a heap of delicious fruit—inadvertently discovering the health benefits of mixing squashed nutritious food with sub-Arctic cold. Today’s Groupon lets you replicate Newton's experiment under controlled conditions: for $5, you get three vitamin-packed, 20-ounce smoothies at Smoothie King in Chesterfield (an up to $14.97 value after tax, depending on the smoothies). Get your smoothie-fill in one visit, or go back three times.
After honing her baking and decorating skills for more than a decade at a French-pastry shop in the New York City suburbs, Sugar N Spice Creations’ owner, Chris M'Gonigle, started her own cakes, cookies, and pastries business. Along with a team of adept decorators, Chris squeezes colored icing into intricate floral bouquets and coaxes seasonal figures such as turkeys, snowmen, and hearts. She and her staff pass on their baking acumen to visitors in cookie- and cupcake-decorating classes, where they demonstrate how to create icing designs and ancient baker hieroglyphs.