With more than 80 menu items hailing from stir-fried, curried, and benoodled disciplines, Rice runs the gamut of authentic Thai fare, often infusing signature dishes and specialties with its own twist. The wonton pad Thai hurls tradition out the window and into a passing tornado by tossing crispy wontons into a Thai stand-by ($11), while the lemongrass chicken, a house specialty, bathes delicately flavored grilled poultry in a luxurious peanut sauce coating ($9.50). The Indian-style gang mussamun curry, with potato, carrots, onions, and peanuts, stows away a spicy kick just like the other dishes of its kind, while scrumptious stir-fries range from the wholesome veggies delight to the decadent spicy cashew nut. Most stir-fries, curries, fried rice, and noodle dishes come with a choice of pork, chicken, beef, or tofu ($9), although diners can upgrade to shrimp, squid, and scallop ($10.50), or a combination of seafood ($13.50) rivaling the regal bounty of Poseidon's fly rod.
Yo Top It is a Self-Serve Frozen Yogurt Store. Combining Yo Cream Frozen Yogurt and ridiculous list of topping you can created the ultimate treat. Feel like something sweet, go for the candy toppings. Care for something healthy, treat yourself to a fresh fruit topping. Whatever your choice you will walk away with a smile.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
A cupcake is a treat in itself, but K Squared Cupcake's Cookie Monster indulges sweet teeth even further. That's because childhood best friends Katie and Kriss top each chocolate-cake and cookie-dough buttercream confection with a fresh-baked cookie. The Cookie Monster is one of K Squared's many unorthodox flavors, which range from chai cupcakes dusted with cinnamon to blueberry-pancake cupcakes topped with maple-syrup buttercream.
The duo imbues its custom cakes with similar imaginative flair, shaping sweets like fluffy lambs or blooming flowers. Kriss and Katie even encourage customers to tap into their own creativity by personalizing cupcakes from more than 15 cake and frosting flavors, including s'mores and key-lime buttercream.
Sisters Erica and Kirsten draw from local sources when making their treats and meals from scratch at Pure Bliss Bakery. They mix flour from Bob’s Red Mill, milk from Sunshine Dairy, and juicy berries from Sturms Berry Farms into delectable bakery bites, including homemade cakes and cupcakes. When not evoking applause from sweets lovers, Erica and Kirsten produce a variety of soups, salads, and paninis, such as turkey pesto, chipotle chicken, and tuna salad, to fulfill lunchtime cravings.