Every 36 hours, the dairy mavens at Rita’s Italian Ice scrap their inventory of frozen custard and italian ice and begin churning batches of frozen treats anew. Because freshness is paramount at Rita’s, customers may find only a few of the menu’s full cast of 40 flavors each day. But servers can merge those flavors into countless combinations: the misto, for instance, blends italian ice and custard in equal proportions, and the gelati layers strata of italian ice and frozen custard. Additionally, servers scoop up fat-free Slenderita and sugar-free italian ice for desserts that prove as wholesome and frozen as an ice sculpture of Mr. Rogers.
At Yogo Ono a row of stainless steel dispensers stands, armed with 10 different yogurts and sorbets chosen from a rotating menu of over 30 flavors. Some are low fat, some are non-fat but all yogurts are infused with live and active cultures that promote healthy digestion, unlike the cultures in ice cream that promote headaches. More than 30 toppings fill the grid of self-serve bins, such as Reese's, Oreos, fresh berries, sliced fruit, and chocolate sauce.
The owners of Café 33 get their inspiration as well as many of their recipes from their mother, and chose to name they restaurant after the year she was born. For breakfast, guests can dig into biscuits and country gravy or homemade doughnuts, or just build their own omelets from a spread of fixings such as grilled chicken, mushrooms, and goat cheese. At lunch, chefs create homemade hummus and assemble signature paninis with smoked turkey and pepper-jack cheese. Orange or apple juice is available to cleanse palates, and frothy lattes and cappuccinos give diners the energy they need to spend another day repainting their collection of classic pogs.