Orange Leaf Frozen Yogurt locations have a consistently upbeat ambience, from the bright colors that are the signature of their decor to the friendly staff that oversees dessert dispensing. But it’s the guests that take charge of their desserts and completely customize their frozen yogurt. They pick first from a rotation of made-daily 16 flavors, including gluten-free, fat-free, dairy-free and no-sugar-added options, that range from decadent wedding cake and white-chocolate raspberry to tart pomegranate and mango. Once swirled into a cup, the yogurt acts as a canvas for the array of toppings that includes blackberries, fruity pebbles, Reese’s Cups, or kiwi.
In the dawn of 2013, Vicki Harry opened Thanks A Latte in Holly Springs with the help of her husband, their three children, and a family friend. Within the café's cozy interior, baristas pull shots of espresso and brew Larry's Beans coffee. They also concoct specialty drinks such as the Daydream, a latte infused with chocolate, coconut, and almond flavors. Patrons can pair sips with pastries such as blueberry scones or cinnamon rolls, or peruse a gift shop stocked with journals, jewelry, and other items from brands such as RuMe and Natural Life.
Cooks at Michelangelo's Pizza sprinkle fresh garlic, italian sausage, and green peppers to form custom orders and the specialty pies that make up their daily pizza buffet. Guests can transform their round pie into a square meal with fresh garden salads or sizzling chicken wings coated in teriyaki, barbecue, or buffalo sauces. The imposing lunch and dinner buffets houses pre-sliced pizzas, hearty pastas, and salads to complement sauce-drenched feasting. Dessert options range from peanut-butter, chocolate-chip, and cherry-pie pizzas to cannolis.
When Scotsman Archibald Leslie settled in Holly Springs, North Carolina, in the early 19th century, he built a 180-acre estate right by the town’s freshwater springs. These days, only the estate’s springs and main house—a nationally registered historic site known as the Leslie-Alford-Mims House—remain. But with their pub, the proprietor’s of Archibald’s Tavern make sure the settler’s name lives on as well.
The tavern’s cooks specialize in staples of American bar food, such as hot wings, wraps filled with philly cheesesteak fixings, and burgers crowned with pepper jack cheese and jalapeños. Selections from an ever-expanding beer list pair perfectly with feasts, which patrons can complement by taking in that day’s game on flat-screen TVs mounted around the bar.
Aviator Brewing Company's dedicated brew architects collaborate with a premium selection of seasonal ingredients to craft 16 varieties of pint fillers. Since taking root in 2008 with two 300-gallon tanks in a decommissioned airplane hangar, the suds factory has grown to include four tanks, each of which contains 3,100 gallons of award-winning libations. Inside the tanks, frothy brews such as the Devils Tramping Ground Tripel—a golden Belgian ale with a fruity, spicy, sweet flavor—wait for year-round sampling. They also concoct seasonal brews for Oktoberfest, spring, and winter, as well as rotating beers such as McGritty's Scotch Ale, which they brew from Maris Otter barley malt and crisp malt imported from the United Kingdom in an oversize kilt.
Nearby, on Broad Street, Aviator also operates a tap house, which serves up their draft brews at a temperature of 47 degrees Fahrenheit thanks to a micromatic dispensing system with glycol cooling. Down the street, they also operate a smokehouse that serves up smokehouse ribs, North Carolina chopped-barbecue sandwiches, and pulled pork that has been featured on RaleighLifestyle.tv's Dining Destinations.