This is one of those places where they freeze your ice cream to order using liquid nitrogen, and mixing it in a stainless steel bowl. You have your choice of base–regular, sugar free, lactose free, etc– and added flavors and mix-ins.
I've been to some of these where the result is a smoother consistency, but here is turns out rather chunky, sort of like frozen curds, which wasn't my favorite, but if that's your thing then you'll enjoy it. I also thought my lactose free coffee with chocolate chips was very, very sweet. I'm not sure why. But again, if you're getting ice cream with mix-ins, perhaps that's just what you're looking for.
There are bounce houses out back for the kids to further mix their ice cream after consumption,
Abracadabra Ice Cream Factory 520 N Main St Kissimmee, FL 34744
Friendly service and a nice patio dining area are the highlights of this place in the midst of the Colorado Springs tourist area.
The food was just okay, with a very pedestrian Antipasto Misto and somewhat odd Caesar Salad that involved diced meat and toasted bits of flatbread.
The namesake Pizza Rustica was also just okay. The thin, authentic crust was good, but the ricotta was only in one small section, and the pizza overall had very little flavor. We overhead a nearby table chatting with the owner, and they gave exactly the same assessment.
Wine prices are reasonable.
Pizzeria Rustica 2527 W Colorado Ave Colorado Springs, CO 80904
I’ve been going to Josie’s on Hiawassee for more than twenty years, but somehow missed the opening of this one, which is much closer to my home. The space is much brighter and more open than the old location. Although there is a sort of bar in the back, this is primarily a table service place, with plenty of tables both inside and outside.
On our visit there were a handful of inside tables occupied, and the sole server was doing a fantastic job of keeping up with everyone. We shared a large Greek salad, an order of ten hot garlic wings, and a pepperoni, ricotta, and basil pizza. Everything was excellent, and the hot food arrived literally steaming from the kitchen.
The Greek salad was a nice mix of fresh veggies on top of crisp lettuce, and the Greek dressing was delicious.
The pizza didn’t have a crisp crust, but the sauce had a great oregano flavor, the cheese was plentiful, and the pepperoni was very flavorful.
The wings are the wet style, and some of the best in town. I love that they use fresh garlic on top of the hot sauce rather than mixing in powdered garlic.
A lot of places have been having staffing issues, and we had the impression there might be just two people working here on a Monday at lunch, but they were certainly doing a great job, and I give them full points for food and service.
More of a sports bar/fantastic restaurant than a pub, but they do have a great selection of beers on tap. BBQ chicken Hawaiian pizza was okay but the crust want great. The BBQ Bacon Cheeseburger was excellent. Friendly service and open late.
A lot of pizza restaurants think they know how to make calzones, but they basically just fold their pizzas in half. Not at Papa D! This is a real calzone, with a light, crisp, paper-thin crust filled with the best ingredients. I had pepperoni, red peppers, and ricotta, in addition to the standard mozzarella. It’s served with a bowl of fresh marinara. It was easily the best calzone I’ve had anywhere.