I have looked at this menu online for both of these restaurants, and while they don't blow me out of the water -I'd like to branch of out of all my favorite eateries and give these two a try. Is it worth it?
Our trick to lighter, homemade ice cream: 2% Greek yogurt. It’s a refrigerator staple, and it “churns” into a rich, creamy confection when blended with a little honey and vanilla bean. Bonus: You don’t even need an ice-cream machine.