Hovering (inconspicuously) near the frozen yogurt dispensers at Toppers is easier said than done.
I started with the best of intentions — to taste-test every flavor of frozen yogurt, from the classic (dutch chocolate) to the tropical (Hawaiian pineapple). I darted between the 6-year-olds and 16-year-olds with my stack of sample cups, a shameless glutton wielding a bright pink spoon, licking with disregard. The toddler nearby asking her father for "spinkles" displayed more dignity than me.
I'm the kind of food writer willing to sacrifice a little self-respect for future samplers who will stand before the dispensers themselves and face a difficult choice: tart or country vanilla? (I say tart — tastes just like refreshing Greek yogurt).
Toppers, a frozen yogurt bar and crepes restaurant on Monroe St. (fro-yo to the fans who've already converted from ice cream), can turn any skeptic of the trend into a fan. The nearly year-old local establishment, owned by sibling trio Beth Waters, Ryan Kemp and Julie Graham, is a laffy-taffy-colored destination for dessert-seekers, who can make their self-service selections as indulgent or as healthy they want. Visitors line up at a row of frozen yogurt dispensers with a 12, 16 or 20 ounce cup, choose a flavor (most are non-fat or low-fat), then pile on the toppings. There's everything from the super sweet (Cap'n Crunch cereal, Reese's Pieces, Oreo cookie bits, and chocolate syrup) to the healthy (blueberries, raspberries and kiwi). Whatever's in the cup lands on a scale; patrons pay 47 cents an ounce. My 12-ounce cup of tart-flavored fro-yo (it's a catchy term, what can I say) with blueberries and raspberries cost $3.27.
Toppers isn't just for those in search of something cold. They've recently added Crepe Creations, their take on the French pancake that caters to both savory and sweet tastes. "When we started Toppers, we knew we were going to eventually add crepes to the menu," said Waters, Toppers’ co-owner, who said the siblings got the idea from a restaurant at Florida State University. "These will be almost like a quesadilla — and they can be made as crispy as you like. It's a whole new take on them." The choices on the menu satisfy both savory and sweet tastes — ranging from "sandwich" crepes that can be loaded with meats, cheeses and veggies to dessert crepes stuffed with fruits and other sugary treats.
On my visit, I tried a few types of savory crepes, but the task of cutting through the mammoth fillings with plastic utensils led me to create my own simple combination of turkey and pepper jack cheese ($6.25). It was hand-held, soft and easier to eat. The M ($5.49), a banana, strawberries, kiwi, whipped cream and nutella crepe (I'm deluded enough to think there are enough fruits for it to pass as diet food) was covered in powdered sugar and striped with creamy hazelnut chocolate — delectably messy. (Next time, I'd make sure to ask them to leave the toppings off so it's more easily eaten by hand). My dining companion politely asked me to wipe the chocolate off of my face. "You look ridiculous."
But then, my mother's always had a way with words.
Toppers Frozen Yogurt, 5380 Monroe St. Discounts are advertised on their Facebook page (search Toppers Frozen Yogurt). Open Sun. through Thurs. 11am to 10pm; Fri. and Sat. 11am-11pm. 419-720-6461. toppersfroyo.com