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Tropical Smoothie Cafe

2.9 (50 reviews)
Open • 7:00 am - 9:00 pm
Updated a few days ago

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TROPICAL SMOOTHIE CAFE ATMOSPHERE

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Combo...that supposedly didn't exist according to the cashier.
Kristina M.

Second and final time at this location. First, the good: Plenty of parking in garden city, the line moves pretty fast. Annnnnd that's it. The bad: I ordered two chicken flat bread sandwiches and wanted to order a smoothie. Now when you add a smoothie to any food item, it's supposed to be 3.50. I pointed this out and the cashier said "it won't let me make it a combo". I said "is it a computer issue? Because you have a sign right there (see picture)" and, with the energy of a hungover-and-high sloth, she answers "yea. No. We can't do a combo" So I said, never mind cancel the smoothie. I guess my expectations were too high because she still put the order through. At this point I had been at the register longer than I should have been (mostly due to the whisper level responses from the cashier that made it nearly Impossible to hear over the roar of vitamixes in the back, so I just went ahead and took the smoothie. Cashier remained totally indifferent and didnt seem to want to fix the issue. So while waiting for my order, I began writing this review. 15mins pass and people after me are getting their drinks. I go back up to the counter to find my smoothie and sandwiches have been sitting on the counter. No one bothered to call it out. Different girl at the counter so I asked about my order and they were able to fix the issue and supposedly give me a refund. While waiting, also witness girl in the back drop a spatula...she picked it up. Got a new spatula, great. But did not change gloves after picking something off the floor. Gross. Hope management/owners address this!

Alfred A.

Lots of smoothie choices and sandwiches. They have minimal seating and its very loud due to the blenders. At one point I must have been daydreaming and I thought I was being serenaded by a group of elephants. The prices are reasonable, but I wished they used more protein powder in my drink. I had a strawberry, banana smoothie with soy protein powder. The order process could be improved so that people ordering just smoothies get their drinks before people ordering food. All in all it was decent.

Paradise Point and Super Green Blast Smoothie

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6 months ago

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3 years ago

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3 years ago

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7 years ago

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7 years ago

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6 years ago

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6 years ago

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4 years ago

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3 years ago

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4 years ago

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4 years ago

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4 years ago

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4 years ago

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5 years ago

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6 years ago

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7 years ago

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5 years ago

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5 years ago

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6 years ago

Horrible service. If you want to wait 30 minutes to be handled a cup covered in smoothie than by all means go there! :)

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5 years ago

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6 years ago

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6 years ago

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7 years ago

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8 years ago

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6 years ago

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5 years ago

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8 years ago

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8 years ago

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7 years ago

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8 years ago

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7 years ago

I love their smoothies! Today I hAd the Açaí Berry Burst! Yum! The only critique is that it's so hard to slurp because of the berries! :(

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4 years ago

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7 years ago

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7 years ago

Only thing is don't bother to contact business, they do not respond. I tried twice. It kinda pisses me off

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5 years ago

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5 years ago

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8 years ago

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7 years ago

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5 years ago

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Cutting Crew was playing over the speakers…read more At an Italian deli with a brick oven and an Italian flag hanging in the front window. (I Just) Died in Your Arms, 1986. Whitney Houston a few minutes earlier. Taylor Dayne before that. Huey Lewis somewhere in the rotation too. Somebody behind that counter was a kid in the late eighties and built the playlist around the songs they grew up with while the food their grandparents brought over from Italy came out of the oven twenty feet away. Lou Umberto opened this place in 2017 after graduating from Johnson and Wales. His family is from Cerreto Sannita, a hill town in Campania. He set up shop on Cranston Street, just outside Knightsville, on the edge of one of the oldest Italian neighborhoods in the city. Lauren and I went on a Monday afternoon. Gray skies. One of those quiet Rhode Island days where lunch slowly becomes dinner without anybody announcing the transition. Before we got inside, one of the guys working there was helping an elderly woman through the side door and walking her back toward her car with her groceries. That told me most of what I needed to know. Walk in and the room is doing four jobs at once without any of them getting in the others' way. Shelves stacked with imported groceries. Rummo pasta. Loacker wafers. Baci chocolates. Bottles of olive oil lined up beside jars of tomatoes and peppers. Along the opposite wall sits a long deli case full of prepared food. Eggplant parm. Broccoli rabe. Pasta in vodka sauce. Stuffed banana peppers. Pasta salad. Roasted vegetables. Then the bakery case. Tomato pie cut in squares with red sauce all the way to the edge and enough seasoning on top to perfume the whole counter. Potato pizza. Calzones. Spinach pies stacked on black trays. The kind of food that makes people walk in for one thing and leave with six. Near the front, bags of pizzelle tied shut with twist ties sat on a wire rack underneath a hanging sign that read Welcome Family and Friends. Normally signs like that feel decorative. This one didn't. And behind all of it, through the opening in the back, sat the brick oven. That being said. The pizza. The pepperoni pie came out raised on a metal stand by the window, the Italian flag moving outside in the gray afternoon behind it. Good looking pizza immediately. No stunt toppings. No overloaded nonsense. Just confidence. The pepperoni was placed, not dumped. Natural casing cups charred dark at the edges. Maybe fifteen slices total across the whole pie. Somebody understood restraint. The crust landed somewhere just outside classic New York style. Slightly thicker, but only enough to give the inside some chew. The outer rim puffed up high in spots and blistered dark from the oven. Flour still clung to the bottom and the back edge from the peel. The sauce tasted bright and barely cooked. In some bites it pushed forward sharp and fresh. In others it melted completely into the cheese. Sometimes all you tasted was crust, and that worked too. The cheese browned into amber patches across the surface that pure mozzarella usually doesn't create by itself. Probably some provolone mixed in there. I didn't ask. I should have asked. And the slice held beautifully. Crisp underneath. Enough structure to fold slightly at the front without collapsing. You could see the care in it immediately. Nothing rushed. Nothing overloaded. Nothing trying too hard. Just a very good neighborhood pizza made by people who seem to understand exactly what kind of place they want this to be. The kind of place where somebody helps an elderly woman through the side door before getting back to work. The kind of place that makes you think living nearby might not be the worst idea in the world. Don't forget to grab a bag of pizzelle on the way out.

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