There's something about the Fondren area that is unique. No, I don't mean the colors of the buildings or the fact that neighborhood is so diverse. What I mean is this: Once a business is successful, it often spins off another success, sorta like TV shows used to do back in the day when the networks gave them a chance. The lead-off hitter in this game is Chane with his numerous establishments: Swell, soma-etheria, Studio Chane and who knows what else is coming. But, joining the game at a fast pace are the folks from Rooster's and Basil's with their new venture, right there in the Fondren Corner Building at the corner of North State Street and Fondren Place.
It's Shakes, as in milk shakes, non-fat smoothies and malts. There's your fruit that can be added—strawberries, pineapple, blueberries, peaches, bananas—and your different kinds of sweeteners—honey, and the pink, yellow or blue packets. Like fresh ground coffee? Shakes serves French Market roast that is ground right there on the spot. Plus, you can pick up a muffin or some cookies to go along with your cool delight. For the nostalgia-lovers, there's IBC root beer, Coca Cola and Orange Crush—in glass bottles, no less.
And here's another guy pulling double duty: Chef Jay Schimmel is the new consulting chef for the Rainbow Co-op, 2807 Old Canton Road, 366-1602, as it works to beef up—oops!—revamp its High Noon eatery. For the past several weeks, a hot lunch of soup, appetizer and dessert has been available on Fridays, from 11 a.m. until the food runs out, says Schimmel. The goal is to still be a vegetarian and vegan establishment but to make sure the public knows that just because the food is organic as well as vegetarian, that doesn't mean it can't be outstanding. Take it from me, a meat-eater/lover, there's quite a bit to be said for those veggie dishes, too. Try them and you'll like them, especially at the Rainbow Co-op, where you'll not only find the High Noon lunch on Fridays—their goal is five days a week—but the 32-item deli and the daily organic salad bar.