Jose Cuervo tequila with fresh lime. Kahl?a mixed with Baileys Irish Cream. Captain Morgan with Coke. At After Hours Cupcake Bar, you can't drink these concoctions, but you can eat them. These familiar cocktails are the ingredients for alcohol-infused gourmet cupcakes that serve as unique desserts to match with after-dinner drinks or to celebrate the anniversary of Prohibition?s repeal. To sate the sober crowd, After Hours also crafts a selection of virgin flavors that, while a shade more traditional, still surprise. Playful flavors include peanut butter and jelly and root-beer float, which comes coated in marshmallow buttercream frosting pierced with a miniscule straw.
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
Brother-sister duo and third-generation dairy farmers Casey and Alison Stechnij grew up climbing haystacks and getting up at 5 a.m. to feed the animals. After they graduated from college, Casey returned to the dairy business and Alison left for the corporate world—but she yearned to return to her roots after more than a decade. Today, Casey and Alison have opened Superstition Farms for tours so that everyone can get a taste of the rural life and sample treats that garnered the business Edible Phoenix’s Local Hero Award in 2011 for best Food Artisan.
Casey, Alison, and their team transform their farm-fresh dairy products into homemade farmer's cheeses and delectable desserts available inside Udder Delights, the farm's "tastery." Handcrafted butter comes in flavors such as local honey, chocolate, or bacon, based on which TV dinners the cows chose the night before. The culinary team concocts small batches of ice cream using short lists of local ingredients to yield flavors such as sweet potato, cherry sorbet avocado, and chocolate birthday cake. When the New Times awarded Udder Delights their 2009 award for Best Chocolate Milkshake, they said it "hits every mark—chocolate taste, creaminess, and richness—on our checklist." Guests can order sea-salt-caramel cupcakes or request custom ice-cream cakes for birthday parties, graduation galas, and welcoming new freezers into the family.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company's product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
Blended drinks dominate the menu, with options including fruit refreshers?made with naturally hydrating, electrolytic coconut water?and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Talbot Teas, including Paris Breakfast and SOHO Earl.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.
When Jeff Barnes acquired a health-food store in 1980 called Yogurt and Things, he decided within a year to ditch the "things" and focus on the "yogurt." His goal was to create a healthier, more appealing frozen dessert than what was available at the time, which led to the birth of Golden Spoon in 1983. Barnes strove through the years to perfect the company's promise of being the "ice cream lover's frozen yogurt" by translating various flavors. Eventually, Golden Spoon had compiled a list of more than 50 custom varieties such as pumpkin pie, chocolate malt, and simply tart. The low-calorie frozen treat, a natural source of protein and calcium, also contains probiotics and has been known to combat ice-cream-headache epidemics. All flavors are made with real fruit and milk and are available in nonfat and low-fat options.