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.
Beneath wooden rafters, a cluster of stuffed bears gathers in the center of the room. But these are not cuddly teddy bears. Trophy’s Steakhouse’s co-owner, Kevin Dettler, has adorned the eatery with the spoils of his hunting expeditions, during which he’s captured all 29 species of North American game animals—a rare feat even for avid hunters. Evidence of these hunts stands all around the eatery, with elk heads hanging on the wall and curly-horned rams playing an intense game of poker behind the bar. The menu supports Dettler’s homage to the hunter, with steaks as well as wild game coming off the grill, such as sausages made from smoked antelope and elk and buffalo meatloaf. For a hunter’s rendition of a pulled-pork sandwich, the kitchen smokes and slow roasts wild boar before shredding it and slathering on barbecue sauce.
Country charm radiates from every accent in San Tan Cafe: the basket centerpieces filled with coloring books, crayons, puzzles, and card games; the wooden fireplace; the plentiful flowers and rustic decor. And, perhaps more importantly, country cooking infuses the entire menu, served only at breakfast and lunch. For an added homestyle touch, dishes of steak and eggs, biscuits and gravy, burgers, and chicken clubs come portions hearty enough to fill up the whole family.
A former fast-paced corporate-world professional, yoga instructor Kay Koski now fosters a community where time seems to stop. Students can achieve deeper mind-body connections during yoga classes or unwind under the soothing strokes of licensed massage therapist Valerie Eenhuis. Kay also is a certified hypnotist and helps guests overcome physical and emotional limitations.