It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry?s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry?s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Tutto Gelato lavishes cups and cones with up to 20 flavors of creamy gelato and sweet sorbetto made fresh each day. Forged with natural flavors and fresh ingredients, each succulent scoop contains less fat than ice cream but more brain-freezing power than a city-council meeting at the North Pole. Nestle classic flavors such as cinnamon, peanut butter, and watermelon into a cup ($4–$6) to flaunt spoon technique, or crown a crisp sugar cone ($4.50) or waffle cone ($6.50) for a highly transportable treat. Tutto's gelato gurus routinely feature their more innovative concoctions, including honeymoon gelato, which hearkens back to decadent french toast breakfasts, and frutti di bosco, which teams strawberry, blackberry, raspberry, and blueberry to form a smoothie-worthy super group. Frozen aficionados can saunter through the green door at Tutto's pale yellow, cottage-like storefront to grab take-home portions of tempting flavors by the pint or quart.
Inventing new recipes was originally just a hobby for Kim Tetlack and Chris Rosky. The two would raid their refrigerators and pantries, whipping up creative meals with whatever they found. While sharing a leisurely meal in a waffle house, however, they decided to take their passion for cooking to a new level by opening Rosko's Bagels & Waffles.
They quit their day jobs and turned their attentions to crafting a menu and hosting Sunday breakfasts for their families to test new recipes. Today, diners can savor the best of those dishes, including crispy Toastwiches and belgian waffles topped with scoops of ice cream, a few of their specialties. The restaurant also bakes 35 flavors of kettle-boiled bagels, which can be slathered with homemade cream cheese and toppings such as nova lox.
To make the Fat Ortley burrito, chefs stuff a tortilla with chicken fingers, mozzarella sticks, french fries, ketchup, lettuce, and tomatoes. The eclectic burrito is the brainchild of self-proclaimed foodie Bruce Jones, who graduated from Rutgers University and brings his love of Tex-Mex fusion dishes to the masses at his eatery, Papa Grande Grille. There, chefs fill tacos with Corona-battered cod, and cook up their own jerk chicken. Other standouts include BangBang shimp burritos and a mango chicken quesadilla.
Wade Cohen is on a mission. Not content to merely fill mugs and bellies, he and his team at Coffee Works Too have crafted a community-oriented space designed to nurture creativity, advocacy, and friendship. An events calendar packed with open mic nights, live music, and karaoke helps bring these values to life, but it's Wade's personality that really drives the caf?'s positive energy. He's a dad and a Renaissance man, toastmaster, a music lover and karaoke fan who's constantly adding new hobbies to his repertoire. Wade's open-mindedness, and the priority he places on growth and evolution in personal life, lends to Thursday's Spiritual Grounds night, which features noted authors and professionals to enlighten the atmosphere. Of course, he doesn't forget the shop's commitment to serving delicious coffee, hand-crafted soups, salads, and gluten-free dishes, or the element of surprise. Coffee Works Too has seen legendary recording artists pop in to take the stage, which has caused some to say "you never know who will be walking through the door."
Delicate, crispy crepe edges give way to a tender pastry center. Each paper-thin bite reveals a hidden filling such as lemon and sugar, nutella, or italian sausage. Le Cafe Creperie’s chefs have perfected their art with a five-step process: patrons can watch as cooks pour, spin, and flip their crepe, fill it with sweet or savory ingredients, then fold it to trap in the luscious flavors. Beyond crepes, Le Cafe also serves their own flatbread creations, "nanzzas." These unique pizzas are made with a foundation of Tandoori-naan flatbread and come baked in nine varieties such as pesto basil, spinach and chicken, chicken asiago, Mediterrranean, and tomato basil.