There's no hurry at Uncle Buck's BBQ. The chefs slow-cook and smoke meats such as ribs, brisket, and chicken, imbuing each plate with a tenderness that can't be rushed. Even the Old World-style pizzas have to bake inside a traditional brick oven long enough for the cheese to melt over and around the assorted toppings, such as pulled pork, sweet peppers, and garlic. Sub sandwiches and hamburgers, wings tossed in one of four sauces, and hefty steaks round out the menu of neighborhood-style American cuisine.
With its wood-paneled wainscoting and robin's-egg blue walls, the restaurant's dining area embraces the same casual, down-home charm as the menu. Outside, a wooden patio seats diners beneath an aluminum roof that provides better sun protection than a parasol slathered with sunscreen.
The Brown Barn Café is homey inside and out, from its wooden walls and house-life façade to its open kitchen filled with family recipes. Owners Bryant Belknap and John Costello, friends for more than 35 years, make foods they know and love, including Jack's lemonade—a recipe John Costello's son Jack devised when he was 10 years old. The internationally influenced menu also includes samosa pies and Vietnamese-style coffee, as well as café favorites such as tuna salad and quiche. And for dessert, the café sources fresh-made treats from Ah! Some Chocolates, which tack a sweet ending onto meals.
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.
The night after John Chacko, a hardworking man about to realize his dream, purchased the Jimmy's Central Lanes bowling alley, a roiling flood ripped over the banks of the Susquehanna River and destroyed the site. As a solitary man standing amid the wreckage, it would have been easy to walk away, but that wasn't his style. Instead, he rolled up his sleeves, ripped down the walls, and pulled up the floors. Not even a nail could be salvaged, but his love for the alley was still fully intact.
Today, it's hard to believe Chacko's was once under water. New lanes run as far as the eye can see, marked by fluorescent purples and blues, and a Memory Lane Lounge offers respite with draft beer and flat-screen TVs. But Dan Chacko still remembers the deluge. Bowling-alley patrons can stop into his pro shop and pick his brain about that breathtaking flood, or they can seek his advice on bowling-related matters such as how to pick up a split or how to match your wardrobe to your bowling shoes.
Inspired by her Jewish family heritage, Susan Herlands opened My Mother's Delicacies Inc. in 1988 to share her grandmother's respected rugelach recipe and other traditional treats that are certified kosher dairy. Shoppers can peruse an assortment of the coveted, hand-rolled rugelach ($14.99/lb.), a crescent- or square-shaped pastry crafted using a buttery, flaky, cream-cheese-infused crust and speckled with cinnamon, sugar, or nuts. A pound of Hungarian hand-rolled kipfel cookies ($14.99) bubbles over with raspberry, walnut, or apricot fillings, and a small tin of black and white cookies ($21.95) dazzles dessert lovers with a duochromatic treat as decadent as snacking on a 1920s film star. The shop sells pastries individually and by the pound as well as platters and gift towers sizeable enough for parties or a high tea with longtime frenemy Betty Crocker.