For more than 50 years, Denny's has been stifling rumbling stomachs with a menu of around-the-clock breakfast plates and classic dinner entrees. Guests may begin the comfort-food extravaganza with appetizing selections such as beef-barley soup or Caesar salad. Main courses including lemon-pepper-grilled tilapia schmooze with country-fried steak, which is known for its rustic charm and country gravy. Diners can challenge appetites with an Ultimate omelette, a three-egg amalgamation sporting sausage, bacon, fire-roasted peppers, and onions, and others can stick to Denny's classic Lumberjack Slam. After the main event, teeth avoid cramps with a series of stretches before plunging into desserts such as caramel apple crisp or a banana split. Denny's boasts free WiFi, a friendly staff, and a warm family-oriented atmosphere where griddled grains and cured bacons meld to energize hungry patrons for a day at work or for an afternoon staring contest.
Like the range it was named after, Rocky Mountain Chocolate Factory has carved a path across North America, opening its first Canadian store in Whistler in 1988. Every day, refrigerated trucks dispatched from a 53,000-square-foot factory bring fresh treats to glistening display cases in each confectionary outpost.
Today, these hefty morsels reside behind display glass in the form of truffles, molded chocolates, and signature treats such as the Bear—a palm-sized mix of caramel, roasted nuts, and a thick coating of chocolate. Each shop also churns out fudge made daily and candy apples dipped in caramel, nuts, and even cheesecake. Assorted goodies fit into artistically arranged baskets, and seasonal and holiday treats make for tasty stocking stuffers or a good way to fill your mouth during awkward silences at family séances.
At Bailey's Casual Dining, Chef Scott Brindley creates dishes for breakfast, lunch, and dinner using local, freshly harvested ingredients. Mornings rely heavily on eggs with three-egg omelets, eggs benedict, and fried-egg sandwiches. Lunch introduces deli sandwiches such as BLTs, tuna melts, and gravy smothered hamburgers side-kicked by hand-cut fries. Dinner satisfies taste buds with bacon-wrapped sea scallops, grilled Atlantic salmon, and baby-back ribs rubbed with sweet pepperberry and drizzled in a maple barbecue sauce.
The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests’ senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store’s staff bustles about the premises whipping up fresh batches of premium ice cream in the on-site creamery and helping patrons select a flavour from a list of 30 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company’s founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery’s signature sweet-cream ice cream using their culinary expertise.
Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer’s choice of ice cream and mix-ins onto a frozen marble slab to mix the separate elements into one custom mélange. Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers a menu full of other scream-worthy confections including cakes and shakes.
Spin Dessert Cafe's chefs know a thing or two about sweets. And savoury bites. And, for that matter, everything in between, extending beyond flavour into sight and scent. A glance at their dessert selection and it's obvious how deep their sense of detail goes: more than a dozen house-made ice creams drip with sauces and chocolate shavings, cakes shine with a level of moisture usually only seen in Aquaman's swimming pool, and sweet crepes come speckled with fruity bites. Then there are the savoury crepes, which fold in cheeses and fresh veggies, and thin-crust pizzas dappled with tomato sauce or pesto, all washed down with milkshakes and aromatic coffee drinks.
Kingston Rowing Club was founded as a not-for-profit organization in 1978, and operates on the efforts of its volunteer staff. This impassioned group of rowers trains teams for and participates in many regattas each year, and has produced multiple members of the Canadian national rowing team.
Kingston Rowing Club’s coxswains shout orders and spout encouragement to their water-slicing teams of adult and junior rowers. Participants in both recreational and competitive programs row their shells across Inner Harbour, and the club’s prerequisite for either program is the Learn to Row class, which introduces novices to the sport of crew.