Juicy tidbits of chocolate-dunked fruit arrive on the doorsteps of family and friends, done up in colorful bouquets and candy boxes by the skilled fruit arrangers at Edible Arrangements' more than 1,100 franchises worldwide. The company's in-house chocolatiers drizzle albion strawberries and daisy pineapples in a trio of chocolate flavors. Once properly chocolated, the workers organize the preservative-free sweets into lush arrangements that resemble flowers in bloom. Customers can choose to plop their bouquets in a variety of vessels, including vases, mugs, and sports- or holiday-themed containers that add a personal touch to the edible gifts. Alternatively, customers can opt to adorn gifts with the cheery, red lids of candy boxes, nestling 12 chocolate-dipped morsels inside to build anticipation and determine if loved ones have x-ray vision as they guess whether fruit will come dusted in shredded coconut or drizzled in white chocolate.
It takes but fresh fruit and a bit of ice to make many of Rita?s of Bridgeport?s signature treats, whose ingredients are made daily. More than 50 rotating flavors?such as Swedish Fish and mango peach?come in standard and sugar-free varieties to cool down most any craving. Customers can order their ices straight up or blend or layer them with decadent frozen custard in seven flavors, such as strawberry, coffee, and light vanilla. The custards come Italian ice-free as well, spiraled into cones or cups with sprinkles and hot fudge or blended with candy mix-ins.
When not serving the masses, Rita?s tends to the needs of local groups and organizations with fundraising opportunities. Sports teams and schools can organize money-raising ?scoop nights,? sell quarts of custard around town, or purchase gift cards.
Costa Del Sol pairs traditional Mexican eats with sipping tequilas and margaritas from its full tequila bar. Its chefs fill taco shells with blackened shrimp and saut?ed onions, top nachos with steak, and melt cheese over chicken-stuffed enchiladas. In the dining room, servers whisk plates loaded with sizzling fajita fixings to tables, where a mariachi band serenades diners.
Upon entering Tuscany Ristorante, guests are greeted by the sweeping country landscapes that pepper the bright-yellow walls, evoking summers spent under the Tuscan sun, sipping wine and dancing the tarantella until the INS showed up. The warm interiors paired with crisp white linens and hardwood floors infuse the restaurant with a casual elegance to match its classic, flavorful fare. The chefs whip up rich Tuscan dishes, including hearty pasta; prime, dry-aged steaks; and decadent housemade desserts. Pasta and risotto entrees showcase carb sculptures such as the rich rigatoni boccelli, which, like any marble statue, comes doused in pancetta and light vodka sauce. As guests dine, they can indulge in a bottle of wine plucked from the floor-to-ceiling wine rack that lines the walls with rustic wood planks and elegantly displays hundreds of bottles.