From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon frosty foundations of creamy chocolate or vanilla soft-serve, which swirl idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal surprise fillings of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Each day, the diligent staff at New York Bagel Cafe' & Deli fill their shop with scents of freshly brewed coffee and warm bagels straight from the oven. Seventeen varieties of the baked circles anchor an all-day breakfast menu, causing tongues to smack in approval of flavors such as plain, asiago cheese, and cinnamon raisin. Additions of meats, eggs, and cheeses transform the bagels into breakfast sandwiches, which complement stacks of pancakes drenched in sweet maple syrup.
Alternatively, customers can sidestep breakfast fare and sink into a selection of salads and deli sandwiches, including turkey melts and cubans. Gooey swiss cheese melts over classic reubens, which pile sauerkraut atop either hot turkey or pastrami. New York Bagel Cafe' & Deli can also cater events or deliver their eats directly to their customers' human-size terrarium.
Caffe Gelato sates appetites with Northern Italian and French- and Mediterranean-inspired fare, house-made gelato, and vino from a 1,500-bottle cellar, all of which has amassed the restaurant an impressive collection of praise and awards from the likes of Delaware Today and Wine Spectator. Meats such as filet mignon and prosciutto-wrapped veal appear alongside a rotating collection of seafood entrees, such as pan-seared scallops, truffle maple-roasted salmon, and local line-caught rockfish. House-made pappardelle and linguine pastas entangle ingredients ranging from littleneck clams to lump crab to chiffonade-cut basil. Twenty-four rotating flavors of gelato are crafted on the restaurant’s premises, delighting tongues with a chocolate-hazelnut blend or scoops of raspberry. Sommeliers strap on their headlamps and crampons to belay into the caverns of the restaurant’s opulent wine cellar, where more than 100 varietals nestle in bottles.
Half-moon booths welcome companionable groups among sunny yellow-and-red-orange walls in the dining room, and the gleam of a granite bar inspires tipplers to toast the memory of loyal pet rocks.
Sherm's Catering is your best choice. Our attention to detail, experience, and reliability ensure that your event will be a smashing success, while our food reflects our commitment to exceptional quality. All meals are prepared under the guidance of Chef Sherm and are prepared with a passion for perfection.