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.
Cold Stone Creamery ice cream, which is made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. Choose your favorite ice cream from among dozens of silky flavors, such as irish cream and butter pecan. The ice cream generously welcomes dozens of toppings as traditional as crumbled cookies and chopped nuts or as quirky as granola, black licorice, and pieces from magnetic poetry sets. Sufferers of premature brain freeze who are unable to invent a creamy concoction can try a Cold Stone Signature creation, such as the almond-studded and caramel-slathered Coffee Lovers Only or the Peanut Butter Cup Perfection with Reese's peanut-butter cups and fudge. The Frankencream you desire will be scooped cold off the grill into a freshly made waffle cone or bowl. Ice-cream creations are priced from $3.49 to $4.99, depending on size.
Cold Stone's ice cream inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
The kitchen at Home Grown Caf? is stocked with locally sourced and sustainably produced ingredients whenever possible. That palate of fresh greens, house-made sauces, and Black Angus beef pairs with eclectic recipes, which have nabbed a slew of awards from Delaware Today, including Best Healthy Fare four of the last five years. Many plates, such as the pad thai with shrimp, can be converted into filling vegan meals with seitan. A full gluten-free menu provides options for patrons who have wheat sensitivities or recently had a tearful falling out with a gingerbread man. The chefs craft sandwiches with proteins including sirloin steak or tofu and toppings such as bacon and brie.
Beside supporting local farms, the cafe throws its support toward the arts, displaying a rotating cast of local craftspeople on the walls and hosting live music performances five nights a week, including Jazz sets on Sunday.
Within local favorite Matilda's Pub lies mad-macs, a comfort fare haven dedicated to the chefs' gooey mastery of mac 'n' cheese with a family-friendly vibe. Among rich espresso wood fixtures, overstuffed bench seats, and chalkboard walls covered in doodles, mac masters dish out decadent lobster mac with mascarpone cheese, philly cheesesteak mac, and Cajun shrimp and crab mac, among their many rich combinations. Around the eatery, abstract macaroni art tempts hungry eyes while kids are given supplies to craft their own masterpieces or a new set of edible parents before they go up on a special display wall. Behind the bar, bartenders mix adults-only milk shakes, and in the kitchen the chefs plate their culinary works of art as customers order fresh hand-formed burgers, Aussie-style crab cakes, and steaks.