From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
La Fiesta Restaurante Mexicano?s classic dishes have earned the eatery a long-standing award proudly displayed on the website: Best Mexican Restaurant nine years in a row, as voted by readers of the Times-News. At the start of each workday, the restaurant?s chefs fry the popular tortilla chips and whip up bowls of salsa. Then they get to work on such dishes as chicken simmered in a chipotle cream, char-grilled steak tacos, and spinach burritos.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
In creating Brixx Wood Fired Pizza, the owners sought to combine an upscale dining experience with tasty casual food, and so they came up with a foolproof formula: wood-fired brick ovens plus craft beers and microbrews. The ovens are used to create more than 22 specialty pizzas that come adorned with traditional Italian-style toppings or fun twists such as buffalo chicken, pimento cheese, or classic Thai flavors. To cater to everyone, they prepare their pies with traditional, whole-wheat, or gluten-free crust and aim to always have vegan cheese in the kitchen.
There's a choice every person who enters the door of moonberries Frozen Yogurt must make: is today a healthy day or a splurge day. Once that decision is made, the rest comes easy. For those eating healthy, they can dispense swirls of no-sugar-added or non-dairy frozen yogurt into their cups, topped with fresh fruit and organic granola. But for those who chose to splurge, they can choose from creamy flavors such as pumpkin spice, cake batter, and blackberry cheesecake. These flavors can be enhanced with a rotating selection of candy, cookies, and nuts.
Then name Harusaki combines the word haru, which means ?spring,? with saki, or ?to begin.? This is fitting for a restaurant whose chefs celebrate fresh and new Japanese cuisine. Their talents include roasting marinated steaks on lava rock and encasing crabstick in a tempura shell. They also batter and deep-fry the fuji apple chicken, which comes glazed in a special house sauce. These creative endeavors share the spotlight with classic sushi rolls stuffed with with pepper tuna, barbecue eel, and jalape?os.