At New York's Famous Hotdogs, chefs dish out baskets brimming with chicken, fajitas, hot dogs, and burgers under the shade of the mobile stand’s blue-and-white umbrella. Patrons munch on catfish nuggets or wings that snuggle together and await a bedtime story under a choice of 18 house-made toppings, ranging from spicy mango sauce to a Greek blend of peppers, onions, and garlic. More than a dozen traditional condiments also stand by to lather a fried-fish sandwich in sweet relish or a 100% beef hot dog in sauerkraut. Seasoned fries jackknife into ketchup, and drinks quench thirst more effectively than a horror movie quells the urge to buy an old house.
Bruegger's Bagels traces its origins back to 1983, when founders Nord Brue and Mike Dressell began using their years of experience under a professional bagel baker to start their own business. In the early '80s, bagels were relatively unknown to most Americans, rarely seen outside of their natural habitats: Big Apple delis and free-range bagel grazing grounds. At the spearhead of introducing the breakfast delicacy to the world at large, Bruegger's grew locations in 26 states, winning a loyal customer base with crispy, chewy bagels kettle boiled and stone-oven baked fresh each morning.
Today, guests still smear the piping-hot circles with hummus, jelly, or rich vermont cream cheese or sink their teeth into anytime breakfast bagel sandwiches of smoked salmon and ham and egg. At lunchtime, bagels fill up with thai peanut chicken, refueling diners along with paninis stuffed with roast beef and horseradish. Healthy, substantial salads tempt palates with morsels of fresh mozzarella cheese, tender grilled chicken, and crispy cucumbers and greens, and sustainably sourced coffee drinks such as the blended mocha Brueggaccino make for tasty, sweet notes to meals.
Swirl 5 Points churns out nine rotating flavors of frozen yogurt, their tangy peaks colorful under slices of fresh fruit, gobs of cookie dough, and pyramids made out of Sour Patch Kids. In addition to classic vanilla and chocolate, the menu includes less-common but still crowd-pleasing flavors such as cake batter and pistachio. Guests can also munch on crepes and sip bubble tea inside the pristine, white parlor or enjoy an invigorating combination of frozen treats and fresh air outside on the patio.
The straws are wide by design at Bubble Tea Cafe, where the staff cooks chewy balls of tapioca daily to plunk into their customers' cups. These "bobas" add an interactive element to the Taiwanese beverages. Available in more than 40 flavors, including blueberry, avocado, spiced chai, and peanut butter, the frosty drinks comprise the bulk of the cafe's menu, but share space with hot and iced tea variants such as mojito mint-lime. Guests can even mix their bubble tea types to create creamy combinations—the Bananas Foster mixes banana and caramel, whereas the Boba Loca blends honeydew and almond—and pair their personalized sips with one of many rotating desserts.
Though The Dough Factory manufactures only one flavor of mini donut, it doesn’t fail to give customers choices. The breakfast haven—opened in 1982—allows clients to pick out their desired dipping flavors and toppings from the sweet, fruity, and nutty options, which can also be drizzled on top to create the shop’s signature doughlites. The team fries made-to-order batches of a single dozen or buckets brimming with three dozen sizzling donuts, and it does so with vegetable oil and non-trans-fat oils. The staff also serves smoothies, parfaits, and slushies to cool down mouths faster than puréed ice pack