For those who have never been to a self-serve fro-yo place, Planet Yogurt is a veritable dessert buffet for the senses. Heading toward the back of the airy and immaculate space, visitors can find a lineup of machines that dispense ribbons of frozen yogurt into awaiting cups. After filling cups with a single flavor or combination, head to the toppings bar to deck out desserts with fresh fruit or crushed-up candy bars.
Red-checkered tablecloths and vintage-style Italian posters help to create a distinctly Old-World ambiance in Don & Sal's dining room. This dedication to tradition also extends to the menu of hearty and familiar comfort fare, which features freshly baked breads, housemade jumbo manicotti, and savory veal marsala. Pizza chefs can layer pies with up to 26 different toppings—including portobello mushrooms, hot cherry peppers, and prosciutto—before baking them to a golden crisp under space shuttles that take off behind the restaurant.
At Dairy Belle, you will find the best hot dogs (steamed or toasted) and very delicious burgers. Our ice cream (soft serve) is truly the creamiest you will ever have). Our Caramel sauce is a very old french recipe that has been in our family for half a century. We offer outdoor seating only so its very family friendly.
After many years of running Lorenzos Italian Restaurant, Domenick Scotto handed the reins to his son, Michael, who uses the same recipes his father first created more than 40 years ago. Chefs tuck cheese into ravioli pockets and roll meatballs by hand. They layer mushrooms and marsala wine sauce atop cuts of veal and broil lobster flown in daily from Maine. The eatery?s wine list, with red and white sips, splits its sourcing from vineyards in Italy and California, along with a few exotic locales, such as Chile and the Bermuda Triangle.
Ever since 1981, owners Joe and Helen Mineo have been serving generous portions of wings and seafood, integrating New York–style pizza seamlessly into their menu years after. Mineo’s tempts taste buds with dishes that range from lightly battered wings and spaghetti with chili to fried scallops and catfish sandwiches. It also dazzles palates with a raw bar, which features clams and oysters that appear raw, steamed, Rockefeller, or casino. No matter what they order, diners marvel at Mineo’s atmosphere of warmth and familiarity, fostered by the three generations of employees on staff and their leader, Debbie Carvalho, who’s been managing the restaurant since the day it opened.