Warm sugar fills the air at Derby Donut, where freshly baked donuts, iced sugar, cookies, and decorated cupcakes draw in customers from miles around. Pair a melty, sweet cinnamon roll with one of 100 varieties of cane-sugar soda in glass bottles, or engage a frosted snowman cookie in a conversation about the dreadful weather.
Orange Leaf's frozen-yogurt bar dispenses a subset of 70 flavors and more than 30 toppings. It gives health-conscious guests an ample selection of fruit to pick from while also presenting Reese's Peanut Butter Cup–conscious patrons an opportunity to indulge in their passion. Orange Leaf welcomes guests to try flavors such as cotton candy, chocolate mint, oatmeal cookie, and red velvet. The fro-yo shop has almost as much color as it does desserty goodness—the interior dazzles with hues as bright and orange as a spray-tanned Einstein.
More than 80 years ago, Bill O'Sullivan finally nailed it. After testing various recipes for candy-coated popcorn, he found the perfect, sweet-caramel coating that would become the foundation of his business and the means by which like-minded kernels stuck together. Karmelkorn caught on throughout the '30s and '40s, gradually popping up, like popcorn and other things that pop, on main drags and in bustling malls across the country. O'Sullivan's original invention gave way to the other flavored treats in the Karmelkorn arsenal—Cheesekorn, made with real white or yellow cheddar, old-fashioned kettle corn, traditional popcorn, and Twister Korn, in which kernels are first coated in caramel and then covered in cheese.
Riverside Café treats guests to hearty, handmade dishes of American comfort food, from philly cheesesteaks and zesty reuben sandwiches to beefy burgers and fries. Diners feast on sirloin steaks and fried fish for lunch, or start the day off with three-egg omelets loaded with mushrooms, steak, and peppers.