In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
Situated between two waterways, Middletown has long been a place for weary travelers to rest their feet––but more importantly, a place to eat and drink. 1861 Restaurant, whose name is inspired by the year the town was founded, strives to embody that same spirit, but without waking the banshees. The welcoming New American cuisine aims to echo the satisfying tavern-stop grub of yesteryear, from the handcrafted pizzas loaded with farm-fresh veggies to hearty main courses and decked-out sandwiches. Likewise, diners can sate their thirst with a huge range of pours from behind the bar, including specialty cocktails, craft beers, and wine.
Within the colorfully decorated walls and adobe tile floors that comprise Los Machados Mexican Restaurant, smells of hearty bistecs and sizzling fajitas fill the air. The appetizing aromas drift from the kitchen, where chefs whip up authentic eats such as carne asada, mole poblano, and an array of fajitas, tacos, and burritos. Margaritas, daiquiris, and tequila sunrises lubricate guests' dining experience, and fried ice cream and flan bring meals to a decadent conclusion.
Don't be fooled by the name: the cooks at Tom Foolery's Restaurant & Bar aren't kidding around with their food. They slather a bulk of their entrees in housemade sauces and condiments, from a jalapeño-topped burger's housemade chipotle mayo to the housemade crab imperial sauce that crowns soft pretzel sticks. Other bar favorites, such as taco salads and Reubens with house-roasted turkey, complement Tom Foolery's cornucopia of draft beers and sports broadcasted on flat-screen TVs throughout the dining room. Besides that night's game, Tom Foolery's hosts live entertainment every week, including trivia, DJs, comedy shows, and water pong.
Salvatore DiLisi and his family immigrated from Carini, Italy in 1978, and they founded DiLisi Ristorante soon after. A few years later, his parents returned home, and Salvatore took over. The next 35 years saw some changes. Sal expanded his family to include his wife Nancy and their children Giacomo and Valeria. He made the eatery's name synonymous with family-style servings of seafood, pasta, and pizza. And he opened up a second location, connected to the original by a 10-mile-long zip line of spaghetti. Today, in DiLisi's two kitchens, chefs draw upon the culinary traditions of northern Italy and the Mediterranean, kneading dough by hand and combining meat and seafood in unexpected ways.