Mary Kathleen Kelley-Hammond never thought she’d run her own restaurant. Not that it wasn’t in her blood. In 1945, her grandparents assumed ownership of an old pub and renamed it Kelley’s Tavern, both to stake their claim and, presumably, to remember their own name in case another plague of amnesia swept through the United States of Something. Though the tavern stayed in the family for some time, it eventually closed its doors, becoming—ironically enough—an office for Alcoholics Anonymous.
Meanwhile, Mary Kathleen’s years passed by untouched by beer taps or commercial kitchens, at least until she married Dick Hammond, a chef and restaurateur trained at the famous Le Cordon Bleu in France. After successfully running an eatery under Hammond’s name, the couple founded Mary Kelley’s Restaurant & Pub—named for Mary Kathleen’s entrepreneurial grandma—in 1998, finally acquiescing to fate. The rest of the family soon gave in too. Today, Mary Kelley’s son greets restaurant guests, and her own granddaughters work on the wait staff, prepping hand-pattied turkey burgers and freshly broiled seafood from recipes that are, after all, encoded in their DNA.
Made with natural milk, minimal cream, and a whole lot less air than ice cream, the Italian-born gelato also boasts fewer calories and no artificial flavoring to get in the way of its smooth, rich flavor fireworks. Pino Gelato's 20 gelato genres include minty chocolate, coconut, Reese's & cream, rhum & caffe, tiramisu, stracciatella, Monica Bellucci, and more. Gelato grabbers can transport their treat by cup ($2.50 for 2 ounces, $5.95 for 8 ounces) or cone ($2.75 for kid size, $5.50 for waffle). And while filling your pockets with scoops of gelato is a fun way to ruin pants, the friendly staff will gladly provide storage for to-go gelato ($10.95 a pint, $16.95 a quart).
Tahini, garlic, lemon, mint, and other Mediterranean flavors fill Cafe Ephesus' Turkish recipes. The staff uses those ingredients to build hot appetizers, such as sigara boregi, whose fried phyllo scrolls are stuffed with feta cheese and dill. They also make kebabs and entrees such as moussaka, which layers eggplant, beef and lamb, cheese, and tomato and béchamel sauces. Turkish coffee and desserts, such as baklava and rice pudding, can perk up tired guests more effectively than tired guests can perk up Turkish coffee and desserts.
Chef Ho, the culinary director behind Ty Ginger Asian Bistro, draws on a deep knowledge of Chinese and Thai cooking techniques to craft creamy curries, sizzling stir-fries, and other Asian classics. But he also offers diners fusion specialties of his own invention. Among these are dishes such as slow-roasted duck breasts and legs that are glazed in honey and grilled in burgundy sauce. Ho makes nearly everything from scratch and uses local ingredients whenever possible, and wholly vegetarian dishes are available upon request. Pair your meal with a tapioca bubble smoothie or a drink from the restaurant's well-stocked bar.
At Complete Nutrition, certified personal trainers, strength coaches, and other fitness professionals steer customers toward leaner pastures with proper supplements and vitamins such as Rebuild, CTS360, and Complete Woman. Rather than simply handing off bottles of pills, staff members help customers understand what makes a regimen effective as well as what types of meals and supplements pair well with their plan. Complete Nutrition also works with health-care providers, nutritionists, and chemists to develop its own exclusive line of formulas and supplements.
A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.