Every day at Bruster’s Real Ice Cream, passionate ice-cream professionals craft fresh frozen treats while drawing from an arsenal of more than 200 recipes. At any given time, up to 24 different ice-cream flavors situate themselves on the shop’s menu, providing creamy canvases for a mélange of toppings including M&Ms, Oreos, peanut butter cups, chocolate chips, fudge, and gummy worms. A lineup of yogurt, sorbet, and fat-free selections provide lighter yet equally satisfying alternatives to traditional cones, and chilled beverages such as iced coffees, shakes, Brain Freezers, and fresh-fruit smoothies challenge slurpers to sip until lips become permanently frozen in the shape of an ear-to-ear grin. Bruster's also makes ice-cream pies, 8-in. cakes, and sheet cakes. In addition to dishing out treats from behind the counter, Bruster’s Real Ice Cream totes its refreshing repertoire to various events, where the company typically donates a portion of its sales to the event’s cause. For fundraising information, please contact the Bruster's during business hours.
The sound of fire. The igniting exhalation before the steady breath of the flame sustains. The heat pulsing steadily outward from the steel grill—you feel it on your glowing face. But the chef looks cool. He’s a master, after all; a flat, metal spatula in one hand and an enormous, sharp knife in the other. Kani House’s teppanyaki tables are no strangers to the action of hibachi, where these chefs entertain their guests before plating seared steak and scallops alongside fresh, sautéed vegetables. The steady sushi masters may not share their compatriots’ outward exuberance, but their work is just as delicious. From behind their long bar, they assemble maki cylinders with tender cuts of fatty tuna and bright salmon, artfully arranging cuts of more than 50 specialty rolls in the shape of gentle caterpillars or fearsome members of the Japanese Diet. Bright bamboo panels and natural stone add to the vibrant ambiance, surrounding diners with dark-wood and nuanced accents that keep the focus on the beauty of excellent cuisine.
Carrying the praises of OpenTable diners as the winner of Best Overall restaurant, Best Ambiance, and Best Food, Park Café's executive chef Michael Ganley is no stranger to success. He has honed his skills in the kitchen for more than 17 years, most recently as Executive Chef of The Ritz Carlton in Dearborn, Michigan. Arriving in Duluth in 2004, Ganley brought with him his years of experience perfecting European culinary techniques, crafting a menu of elegant twists on Southern favorites such as fried green tomatoes layered with slabs of warm, creamy brie.
Nestled inside the Knox House—originally erected in 1899 for the first Mayor of Duluth, John Knox—Park Café's refurbished interior remains true to the home's 19th-century character. Largely original hardwood floors and paneled walls lend a quaint charm to the romantic simplicity of the dining rooms, where tables draped in crisp linen glow beneath flickering candles and diners’ recently whitened teeth.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.
Fashioned after Jaipur, a gem of Rajasthan, Jaipur Royal Indian Cuisine excites the senses with aromatic spice mixes prepared separately each day for each dish. Among an interior of authentic figurines in elaborate dress and strung beads baring images of vibrantly colored birds, they serve a menu of traditional dishes rooted in North Indian cuisines. That includes rich grilled lamb, chicken, and seafood, as well as complex curries and plenty of fresh vegetarian dishes. They welcome guests to pair such variety of tastes with flavorful beverages such as aam ki lassi, a whipped mango and yogurt drink.
The snap of cracking shells echoes through the numerous dining rooms of Fisherman’s Bucket. Servers weave through cobblestone archways, bearing fried, steamed, or seasoned shellfish by the platter and bucket, along with po’ boys spilling forth oysters, gator, and catfish. Soft lights illuminate a faux shark head above the booths, tables, and barstools inside, and an outdoor patio stretches out beneath the sun, stars, and skywriters passive-aggressively correcting each others’ work.