Using natural ingredients and recipes derived from four generations of candy making, Hall's Confections bakes, cooks, and drizzles chocolate, peanut butter, and caramel to create a bevy of bonbons. Hall's Groupon-specific extra-large treat crate offers a candied cornucopia, including one bag of caramel corn, four squares of fudge, one package of puffed corn, one package of apple bites, four rice crispy bars, two popcorn balls, and two chocolate marshmallow pops. This symphony of sugars is safely secured from the sticky wingtips of its postal pigeon carriers in one of Hall's wooden crates, glossily adorned with cellophane and a large bow. Sweet-toothed Sallys and Simons may also opt to sample six pieces of Hall's specialty fudge, choosing between milk chocolate, rocky road, peanut butter, and pecan flavors, or stack multiple squares to create an exponentially decadent sandwich.
Each day, Café Bella Rue’s Italian chef crafts 34 types of gelato and sorbetto that span the flavor gamut, blending everything from traditional panna cotta and pistachio to milk chocolate with whiskey. The kitchen staffers extend this playful mix of tradition and ingenuity to the rest of the menu, handcrafting a lineup of distinctive sandwiches, pizzas, calzones, and salads, all composed of fresh, surprising ingredients, such as pears, capers, and hunks of buffalo mozzarella. They aren’t afraid to stray from the written ingredients to accommodate customers, either, swapping out focaccia for gluten-free bread upon request and enhancing already stellar panini with jalapeño jelly, chipotle sauce, or cleverly hidden stacks of $100 bills.
In addition, baristas brew up a slew of beverages, including hot chocolate and affogatos. Guests can sip these expertly prepared concoctions on leather sofas encircling a 20-foot fireplace, or can retreat to the outdoor patio to soak up the sounds of live music drifting over from Oquirrh Lake.
Fresh spring rolls neatly line a plate. Curry clings to cubes of tofu. Swirls of heat escape from a heap of pad thai, and the aroma of mango fish wafts through the air. The diversity of the 100 items on Café Trang's eclectic menu secured the Zagat-rated eatery the title of Best Vietnamese on Salt Lake City Weekly's Best of Utah list in 2011. But large quantities don't mean low quality—delicate notes such as lemon and curry flavor the more than one dozen chicken dishes, and walnut shrimp gain subtle texture with a sweet honey glaze. A menu key that denotes the spiciness of each meal helps heat-averse patrons avoid burnt tongues and suddenly ashen chopsticks.
Regardless of which of the hundreds of Target Portrait Studio locations you meander into, you can always count on a similar experience. Tucked into Target retail locations throughout the nation, each studio boasts a staff of professional photographers, premium lighting equipment, and advanced digital cameras. The seasoned crew takes pains to customize photo sessions to suit each customer's vision, setting up desired backgrounds and props before guiding families and high-school seniors through a mélange of poses. Afterward, customers will work with a professional to personalize their portraits with different special effects and styles, such as black and white or sepia tone. They then pick up their physical portraits at the studio in 7–10 days. If they don't feel like holding their breath that long to see the final products, they can access the images in an online gallery within 24 hours of the session, at which point they can order extra prints for gifts, collages, and greeting cards.
If it weren't for Frank Crail, Durango, Colorado would have been a much different smelling place. Decades ago, when he and his family first settled in the mountain town, he was considering two different business ventures: a chocolate shop or a car wash. Luckily, he chose chocolate, and since then, the air in Durango has carried its distinctly sweet scent. Inside the flagship shop, as well as in the hundreds of international franchises that have popped up over the years, cooks simmer caramel and fudge in hand-forged copper kettles, dipping skewered apples in the bubbling caramel and pouring the fudge onto 500-pound slabs of marble that cool it as it's shaped into 22-pound loaves.
Though they've now got a handle on efficient candy-making techniques, Frank and his early team members were hardly expert confectioners. In the beginning, all they had was a ping-pong table. Upon it, they would clumsily make too-big candy centers, which only got larger after needing several dips in chocolate to make them presentable. But now, oversize candy is one of Rocky Mountain's trademarks: two of their most popular items are the Bear, a "paw-sized concoction" of caramel, chocolate, and roasted nuts that will attack if it smells food, and the Bucket, an impossibly large peanut-butter cup with whipped filling. Shoppers can watch many of these creations being made right in-store, and satisfy their growing cravings with take-home candy packaged in decorative boxes and tins.