With its white clapboard siding, blooming planters, and large plate-glass windows, Maggie's Country Deli exudes the sort of casual, down-home charm that makes it such an inviting stop for passersby. The smell of homemade muffins and pastries fills the space in the morning, tempting patrons to order a cup of Green Mountain Coffee and linger for a bit before moving on for the day. As the sun rises, the cooks begin to assemble a number of heartier options for the lunchtime crowds, including crisp salads and sandwiches stuffed with Boar's Head cold cuts and laser-trimmed slices of cheese.
Peek inside the kitchen of The Dugout Cafe' Bagels & Deli, and you might find chefs handcrafting fresh batches of mozzarella, brewing up savory pots of chicken noodle soup, or whipping up hearty breakfasts of French toast, bagels, and pastries. The specials on the lunch menu change daily, with gyros and pastichio on Wednesdays, tilapia wraps on Friday, and cheesy chicken parm sandwiches on Monday. At breakfast, patrons belly up to the counter for rich cups of coffee and award-winning bagels, while off-site dinner parties and banquets chow down on catered feasts of heroes, pastas, and wraps.
The Boston Ice Cream Company?s staff scoops all-natural Emack and Bolio's ice cream into cones, onto cakes, and across its ice-cream pizzas. The story of Emack and Bolio's dates back to 1970s Boston, when a music lawyer wanted to create a space for musicians to hang out on late nights after shows. Like the first brave settler to farm Wisconsin, the small shop spawned an ice-cream empire from modest origins.
This Beantown tradition arrived in Livingston with a rotating roster of flavors that includes almond coconut bar, lemon sorbet, and key-lime pie. The shop's confection makers also use Emack and Bolio's ice cream to create custom cakes with housemade buttercream. They even prepare an ice-cream pizza, which has a brownie crust, vanilla-bean ice cream, fudge swirls, raspberry-filled chocolates, and a marshmallow topping. Their nonfrozen treats include handmade chocolates and cookies, as well as jellybeans, swedish fish, and enough sweets to decorate the set of a Candy Land movie.
Candy comes in every color at Chocolate Works NYC, where the rainbow of confectionery pairs naturally with the sunny dispositions of those who roam the store’s aisles. Hints of red peek out from chocolate-dipped strawberries, jordan almonds model this season’s pastels, and self-serve bins nearly burst with Jelly Belly jellybeans. Wrapped in shimmering foil or cellophane, kosher truffles and edible replicas of famous paintings momentarily distract eyes from a chocolate fountain, which bubbles into a rich brown pool framed by a marzipan “No Swimming” sign.
Headlined by master chocolatier Joe Whaley and Pretzels by Jill’s Jill Frechtman, an all-star cast of instructors takes the helm during the shop’s signature candy-making classes. Among other delicious, hands-on lessons, teachers demonstrate how to swathe pretzels in Belgian chocolate at an old-fashioned enrobing machine. Kids also learn how to dip, mold, and decorate during one-hour workshops and birthday parties that teem with edible crafts and sugary confetti.