In Captain Jack’s kitchen, the crew assembles a concise menu. With the fryer bubbling and the scent of salt and oil in the air, the cooks prepare fresh scallops, whole-belly clams, all-natural beef, free-range chicken, and hand-cut french fries. The menu appears selective because it is. They use only humanely treated animals from regional farms to make their house-made burgers and hot dogs, and all their veggies come from local purveyors who practice sustainable farming. In fact, everything at the roadside shack is so fresh that they don’t even own a freezer, which assures their ingredients are served in a timely fashion and that penguins never claim squatter’s rights.
Recognized by major publications such as Newsweek and the Washington Post, Herrell's takes an artisanal approach to ice cream that ensures a palate-pleasing combination of quality and freshness. Using the same ice-cream-making formula and whistling the same ice-cream-making tune developed by Steve Herrell more than 30 years ago, Herrell's sweet savants create their chilly concoctions in-store on a daily basis. Pop in to peruse the enormous array of spoonable specialties ($1.75–$4.70), starting with the store's standard ice cream in daily flavors, which might include maple walnut, malted vanilla, and cinnamon nutmeg, plus a limited selection of non-dairy and no-sugar-added ice creams for customers with restricted diets. Orange and raspberry sherbet or sorbets in flavors such as blueberry, cider, and mango appeal to the fruitly focused, and frozen yoguphiles can explore options such as citrus peach, espresso, and Dutch orange chocolate, an edible homage to the cocoa-dusted orange groves of Holland. Those who prefer never to let their mouth temperatures drop below boiling can also treat their taste buds to some cookie-dough pie ($2) or simply chug a 10-ounce jar of Herrell's scratch-made sundae-smothering hot fudge ($6.95).
Though its name conjures images of ice-cream cones savored between Memorial Day and Labor Day weekend, The Summer House ice-cream and sandwich shop stays open year-round so guests can enjoy frozen treats whenever they like. Servers scoop up to 24 ice-cream flavors—from orange sherbet to peppermint stick—into sundaes sprinkled with toppings such as hot caramel, pecans, and brownies baked in-house. They also craft frozen drinks such as milk shakes and root-beer floats; additional ice-cream alternatives include sugarless ice cream, soft serve, and frozen yogurt.
For more savory options, chefs whip up classic American food such as tuna-salad sandwiches, spiced curly fries made with cholesterol-free vegetable oil, and dinosaur-shaped chicken nuggets for kids and paleontologists alike. Guests devour the food in a handicapped-accessible, air-conditioned dining room that seats up to 80 guests or outside on the tables in landscaped picnic areas, a gazebo, and a patio.