In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-sized nuggets, or using it to build historically accurate Austrian villages.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. It also reaches out to the community through fundraising opportunities.
Flames shoot in the air from grills while chefs flip, chop, and cook new york steak, lobster, and salmon for diners clustered around teppanyaki tables. At a bar decorated with two giant lobsters and 100 percent fewer flames, the sushi chefs craft personalized maki rolls or specialty rolls with tuna, creamy wasabi, shrimp tempura, and other signature combinations. Red accents carry throughout the restaurant from the napkins and roses decorating the tables to the red shelves lining the full bar stocked with both hot and cold sake and pints of imported beers.
At Roma’s Pizza, patrons will find something interesting on the menu: Mexican food. Though specialties in hand-tossed pizza and stuffed subs both hot and cold headline the restaurant’s menu, chefs also sizzle fajitas, ladle jumbo shrimp over spanish rice, and slather nachos with cheese. Ten years of experience aids the staff in preparing such a lengthy selection, that, of course, includes both traditional, New York–style circular pies and doughy Sicilian squares. They also bake strombolis and calzones, press paninis, and toss fresh salads.
The Woodstock Inn wants to be your favorite place. We serve fresh, delicious hand-crafted American food in a relaxed pub atmosphere. Familiar favorites and tempting daily specials are offered in the restaurant and bar. along with a wide selection of liquors, wines and beers. Live music from some of the best bands around.
Wings To Go's cooks paint with a palette of 20 house sauces, imbuing fresh chicken morsels with spicy, tangy, and sweet flavors. Sauces ranging in intensity from mild all the way to homicide coat menu stars boneless buffalo wings ($7.79 for 10; $14.99 for 20), which can also arrive drenched in a blend of garlic and fresh-grated parmesan or soaked in a Chesapeake Bay flavoring that salutes the tastes of Maryland's seaside. House dipping sauce complements a plate of buffalo shrimp ($7.99 for five; $9.99 for 10), while the Southern-style chicken sandwich ($5.99), like a bachelor who's run out of body wash, bathes in barbecue sauce. The lengthy list of sides includes straight cut and syrup-less waffle fries ($2.99–$4.99), cooling coleslaw ($2.75–$5.75), and fried pickles ($4.99).
Though called the American Bistro, this restaurant takes every effort to evoke a rustic meal on the Mediterranean. Sun-washed frescoes of the Italian countryside cover the dining-room walls and plates of hearty Italian pastas and entrees fill the linen-covered tables. Seafood entrees incorporate a mélange of fresh catches, such as clams and lobster tail, and pastas come coated in a rainbow of sauces ranging from zesty marinara to verdant pesto to cream vodka. At the enclosed bar, wine glasses glitter before filling with red and white varietals and clinking to toast a recent escape from a haunted mansion.
With a dollop each of love, joy, peace, and patience, Little Hands Cookie Company enriches young lives with creative baking sessions bringing parents, children, teachers, and community members together with fresh ingredients and tasty morsels. Sixty-minutes of drop-in baking and cookie decorating includes icing, sprinkles, and an apron and chef's hat, allowing youngsters to bake and decorate their delicious treats in batter-proofed style. Each dessert progeny walks away with a tummy filled with wholesome sweets and a new skill set perfect for wowing the critics at the teddy-bear picnic.