Every day since ?Daddy Dave? Leatherby Sr. and his wife, Sally, opened the first Leatherby?s Family Creamery 30 years ago, the shop has been churning out fresh ice cream layered in sweet sauces straight from the candy kettle. Milk, cream, and sugar form the base of Leatherby?s more than 45 flavors, which range from staples such as chocolate and strawberry to more exotic varieties including mocha almond fudge and spumoni. Inspired by family recipes that date back a half-century, these frosty treats come in cones, shakes, malts, and sodas, as well as in heaping sundaes and banana splits, the largest of which tips the scales at 54 ounces. Leatherby?s menu has expanded over time, and includes savory options such as sandwiches, burgers, soups, and salads.
Tiled floors, a stool-lined counter, and a jukebox pumping out tunes from the ’50s, ’60s, and ’70s all combine to drive home the vintage, midcentury vibe of The Original Mike's Diner. The menu echoes this theme with its selection of down-home comfort foods that range from slow-cooked yankee pot roast and housemade meatloaf with gravy to the charbroiled Big Bopper burger with bacon, onion rings, and barbecue sauce. Regardless of the time of day, the chefs cobble together platters with iconic breakfast staples, including housemade corned-beef hash with eggs and stacks of hotcakes with decaffeinated orange juice.
The spice specialists at Royal Thai Restaurant flip, season, and sear a variety of vibrant ingredients to craft a vast menu of classic Thai eats. Groups can practice learning to share by distributing an order of crispy spring rolls and, once everyone has gotten a fair lot, celebrate by dousing each other in wonton soup. Each helping of Thai-style barbecue chicken arrives at tables festooned in a pickled-garlic sauce. The conga line of zesty flavors continues with the red-curry chicken, before foursomes are allowed to cool down by noshing the ginger beef with mushrooms and onions or by rubbing their cheeks against a block of ice. Various teas are available for sipping and, following the dinner, Royal Thai Restaurant's selection of chocolate, strawberry, or coconut ice cream act as a sweet reward for tongues.
Big Spoon Yogurt’s special topping bar complements hot cocoa and frozen yogurt ensembles with more than 75 novel accompaniments. Beverage construction commences at Big Spoon’s topping bar, where steaming chassis of hot cocoa ($1.25–$2.59) don marshmallow tires—in mint, german chocolate, cinnamon, and toasted coconut flavors—and warm-cookie steering wheels in a rousing race to anticipating taste buds. Patrons sweeten metric-system conversions with frozen yogurt by the ounce (price varies by location), available in chocolate, vanilla, and a rotating stock of non-dairy and sugar-free flavors. Seasonal winter flavors provide the taste of frozen eggnog without the hassle of holding company Christmas parties in a polar bear’s living room, and fall flavors scour a farmer’s windowsill for apple pie and pumpkin yogurt—all customizable with the bar’s more than 75 toppings.
Ranked the No. 1 Submarine Sandwich Franchise in the 2011 Franchise 500 issue of Entrepreneur magazine, Subway has graced the globe with nutritious stacks of meat, crisp veggies, flavorful cheeses, and freshly baked breads since 1965. Three friends, relatives, or members of an understaffed barbershop quartet can wrap their paws around thick sandwiches such as the barbecue pulled pork, 12 inches of fresh-baked bread plumped to meaty perfection with 8 ounces of smoked tender pulled pork swathed in Sweet Baby Ray's Barbecue Sauce. Italian-style meatballs bob in a bath of tangy marinara sauce, bringing a soft, meaty balance to the crunch of crisp veggies in a hot meatball-marinara sandwich, and comforting melted cheese wraps its gooey arms around juicy steak and tucks it into a hot philly cheesesteak. Lettuce, tomatoes, green bell peppers, and onions reminisce about the old days back in the garden, playing kick-the-cantaloupe in the foot-long, yeasty reunion hall of a veggie-delite sub, and white-meat turkey surrounded by its roughneck trio of ham, salami, and bologna picks flavorful fistfights with ornery vegetables, tackling them to the soft, bready floor of a cold-cut combo.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.