Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream, yogurt, and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out ready-made treats, such as ice-cream cakes, cupcakes, and cookies.
A brick oven imbues each of Luigi’s Restaurant’s pizzas with a distinct flavor and crispy crust. Chefs adorn these bubbling hot discs with 20 toppings that range from veggies such as jalapeños and mushrooms to meaty morsels of hamburger and pepperoni. They also handcraft their own spinach ravioli, meatballs, soups, lasagna, and abstract finger paintings. Servers deliver these lovingly prepared meals to tables, which populate an intimate dining room decorated with framed photographs.
The French Laundry is modeled after classic Old World eateries, delighting eyes with black-and-white tile floors and an exposed wood-beam ceiling while warming tongues and spirits with its savory café eats and friendly service. Breakfast promises everything from soft, doughy bagels and baked eggs to challah french toast infused with cream cheese and fresh strawberries ($9.25). A bevy of artisan sandwiches populates the six-page lunch menu, while evening hours shower sustenance seekers with seafood, steak, and supersized sandwiches between a garden of salads and an above-ground pool of soups. During the sunny season, pull up a chair on the patio for a cup of coffee and a freshly baked pastry or dessert such as a cookie, cake, or slice of pie.
The Holly Mill & Company offers shoppers wares that are born and raised in Michigan, and lets them customize beauty products to their own sniffing standards inside the historic 1917 Holly Mill. Design your own smellable destiny with more than 500 scents to mix and match, or go with a pre-blended bouquet of aromas, which can be applied to a covey of products. Custom fragrant oils (1 dram for $10, 2 dram for $15, .5 oz. for $25) or Himalayan bath salt crystals ($7–$15) kick fresh aromas into washtubs, and lotions, soaps, and massage oils (8 oz. for $16, 16 oz. for $22) keep skin smelling and feeling clean. Make memories at the office by lining your work hat with smoldering incense, which comes in custom scented (100 sticks for $25) or prescented varieties (100 for $15). Spicy up a Sunday afternoon or settle a rowdy stomach with the English-produced Mad Hatter tea blend ($14 for a box), which inspires patrons to shout "Tea Time!" and ask their friend a riddle after every sip.
Tropical Smoothie Café's wholesome smoothies are filled to the gills with fresh fruit, juices, yogurt, chocolate, nuts, and healthful supplements, minimizing the crushing guilt of dessert consumption to a soft heartbeat emanating from the floorboards. Puréed potions such as pomegranate plunge (pomegranate, banana, strawberries, and cranberry; $4.79) are stuffed with super fruit, and low-fat options, such as mango magic (mango, pineapples, and non-fat yogurt; $4.29), trick gullible taste buds into believing that they are traversing a candy factory full of whipped-cream lollipops. Supercharged smoothies are stocked with a healthy dose of supplements, such as the kiwi citrus green tea's antioxidant-laden matcha charge or the muscle blaster's whey or soy protein ($4.79 each). Individual supplements can also be added to any other smoothie ($0.79 extra), boosting its magic points by +10.
At Raymo's Restaurant, Chef Marc Raymond unites his three passions: fine dining, music, and art. The former spotlights inventive New American dishes with international influences. The spicy meatballs are a perfect example of this creativity, as well as the slow-roasted pork topped with tomatillo sauce, roasted tomato salsa, and lime cream. His menu also incorporates decadent desserts, such as the baked chocolate pudding with vanilla-malt ice cream, and classic cocktails.
Chef Raymond's other two obsessions show up in the restaurant's decor and ambiance. The sleek dining room is awash with abstract art, track lighting, and hanging blown-glass lamps. And the soundtrack is as festive as the decor is refined; Raymo's' stage and dance floor come alive with musical genres that span everything from acoustic to jazz.