Now an international brand of premium ice cream, Häagen-Dazs began as a humble, family-owned business in the Bronx. In the 1920's, Reuben Mattus sold his mother's fruit ices and ice-cream pops out of a horse-drawn wagon. For decades, the family business thrived, and around 1960, Reuben officially founded Häagen-Dazs. He chose the name to evoke Old World traditions and quality craftsmanship, the bedrocks of the brand. Originally, the ice cream came in just three flavors—vanilla, chocolate, and coffee—made from fine ingredients gathered from around the world, such as Belgian dark chocolate, hand-picked vanilla beans from Madagascar, and ice shaved from lunar glaciers. The resulting confections so delighted sweet teeth that the brand grew exponentially, leading to the creation of dozens of flavors and forays into sorbets and frozen yogurts. Though Häagen-Dazs ice cream was immensely popular in grocery shops, their first parlor didn't open until 1976. Not far from the Mattus family's original ice-cream beat, the Brooklyn store sold ice cream as well as treats such as sundaes, shakes, and cakes. Shops eventually dotted the country and globe, wherein friendly ice-cream scoopers fill waffle cones, blend frosty coffee and ice-cream drinks, and wrap ice-cream cakes in bright ribbons.
Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger—the Whopper—consists of one to three flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and an Oreo sundae keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.
Teeth-brushing, breakfast, and bowling. For anyone who takes advantage of Jib Lanes' early opening at at 9 a.m. 365 days a year, this could just be a typical start to a great day. But it's not the only time for bowling lovers to get in on the action. The alley's 48 lanes also host birthday parties, seasonal theme weeks, and cosmic bowling set to Top 40 hits on the weekends. It also helps that Brunswick Vector scorekeepers stay on top of who's winning so that players can reserve their math skills for important things like calculating how many square feet of ice cubes can fit in a friend's bowling bag. The center's automatic bumpers make outings with little ones easier, and at the full-service cafe and lounge, bowlers take breaks with pals over drinks and snacks.
A bright green awning marks the corner entrance of Fillmore’s Tavern, where tin ceilings and exposed brick walls transport patrons back in time. But instead of the smoky haze of traditional speakeasies, this tavern keeps the atmosphere lively with flat screen TVs and weekly events. A long bar and assortment of tables provide the perfect resting spot for enjoying a frothy pint or perusing the diverse menu—where homestyle entrees range from black and bleu burgers to fish and chips to Jack Daniels pork chops.
Family-owned since 1989, the kitchen at Poppy’s Place sends forth steaming plates of pasta and seafood with scents that suggest hours spent simmering tomatoes, chopping garlic, and stirring sauces. Waiters glide across the caramel-hued floorboards, bearing trays to a table cloaked in spotless white linen like a ghost in a job interview. Dishes of pasta, saltimbocca, and catch-of-the-day fish settle there alongside bottles of balsamic vinegar and olive oil. The clatter of busy forks drifts past the lengthy bar, where rows of bottles bristle and patrons sip beverages beneath yellow walls, hanging flowers, and an absence of shrill cuckoo clocks.
Since five brothers stamped their name on their own homemade ice cream recipe back in 1894, Hershey's Ice Cream has served sweet, frozen confections rich with real cream, juicy fruits, and nuts. Trucks deliver fresh cream and condensed milk to Hershey's Harrisburg plant each day, where the staff roasts nuts and creates confections with pure vanilla extract.