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.
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.
When he first created his signature fried pastries at home, Anthony White knew he had a hit on his hands. So when his friends and family started raving about the contrast between the crispy fried pastry shell and the creamy texture of the fruity cheesecake filling, he decided to try selling his new recipe to the public. He now sells his treats by the dozen, incorporating flavors such as strawberry, blackberry, and raspberry milk chocolate into his pastries for tart and rich treats. Clients receive their treats frozen, ensuring they have a stockpile of hors d’oeuvres for their next party or night spent tucked indoors with a bottle of wine.
The glimmering glass case at Donuts, Yogurt & More showcases freshly-baked pastries from chocolate donuts topped with colorful sprinkles to giant cinnamon rolls oozing with frosting. Behind it, staffers bustle about, slicing up bagels to make sandwiches, layering croissants with sliced ham, and doling out scoops of ice cream and swirls of yogurt in a variety of flavors. The shop’s specialty beverages include icy mochas, creamy caramel lattes, and refreshing mango smoothies. And for their selection of "lite" drinks, staffers make health-conscious modifications such as swapping out cream for skim milk and bacon fat for no bacon fat.
Running late again. The clothes from the dryer were still wet. The dog just wouldn’t go outside—clearly he’s a jerk. Luckily, Java House has a convenient walk-up or drive-thru window for steaming Java City coffee so that morning commuters needn't even turn off the ignition. Hot-chocolate drinks exceed traditional cocoa expectations with mayan-white and salted-caramel variations, and espresso drinks and hand-mixed sodas grant patrons a taste of Italy that's easier to slurp through a straw than a meatball. Tazo teas are also available for those who need a soothing boost.
Rivers Edge Cafe aims to put a spin on the traditional, Americana-steeped diner by creating a casual neighborhood eatery that serves slightly more imaginative versions of otherwise familiar comfort foods. Tempting diners with the opportunity to enjoy three meals a day, the chefs begin each morning by cooking a number of breakfast staples. Buttermilk pancakes and country fried steak are classics, but they also cook omelets using three farm-fresh eggs and everything from artichoke hearts and kalamata olives to smoked salmon and capers. They even update the traditional side of hash browns by creating a version stuffed with bacon, sour cream, and cheddar cheese. As the sun begins to set, the cafe serves its selection of hearty, home-style dinner entrees, including housemade meatloaf flavored with garlic, onions, and green bell peppers, and penne pasta tossed with crisp vegetables, shrimp, and a balsamic glaze.
Much like its menu, Rivers Edge Cafe's dining room exudes a decidedly casual vibe that is more reminiscent of a bistro than a diner. Gleaming wooden tables and low-backed booths fill the dark floors, which still manage to catch the light streaming through the walls of floor-to-ceiling windows. Tulip-shaped pendant lamps hang above a few of the tables, but, as night falls, the ceiling fans' lights help keep the space illuminated as they lazily spin above patrons' heads and keep guests cool as they sip on one of the available craft beers or wines imported from the future.