From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
At Chrissy's Cocktail Cupcakes, the humble treat contains the usual ingredients—eggs, flour, etc.—plus a little bit extra. The bakers bring alcohol into the mix, with spirits such as Cîroc, Malibu Red, Patron, and Grey Goose finding their ways into the various flavors, and ensure the cupcakes will never be allowed to drive. After the alcohol-infused cupcakes are baked and packed, they're delivered or shipped to clients' homes.
The charm and simplicity of the Maine lobster shack is heaved ashore at Georgetown's Tackle Box, which popped onto Bon Appétit's radar as one of the Best Seafood Restaurants of 2008. Just inside the door on a pocked brick wall, a weathered Old Glory greets diners as they stand before the counter's chalkboard menu to check on the day's fresh catch and wonder if sailors wear their ties in a figure-eight knot. Since Tackle Box shoulders a steadfast commitment to sustainability, each meal can vary, as cooks fry or grill the bounty of fishermen's nets that may swell with haddock or catfish.
Diners can choose smoked trout to pair with hand-cut fries or mac 'n' cheese, all of which they can enjoy at a fire-red picnic table. For an extra kick, fingers may dip fare or put out a burning dynamite fuse in a classic tartar or spicy marinara sauce.