Using bread they bake up daily, the culinary team at Sidewinder Subs assembles 25 sandwiches right before patrons' eyes. Nearly 15, such as the provolone-smothered avocado turkey croissant, can be served either hot or cold. The rest, like the mesquite BBQ-doused roast beef or a sausage sub lined with grilled onions, are always made piping hot.
Besides the shop's eponymous sandwich, Sidewinders' team fills wraps with fixings like sprouts and herb pesto. They even deep-fry tasty treats such as corn nuggets, which come with miniature scarecrows to protect against hungry birds masquerading as other customers. Alongside soft drinks, a generous selection of draft and bottled beer complement meals, which diners can savor while watching the day's biggest games on four flat panel TVs.
In 1983 Nord Brue and Mike Dressell decided that it didn't matter how far Burlington, Vermont was from New York City; no distance was too great to limit their access to New York-style bagels. So they spent 2.5 years apprenticing with a professional bagel baker from the city until they mastered the technique. Once they were comfortable with their skills and had accepted that it doesn't actually hurt the bagel to bite it, they opened their first Bruegger's Bagels, a casual bakery and café. Today, they have more than 300 eateries across the United States and Canada, each hawking freshly baked bagels, cream cheeses, sandwiches, coffee, and desserts.
The team at Sub Zero Ice Cream & Yogurt creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream’s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies. This flash-freeze process doesn't just delight in stores; making ice cream with nitrogen makes it easy for Sub Zero Ice Cream to take the show on the road, which it does for science presentations and catering to both indoor and outdoor locations.
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
Since 1964, the Sawyer family has helped create the iconic fair atmosphere throughout the US, with the smell of their sizzling funnel cakes, barbecued turkey legs, and deep-fried gator bites. So when son Craig decided to create the shop’s first brick-and-mortar restaurant after nearly half a century in business, he didn’t want to leave the carnival atmosphere behind. Instead, he incorporated bits and pieces of the fair atmosphere into his restaurant, Piggly’s at the Fair, making sure diners could sit in chairs remade from vintage Ferris wheels, bumper cars, and teacups. The bright colors creating a jovial atmosphere, and the menu of fried treats, cotton candy, and barbecue mimics the tastes of summer, just like Mrs. Claus does when she’s trying to cheer up an overworked Santa.
Squarz's pastry prodigies bake golden, flaky, protein- and fruit-stuffed pies inspired by the savory flavors found in traditional meat pies. Taste buds flaunt their patriotism with a pack of apple pies or pepperoni pizzas that, like most clams in the wild, reside in a naturally breaded shell. Crusty pockets also burst with overseas essences of spinach and feta, barbecue pork, and lentil curry. Breakfast pies ensconce seasoned eggs, cheddar cheese, and cooked bacon into a fluffy package, and steak sleeves enlist potatoes and carrots to help quash stomach uprisings. Each pie pocket comes engorged with gourmet ingredients and arrives in a single-serving configuration for snacking (eight pies), or a double structure (four pies) for on-the-go meals that don't necessitate paper holders or makeshift feeding cranes.