Voted Best Authentic Crepes in 2009 by Westchester Magazine, Rue des Crepes conjures a Parisian ambiance with a colorful street-side mural, cobblestone floors, and authentic French fare that "transports you to the quais of the Seine." According to metromix.com's mustachioed detectives, "all the classic fillings are there," including lemon, plantain, ham, and chorizo. Chefs prepare savory crêpes with a buckwheat-flour batter and, upon request, serve dessert crêpes à la mode. Rounding out the menu, pots of cheese fondue arrive with bite-size dunkers such as focaccia, shrimp, and buttons from Napoleon's doublet.
Patrons scoop colorful treats from overflowing bins and inhale the aroma of freshly baked cones at Sweet Teez’s whimsically decorated shop, which earned a Best of Westchester - Editors’ Pick nod from Westchester Magazine in 2011 for its candy buffet. Bag up more than 100 types of bulk candy ($0.70+/oz.), or make a toothy impression on a helping of handcrafted ice cream from Walnut Beach Creamery ($3.75) served in a fresh-baked, made-to-order waffle cone. Chocolate-covered pretzels, popcorn, and fruit satisfy sweet-toothed gourmets, and the shop’s selection of classic and old-fashioned candies cheer nostalgia buffs and disconsolate Jugheads.
Every day, this chilly treatery impresses palates with more than 30 varieties of fat-free and fresh-fruitified italian ice ($2.05+), with flavors including strawberry, root beer, swedish fish, chocolate chocolate chip, piña colada, vanilla, key lime, and green apple, as well as a smattering of sugar-free options. Spoons hankering for heartier scoops can try Rita's famously frozen old-fashioned custard ($3.05–$4.50), a robust dish that—like revenge—is best served cold in a cup, cone, or overflowing El Camino truck bed.
Now an international brand of premium ice cream, Häagen-Dazs began as a humble, family-owned business in the Bronx. In the 1920s, 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.