A beaming neon sign boldly glows above Carlyle At The Omni Diner, where checkered floors, rock 'n' roll jukebox tunes, and classic diner fare rewind reality to the 1950s. Short-order cooks whip up breakfast items until 10:30 a.m. each day, firing up their griddle to build towers of buttermilk pancakes and smaller duplexes out of belgian waffles. Lunch and dinnertime eats include classic deli sandwiches, specialty salads, and pizzas, which all wash down with coffee and tea. Open during business hours, the diner welcomes business people staying at the hotel to sink into plush red booths while nibbling cheesecake and pouring ketchup over their expense reports.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex?s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to the community through fundraising opportunities.
Chef Aron Li is picky about the fish that goes into his sushi, favoring the cuts of Scottish salmon and fresh tuna from local japanese markets. The skilled sushi chef folds lobster, Alaskan king crab, and caviar into a sweeping variety of both traditional and inventive rolls and tops them off with imaginative ingredients such as fresh mango and wasabi mayo. As Aron slices, chef Yu San captains the grills, where he sizzles up tender morsels of steak, chicken, and red snapper for the teriyaki and hibachi-style dinners lauded by reporters from Newsday. To craft his specialty black cod, the expert chef grills fresh cod and mixed vegetables in a savory miso sauce. Come lunchtime, he turns his attention to lighter dishes, adorning crispy mushroom salads in healthy dressing and tying hibachi steaks to helium balloons.
Guests perch at tabletops and in traditional Japanese booths in the sleek dining room and sip premium sake and fruity cocktails. Soft lights dangle from the ceiling, bathing the stone-tiled walls in a warm glow.
Mac & Melts puts a gourmet twist on everyone's favorite childhood dishes. Macaroni and cheese is the main focus here, with variations that incorporate ingredients like goat cheese, andouille sausage, truffle oil, and aged cheddar. Each style, from the cheddar-heavy All American to the prosciutto- and parmesan-studded Alla Panna can be made with traditional pasta or a quinoa-based version, and each is available topped with or without breadcrumbs. Diners can pair their cheesy bowls with pressed grilled sandwiches made with fresh bread from a local bakery, and stuffed with morsels of homemade meatballs, zucchini, roast pork, or braised short rib. Or, they can opt to have their macaroni to-go; the shop's take and bake options allow fans to stock their fridge with their favorite variety, which they can then simply heat up in their home oven or atop the wood burning stove at the office.
With an ever-changing stock of classic and contemporary jewelry, Six showcases thousands of fashionable accessories for both women and men. Purses, hair clips, and iPhone cases fill the shelves, and additional items are sold online. Stores are located around the world, drawing inspiration from from cultures and trends, even showcasing the latest fashions in its Look of the Week.