A lot has changed in the past 70 years: humans landed on the moon, rock 'n' roll stormed the charts, and the Internet revolutionized the way people laugh at cat pictures. While innovations are good for grabbing headlines, the chefs at Country lounge see the value of keeping things classic. In addition to juicy steaks and sauce-laden pastas, their bill of fare calls back to art deco decadence with bygone dishes such as shrimp de jonghe and oysters rockefeller. Dinners unfold at tables clad in burgundy-colored cloth, and a full-service bar offers post-meal cocktails.
County Line Orchard embraces guests with outstretched branches that hold more than 20 varieties of apples and a pumpkin patch flush with the warm and welcoming colors of the autumn harvest. Friends and families can traverse an orange-tinted wonderland with unlimited access to harvest activities of all sorts, from Moo-Choo tractor rides to fruit-picking excursions in the orchard. Those who attempt to navigate the two 10-acre corn mazes are well advised to fill rucksacks with butter, as even steadfast explorers must occasionally use their teeth to hack a path through the profusion of twists and turns. Bellies not filled with raw corn can make room for the bakery’s famous homemade donuts (not included in this Groupon) or an apple snagged from one of five U-Pick fields to which Grouponers enjoy unfettered access. Pumpkins available for purchase make ideal jack-o'-lanterns or catapult fodder, though honey farmers beseech guests to aim all launches away from the orchard’s active beehives.
Inside a Victorian cottage overlooking Hobart, Indiana’s historic waterfront, guests dine farm-to-fork style from a menu that change weekly. Owners David and Linda Papp and chef Scot Hinkel take the notion of farm-to-fork seriously: they hand-pick all the produce from farmers’ markets, work closely with local farmers, and refrain from using walk-in freezers or time machines. The result is dishes composed of fresh, seasonal ingredients. Along with the 1895 architecture and waterfront dining, the bistro also features a boutique bar serving small-batch organic spirits, American craft beers, and organic, sustainably farmed wines.
At some point, every customer of JJ's Pizza Shack should order the Kitchen Sink pizza, a behemoth of a pie that is topped with sausage, bacon, canadian bacon, pepperoni, ham, cheese, and veggies and proudly touted as the pizzeria's trademark dish. But until they build up the appetite for such a meaty undertaking, customers can try other specialty traditional-crust and deep-dish pies such as taco pizza or a veggie pizza with mushrooms and green peppers. In addition to 'za, JJ's kitchen also serves pasta, double cheeseburgers, and foot-long sandwiches on toasted French bread.
Many families gather for holidays, weddings, and other special events. The Kambouris and Zaronias clans also convene to celebrate Greek and American cuisine at Maxim's Restaurant, their eatery, cocktail lounge, and catering service. Their lunch and dinner menu brims with hearty comfort food such as homemade soup, roast turkey with dressing, shish kebobs, and more than a dozen types of pasta dishes. Tivoli pizzas, one of the kitchen's specialties, can be ordered Greek-style with gyro meat and feta cheese or American-style with hamburger or barbecued pork. From 6 a.m. to midnight, the cooks also prepare homestyle breakfasts, including omelets, biscuits and gravy, and crepes with fruit or chocolate chips. In the lounge and sports bar, mixologists pour domestic drafts and craft colorful cocktails such as bloody marys and Maxim's fruit punch. The space also hosts toga parties teeming with ouzo shots, bottled beers, and music from a live DJ.
When Debbi Fields opened the first Mrs. Fields in 1977, it wasn’t all sunshine and cookies. Between her lack of business experience and the unorthodox business model—selling only cookies—not many people believed in her. More than 30 years and a global franchise later, it’s safe to say the doubters are eating their words, at least when they're not busy stuffing their faces with one of Debbi's signature semisweet chocolate chip or oatmeal raisin and walnut cookies.
The wild popularity of Mrs. Fields's cookies can be attributed to the richness of their basic ingredients: real butter, whole eggs, and special blends of chocolate. Classic flavors include chewy fudge, peanut butter, and white chocolate macadamia, and seasonal flavors complement the lineup throughout the year. Select varieties can also be made into cookie cakes of various sizes and shapes that add a delicious twist to any celebration or milk-truck spill.