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.
Though many fro-yo shops have sprung up in recent years, TCBY is no newcomer to the scene. Since 1981, its shops have been scooping, swirling, and topping their lower-fat treat in crunchy candy and fruity sprinkles—but that doesn't mean they've been coasting. They're still innovating, whether it's tweaking standby flavors or developing their signature honey-vanilla Greek frozen yogurt that dishes out protein and fiber without any fat. Fro-yo artisans blend up Beriyo smoothies in flavors such as mangolada and purely peach or infuse Shivers with a choice of sweet topping options. To celebrate a birthday or a jury-duty-selection-pool reunion, you can opt for frozen yogurt cakes and pies. The piece-accommodating treats are layered with frozen yogurt and rich toppings to forge flavors such as chocolate decadence and peanut-buttery fudge pie.
From the colorful checkered walls to the menu of hearty comfort food, the owners at Cozy Cafe strive to create a nostalgia-tinged dining experience. The vast menu is marked by the restaurant's specialty—Helen and Pat's cavatelli—as well as homemade entrees, including blue-plate specials of meatloaf, hot roast beef, or chicken and noodles, all served with homemade mashed potatoes and green beans. Staff serve up Friedrichs coffee drinks, and for breakfast, chefs flip the traditional array of omelets and pancakes and offer homemade cinnamon rolls as well as homemade biscuits and gravy.
Topped Doughnuts rolls up a daily assortment of unique, sweet, circular morsels to satiate cravings that haven’t even been invented yet. Decadent creations such as the maple-bacon bar, samoa, and red velvet introduce palates to mouthwatering new acquaintances, and inspired offerings such as root-beer float and cookies ‘n’ cream put a new spin on classic confections. Health-conscious sweet teeth can suppress lingering guilt as they soak up the antioxidants of six assorted palm-oil-bathed dessert loops, while the snickers, heath, and butterfinger options are the perfect solution for those who struggle to get their daily recommended servings of candy bars. Topped Doughnuts recommends placing your order at least 24 hours in advance to ensure availability.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customer's eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a selection of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which are then skillfully blended atop a frozen marble slab before placing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team for sprucing up special events such a corporate get-togethers or school functions with portable marble slabs or sundae bars in tow.