Opening at 8 a.m. Monday through Thursday and at 10 a.m. on Saturdays, Shakespeare and Company's bookworm baristas infuse steamy espresso drinks and signature beverages with more than 40 flavors. A quintet of foamy medium lattes allows ample opportunity to sample sweet infusions individually, or opt for preselected concoctions, such as Juliet's Cup with a chocolate-cherry-amaretto kick or the caramel and cinnamon of a mug filled with Midsummer Night's Dream. Espresso shots, like the container of cotton balls at the doctor's office, are also yours for the taking at no additional charge.
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.
Brick columns topped with ivory triangles ascend over the Greensboro Scoop Shop's sprawling outdoor patio, a spread the eponymous Ben and Jerry could never have imagined when they slung their first scoop from a ramshackle gas station in 1978. Although renowned for flagship flavors such as Chunky Monkey and chocolate fudge brownie, Ben & Jerry's vaulted itself into the upper echelon of ice cream with playful, candy-studded concoctions named after celebrities, such as Jimmy Fallon, Stephen Colbert, and Jerry Garcia. Velvety scoops can be reimagined as ice-cream cakes or drizzled in fudge and nuts to forge towering sundaes that patrons can chase with strawberry-cheesecake milkshakes, an ideal treat for those born with a straw proboscis.
Once upon a time somebody thought, I wonder if there could be a way to make a richer, thicker, ice cream - so premium that we would even have to call it something different, like "kustard". and if there is, what if we could make popcorn and hot dogs and other tasty treats the very same way? And if we could, what if we did?
The ancients spoke of a day when a fellowship of highly intelligent strangers would journey to Earth to discover the magical coffee fields of middle earth. Together they would harvest this crop and forever break the decades-old curse of the evil mermaid! That day is now, and that coffee can be found at Brew Nerds!!
Every day, custardologists at Wolfies hand-mix batches of creamy frozen treats, displaying their colorful creations for customers to stack into cones or sprinkle with toppings, earning the sweetery a feature in The New York Times. Freshly churned custard can boast up to 50 percent less fat than luxury ice creams, and less air than a flat tire on Mars, helping to create Wolfies' signature ultracreamy scoop. Great filler for cones ($4.25/two scoops), pints ($5.95), and milk shakes ($4.60), Wolfies' more than 50 regularly appearing flavors include hazelnut, blueberry, and mango. The menu tempts sweet teeth by arranging the embellished custards in three-scoop banana splits ($5.95) and coffee-blended Wolfcaffés ($4.60). The Screamwich ($4.25) realizes the dream sandwich of childhood with its filling of rich custard enclosed in chocolate-chip cookies with crusts cut off for optimum enjoyment.