Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
We make homemade baked goods fresh every day. No preservatives, all natural. Baking the way you remember it Sweet pies, savory pies, muffins, cookies, quickbreads, cakes, scones, coffee cake, sticky buns, quiches. We offer gluten-free and sugar-free products, coffee.
Within its dozens of locations across the country, YoFresh Yogurt Cafe offers all-natural frozen yogurt and a range of toppings including sprinkles, fruits, and other treats. Their health-friendly yogurt is packed with probiotics that promote digestive health, and is low in fat and free from cholesterol. Pretzel or cookie cones embrace yogurts in flavors such as carrot cake, peppermint, and peach, many of which are gluten-free, and all of which are made without artificial sweeteners. Scores of toppings crown each cone, including coconut, blackberries, peanut butter cups, and Cocoa Puffs.
Coffee. Pomegranate raspberry. Sea-salt caramel pretzel. When customers pull one of the silver levers protruding from Yummy Yogurt’s citrus-hued walls, frozen yogurt in these and other flavors pours down, filling their cups. With a flavor for seemingly everyone, the self-serve frozen-yogurt shop carries a rotating array of 24 yogurts every week, including dairy-free, sugar-free, low-fat, and fat-free varieties. Visitors can crown their yogurt with their choice of 50 toppings, then eat their concoction in the eatery’s spherical, egg-like chairs.
With a crêpe-centric menu, Kafe Neo expands on the repertoire of the typical café kitchen with a variety of breakfast, lunch, and snack-time fare. During each visit, diners can look on as crêpes ($2.99–$8.99 each) are cooked to order in a pan, flattened over a copy of the French Constitution, and filled with signature combinations of more than 70 different meat, vegetable, cheese, and fruit fillings. After coffee beans are carefully put through the antique roasters at nearby Dallis Bros. Coffee, they're ground up and brewed onsite to make café mochas ($4.49), lattes ($3.99), and classic cups of joe ($2.49 with refills). Whether you're eyeing something savory, sweet, or simply not caught on fire, the restaurant also serves fresh paninis, omelets, and french toast.
After more than a decade following different paths in the restaurant industry, friends Donny Giordano and Pellegrino Mongillo merged their culinary passions into Pellegrino's Restaurant & Lounge. In the kitchen, chef Mongillo—a Culinary Institute of America graduate—and his staff combine fresh, seasonal ingredients into dishes inspired by the various regions of Italy. Fresh seafood crops up in the octopus bruschetta and the scallop-, shrimp-, and mussel-flecked orzo. Other offerings include seared hangar steak with provolone and cavatelli pasta with sun-dried tomatoes, goat cheese, and chicken.
In the main dining space, servers glide across tiled floors to wood tables set under arched doorways. Behind a granite bar, bartenders mix specialty flavored martinis and pour a range of international wines.