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.
A sweeping floor-to-ceiling fireplace in a room illuminated with vintage chandeliers provides ample eye candy for the diners at Giselle's Restaurant. But the rustic aesthetic serves as the supporting character to the eatery?s true star: a panoramic view of Lake Swannanoa. Visible from any seat in the room, the lake offers rippling waters, boaters, and the occasional loon as guests sup on grilled steaks and chicken served seven ways. Chefs also ladle housemade bolognese and pink vodka sauces onto rigatoni noodles and build berry cobblers from scratch. At the bar, guests can nibble on shareable plates of fried calamari and coconut shrimp while sipping martinis and thimbles of wine.
Back in 1961, when it was known as Colonial Health, Nature's Pavilion was way ahead of its time. The store helped blaze the trail for yesterday's health nuts, who would sure enough turn into the trendsetters of today.?All of this is even more impressive considering the store has always stuck to the same mission, curating an inventory of groceries, supplements, and accessories designed to keep bodies healthy and happy. But Nature's Pavilion is more than just a retailer. The store is also a place where customers can seek out information during frequent seminars on subjects such as gluten-free eating and cooking without candy.
This cozy, unpretentious pizza shop furnishes parties and cozy nights in with repasts of wings, pasta, and pizza pies. Slices of pizza come embellished with selections from more than 20 toppings and sauces including pineapple, sauerkraut, white sauce, and ground beef. The shop’s Pizza Man sandwich delivers the flavor a pizza in convenient handheld form, much like a calzone or pizza in a hot dog bun.:m]]
Before settling into Coney Island Pizza, the eatery's dough-spinners manned Coney Island Catering, a mobile wood-fired oven that supplied pies for soirees and corporate functions. The team and its tools still hit the road for catering assignments and special events. For the most part, however, the oven remains in house, where it bakes specialty pizzas crowned with roasted clams, pulled pork, and pistachios.
Besides pies, the oven roasts other bistro and pizzeria eats, from organic farm-raised Scottish salmon to hot wings tossed in sriracha lime sauce. Complemented exclusively with wines from the award-winning Ventimiglia Vineyard, feasts can end on sweet notes with housemade desserts, including seasonal cannoli filled with autumnal pumpkin or wintry snowballs.
Circles of fresh mozzarella, whole basil leaves, and fresh slices of tomato rest atop the aptly named fresh mozzarella pie at Frank's Pizza. The aesthetic diverges from Americanized versions of pizza; this pie adheres to the traditional Italian style. But that's not to say Frank's completely shirks American influences. Try the saut?ed sausage, fried calamari, or stuffed pizza for something a bit outside of the traditional, like an Italian ma?tre d' who questions if it is amore.
But if you choose to stick with one of the strikingly authentic Italian eats on Frank's menu, you have many options outside of pizza. Housemade focaccia sandwiches, veggie lasagna, and shrimp scampi present tempting alternatives.