On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
With baking whiz Gloria Pacheco on the throne, Cake Palace has crafted custom cakes for the likes of Fox 5 News, Lindo Michoacan, and even Tiger Woods. The bakery’s sweet creations range from fondant-dressed edible sculptures to cake pops and cupcakes. There are a host of cake flavors, frostings, and messages scribbled in sprinkles available. The cake-flavor roster, specifically, catalogs flavors such as red velvet, fudge chocolate, strawberry, and french vanilla.
At Bobby's Bagel Bistro, 15 types of fresh-baked ringlets crafted with asiago cheese, whole grains, cinnamon, and raisins honor the metropolises where bagels became popular. The Empire State bagel sandwich pays homage to New York City’s delis with roast beef and horseradish, and the ham, salami, and capicola on the Chicago Fire serve as a tribute to the friendly fire that built Chicago in the 1800s. Cooks behind the counter spread swirls of cream cheese and slice vermilion sheets of lox. Fronds of steam unfurl from hot espresso drinks, and blenders thrum with smoothies made from fresh fruit and vine-ripened ice cubes.
Pies Unlimited's pastry chefs handcraft a bounty of miniature and regular-sized pies, cakes, and cupcakes fresh each morning, with an assortment of flavors touting a no-sugar-added option. Enjoy the fruits of another's labor with fruit pie, filled with earth-hewn goodies such as classic apple ($2.69 for 4", $8.95 for 9") or no-sugar-added cherry crumb ($9.95 for 9"). Moist cream pies accessorize empty stomachs with peanut-butter cream ($2.99 for 4", $9.45 for 9") and banana cream ($2.69 for 4", $8.45 for 9"), and light and fluffy meringue pies make the perfect pillows for post-meal naps. The pie palace's pros also sling specialty flavors, such as pumpkin ($2.69 for 4", $8.45 for 9") and key lime ($12.95 for 9"). Handmade cakes such as german chocolate cake and carrot cake ($1.99 for cupcake, $11.99 for 9" round cake) round out the confectionery's menu, boasting myriad ways to seal the meal or kick-start office food fights.
New York transplant Gerry and his son Shaun, owners of East Side Pizza at Boca Park, understand just how high their home state sets the bar for great family pizzerias. So several times a week, they send out orders for shipments of fresh pizza dough from their supplier back on the East Coast. It's just one of the little things that ends up having a big impact on the taste and texture of their hand-tossed, New York–style, thin-crust pizzas. The fresh dough is covered with housemade marinara sauce and topped with both traditional and surprising ingredients, creating specialty pies such as the barbecue chicken, chicken marsala, and eggplant rollatini, each sold whole or by the slice.
Their full menu features calzones, pastas and hot sandwiches, including their signature meatball sub topped with mozzarella. Choose to dine in, and you'll find yourself in a comfortable dining room surrounded by flat-screen TVs and sports memorabilia.