In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-seven years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme?s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "Hot Doughnuts Now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
The chefs at Ume No Hana II draw on Chinese and Japanese influences to craft a lengthy menu of Asian dishes, ranging from specialty sushi rolls to Chinese lo mein to spicy szechuan beef. A BYOB eatery, Ume No Hana II also readies its cuisine for delivery and takeout, where the burden of service lies on friends forced into being your butler after losing a bet.
Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
Gee whiz, Skip, is it true that Cheeburger Cheeburger's been voted Best Burger in 29 Cities? Yup. Cheeburger Cheeburger, Frazer alone has been voted Best Burger by the readers of Main Line Media News for 2011, 2012, 2013, and 2014. This is a real 1950s-style hot spot. This is a place that takes pride in serving additive-free, 100% all-natural Angus beef and frothy milk shakes in thousands of possible flavors. Amidst vintage-inspired decor, cooks fry freshly cut Idaho potatoes and onion rings in cholesterol-free peanut oil and top American-bred, vegetarian-fed beef with more than 25 toppings. Diners can also choose from the wide variety of sandwiches, wraps, melts, platters, salads, and kids' menu items. Modern day soda jerks also add one of more than a dozen syrups to flavored sodas and scoop ice cream into floats fizzing with cola, root beer, Dr. Pepper, or the lesser-known Pepper sibling, Gary, who forever lives in the shadow of his brother's medical degree.
Chicken alfredo, shrimp scampi, eggplant parmesan. More than 30 housemade pasta dishes emerge from the kitchen every night at Piccolo Trattoria of Newtown. Chefs scatter pistachio nuts and goat cheese into fettuccine, smother penne with baby shrimp and pesto cream sauce, and cover fusilli with oyster and shiitake mushrooms.
Earlier in the day, however, these recipes take on a different form: they become pizzas. During lunch, chefs whip up more than 20 gourmet pies, crowning them with classic pasta ingredients alongside non-Italian flavors such as taco and cheesesteak fixings. Besides tossing noodles and flinging dough, the BYOB eatery's chefs cook salmon in a port wine reduction and sauté veal with figs and mushrooms in a cognac cream sauce.