Tom Carvel personified the American dream. Born in Greece in 1906 as Athanassios Karvelas, he began dishing out ice cream from a beat-up vending truck that, in 1934, suffered a flat tire in Hartsdale, New York. Two years later—in the same spot where his truck broke down and took up bird watching—Carvel opened his first roadside ice-cream stand, which the company stakes as the first retail ice-cream franchise to ever swirl onto the American marketplace. Today, Carvel’s creamy products serve up sweet reprieve from 500 stores and more than 8,000 supermarkets across the nation. Daily-made ice creams continue to headline a menu that now includes sundaes, shakes, and novelty items such as the Flying Saucer and the Banana Barge. Ice-cream cakes layered with chocolate crunchies have also evolved into one of Carvel’s calling cards, and, like piñatas that stock their wardrobes with an assortment of fake mustaches, are customizable to specific celebrations, including birthdays and holidays.
A dollop of Irish Mint on a cornstarch spoon. Scoops of Caramel Oreo nestled within a biodegradable bowl. A drop of Luscious Lychee gently wiped away by a recyclable napkin. Go Greenly expertly combines two things that may seem like total opposites: mouthwatering indulgence and responsible conduct. But while the flavors might seem guilt-inducing, the fat-free recipe and made-fresh-daily status of the more than 20 frozen yogurts won't weigh down the conscience or the waistline.
Although the menu features classic favorites, such as french vanilla and red velvet, it also ventures into exotic realms. The signature flavor, Taro, for instance, comes from a tropical vegetable and imbues the creamy yogurt with a distinctly sweet-and-tart taste.
An innovator in cupcake design and past competitor on Food Network's Cupcake Wars, I Am Cupcakes offers nearly 50 varieties of the hand-held treats, from simple vanilla and chocolate creations to more intricate flavors, such a mr. good bar or peanut butter & jelly. Stop by I Am Cupcake’s Little Ferry storefront to pick up 1 or 12 carrot cake cupcakes, filled with bits of pineapple, and coconut or walk out with moist, cream-cheese topped red velvet cakes. You can also preorder a full size couture cake for birthday parties, weddings, or to bring to any event. I Am Cupcakes can even host cupcake-decorating parties on-location for special events.
Voted the 2008 and 2009 #1 Bakery in Best of Bergen, Butterflake Bakery serves up a kosher and colorful assortment of confections from old world classics like Challah and jam-filled Hamantaschen, to wedding cakes replete with blooming gardens of frosting. Dessert aficionados can enjoy Butterflake's vast selection of cookies (starting at $1.75 each), Danish and croissants (starting at $1.90), pies and tortes (starting at $8.95), and myriad other tasty treats. Sifting together the dry ingredients of baking and technology, computer generated portrait/picture cakes can depict any image through the delectable medium of frosting, while cakes molded in the shape of popular cartoon characters can add dulcet dimension to a child's birthday party. Butterflake Bakery also alleviates the anxieties of patrons with nut allergies by keeping all of their baked goods completely isolated from nuts, nut products, and nutty high-speed chase sequences.
Doing double duty as a hat maker to the stars, with his chapeaus topping the crowns of Eva Longoria and Charlize Theron, Naftali Abenaim possesses an artful eye. This aesthetic touch helped him in his time working as a pastry chef in Manhattan hotels and led him to open Mocha Bleu, where he uses his skills to appeal to diners’ tendencies to “eat with their eyes first.” To this end, Abenaim designed the restaurant to get people excited about his food before they even sit down, with transparent Philippe Starck seating, walls coated in silvery-blue mosaic, and crisp, white napkins at every table.
His kitchen constructs pescetarian- and vegetarian-friendly dishes with European flavors in what Abenaim calls generous, “American-sized portions,” as opposed to those scaled to Luxemburg. Presentation plays a large part in the appeal of his food. A French patisserie welcomes patrons upon entering, a comfortable lounge sports WiFi, and a cherry-wood burning oven stands in the center of the dining area, where chefs put a golden-brown edge on pizzas and calzones loaded with nonmeat ingredients, such as savory mock pepperoni and mock chicken or mock crabmeat and shrimp. The poutine embodies the regional cuisine of Abenaim’s Canadian home by presenting tables with a freshly baked pile of julienne fries topped with rich gravy and mozzarella.:m]]