Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America and is a proud member of the National Yogurt Association. Each day, the shop's scoopers mix up fresh batches of its new frozen yogurt in addition to ice cream and sorbet, all of which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out pre-made treats, such as ice-cream cakes and baked goods.
At 32 Degree Froyo, visitors can choose from a veritable rainbow of 32 flavors of low- or no-fat frozen yogurt before dressing them up at the toppings bar. After filling cups at one of the self-serve machines with ribbons of smooth, creamy fro-yo such as pistachio or angel food cake, guests can decorate with more than 50 toppings, including fresh-cut organic fruit, crushed nuts, or candies. The brightly colored eatery also has free WiFi, so guests can browse the web or troubleshoot ways to get spilled frozen yogurt off of laptops.
Soho specializes in a healthy horde of fresh gourmet sandwiches, wraps, breakfast fare, and more in a relaxed, casual atmosphere. Early morning risers can pore over the menu, which features breakfast favorites such as whole-wheat and honey pancakes ($5.79), yogurt parfaits with fresh fruit and granola ($3.79), and three-egg-white wraps with scallions, tomatoes, and provolone ($3.49). Denver omelets ($7.75), folded with red and green peppers, ham, and bacon, are prepared on top of the Chrysler Building each morning in order to impart authentic mile-high flavor on gaping mouths far below.
Brothers William and James Conway took the first Mister Softee truck for a spin in 1956, laying the foundation for a tasty legacy of soft-serve treats. Summer-weary hands can find cool relief with a mitt-fitting cone of chocolate, vanilla, or swirl, which can be colorfully topped with sprinkles or dipped in chocolate or cherry topping ($2.50–$4.50). The truck also blends cool, creamy drinks, including strawberry and Oreo milkshakes ($4.50) and root-beer floats ($5), and sundaes arrive deliciously topped with butterscotch, crushed cherries, pineapple, and the required permit that allows them to be consumed the other six days of the week. Desserters can enjoy Mister Softee’s sweets amid the artistically inclined confines of Socrates Sculpture Park, where the truck parks its sweet-wielding wheels, or between 36th and 30th Avenues when it's on the move.
Some see traditional bagel making as a dwindling art, but the bakers at Brooklyn Bagel & Coffee Company remain dedicated to their craft. While most of their neighbors are fast asleep, the staff is hard at work in the shops' kitchens mixing bagel dough from unbleached, unbromated flour. They hand-roll their bagels before tossing them in a boiling kettle of water, then bake them to a golden finish. This effort pays off: Eat This New York noted the "yeasty, malty smells" upon walking inside, then praised the bagels as "crunchy and warm" with "soft and chewy" insides. The shops offer plenty of variety, from 100% organic spelt-flour bagels to more than a dozen cream cheese spreads in such tantalizing flavors as diavolo chipotle, bacon scallion, and strawberry. For those philosophically opposed to eating anything in circular form, they also concoct breakfast specialties such as challah French toast and organic steel-cut oatmeal. The staff pours steaming cups of coffee , tea, and espresso, as well as cold-brews iced coffee and squeezes each glass of orange juice to order. For lunch, diners can chow down on Boar's Head deli sandwiches, build-your-own salads, and gluten-free wraps.
Sometimes a menu is best described as a fusion, but at Flo Cafe it's more accurate to call it a collection. The chef collects delicious dishes from all over the world to create a menu that features southwestern eggs benedict alongside sushi rolls and italian pastas. The staff also curates an extensive wine list with varietals from Argentina, France, New Zealand, and California to complement their diverse menu.
Inside, pale wood paneling coats pillars and surrounds enormous, wall-dominating portraits of colorfully made-up models. Couches and chairs fit snugly into a decor scheme of entirely warm colors, echoed in the dried grass and red-tinged leaves of the plants, giving the whole establishment a golden-hued glow like Donald Trump's gold-plated night light.