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.
Adorned in their signature denim shorts, black tank tops, and Timberland boots, the Canz-a-Citi Girlz greet each Canz-a-citi Roadhouse guest. In between handfuls from endless bowls of complementary popcorn, diners can munch on wings slathered in scorching “Dirty Canz” hot sauce, burgers with one, two, or three 5.2-ounce bacon-topped patties, and fried Twinkies or Oreos. More than 200 kinds of canned beer, 20 drafts, and colossal cocktails such as sangria or jungle-juice fishbowls wash down each bite until 4 a.m., seven days a week.
Wood hues, brick walls, and a metal roof create the roadhouse atmosphere, as does decor such as license plates covering the ceiling, a beer-can-lined bar, and old hubcaps patrons can use to reflect light while tanning in the parking lot. Up to 60 TVs also broadcast UFC bouts and accompany visitors during weekly karaoke in each restaurant.
Black and white photos of Audrey Hepburn and Paul Newman dot the walls of Off the Boulevard Lounge, offsetting the fresh faces of the lounge's newly minted management team. The antique photos speak to the decor's overriding theme, which blends styles central to bygone eras with modern touches through rich mahogany furnishings, lush flora, and atmospheric black lights. Market-fresh ingredients anchor a trim menu consisting of sophisticated American fare, which diners chase with cocktails in the lounge or at the full-service bar accented by coiling orchids, bamboo, and flickering flat-screen TVs. Open breezes swirl around shafts of sunlight in the bistro's outdoor garden adorned in kaleidoscopic panoplies of flowers and paper lanterns that daub the private space in a soft glow as twilight paints the sky in a gauzy azure.
As a child, Gene Davidovich delighted in the robust aromas of baked bread. It wafted from his Grandma Zoya's kitchen, where the future entrepreneur eagerly observed old-fashioned preparation methods and tasted generations-old recipes. Today, Gene hand rolls and kettle boils fresh bagels every morning to honor his grandmother's legacy, and, according to ABC News, his are some of the few bagels to sneak seeds onto both sides.
Although bagels?prepared in flavors such as blueberry and pumpernickel?may be the main attraction at this Woodside bakery, they certainly don't hog the spotlight. Born from real yogurt, butter, and flour, tins of kosher, handmade muffins accompany artisanal breads prepared from ancestral recipes that, like the music of date back to 600 AD. For Francophile sweet teeth, the store's exclusive line of pastries from the Bridor company in France come straight out of the oven every morning.
Borrowing its name from the Greek word for "fish," Psari Restaurant bedecks dishes with the ocean-fresh bounties of the sea, serving up seafood broiled, grilled, or fried whole along with traditional Mediterranean eats and raw shellfish delicacies. To begin meals, guests pick out their favored catches of the day from their chilly iced display, or mull over choices of juicy steak, lamb chops, and subtly seasoned Greek appetizers. The café bottles its savory aroma within an elegant space decked in dark wood, a gleaming stone bar top, and soft accents of blue and white to match the colors of the Greek flag, as well as the chromatic scheme of Poseidon's underwater bungalow. In addition to preparing tantalizing meals of fish, crab, octopus, and lobster, Psari's helpful staffers pair meals with selections from an ample wine list as well as a complimentary phyllo-and-egg-custard dessert with each dinner.
The Himalayas are known not just for their towering peaks, but also for the rich cultures that have grown in their shadow. The all-Himalayan culinary team at Himalayan Yak Restaurant re-creates the best dishes picked from Tibetan, Nepalese, Bhutanese, and Indian cuisines. Their menu is subdivided by region and organized to indicate which dishes are vegetarian, letting chefs highlight classic dishes such as spice-laden chicken chili or exotic yak tongue sautéed in garlic and ginger and served with Tibetan bhaley bread. Most of the dishes can be customized with a choice of meat—including goat and buffalo—or vegetables. A live band plays traditional Himalayan tunes as diners dig into their meals, creating an atmosphere that mimics the serenity of the highest mountain peaks or the feeling of meditating at the top of several glued-together zen gardens.