Every spring and summer, Janine’s Frostee puts on a classic Americana clinic with hearty helpings of diner classics, fresh seafood, and ice-cream concoctions. The traditional drive-in, a local haunt since 1956, scoops 36 Gifford’s Ice Cream flavors, swirls 15 varieties of soft-serve and frozen yogurt with a choice of 14 different sundae toppings. Janine’s entertains roadside diners with live music every Friday night and an annual classic-car show.
Crepes Tea House is a cozy, sun-drenched eatery that offers homemade crepes, more than 100 varieties of tea, and Eastern European specialty dishes for every meal of the day. As customers sink into one of the cafe's big, plush couches, artisan chefs make savory crepes with beef, pork, and turkey, or sweet ones with fresh fruit, warm chocolate, or honey. Items such as zucchini, potato, or farm-cheese pancakes and Polish sausage are served at breakfast, while lunch sees plates of Siberian pelmeni dumplings packed with ground beef and stacked to form a wall that can be seen from space. At dinner, the restaurant's chefs glaze fresh salmon with honey and pan-fry whitefish and tuna cutlets until golden brown. Whether patrons carry a conversation at one of the eatery’s tables for a full meal, or settle at the sleek bar for a quick cup of tea or coffee, the teahouse’s vibrant orange walls and floor-to-ceiling windows make for a comfortable experience.
A family-owned business, the Kayce Cupcakes shop was built by the hands of the White family—Larry White Jr. assembled the chairs and tables and Kathy Owen White and her daughter Kayce adorned the walls in bright stripes, while their infant granddaughter cooed and gurgled encouragingly. Each morning, the family and its staff fold premium ingredients into fresh batches of gourmet cupcakes in an ever-changing array of flavors. The chefs extend their culinary expertise towards classics like double chocolate and vanilla, and also experiment with innovative flavors such as maple bacon and chocolate chili. Cupcakes in hand, guests can snack at the numerous tabletops that scatter the sunny shop, or order custom cupcakes by the dozens to share with friends in the comfort of their own garages.
In Captain Jack’s kitchen, the crew assembles a concise menu. With the fryer bubbling and the scent of salt and oil in the air, the cooks prepare fresh scallops, whole-belly clams, all-natural beef, free-range chicken, and hand-cut french fries. The menu appears selective because it is. They use only humanely treated animals from regional farms to make their house-made burgers and hot dogs, and all their veggies come from local purveyors who practice sustainable farming. In fact, everything at the roadside shack is so fresh that they don’t even own a freezer, which assures their ingredients are served in a timely fashion and that penguins never claim squatter’s rights.
Recognized by major publications such as Newsweek and the Washington Post, Herrell's takes an artisanal approach to ice cream that ensures a palate-pleasing combination of quality and freshness. Using the same ice-cream-making formula and whistling the same ice-cream-making tune developed by Steve Herrell more than 30 years ago, Herrell's sweet savants create their chilly concoctions in-store on a daily basis. Pop in to peruse the enormous array of spoonable specialties ($1.75–$4.70), starting with the store's standard ice cream in daily flavors, which might include maple walnut, malted vanilla, and cinnamon nutmeg, plus a limited selection of non-dairy and no-sugar-added ice creams for customers with restricted diets. Orange and raspberry sherbet or sorbets in flavors such as blueberry, cider, and mango appeal to the fruitly focused, and frozen yoguphiles can explore options such as citrus peach, espresso, and Dutch orange chocolate, an edible homage to the cocoa-dusted orange groves of Holland. Those who prefer never to let their mouth temperatures drop below boiling can also treat their taste buds to some cookie-dough pie ($2) or simply chug a 10-ounce jar of Herrell's scratch-made sundae-smothering hot fudge ($6.95).
Though its name conjures images of ice-cream cones savored between Memorial Day and Labor Day weekend, The Summer House ice-cream and sandwich shop stays open year-round so guests can enjoy frozen treats whenever they like. Servers scoop up to 24 ice-cream flavors—from orange sherbet to peppermint stick—into sundaes sprinkled with toppings such as hot caramel, pecans, and brownies baked in-house. They also craft frozen drinks such as milk shakes and root-beer floats; additional ice-cream alternatives include sugarless ice cream, soft serve, and frozen yogurt.
For more savory options, chefs whip up classic American food such as tuna-salad sandwiches, spiced curly fries made with cholesterol-free vegetable oil, and dinosaur-shaped chicken nuggets for kids and paleontologists alike. Guests devour the food in a handicapped-accessible, air-conditioned dining room that seats up to 80 guests or outside on the tables in landscaped picnic areas, a gazebo, and a patio.