Sockerbit imports Scandinavian culture stateside in the form of candies that have garnered mentions in the New York Times and Time Out New York. Literally translated as sugar cube, Sockerbit is also the name of a white-cubed marshmallow, which provided inspiration for the design of the simple, clean storefront that puts the focus on the mouth-watering morsels. Confectioners craft candies with natural coloring and without trans fats or genetically modified ingredients. Sour treats in the shape of cherry pops and melons twist faces into puckers normally reserved for kissing kings' jewelry, and the chocolate section features coconut, pretzels, pralines, and oatmeal truffles drizzled in smooth cocoa. The sweet specialists also proffer mouth-pleasing favors for gift baskets, special events, and toddler conventions.
If you wanted a McDonald's burger in the spring of 1955, you needed to travel to Des Plaines, Illinois, and find the burger joint with the golden arches on the outside. Today, however, those arches mark more than 34,000 locations in 118 countries. Equally ubiquitous are the items on the restaurant's menu, which include the Chicken McNugget, the Happy Meal, the Egg McMuffin, and the Big Mac. In recent years, the restaurant has introduced healthier eats, such as its Premium Salads and Premium McWraps.
As it serves customers across the world, McDonald's continues to focus on local communities, whether it's through the company's Ronald McDonald House Charities or its quest for sustainability.
Stecchino’s chefs seek out culinary inspiration from every corner of Italy to forge a menu of hearty, rustic Mediterranean cuisine. Their burgers represent a different Italian region according to the combinations of flavors and ingredients found there, including the grass-fed beef of the Piedmonte and the spice-rubbed tuna patty of the Sicilian. Each burger arrives on a freshly baked bun and glazed with a rosemary, paprika, or truffle and basil aioli. Housemade pappardelle pasta and grilled flatbreads also lend distinctive, homespun flavors to the menu.
A rich wooden bar, exposed brickwork, and deep earth tones help add a polished lounge-like atmosphere in the dining area. Fans line the ceiling to circulate cool, fresh air throughout the entire room and pop slowly deflating balloons clustered around the wide beams.
Olio Pizza e Piu's Italian-minded chefs bring to life the culinary traditions of Naples with a delicious array of gourmet pizzas and pastas, aromatic wines, and house-made desserts. The kitchen eschews modern conveyor-belt ovens and cold-fusion stoves to prepare the classic pies and saucy entrees, opting instead for a traditional wood-fired brick oven to roast dough disks and fresh cuts of meat to a sizzling finish. As guests sup on melty bites of San Marzano tomato sauce, fresh basil, and creamy mozzarella, glittering chandeliers, varnished hardwoods, and rustic, rough-hewn cabinets escort diners back in time, much like a picnic atop a DeLorean. Olio pairs its Mediterranean feastings with an impressive list of wines and cocktails, as well as fresh dessert dishes, house-made gelato, and gourmet illy coffee.
After spending years studying pizza dough at the family restaurant in Staten Island, cousins Francis Garcia and Sal Basille set out to Manhattan to create their own mouthwatering artisanal pizzas in a hip and lively atmosphere. Like Emperor Claudius’ secret discotheque underneath the Colosseum, the Artichoke eateries combine rich Italian tradition with the revelry of modern nightlife, plying patrons with frosty beers and delicious reserve wine as they sample slices of pie decked with toppings such as fresh basil, meatballs, and artichokes. Their pizzas have captured the taste buds of celebrities such as Keith Richards of the Rolling Stones and David Chang of the momofuku restaurant group. A lineup of noncircular eats including homemade garlic sticks, meatballs, and stuffed artichokes tastefully garnishes the cheesy discuses.
Panorama Cafe peppers Italian favorites with Latin American staples, surprising palates with a delectable spread of brick-oven pizzas, veggie burritos filled with seasonal produce, and housemade pastas tossed with wild mushrooms and avocado. Thin-crust pizzas show off mouthwatering toppings such as prosciutto, arugula, fresh basil, and gorgonzola, and seemingly standard entrees tinker with culinary expectations: juicy steaks baste in sun-dried-tomato chimichurri salsa, and the panorama salad blends mixed greens, mango, and pistachio crusted-goat-cheese cakes. As diners feast on forkfuls of cuisine from the Old and New Worlds, a cozy ambience of soft light, earthy tones and cloth-clad tables nestles guests in a casual, yet elegant environment.