It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of Worcester: restaurants, spas, sporting events, theater, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power."
At Wicked Good Chicken, diners can enjoy chicken in a Seussian array of styles: in a soup or in a pie, on sandwich bread (but not rye), smothered in buffalo sauce, or shining with a fresh-roasted gloss. Non-poultry specialties include salchipapas, a hodgepodge of french fries and sliced hot dogs served with house dipping sauces.
90 seconds at 900 degrees. That’s how long and how hot owner Tony Naser and his staff at Crush Pizza cook their Naples-style pies, in a wood-fired, Italian-made oven. This Nashua-based trattoria, which opened its doors in 2009, has been recognized by the Phantom Gourmet and the The Boston Globe and been named the "Best of NH 2012" in the Pizzeria category by nhmagazine.com for its made-to-order pizzas topped with artisanal ingredients such as housemade mozzarella, hand-crushed San Marzano tomatoes, extra virgin olive oil, and truffle cream. Customers dine on Crush Pizza's specials, including the The Salsiccia, made with red onion and housemade fennel sausage and mozzarella, and the signature Crush Pizza, made of mozzarella de bufala, cherry tomatoes, and truffle oil and topped with baby arugala and prosciutto di parma.
When chefs are not pulling piping hot pizzas from wood-burning ovens, they're marinating chicken wings in a housemade Limoncello sauce, crafting rustic Italian sandwiches, salads, desserts, and serving up craft beers.
If one Paramount restaurant is great, two must be better. At least that seems to be the thinking when the Eat Drink Laugh Restaurant Group decided to open a South Boston sister to the wildly popular original Paramount on Beacon Hill a couple of years back. Lines out the door of the 15-year-old original iteration are a testament to a winning formula, which no one messed with in the South Boston outpost, serving three hearty meals a day, seven days a week. Like the original, the caramel and bananas french toast flies out of the kitchen at breakfast, while regular diner favorites – pulled pork tacos and house burgers – fill out the menu. The casual spot has a fierce following, with customers lining up inside the warm diner space for a chance to brunch their hearts out.