Today, Colonial Cafe & Ice Cream may have seven full-service family-friendly restaurants, but when it started in 1901, it was only a single small ice cream and dairy store. Now guests can settle into breakfast, lunch, and dinner at each of the eateries –and still enjoy the ice cream that put them on the map. They have garnered particular attention for their signature dish, the Kitchen Sink Sundae, which features two whole bananas, six scoops of ice cream (vanilla, chocolate, strawberry), whipped cream, chocolate, and chopped almonds with a cherry topper. It’s served in a large dish shaped like a kitchen sink with a S-pipe as the handle. And when diners finish it, they receive a bumper sticker that reads, “I Ate a Colonial Kitchen Sink.”
While ice cream reigns supreme, their breakfasts have also earned praise. They were voted “Best Breakfast” by the Elgin Courier News, Aurora Beacon News, and Naperville Sun. Favorites among the regulars include the stuffed very berry French toast and cinnamon roll French toast. Come dinnertime, they continue serving comfort foods including fresh baked meatloaf and a mac and cheese bacon melt, as well as sandwiches such as the pot roast French dip. The restaurant has also earned plaudits for its popularity with its littlest diners, grabbing the "Best Kid-Friendly Restaurant" designation in the Kane County Chronicle Reader's Choice awards.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
Under the guidance of Debra Mindham, the Centerville Tea Room's chefs dole out handcrafted English aperitifs, sandwiches, and tea. Prix-fixe meals such as Through the Looking Glass march into mouths with a parade of four mini finger sandwiches on homemade breads, along with a pair of pastries, and baton-twirling scones ($14.95). Prime roast beef dons a crown of blue cheese and reigns over horseradish mayo within the blue beef sandwich ($8.95), while a cup of the soup du jour ($3 for a cup, $4.95 for a bowl) warms chilly soul sacks.
Every day, an antique glass stove heats copper kettles full of the creams, caramels, and other decadent sweets that Anderson’s candy makers stuff inside the shop's most popular confections. Since its founding in 1919, Anderson's has crafted small batches of candies such as its signature chocolates, which feature high-quality ingredients including raw cane sugar, grade-AA Wisconsin butter, Shirley Temple’s tears, and pure Madagascar-bourbon vanilla extract. First devised by founder Arthur Anderson, this top-secret chocolate recipe has been handed down through multiple generations and to this day has only undergone slight modifications to improve its texture, flavor, and taste in music.