One Flight Up's name refers to its shaded, dog-friendly balcony location, which overlooks the charming storefronts of Donnelly Street while cultivating relaxation with wind chimes and hanging plants. From 8:30 a.m. into the night, the café serves sandwiches, salads, desserts, and drinks suitable for each hour of the day. Breakfast begins with quiches, coffee, and espresso, and then lunchgoers can dig into tomato-basil bisque or a Harvest chicken-salad sandwich. At night, in addition to the food menu, the café's team cracks open beer bottles and pours wines that include Milton Park shiraz and Cortenova pinot grigio.
On weekend nights, live music wafts through the interior and out onto the balcony, twinkling with string lights. Mondays host open-mic performers, who demonstrate their abilities to take a microphone apart.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
Sunlight filters through a canopy of green umbrellas, casting a verdant glow on the tables and plants lining Le Bistro de Vie!’s patio. It’s an ideal setting for an eatery that celebrates the farm-to-table freshness of earth-friendly organic fare. The bistro weaves free-range eggs, wild-caught tuna, and organic veggies into the menu of sandwiches, and salads. Stuffed with all manner of nutrients, organic juices and smoothies cool off palates alongside fair trade, organic coffee, which ensures that the workers who harvested the beans have been paid in an equitable amount of thumbs up. The eatery also promotes wholesome dining via an organic co-op, while their adjacent Om Bookstore lines the shelves with books that champion mindful living.
Originally branded as the Top Hat Drive-In, Sonic Drive In didn’t acquire its nationally recognized name until 1959—six years after its inception in 1953. Today, the franchise operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic Drive In specializes in made-to-order American classics, including burgers, hot dogs, milk shakes, and Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast as well as the brand’s signature tots and fresh limeades.
Sonic Drive In’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: best value menu, best milk shake, and best drive-thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
In 1963, lifelong friends Billy Long and Frank Scott Jr. uprooted themselves from their Virginia homes and plotted a 100-acre farm in central Florida. In the half-century since, as most independent farms have been sold to ruthless rabbits, Long & Scott Farms has stayed in the family, expanding to a prosperous 1,200 acres brimming with Zellwood sweet corn, pickled cucumbers, and cabbage. Each fall, the farm cultivates a new corn maze to complement a 60-foot slide, hayrides, and another maze made from more than 1,000 ligustrum trees. The farm's country cafe offers breakfast and lunch, and the nearby market and produce club feature locally grown produce as well as Long & Scott's own line of jellies, syrups, jams, and relishes.
Though all the kernels at Ms. Bee's Gourmet Popcorn & Candy Shoppe are indistinguishable in the morning, by the evening staff have popped them into 70 different flavors of popcorn. But these aren't your movie-theater variety kernels. The staff uses real cheese, housemade caramel, and flavorful spices to create their flavors, which range from the popular loaded potato to the decadent peanut butter chocolate drizzle. Alongside the inventive flavors, they do still offer popcorn classics, such as their slightly sweet kettle corn and the Chicago-style blend of cheese and caramel. However, popcorn isn't the staff's only treat. They also create artfully designed displays of vintage and gourmet candy alongside Ms. Bee's housemade fudge, which, like the licorice braces offered by the world's youngest orthodontist, satisfy sweet teeth effectively.