Starting a diner at the age of 14 and a pizzeria at 17 seemed natural to Athanasios Chris Karamesines, who hails from a long line of restaurateurs. Since opening the pizzeria in 1969, Chris has built his business on fresh ingredients, hand-tossed dough, and signature pizzas baked in wood- or gas-fired ovens.
Ken and Judy Zinszer began their days as restaurateurs at New Castle’s Zinszer’s Deli in the early '80s. A baking mishap wound up producing a batch of irresistible cookies, and Ken and Judy sensed an opportunity. Shifting their focus to baking full-time, they opened Zinszer Bakery & Cookies in Anderson in 1987. Their signature item remains the Zinszer cookie, an all-natural treat made in styles including white-chocolate-chip nut, double chocolate chip, and lemon cooler. Every month the bakers change out one flavor for a new one, so customers will always have new options to eat or use as roofs on damaged gingerbread houses. They also bake items for gifts and events such as baklava, cookie and brownie boxes, and decorated cookie cakes and cheesecakes.
The staff at Orange Leaf rejects the oft-touted claim that Americans don’t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don’t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy—and equally delicious—alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop’s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
In Big Bounce’s 7,500-square-foot fun center, kids scatter across the cushy, rainbow-colored patchwork floor and sprint between inflatable obstacle courses and tropical-themed bounce houses. They filter through the doorway in droves for open-bounce play or private parties and glide down the enormous air-filled slide or shoot baskets in the sports inflatable. In the adjoining diner, which offers views into the play area, families slip into booths to dine on pizza, Angus burgers, and 16 flavors of hand-dipped ice cream. In between bounces and nibbles, kids can toss a few skee-balls, flick a couple foosballs, and play crane games to learn the painful truth about natural selection.
Inside an historic home built in 1850, cooks at The Cafe 51 build sandwiches on grilled, housemade breads and stir pots of soup. Patrons may sip mugs of coffee or dig into crisp salads crowned with grilled Alaskan salmon while seated at vintage-style tables and chairs.