With 70+ toppings available each day at Strawberry Fields Self-Serve Frozen Yogurt, the potential treat combinations seem almost endless. Items such as crumbled Heath bars, cookie dough, and strawberries make it hard to only choose a few, though limiting yourself is not required: the self-serve nature of Strawberry Fields makes it easy to customize each treat exactly how you like it. Beyond candy, popular toppings also include Ghirardelli sauces and healthier add-ins such as wheat germ and fresh fruit. Though the frozen yogurt flavors change daily, the menu often includes yogurt options such as cake batter or honey lavender tart. And though all these toppings were designed to crown the shop's frozen treats, they also serve another purpose: bakers here stuff them into custom frozen yogurt cakes. Strawberry Fields also offers their candies a la carte, along with smoothies, and other non-yogurt treats.
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More than a dozen sauces simmer in the kitchen at Galileo’s Italian Restaurant & Pizzeria, ready to top unsuspecting pasta with rich flavors. In addition to classic francese, marsala, and milanese preparations of chicken, veal, and seafood, the restaurant also prepares various heroes, wraps, and paninis. There's gourmet pizza, too, such as Galileo’s Special, whose pepperoni, sausage, peppers, and mushrooms aren’t yet convinced that the Earth is round. A wrought-iron lamp hangs over the dining room, where black-upholstered booths are flanked by walls painted a rich chocolate brown or inlaid with stones.
While the sophisticated dishes at Sette Cucina Italiana are derived from simple and classic Italian flavor combinations, the culinary background of its chef, Allan Philip Russo, is decidedly more complex. His heritage draws a roadmap through central Europe; born in Switzerland, he comes from a long line of Sicilian fishermen and used to watch his aunt as she worked as a personal chef to the stars in Zürich. In the 1980s, his father, Filippo Russo, assembled the family’s recipes and moved from Sicily to America, where he established his own Italian restaurant and allowed young Allan to join him in the kitchen. Today, Allan pays homage to his Sicilian heritage by adding fresh ideas and what he refers to as a “New York City twist” to his father’s methods. His petite filet sates several senses with aromas such as green peppercorns and truffle essence, and his mediterranean gray snapper comes with a French–style tomato ratatouille. Venetian vialone nano rice transforms into risotto, which he finishes with saffron, asparagus, and parmiagiano-reggiano. In a reflection of its menu, the restaurant’s décor calls to mind European hospitality and creates an ambience deemed “chic [and] hospitable” by New Jersey Monthly. To keep it cozy, the New Jersey–based architecture firm Cerminara Architect designed a dining room that seats about 32 guests and juxtaposes elements of fine dining with rustic touches. A high, tin ceiling allows for impressive full-length windows, from which natural light illuminates sheer drapes, white tablecloths, and wrought-iron chandeliers. Therein, families, couples, and business partners raise crystal stemware in a toast to Italian culinary traditions and Galileo’s discovery of crystal stemware.
Tsuki Japanese Restaurant fetes its namesake country's cuisine with a broad menu of noodles, teriyaki, tempura, and sushi featuring three-dozen specialty rolls. House appetizers include the Festival—thin-sliced, seared white tuna adorned with caviar, carrots, seaweed, and bell peppers in a vinegar sauce. Snow White rolls wrap tempura red snapper, asparagus, and avocado in rice paper over spicy garlic sauce, and Zebra rolls top spicy tuna and cucumber with shredded shrimp, carrots, and a savory house sauce. Other dishes include teriyaki meats or tofu, udon noodles, and veggie or meat tempura.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
For some, the test of a good burger is how juicy its center remains after coming off the grill. For others, satisfaction correlates with the number of condiments the bun can hold. When Bella was a child, her test was simple: if the burger was good, it would make her hum a little song. At least that's the story Bella's father tells.
Today, the team at Bella’s Burger Shack aims to inspire that same musical urge in its patrons. The cooks primarily do so with grade-A, never-frozen Bella burgers, served on Martin's potato bread beside steaming sides of hand-cut fries. Signature bacon-wrapped and deep-fried dogs also whet customers' humming whistles, aptly washed down with Wild Bill’s Olde Fashioned soda, always free of high-fructose corn syrup, or a creamy Bella milk shake.