The aroma of brewing Downeast coffee drifts through the air, its trail floating over a plentiful helping of Gifford’s ice cream scooped onto a European-style dessert waffle. This chilled yet toasty combination is both the signature and the namesake of Max and Bear’s Ice Cream & Dessert Waffles. Inside the confectionary haven, staff members transform breakfast into dessert by topping the gridded morning dish with frozen flavors such as muddy boots ice cream with salted caramel. They also blend fresh fruit smoothies and thick ice-cream shakes such as the coffee bomb, made with iced coffee, Rhode Island coffee syrup, and a dash of cream.
In more than 1,112 stores worldwide, Edible Arrangements' Fruit Experts arrange pieces of premium fruit in stunning displays for all occasions. Customers can customize their order to suit any occasion, receiving chocolate-dipped fruit such as pineapples, granny-smith apples, and juicy strawberries that, unlike the sodas found in most mummies' crypts, don't contain any preservatives. Fruit Experts can dip fruit in gourmet semisweet or white chocolate. For birthdays and anniversaries, chocolate wielders can personalize bouquets with gifts such as plush teddy bears and mylar balloons.
The candy kitchen's massive copper kettle predating World War II is certainly an eye catcher, but the nostalgic sights and smells of candy filling rows of white shelves is what overwhelms most people when they step inside Kilwin’s. For more than two generations, the original recipes of founders Don and Katy Kilwin have been used to handcraft more than 75 confections such as chocolates, caramels, and specialty fudge. Aside from some newer equipment, head candy cook Bill Hoffman and his team still abide by Don’s candy-making methods and use original equipment when possible. Inside the old-fashioned candy shop, a burnished copper-kettle-fire mixer fashions each piece of peanut brittle, a cold room solidifies almond-toffee crunch, and a manatee that swallowed a freezer still makes every sea-foam candy. In addition to candy, Kilwin’s has created more than 32 flavors of original-recipe ice cream since 1985 with farm-fresh rBHT-free milk and cream from Michigan farms.
The chefs at Portsmouth Publick House put their own twist on classics. They douse the bison burger with mango chutney; pair eggs benedict with lobster; and stuff quesadillas with smashed potatoes and filet mignon. The rest of the menu, including piping-hot pizzas and soup, refuels patrons during contests and other forms of entertainment. On Thursday nights, guests put their heads together over trivia questions. Sundays offer a stage for open-mic.