The Old Waterway Inn has been a staple with the local Atlantic City community since the early 1900's. Come visit the site the prohibition era gangsters used as a stopover before delivering their bootleg liquor. Sit by our firplace on a chilly night while you gaze at the breathtaking view of the Atlantic City skyline and enj
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
The hair masters at Chelsea Shears, a new addition to the Field House at Chelsea Piers, do their utmost to improve each adolescent 'do while individual TVs and DVD players keep even hyperactive tykes entertained. Young children will beg for seats in the hair-cuttery’s stylish airplane seats, and teenagers will sullenly demand them. After their charges have clambered into cockpits, the professional barbers at Chelsea Shears administer artful haircuts (up to a $25 value) with the steady hand and ample skill of a surgeon defusing a ticking spleen.
The rustic, lodge-inspired Buck Tavern fills palates with selections from a hearty menu of chicken, pork, and seafood meals. Like John Adams when he visited France for the first time, the slow-roasted Cajun pork tenderloin arrives bedecked with blue cheese and crabmeat ($19.95), and the south philly pork sandwich dances gingerly with a team of broccoli rabe and provolone ($7.50). Mouths that favor marine life can plunge into locally caught flounder ($18.95) or attempt to tackle the Admiral, a fried cavalcade of crab cake, scallops, flounder, shrimp, deviled clam, and oysters ($29.95). The dining room exudes rustic charm, replete with a buck head adorning the wood-paneled walls and a stone fireplace in which visitors can burn still-disappointing report cards. The tavern serves savory feasts Wednesday–Sunday from 4 p.m. until closing.