Stepping into The Sweet Tooth Fairy shop is like walking into another era: round tables and high-backed chairs surround an old-fashioned soda fountain, and oldies music plays softly nearby. Pale-blue walls and white crown molding stand behind a glass case full of sweet treats, which are baked daily and earned proprietor Megan Faulkner Brown two appearances on The Rachael Ray Show—one when she was still baking in her basement kitchen, and the next three years later, when her business had grown to nine locations.
Megan uses the "most ordinary" ingredients to whip up her extraordinary pastries, which include chocolate-chip and iced oatmeal cookies, brownies, lemon bars, and a variety of cupcakes and full-grown cakes. Signature cakebites don coats of chocolate or white chocolate flecked with sprinkles. Flavors of baked goods rotate monthly, with some favorites available on a daily basis. Gluten-free options are available, as are frosting shots designed to save time usually spent licking every drop of frosting off the top of a full-size cake.
The team at Sub Zero Ice Cream creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream?s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.
Long before their doors open, chefs at The Awful Waffle start preparing another day’s worth of fresh batter and dough to fry in the kitchen’s hot griddles. They pile their waffles with fresh, not frozen, toppings, including fresh fruit, ice cream, and elegant puffs of handmade vanilla whipped cream. They can also craft crepe bases from circles of warm, flaky dough, and sprinkle specialty waffles in crushed graham crackers and Oreos. A savory menu of waffles and fries accommodates clients who never got their sweet teeth back from the tooth fairy, despite all their calls and letters.
With its traditional Hawaiian plate lunches, sandwiches, and salads, Hawaiian-owned Pounder's brings a delicious whiff of the Pacific to mostly landlocked north-central Utah. Its simple menu features a carnivorous cornucopia of grilled meaty treats made fresh daily. Pundits of porcine and poultry products can savor the kalua pork, a pile of pulled pork slow-cooked to luau-worthy perfection, and four different chickeny preparations, including chicken katsu, a chicken breast lightly breaded with Japanese panko and served with delectable katsu sauce for dipping. Beefy fare includes the kalbi marinated beef short ribs and the protein-packing Loco Moco, a seasoned hamburger patty smothered in a bedlam of eggs and brown gravy, full of sound and fury, signifying nothing.
The cooks at Sammy’s reinvent American diner classics by piling 1/3-pound beef patties with unusual ingredients and blending numerous varieties of pie into gourmet milk shakes. Burger behemoths include Ben's Big Belly Burger, with a meaty base that hides beneath swiss cheese, grilled onions, grilled pineapple, guacamole, teriyaki sauce, and mayonnaise. Other treats include the Hey Nikki You're So Fine grilled-chicken sandwich and the Something About Mary, a black-bean patty caught in a farcical love hexagon of sautéed onions, pepper jack, pico de gallo, avocado, lettuce, and tomato.
In addition to concocting signature pie shakes in flavors such as mint Oreo and four different types of cheesecake, the team at Sammy's blends smoothies, regular shakes and malts, and cupcake shakes in flavors such as spiced carrot cake with cream-cheese frosting. Alongside the reformed diner fare, Sammy's regularly serves up live music events and a hip, relaxed atmosphere.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.