Piada founders Andrea, Daniele, and Giovanni import the tastes of their native land into the eatery’s eponymous dish, a hot flatbread sandwich popular in the Emilia-Romagna region of Northern Italy. Diners can pick from eight traditional piadas—each named for a film by Emilia-Romagna native Federico Fellini—or opt to construct their own from organic, locally grown vegetables, imported Italian meats, and cheeses made only with milk, rennet, and salt. Behind gleaming floor-to-ceiling glass, communal tables host crowds of midday diners and itinerant tomato jugglers, and sippers wash down meals with gulps of hot italian coffee.
If Tom Carvel's ice-cream truck hadn’t had a flat tire one fateful day during Memorial Day weekend in 1934, he may have never started the country’s first retail ice-cream company. Faced with losing his entire supply of ice cream to the heat, he simply sold it from the side of the road. He was so successful that, years later, he opened his first store on that same site.
Carvel stores soon sprang up across the Northeast, including DeWitt’s own Carvel shop. Opened in the 1940's, the same year ice cream was first declared a food group, it’s the oldest still-operating Carvel franchise in the country, according to the Post-Standard.
Every day, the store’s staffers layer their famous chocolate and vanilla ice-cream cakes with crunchies, and whip up batches of their soft-serve ice cream each day to create cones, sundaes, and shakes. Customers can place cake orders online, choosing from shapes ranging from a small square to a football to the famous Fudgie the Whale.
Dedicated to providing hearty meals at affordable prices for Syracuse's working people, Cosmo's Cafe's owner and his dedicated staff plate ample portions of classic American breakfast and lunch fare. Cosmo documents his culinary adventures online, making evident his passion for cooking and love for the café. Breakfast feasts sizzle in skillets throughout the day, served to-go or at tables under the pleasant glare of the café's hanging plants and richly hued green walls, and lunch-box specials allow diners to pair deli sandwiches with salads or homemade soups. On Fridays, fish sandwiches served with slaw and fries satisfy dietary requirements for cuisine often misconstrued as vegetarian cuisine, preventing diners from having to eat vintage hot rods or the innards of pinball machines.
A student of the baking arts for most of his life, Mario has more than 40 years of experience in the field, stretching back to when he learned the subtle art of yeast fermentation from a European immigrant. The same “from scratch” mentality still pervades his recipes for cakes, breads, rolls, and cookies made each day at Mario’s Bakery, Inc. Here, curved-glass display cases protect a colorful collection of delectables hewing to that from-scratch m.o.: traditional Italian cookies, buttery rugula, and flaky, honey-kissed baklava. Along with freshly baked bread and rolls, the shop also serves cakes with edible images, pastries and other specialties for various occasions.