“The healthy side of happiness” is both a phrase affixed on Yo Boys Frozen Yogurt's wall and the philosophy of founders Mike and James Savas, as related in an article on Teaneck Patch. A rotating selection of kosher-certified yogurts—including dairy-free, gluten-free, and no-sugar-added options—swirls into self-serve cups at guests' command, creating peaks of red velvet, dollops of pineapple, and snakes of pomegranate sorbet. After customers top creations with more than 40 options, including fresh fruit, candy, or a jauntily tipped bowler hat, the cashier weighs treats to calculate the cost based on ounces.
Voted the 2008 and 2009 #1 Bakery in Best of Bergen, Butterflake Bakery serves up a kosher and colorful assortment of confections from old world classics like Challah and jam-filled Hamantaschen, to wedding cakes replete with blooming gardens of frosting. Dessert aficionados can enjoy Butterflake's vast selection of cookies (starting at $1.75 each), Danish and croissants (starting at $1.90), pies and tortes (starting at $8.95), and myriad other tasty treats. Sifting together the dry ingredients of baking and technology, computer generated portrait/picture cakes can depict any image through the delectable medium of frosting, while cakes molded in the shape of popular cartoon characters can add dulcet dimension to a child's birthday party. Butterflake Bakery also alleviates the anxieties of patrons with nut allergies by keeping all of their baked goods completely isolated from nuts, nut products, and nutty high-speed chase sequences.
Doing double duty as a hat maker to the stars, with his chapeaus topping the crowns of Eva Longoria and Charlize Theron, Naftali Abenaim possesses an artful eye. This aesthetic touch helped him in his time working as a pastry chef in Manhattan hotels and led him to open Mocha Bleu, where he uses his skills to appeal to diners’ tendencies to “eat with their eyes first.” To this end, Abenaim designed the restaurant to get people excited about his food before they even sit down, with transparent Philippe Starck seating, walls coated in silvery-blue mosaic, and crisp, white napkins at every table.
His kitchen constructs pescetarian- and vegetarian-friendly dishes with European flavors in what Abenaim calls generous, “American-sized portions,” as opposed to those scaled to Luxemburg. Presentation plays a large part in the appeal of his food. A French patisserie welcomes patrons upon entering, a comfortable lounge sports WiFi, and a cherry-wood burning oven stands in the center of the dining area, where chefs put a golden-brown edge on pizzas and calzones loaded with nonmeat ingredients, such as savory mock pepperoni and mock chicken or mock crabmeat and shrimp. The poutine embodies the regional cuisine of Abenaim’s Canadian home by presenting tables with a freshly baked pile of julienne fries topped with rich gravy and mozzarella.:m]]
Tom Carvel personified the American dream. Born in Greece in 1906 as Athanassios Karvelas, he began dishing out ice cream from a beat-up vending truck that, in 1934, suffered a flat tire in Hartsdale, New York. Two years later—in the same spot where his truck broke down and took up bird watching—Carvel opened his first roadside ice-cream stand, which the company stakes as the first retail ice-cream franchise to ever swirl onto the American marketplace. Today, Carvel’s creamy products serve up sweet reprieve from 500 stores and more than 8,000 supermarkets across the nation. Daily-made ice creams continue to headline a menu that now includes sundaes, shakes, and novelty items such as the Flying Saucer and the Banana Barge. Ice-cream cakes layered with chocolate crunchies have also evolved into one of Carvel’s calling cards, and, like piñatas that stock their wardrobes with an assortment of fake mustaches, are customizable to specific celebrations, including birthdays and holidays.
Though their careers are rooted in the comfort food of classic diners, according to NorthJersey.com, Main Street Grille and Tavern's owners wanted to recast the dishes they knew so well in friendlier, homier environs. That's why they opened the tavern, where chocolate-colored booths welcome diners to cluster around wood tables and savor grilled steaks and burgers, pasta drizzled with alfredo sauce, and customizable pizzas. Away from the dining room, the bar's flat screens flicker with the current sports game or election arm-wrestling match, and on some evenings, the music from local bands permeates the air.
Fast Eddie’s Billiards Cafe takes playing pool and drinking beer to the next level. Sure, the standard domestics are available, but besides the expected lagers and neon signs, Fast Eddie’s boasts an impressive menu of craft brews. More than 50 choices include Dogfish Head 90 Minute IPA, Allagash White, and Smuttynose Robust porter. Imported beer, wine, and premium liquor are also available to add entertainment to billiards tournaments.