From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon a frosty foundation of creamy chocolate or vanilla soft serve, which swirls idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal a surprise filling of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic” powdered sweetener that explains why they disappear from most customers’ cups minutes after the first delicious sip. Real fruit purée forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast 150 calories or fewer.
Every guest who steps into Kalamata Greek Grill smells it—the warm, comforting aroma of freshly baked pita bread. Made from a closely guarded recipe—the one thing Caesar saved before burning down the Library of Alexandria—pitas serve as the foundation of Kalamata's made-to-order Greek cuisine. Chefs line the pocketed bread in full view of customers, stuffing it with ingredients such as steamy gyro meat and each guest’s choice of toppings. They can also make house-style pitas, such as the Greek Cowboy, which includes green pepper, red onion, and greek barbecue sauce. The dining room invites patrons to relax under its latticework ceiling, and the patio offers alfresco seating. Kalamata's combination of fresh Greek food and a welcoming atmosphere—plus its enthusiasm for helping out with fundraisers—has won it Best Greek Restaurant from 2009 to 2012 in WDIV's Vote 4 The Best awards.
Named Best of Detroit 2014, Priya Indian Cuisine serves a vast menu of dishes crafted from beloved recipes from across India. Skilled chefs prepare each signature regional dish according to centuries-long traditions, showcasing the smoky, tandoor-cooked meats and unleavened breads of Northern Indian tradition as well as Southern India?s distinctive blends of spices and flavorful sauces. The culinary crew can also be found fueling the kebab-filled clay tandoor oven with charcoal and wood or whipping up rice-based pulaos and biryanis native to the southern city of Hyderabad. To complement the meat-focused dishes, the chefs forge a variety of meatless dishes featuring fresh, housemade paneer to sate the appetites of vegetarians. Eaters can chow down amid the regal dining room?s rich-purple linens, palm trees, and Indian statues or break bread.
Describing the cuisine at Recipes depends entirely on the time of day. When its doors open at 7 a.m., it's a classic breakfast joint with everything from biscuits coated in blackberry sauce to made-to-order meat and veggie skillets. Fixings like water chestnuts and chorizo crown the open-faced omelets, while crabmeat tops the eggs benedict smothered with housemade hollandaise.
But breakfast isn't the only reason Recipes has earned raves from publications like Detroit Free Press and USA Today. At lunch, Recipes takes on timeless delicatessen flavors by slapping smoked turkey and muenster cheese on rye and topping spicy grilled chicken with signature salsa. By night, the eatery focuses on Eastern flavors with several Thai-style entrees, including rice vermicelli tossed with marinated grilled pork and vampire-proofed with sweet garlic sauce.
When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company?now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob?stretches across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese, paired with salads, meats, and molten chocolate.
Almost 100 years ago, Peter J. Oberweis found himself with a surplus of milk. Rather than throw it out or freeze it into popsicles, Peter began selling it to his neighbors, an endeavor that was so popular that he began a milk-delivery service in 1927. Fast-forward to today, and Oberweis Dairy still delivers glass bottles of creamy milk to doorsteps. The small family-owned dairies that produce milk exclusively for Oberweis pledge never to use artificial growth hormones, therefore imbuing craft cheeses, super-premium ice cream, and yogurt with fresh, unobstructed taste. Oberweis partners with other like-minded companies to deliver such items as certified-humane Phil’s Fresh Eggs, Chuckanut Bay Foods cheesecake, and Connie’s Pizza to homes or to sell them at the company’s various retail locations.