Every day at Bruster's Ice Cream, passionate ice-cream professionals craft fresh frozen treats while drawing from an arsenal of more than 200 recipes. At any given time, up to 24 different ice-cream flavors situate themselves on the shop’s menu, providing creamy canvases for a mélange of toppings including M&Ms, Oreos, peanut butter cups, chocolate chips, fudge, and gummy worms. A lineup of yogurt, sorbet, and fat-free selections provide lighter yet equally satisfying alternatives to traditional cones, and chilled beverages such as shakes, freezes, and fresh-fruit smoothies challenge slurpers to sip until lips become permanently frozen in the shape of an ear-to-ear grin. Bruster's also makes ice-cream pies, 8-inch cakes, and sheet cakes. In addition to dishing out treats from behind the counter, Bruster’s totes its refreshing repertoire to various events, where the company typically donates a portion of its sales to the event’s cause. For fundraising information, please contact the Bruster's during business hours.
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 Tucker’s own Carvel shop. 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.
It’s rare that a man knows how to build a flower, but Nicholas Lodge does, and he teaches his students how to do just that—with sugar. At the International Sugar Art Collection by Nicholas Lodge, Lodge and his team of confectioners teach their protégés not only to craft lifelike exotic sugar flowers, but also to roll fondant, manipulate buttercream, and create funky desserts, such as a cake laced into a chocolate corset.
Since 1992, Lodge—a sugar-craft expert who has worked for royalty—has helmed the center, which boasts a sister location in Tokyo. He has also traveled to more than 26 countries to showcase the versatility of his art with demonstrations, rather than simply planting mannequins made of sugar in each audience.
Growing up in New Jersey, Tom Tillotson loved New York–style pizza from birth. But when he move to Atlanta in the 1980s, he found himself bereft of that perfect combination of flaky crust, savory sauce, and fresh cheese plucked right off the tree. Facing a life without New York's most foldable delicacy, Tom decided to take matters into his own hands. Swapping recipes with master chefs from across the East Coast, he cobbled together an authentic New York pizzeria for the Empire State of the South. Today, Enzo's Pizza serves pies that would even please Fiorello Laguardia; whether it's the meat-laden Goombah or the pesto-kissed Paisan, every pizza comes in NYC-style Neapolitan and the thicker, heartier Sicilian preparation.
With its high ceilings and exposed pipework, Bento Cafe “feels more like a cool converted warehouse in the heart of a major city than a restaurant in a Norcross strip mall,” according to Creative Loafing. Servers top polished steel tables with Taiwanese street food such as chicken nuggets and gua bao or deliver main-dish plates of fried or grilled chicken drumsticks and mix 'n toss noodles in pork meat sauce. As they eat, diners can test their dexterity by plucking up morsels with chopsticks or juggling tapioca pearl balls from a heat-sealed cup of Bento’s fresh-brewed bubble tea.
Thinly sliced gyro meat and fettuccine alfredo are both stars of the menu at Aldo’s Café, where the chefs spend their days cooking traditional Mediterranean dishes. They smother chicken in a marsala wine sauce and skewer marinated pieces of lamb to make kebabs. The sides straddle the same Italian/Greek divide, with more than a dozen options that range from kalamata olives to meatballs. The appetizers are just as varied, with grapes leaves stuffed with rice, and mushrooms stuffed with crabmeat.