Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out premade treats, such as ice-cream cakes and baked goods.
From the glowing pendant lamps to the delicate European pastries lined up inside glass cases, Dolce Bistro & Bakery is the living, breathing vision of Alice Lee. Growing up in restaurants, Lee knew she wanted to start something of her own—but she wanted it to be unique. At Dolce, classic American gastropub cuisine is served alongside a variety of craft beers. Diners can enjoy sit-down service during breakfast, lunch, and dinner.
At Olivia's Dollhouse Tea Room we create lifetime memories. We are a gir's heaven. How do we know? From the all the shrieks and squeals we hear when girls enter our dollhouse. Moms and dads love us too because their little princesses leave with the biggest smiles on their faces and the fondest memories in their hearts!
Voted Best Bread and Best Bakery by the readers of Inland Empire Magazine two years in a row, Old Town Baking Company sates carb cravers with an arsenal of bread-based delights. Dive mouth first into a bevy of punctiliously prepared pastries and loaves, including the bavarian sourdough rye, which marries an old-country recipe with California's fabled yeast ($4/loaf). The hearty 6-grain's sesame-encrusted crosshatch-net loaf adds an unexpected nutty crunch to an already robust flavor ($5). Complement any dining experience with a 12-pack of browned squaw rolls ($4), or a loaf of carolina corn bread ($4). Chocoholics can regroup after particularly ineffective intervention attempts with chocolate-covered macaroons ($6.99/lb.), a chocolate-coated cream horn ($2), the chocolate-filled cookies called Chocolate Drops ($6.99/lb.), or the all-chocolate Sumptuous brownie ($2). Succomb to whispering sweet teeth with the Sinful cinnamon roll ($2) or strawberry-banana pound cake ($4), or sample the menagerie of muffins ($2).
From stainless-steel founts mounted in teal-tiled walls, Razzle Dazzle Frozen Yogurt's eponymous treat flows into cups before being sprinkled with fun toppings. A menu of flavors that rotate weekly, such as cake batter, Hawaiian Delight sorbet, and dulce de leche, form creamy swirls as customers fill their cups with their preferred portion sizes. Bins of cookies, candies, and fresh fruits wait to be spooned onto frozen peaks, creating complete treats that can be enjoyed inside the shop, on patio seating, or in your getaway car.
Though Podge's Claremont Juice Co. is under new management, the new owner, Uvon Cisneros, wants to ensure its continued success by keeping its menu of fresh, custom smoothies and deli fare while making little improvements to the eatery. The restaurant has made fresh fruit cry for more than 15 years, resulting in more than 40 smoothies in such flavors as orchard peach juice, berry banana, and pineapple sherbet. It complements the thick, cool drinks with more than 15 sandwiches, paninis, salads, and daily made soups.