Cars, suits, and wedding rings. With some things in life, customization is key. MoFroYo Frozen Yogurt, which touts a self-serve bar with 21 rotating flavors of frozen yogurt and more than 100 toppings, brings this concept to your taste buds. Its self-serve machines swirl out traditional tastes, such as vanilla, and exotic blends, including cake batter, sweet coconut, and strawberry shortcake. The amounts, toppings, and mouths they’re eaten with are all up to the customers. MoFroYo's flavors change regularly, often with the seasons. For example, during the fall there's pumpkin pie à la mode and in the winter mouths dance with peppermint stick and white-chocolate mousse.
Terra Americana’s boutique storefront stocks cake and soup mixes and local gift items that are a hit with both local and mail-order customers, all wrapped in the best packaging available utilizing local and natural resources. Each recipe has been developed and tested in New England to enhance the belief that local and natural foods are the key to a healthy being. The shop's cocoa mixes come in containers shaped like bears, and its dip kits yield creations that impress guests. They also craft custom party favors for special events and promotional items for businesses.
Though its name conjures images of ice-cream cones savored between Memorial Day and Labor Day weekend, The Summer House ice-cream and sandwich shop stays open year-round so guests can enjoy frozen treats whenever they like. Servers scoop up to 24 ice-cream flavors—from orange sherbet to peppermint stick—into sundaes sprinkled with toppings such as hot caramel, pecans, and brownies baked in-house. They also craft frozen drinks such as milk shakes and root-beer floats; additional ice-cream alternatives include sugarless ice cream, soft serve, and frozen yogurt.
For more savory options, chefs whip up classic American food such as tuna-salad sandwiches, spiced curly fries made with cholesterol-free vegetable oil, and dinosaur-shaped chicken nuggets for kids and paleontologists alike. Guests devour the food in a handicapped-accessible, air-conditioned dining room that seats up to 80 guests or outside on the tables in landscaped picnic areas, a gazebo, and a patio.
Though Michael Anderson has worked in the kitchen for more than three decades, he hasn't always worn the title of executive chef. Like many great chefs before him, Anderson began his career as a dishwasher, working his way up through practice and education before finally earning the prestigious role of head chef at Chandler's Tavern. With this culinary accomplishment under his belt, Anderson decided he was ready to fulfill his dream of opening his own restaurant—naming it for the chef he studied under as a dishwasher all those years ago.
Today, a panorama of white-linen tablecloths and chandeliers stretches across Tucker's dining hall, bar, and private banquet rooms. Anderson still works in the kitchen, overseeing staff as they prepare gourmet pastas, meats, and seafood from noon until nightfall. The restaurant opens its two elegant banquet halls for weddings, birthday parties, and upscale games of dodgeball.
Square, round, or by the slice—at Ninoss Pizzeria, the pizza comes in many shapes. Regardless of how it's served, though, it's sure to be a generous portion piled with warm, gooey cheese and toppings. Adventurous diners can also test their stomachs with giant-sized sandwiches surrounded by a heaping pile of fries.