At East End Cafe, chefs prepare housemade sandwiches, salads, and soups for both dine-in meals and catered events. The eatery uses fresh, local ingredients and Boar's Head meats to craft a menu stacked with signature items such as strawberry and goat cheese salads and Reubens rich with thousand-island dressing. Patrons can lounge on the outdoor patio while sampling hand-dipped ice-cream cones in the summertime or sit inside amid free WiFi and warm their hands inside a sandwich in the wintertime.
Frick Art & Historical Center beams with beautiful art and historical artifacts endowed by the daughter of Henry Clay Frick, one of America’s great industrialists and art collectors. Members of the Frick can wander through the bountiful exhibitions, taking a gander at the permanent collection or indulging in the sparkling transience of the Fabergé at the Frick exhibition, a display of more than 100 objects crafted the House of by Fabergé, helmed by famed Russian jeweler Peter Carl Fabergé. Members can impersonate turn-of-the-century chauffeurs with unlimited admission to the Car and Carriage Museum, or learn about different historical objects with discounts on lectures. Brush up on antiquated traditions such as letter writing, origami, or crafting cootie catchers with stationery from the Museum Shop, taking 10% discounts on notecards ($1.80), postcards ($1.13), or books. Members also receive the exclusive ability to make advanced reservations at The Café at the Frick, which dishes out gourmet sandwiches and entrées alongside a list of wines.
When a hot summer hit in 1984, Bob Tumolo wanted to help his neighbors cool down. But instead of crafting traditional ice cream or sticking a straw into a fire hydrant, he decided to formulate his own recipes for italian ice, using fresh fruit to craft each batch. Ices in a wide range of flavors filled chilly cases at the original Rita’s Ice shop, and those recipes still inform the treats at franchises across the country.
Larry and Steve, owners of Rita's Ice of Squirrel Hill, have been whipping up those icy treats for the past 10 years, drawing on ingredients such as key limes and root beer to create certified-kosher italian ice. Each batch is served within 36 hours of its creation, ensuring every cup of ice is fresh and hasn’t been sitting around in an Eskimo’s pocket for the last week. The shop also offers up scoops of creamy frozen custard customized with mix-ins such as M&Ms, Nerds, and Reese’s Pieces or layer the custard with italian ice to create the store’s famous gelati.
In her bio, Margaret Harris jokes that she "may have had her first 'cup of tea' when she was only one day old." That's because Harris was raised in Poland, where tea, she writes, "is the primary household beverage." Today, she applies her training at the Warsaw Medical College to discuss the health benefits of her brews with customers at her tea-and-coffee shop, Margaret's Fine Imports. In addition to stocking more than 200 types of loose-leaf tea, from Chinese green tea to British teas such as Taylor's Yorkshire Gold tea and PG Tips, Harris completes proper tea times with German and Polish sweets, Asian-style tea sets, and napkins autographed by the Mad Hatter.
The rainbow trim bordering Cool Ice Taipei’s ceiling evokes the diversity of manager Bobo’s steaming Taiwanese dishes and chilly fruit drinks. Skilled baristas mix fresh fruit into snow ices and all-natural smoothies to pair with pork and shrimp stir noodles, and hot pots of cabbage and duck. After polishing off a Taiwanese–style wasabi fried chicken, diners can use a straw to vacuum up a milk tea or a dozen hot flower teas to charm a love interest returning from the desert.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Gullifty's chefs sculpt a melting pot menu that bursts with barbecue, seafood, chicken, and pizza, followed up with succulent helpings of house-made desserts. As guests enter the eatery, desserts tempt them from glass cases, with new york cheesecake ($3.99/slice), deep-dish chocolate-mousse pie ($4.99/slice), and flourless chocolate cake ($4.99) offering sweet bites and time-shares in Candyland. Diners prepare palates for after-dinner dessert with barbecue dishes such as the barbecue broken ribs, slathered in Gullifty's Lip Smackin' barbecue sauce and buttressed by corn bread and sweet-potato fries ($12.99). Sandwiches, from the batter-dipped fish sandwich ($6.99) to the Club Grill's turkey, bacon, and veggies ($7.99), roam the restaurant, sating stomachs and ganging up against lone forks.