A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.
Vincenzo’s well-established reputation dates back to 1964, when Winston-Salem’s residents were first wooed into the restaurant’s cozy dining room by the scents of Italian pastas, steaks, and oven-baked pizzas. The glow of Vincenzo’s blue neon sign has hardly diminished since those early days, and the eatery continues to make guests feel at home with its plush mauve booths, hanging plants, and mirror portals to grandma's kitchen. Lunches of sub sandwiches and pizzas give way to dinners of tender chicken breast, hearty pastas, and house-specialty dishes such as manicotti stuffed with seasoned ricotta cheese and shaved Renaissance paintings. Fluffy breads sop up the flavorful marinara and garlic sauces left over on plates of breaded veal, baked eggplant, and lobster fettuccine.
The chefs at Phoenix Grille whip up sophisticated regional fare to be enjoyed with seventh-story views of Wake Forest's BB&T Field. They bathe local flounder in orange-basil butter and add the savory flavor of country ham to their shrimp and grits and scallop entrees. Their hearty Angus steaks sate refined appetites better than origami swan steaks, and decadent desserts such as house lemon pound cake sweetly seal the meal.
At Oasis On Fifth, Cherita Irving earns her title of licensed skincare specialist and national skincare educator for Lira Clinical by delivering treatments that exfoliate and hydrate skin. In addition to performing custom facials, Cherita and her team put their experience to use by beautifying clients with solvent-free GelTwo nail enhancements, long-lasting gel manicures, or repurposed Lego hairpieces.
Beer. Bacon. Banana pudding. Buffalo wing. These are just a handful of the more than 200 flavors available at The Popcorn Fanatic, though the staff is always adding new varieties to their repertoire and can create custom flavors based on customers’ requests. They sell popcorn by the bag or tin, and they also press hot kernels into snack-ready popcorn balls.
Wen Hwa's wok-wielding culinarians craft a lineup of authentic Chinese, Vietnamese, and Thai dishes using fresh ingredients and Asian seasonings. Sate murmuring stomach pixies with a creamy cup of asparagus-crabmeat soup ($4.50) before tongue diving into more substantial spreads, such as a bowl of lo mein noodles, served with your choice of beef, chicken or shrimp ($11.95–$14.95), or the sesame-honey chicken ($12.95). Voracious grass grazers hungry enough to gnaw on play-dough steaks can sharpen incisors on the veggie-lettuce wrap ($6.95) or the lemongrass tofu ($8.95) topped with a heap of garden goodies. For dessert, infuse taste buds with a citrusy slice of mango cheesecake ($5.50) or flip the globe on its axis with a piece of italian tiramisu ($5.50).