Kilwins, Chicago

In 1947, Don Kilwin struck upon the perfect method for making candies and chocolates—and when you discover perfection, you don't abandon it. That's why, almost 70 years later, the chefs at their dozens and dozens of locations across the country still use old-fashioned copper kettles, marble slabs, and Howdy Doody puppets. And guests can see the proof of that. The glass-walled kitchens afford a clear view of the delectable goings-on as the dreamweavers conjure cashew brittle, caramel apples, fudge, and 32 flavors of ice cream. And a steaming mug of coffee, hot chocolate, or cider pairs perfectly with these sweet treats.