When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway serves breakfast, lunch, and dinner and boasts more than 38,000 locations around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Subway’s website also facilitates health-conscious eating by listing each item's nutritional information online.
Executive Chef Matt Higgins concocts elegant interpretations of rustic Italian dishes to fill a menu that has earned praise from the New York Times for its fresh ingredients and playful flavor combinations. Toast an anniversary, birthday, or a Little League World Series title with a decadent dinner, starting with a savory saffron risotto infused with sage, pancetta, and a sprinkling of parmigiano reggianno ($12). Filet mignon dons a dapper suit of peppercorns as it lounges in a shallow brandy-cream river alongside fingerling-potato gondolas and bobbing roasted figs ($34). Plunge tines into a shrimp-and-scallop feast, laden with olives and grape tomatoes atop a creamy risotto ($28), or catapult tongues through clouds of gnocchi suspended in an eggplant-and-mozzarella-strewn sunset ($22).
L'Acqua Ristorante’s co-owners and chefs, Francesco Ippoliti and Mario Esposito, have been crafting their menu of authentic Italian eats together since August 2011. The culinary team expertly prepares tilapia contadina, as well as meat dishes such as veal L'Acqua—veal scaloppini with prosciutto and eggplant in a sherry sauce—that diners can pair with BYOB sips.
Inside the restaurant, artwork decorates colorful teal walls that match teal tablecloths and Teal, the eatery’s resident ghost dog. Candles illuminate light-brown chairs clustered together for intimate dinners or set up to accommodate private parties of up to 100 guests.
Now an international brand of premium ice cream, Häagen-Dazs began as a humble, family-owned business in the Bronx. In the 1920's, Reuben Mattus sold his mother's fruit ices and ice-cream pops out of a horse-drawn wagon. For decades, the family business thrived, and around 1960, Reuben officially founded Häagen-Dazs. He chose the name to evoke Old World traditions and quality craftsmanship, the bedrocks of the brand. Originally, the ice cream came in just three flavors—vanilla, chocolate, and coffee—made from fine ingredients gathered from around the world, such as Belgian dark chocolate, hand-picked vanilla beans from Madagascar, and ice shaved from lunar glaciers. The resulting confections so delighted sweet teeth that the brand grew exponentially, leading to the creation of dozens of flavors and forays into sorbets and frozen yogurts.
Though Häagen-Dazs ice cream was immensely popular in grocery shops, their first parlor didn't open until 1976. Not far from the Mattus family's original ice-cream beat, the Brooklyn store sold ice cream as well as treats such as sundaes, shakes, and cakes. Shops eventually dotted the country and globe, wherein friendly ice-cream scoopers fill waffle cones, blend frosty coffee and ice-cream drinks, and wrap ice-cream cakes in bright ribbons.
Delicate, black filigree forms a lacy aura around one of the dining-room doorways, resembling a wrought-iron gate. Across the room, a recessed archway frames a fireplace whose flame glows in harmony with the sconces on the green walls. This fusion of classical elegance with contemporary influences informs the menu, which comprises a mix of time-tested and innovative lunches and dinners.
Though contemporary Italian cuisine forms the menu's foundation, the restaurant also opens up its kitchen to Asian and American influences. Marbleized sauces join precarious sculptural arrangements to adorn plates with upscale panache. Valentino's specialties are long island duck, grouper marechiara, and a portobello appetizer, which can be enjoyed by themselves or as part of Valentino's three- or four-course dinner specials. Every single dessert, such as Anthony's bananas foster flambé, is made from scratch on the premises. In fact, all flambé desserts are seared right at the table, meaning guests can personally ensure their desserts' calories are burned. The restaurant features live music on Fridays.
Since 1848, Applegate Farm has existed under many guises, but its purpose has always remained the same: to provide fresh dairy products for local families. Originally home to the Sitger family and their golden guernsey milk, the farm has changed hands several times since the late 1800s and survived through the Civil War, both World Wars, and all six Star Wars. It experimented with its first ice-cream cone in the late 1920s under the guidance of owner Julian Tinkham, who also had the good foresight to preserve the farm's historic structures so that future generations could visit the 19th-century farmhouse that once helped slaves to freedom or count the number of tiles in an authentic 1919 tile silo—one of only three built in the state.
Since then, the farm has expanded and operates under the current leadership of the Street family, who hold themselves to the same dedication to quality that has sustained the dairy for more than 164 years. The range of ice-cream flavors changes seasonally but usually includes at least 63 distinctive varieties ranging from orange pineapple and toasted almond to vanilla peanut butter and Graham Central Station—which won top prize at the New Jersey State Ice Cream Festival. No-sugar-added and dairy-free treats can also be found in scoopable form, along with ice-cream cakes, ice-cream pies, ice-cream sandwich breads, and other things that are best when sliced.