Alongside her mother, Lucki's Cheesecakes' namesake owner crafts more than 50 decadent varieties of cheesecake as well as custom cakes. The celebrated mother-daughter team mixes and decorates cakes that are as eye-catching as they are tasty, with flavors ranging from New York–style or oreo cheesecake to more adventurous varieties such as sweet-potato-pie or pineapple-upside-down cheesecake. The bakers are happy to collaborate with clients on custom cakes that look and taste just how the client envisioned them, be it for a special occasion or for a clown in search of a specific flavor to take to the face. In addition to the many sweet recipes, the duo can also prepare sugar-free cakes for an additional fee. The cozy neighborhood spot's sugar-scented air provides an ideal spot for sampling a decadent slice, with dine-in seating available and free WiFi.
January 30, 2013 was a big milestone for the team at Cranker's Restaurant & Brewery. The date marked the release of their first-ever bourbon-barrel-aged beer, appropriately titled the Barrel #1 Bourbon Porter. But Cranker's taps were no strangers to innovative beer or the high-pitched squeals of happy pint glasses. The brewery had already racked up awards at the World Expo of Beer for their Professor IPA, Crankenstein Amber Lager, 5th Voyage Coconut Porter, and Honey Kolsch.
That last brew, the Honey Kolsch, is the beer of choice when ordering a basket of Cranker's fish and chips with homemade tartar sauce. Indeed, the bartenders and servers are always happy to make beer-pairing suggestions for their homey entrees. For Detroit-style coney dogs, for instance, they recommend their Bulldog Red Irish Ale. Or if diners show up early, they pour Oakenshield Stout to go with eggs, sausage, and other breakfast staples. They also have the perfect substitute should diners want a less potent beverage: a cool glass of homemade root beer, either served by itself or as a float.
Beyond Chocolate's confectionary wizards, led by experienced chocolatier Kelly Commisso, silence chattering sweet teeth with handmade cake pops. Clothed in top-notch Belgian chocolate and garnishes of swirls or sprinkles, the toothsome spheres contain luscious centers of white, yellow, or chocolate cake. Meanwhile, resident chocolatiers manipulate gourmet chocolate to create 10 varieties of truffles, as well as turtles, almond bark, and drizzled strawberries, which helps customers to fulfill the food pyramid’s recommended 16 servings of chocolate per day. As passionate about making confections as they are about sharing their techniques, the skilled staff teaches classes on the art of crafting cake pops and creating molds, sending students home with their own delectable, handmade desserts.
The day starts early at Great Harvest Bread Co., where grain gurus Blake, Mike, Sharon, and Darrel bake loaf after loaf of all-natural, housemade bread. Each batch of dough begins with freshly ground whole-wheat flour milled from family-owned farms in Montana. Salt, yeast, and local honey soon follow. By 9:30 a.m., the crew start pulling their first loaves from the oven, handing out warm, complimentary slices to customers as they enter the store. The bread schedule changes every day, but patrons can always purchase any of the shop’s mainstays: honey whole wheat, white, nine grain, cinnamon swirl, cheese garlic and cinnamon chip.
The breads can surely stand alone, but that doesn’t stop Great Harvest Bread Co. from offering hand-crafted sandwiches stacked with ham, turkey, or chicken and three types of cheese. For dessert or a sweet breakfast, patrons can choose from a variety of scones, giant cinnamon rolls or muffins, or—if they're kids or adults disguised as kids—score cookies on the house.
Originally founded in 1936 in Glendale, California, Big Boy’s flagship location initially bore the name Bob’s Pantry after owner Bob Wian. At a diner’s request, Bob piled two beef patties onto a bun to create the Classic Big Boy—an original double-decker hamburger that would become so popular that the small burger stand would eventually grow into a franchise of more than 100 U.S. locations. Legend has it that Bob named the creation after one of his most loyal customers: a 6-year-old boy in droopy overalls who would one day ascend to mascot stardom.
Though the menu has since expanded to include ham sandwiches, homestyle dinners, and breakfast, the eatery still serves its namesake burger stacked high with two patties, american cheese, shredded lettuce, and a special sauce. A large, overall-clad statue stands guard at every location, reminding patrons of the restaurant’s humble beginnings and that children will turn to stone should they not eat enough cheeseburgers.