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It's not enough that this ice creamery has introduced more than 1,000 ice cream flavors in St. Louis and across the world. Despite increased frozen-dessert competition, Baskin Robbins, always easy to find on Voice Places, has been named the top ice cream franchise in the United States by Entrepreneur magazine. Its nearly 7,000 retail shops have revolutionized the way we buy ice cream, with an ever-changing menu launched in 1945 in Glendale, California. Specialty flavors by the gallon or the scoop come and go, but the most popular ones—Mint Chocolate Chip; Butter Pecan; Rocky Road—have become perennials. Seasonal flavors and grab-and-go treats are a staple, and recent additions to Baskin Robbins' innovative dessert menu include hand-packed ice cream quarts, a unique flavor ribbon technique, and the introduction of mousse-textured ice creams. Signature ice cream cakes and a growing line of ice-creamy beverages (including the coffee-centric Cappuccino Blast) continue a tradition of mixing up the cold-dessert world.
Chill continues the frozen yogurt trend from its three locations in the St. Louis area. The shop, which is owned by Amy and Bill Koman's three daughters, allows guests to choose their flavor and pile on whatever toppings they like. Flavor choices include banana, cake batter, chocolate-hazelnut, cotton candy and root-beer float. Toppings cover the gamut of fruits, nuts and assorted sweets. Chill also offers sorbets. To add to the sweetness, a portion of Chill's profits benefit Friends of Kids With Cancer.
How do the folks at Companion possess the time or patience to turn out such lovely breakfast and lunch items at their Clayton eatery? Haven't they enough to do, turning out some 13,000 pounds of breads and pastries daily for dozens of St. Louis restaurants? Yet here's a scrumptious "Jive Turkey" sandwich (that's turkey, prosciutto, white Cheddar, roasted yellow onion and chili mayo on country white bread), there's a gorgeous slice of veggie pizza -- and let's not forget the eggs and French toast at breakfast. And you'll likely want to take home a treat: The bakery case boasts beautiful cakes, and a loaf of bread (in styles like rye batard, ciabatta, pumpkin-cranberry, or rosemary-olive oil) goes for about five bucks.
Located in a former Starbucks in Ladue, Deer Creek Coffee serves breakfast, lunch and dinner as well as Milwaukee-based Alterra coffee. The simple menu includes an egg sandwich, lox and potato pancakes for breakfast, salads, sandwiches and pizzas for lunch and dinner. Sandwich choices include corned beef, turkey and hummus, while pizza offerings include barbecue chicken and spinach-artichoke.
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