A new ice cream spot is coming to the Excelsior at 4452 Mission St., right at the bustling intersection of Mission and Excelsior. This should be especially exciting news for students at Monroe Elementary School and San Francisco Community K-8 nearby, and even more so for visitors who stop by the Mission Science Workshop at 4458 Mission St., to say hi to the reptiles and guinea pigs.
Joe's Ice Cream is a longstanding scoop shop that has kept the children of the Richmond hopped up on sugar for decades. It's a pretty straightforward operation: they have classic flavors like chocolate and cookie dough, plus some less traditional ones like sweet red bean, peppermint stick, and even wasabi.
The distinctive tip of Dairy Queen's soft serve - which is often covered in its chocolate or cherry dips - isn't just a coincidence; it's actually a trademarked feature of its ice cream that has been an integral part of the brand's identity since its beginnings in 1940.
Back then, a Good Humor bar cost only 13 cents, but Schott is selling them for $5 because all profits benefit the Children's Specialized Hospital Foundation, which is based in Mountainside. Schott's friend, Charlie Newman, received care there. Schott's father, Joseph, who is now just days away from his 104th birthday, spent time doing science experiments and playing games with patients.
At Smorgasburg, we've always believed that food is a gateway to culture and Six Coasts brings that to life in its own vibrant and unique way. The space will bring together chefs, music and global coastal traditions against the backdrop of New York Harbor.
The Museum of Ice Cream reopens February 4 with expanded interactive exhibits, hands-on play areas, and new spaces designed for kids, parents, and winter break fun. At a Glance: Reopens: February 4, 2026 Where: SoHo, Manhattan What Changed: The Museum of Ice Cream NYC renovation expands the experience across three floors with new interactive worlds New Highlights: Hall of Freezers with secret rooms, a larger carnival-style playground, and Sundae House creativity space
Whether you're the kind of person who prefers their cookies thick and gooey or thin and crumbly, there's a bake shop out there for everyone. These days, you've even got bakeries that stay open extra late, specifically serving cookies to midnight-snakers and tipsy foodies alike. The cookie market is a dog-eat-dog space, especially for up-and-coming businesses. Still, Thin Cookies is carving out a name for itself in the competitive cookie market.
The ice cream darling known for luxe scoops and cult favorite flavors recently opened the Van Leeuwen Flavor Lab in Greenpoint, giving aficionados a new way to experience the brand. A hub of innovation, the Flavor Lab offers exclusive small-batch flavors alongside fan favorites, plus special collabs and pop-ups. The Lab launched a frozen yogurt pop-up last week, and if you haven't been by to check it out yet, here's your sign: you can get Van Leeuwen fro-yo for just $1.
New York is home to some of the most varied and raved-about restaurants in the U.S., from hole-in-the wall pizza spots to world-famous fine dining. Along with the excellent independent restaurants and diners are some impressive chain restaurant options diners love, from popular Chinese chains to delicious Peruvian and salad spots. So which ones are worth visiting? Here are seven of the best regional chain restaurants in New York, according to customers.
From rolled ice cream to fried ice cream, there's no shortage of modern, inventive ways to enjoy the world-famous cold treat, but sometimes, a simple scoop of plain ol' vanilla does the trick. Even better? A scoop at America's oldest ice cream brand, Bassetts, where you can get a true old-fashioned ice cream experience. Bassetts has been making Philadelphia-style ice cream since 1861, but it has operated out of its singular, iconic location in Reading Terminal Market in Philadelphia since 1892.
Soda fountains were once a common fixture in pharmacies, and people truly thought that fizzy drinks could really cure their ailments. In the early 20th century, though, soda fountains took on their own identity. Throughout Prohibition, bars serving alcoholic cocktails and beers were no longer an option, so soda fountains, still often located in drugstores, stepped in as fun places to drink and socialize.
The cupcake boom, a twenty-year dessert trend that once captivated the nation, ended with a thunk. However, America's sweet tooth doesn't retire - it just hunts for its next obsession. When all ofSprinkles' stores abruptly closed at the end of 2025, a curtain dropped on an era. Not because the dessert chain, cofounded by pastry chef and entrepreneur Candace Nelson in 2005, was the biggest, but because it was the name-brand symbol of the nation's cupcake years.
Ice cream lovers are faced with serious decisions in the frozen section. Alongside popular favorites, there are plenty of underrated ice cream brands that deserve attention. Pennsylvania-born Turkey Hill is just one example. What started in the Great Depression as a dairy business has endured. Whether tucked into homemade waffle cones or used to make banana splits, Turkey Hill warrants consideration. "I know there's not a lot of love for Turkey Hill, but this is my favorite ice cream," confessed one Redditor. The poster wasn't alone. The brand was first sold regionally but can now be found in major markets.
American diners have very little chill right now. Not literally (New Yorkers are eating fro-yo when it's 10 degrees) -but psychologically. We've never encountered so many people lining up across the country to try the new "neighborhood spot." Pastry cases are being cleared, pop-ups are extending into "residencies," and the good people of Los Angeles are swarming the sidewalk to eat...British food (?). Come, gather round, we'll tell you what we've seen.
Nathan's Famous, which opened as a 5-cent hot dog stand in Coney Island more than a century ago, has been sold to packaged meat giant Smithfield Foods in an all-cash $450 million deal, the companies announced Wednesday. Smithfield, which has held rights to produce and sell Nathan's products in the U.S. and Canada and at Sam's Clubs in Mexico since 2014, will acquire all of Nathan's outstanding shares for $102 each.
There's a new restaurant and bar on Fort Worth's South Main Street with big borough energy. Called Brooklyn's, it has opened in the former Tre Mogli space at 401 S. Main St., bringing NYC-inspired street food and creative cocktails to the Near Southside. Brooklyn's comes from first-time restaurateur Brandi Bohn, who was was born in Decatur and raised in Hurst.
