Petersen's Ice Cream Parlour

These folks have been making their rich, fatty ice cream since 1910, and they haven’t survived all this time on summer business alone. Since the restaurant portion of Petersen’s closed, the savories are no longer available. But that’s okay—it was always merely a preamble to the hot-fudge sundaes (two mounds of luscious vanilla flanked by a pitcher of the viscous sauce), the tall root-beer floats and the infinitely creamy milkshakes.