In the spirit of Farrell's Ice Cream Parlours, Patrick Baker will open Baker's Ice Cream Parlour & Eatery in New Berlin this fall.

"My family went to the Southridge Farrell's. I remember when it opened; they had a tongue twister contest. If you could say 'Farrell's features fabulous foods and fantastic fountain fantasies for fun-filled festive families' you would get a licorice whip," says Baker, whose eatery will open at 151st and National Avenue in October. "I memorized the saying."

Baker plans to have a very "Farrell's-esque" atmosphere, with red wallpaper, dark wood paneling, black and white tile floors, Tiffany-style lamps, a player piano, Gibson Girl drawings hanging on the walls and staff uniforms featuring vests, arm garters and old-time skimmer hats.

Also like Farrell's, guests receive a free sundae on their birthday and the staff will sing a raucous version of "Happy Birthday," complete with the bells, drums and sirens.

"To complete the atmosphere, we've found a company that still makes the same silver fountain dishes that Farrell's used," says Baker, 39, who is currently a partner in Professional Management of Milwaukee, an accounting firm for physicians and dentists.

"Ice cream sundaes should be served in silver dishes and glass goblets, not in plastic. The presentation of the sundaes is as important and the sundae itself."

Bakers visited a former Farrell's in Eugene, Ore. earlier this year, but found it very disappointing. Although the place still looked similar to the old Farrell's, there was rock music playing and the staff wore jeans and T-shirts. Another Farrell's opened in Temecula, Calif. a few years ago, but didn't have the Ragtime décor, and closed two years later. There are currently two Farrell's restaurants, both in California.

Baker plans to stick with the tried-and-true Farrell's theme, including a super-sized sundae served on a stretcher.

The Big Top sundae will include ten scoops of vanilla ice cream, ten scoops of chocolate ice cream, and ten scoops of strawberry ice cream. It's then smothered with chocolate, strawberry and pineapple toppings, five bananas and "gobs and gobs" of whipped cream. It will take two employees to transport.

Recently, Baker met with Bob Farrell (pictured) and Ken McCarthy, the business partners who founded Farrell's in 1963.

"Even at 83 years old, Ken has agreed to advise me on this restaurant and provided me with training and operations manuals from the '60s. Knowing that I have the support and approval of the Farrell's founders gives me far more confidence in what we're creating," says Baker.