To help women achieve their fitness goals, the certified personal trainers at Get In Shape For Women focus on four areas: weight training, cardio training, nutrition, and accountability. In small group sessions, trainers modify exercises to suit up to four ladies' fitness levels, beginning by calibrating strength-training sessions—such as free weights, lunges, and squats—to each client's abilities while still ensuring they are challenging themselves. Then comes high-intensity cardio interval-training sessions in which trainers encourage exercisers to achieve optimal results on the treadmill or elliptical.
The trainers supplement the group workouts with nutritional planning centered around the concept of eating six small, balanced meals six days a week. They set aside the seventh day as a "free day" for a bit of indulgence, be it eating a favorite sweet or lusting openly after bacon. To hold their women accountable, trainers talk nutrition on the floor during scheduled appointments, and the ladies' progress toward reaching their goals is measured by trainers each week.
Cofounders Jill Tomich and Peter Lavelle had both been active in the fitness world before they opened Ultimate Bootcamp in 2004. Jill threw her energies into boxing, ballet, yoga, and blogging for a wedding diet-and-fitness website, and Peter, a native Irishman, was a triathlete. In all his pursuits, Peter adhered to the motto "We're not here for a long time?we're here for a good time."
This credo infuses all of the boot-camp programs. Campers from all across the fitness spectrum find accommodation as the workouts meet them close to home. Trainers never push too far, but always challenge. An energetic mix of outdoor-resistance and interval training layers patrons in svelte muscle, builds strength, and burns calories to promote weight loss more effectively than a rice cake's PR agent. Far from the stereotypical idea of a boot camp, encouragement and support roll in from instructors who foster cooperation and camaraderie between fellow boot campers.
“Who says northerners can’t do ‘cue?” asked Boston magazine as it crowned Blue Ribbon BBQ on its Best of Boston list in 2011. Whether dished out from its two brick-and-mortar locations or its trailer, the restaurant’s tender meats are lauded for their slow-cooked, pit-smoked tenderness, infused with the flavors of hickory and oak hardwoods. Blue Ribbon dishes out memphis dry-rubbed ribs, Texas-style beef brisket, and Kansas City–style burnt ends dubbed “absolutely addictive” by Boston. Locally made hot-smoked sausage and Mr. Whitner’s smoked-turkey-breast sandwiches help round out the menu alongside Southern sides such as dirty rice, potato salad, and corn bread. Blue Ribbon BBQ also caters special events and sells bottles of its most popular sauces so guests can enhance their grandmother’s recipes or add flavor to their super-soaker fights.
At Acitrón, chefs elevate traditional Mexican mainstays to bistro-level sophistication. Like the world’s most edible bionic man, each dish is assembled by a crack team using locally sourced produce, meats, and seafood, with menu items including tilapia fish tacos and the crepas de rajas poblanas stuffed with grilled poblano strips, corn kernels, yellow squash, zucchini, and sour cream. Meals unfold in a dining room decked with hardwood floors, floral artwork, and sparkling granite tables topped with flickering candles. Shielded by a basket of fresh limes, a full bar slings libations including margaritas, specialty cocktails, and tequila drinks. Acitrón’s scratch-made desserts also add sweet punctuation to meals with bites including flan, tres leches, and chocolate tamales topped with Mexican-vanilla ice cream.
Experienced framers Barry Stahl and Bob Clayton built Big Picture Framing from scratch in 2000, holding meetings around an old card table as construction roared around them. Today, framers at 15 area locations craft custom frames to display artwork, photographs, and record sleeves, and shadow boxes protect three-dimensional items such as ballet slippers, macaroni art, or a swarm of wasps. Patrons can dictate all design choices, choosing from metal and wooden frames in a multitude of colors and styles, or ask for recommendations from one of Big Picture Framing's resident experts. Big Picture Framing also stocks pre-framed art, prints, and posters to spruce up bare-walled homes or a drab doghouse.
Drawing upon their training at the Cambridge School of Culinary Arts, Scugnizzi's chefs craft heaping portions of traditional, housemade Italian cuisine. After it makes them clean their rooms, cooks hand-stretch mother dough into thin-crust neapolitan pizzas before baking them in a hearth stone oven at more than 700 degrees. Their white and whole-wheat subs and wraps—named for Italy's 20 regions—incorporate ingredients such as sopressata and balsamic reduction, while their pastas include lobster ravioli and housemade sausage coated in porcini-mushroom cream. Meals can unfold in Scugnizzi's dining area or in the comforts of your home via delivery.