Mema’s Deli & Sweet Shoppe offers an extensive menu abounding with fresh meats, hot entrees, and homemade Italian confections. Specialty-meal options include the chicken parmigiana, a platter of poultry dressed in homemade bread crumbs, sauce and mozzarella cheese ($7.49), or the eggplant parmigiana ($7.49). An open-faced meatball sandwich features homemade meatballs ($6.49), and the ziti, rigatoni, or spaghetti dinner includes sauce, cheese, and a choice of house made sausages or meatballs ($6.99). Dining duos can sup on their choice of grilled chicken dishes, such as the texas chicken, an Alamo-remembering bird served with barbecue sauce, bacon, and provolone ($5.49), or can sink teeth into a fried-chicken basket with fries ($7.99). A selection of desserts stands by to deliver the meal's fairy-tale ending, complete with cheese-filled cannolis ($1.49), a cocoa-crammed big brownie ($0.99), or a gift-wrapped Prince Charming.
At the tender age of 19, young businessman Mikeal Wood founded Upstate Party Rental in 2001, provisioning celebrations with tables, tents, and glassware while roping in a 2006 award for Young Entrepreneur of the Year from the U.S. Small Business Association. When not raising his four kids, Mikeal stays hard at work alongside his team of trusty roustabouts, hammering stakes for canopies and tents, setting out seating, or enveloping flatware in crisp linens. With a wealth of tables, chairs, silverware, coolers, and equipment at hand, Mikeal and his team can equip any style or size of gathering, from laying out cloth-clad tables for a fancy barbecue to putting down a dance floor for weddings. After each revelry, workers speedily dismantle the rented furnishings, load up their vans, remind the hosts it was all a dream, and leave backyards or banquet halls exactly as they found them.
Owner and trainer Mike McGowan and his staff cultivate a love of all things equestrian on the scenic grounds of Heritage Stables. The facility's 80'x200' outdoor arena allows neophyte riders to practice walking, trotting, and cantering as guardians and onlookers relax in a heated viewing room. Prior to lessons, the trainers keep horses in prime riding shape, pampering each animal with a 12'x12' stall in which it can enjoy twice-daily feedings of hay and grain and biweekly readings of Cat Fancy.
Razzle Dazzle Photo Booths immortalizes special events with authentic vintage photo booths that supply an unlimited number of candid keepsakes. During each four-hour session, a helpful attendant ushers party guests into the mobile memory maker where they can adorn themselves with props such as Viking helmets, oversize sunglasses, and feather boas. Once inside, subjects can select from a range of backdrops and finishing options including nostalgic black-and-white, full color, or scratch 'n' sniff, before striking their best pose and hurrying back out to snatch up the strips of prints that appear within four seconds. Following each event, party hosts receive a keepsake scrapbook, as well as a comprehensive photo CD to share all images with online friends or lonely disk drives.
When Bill La Fleur decided it was time to open up a second restaurant, he enlisted the aid of his favorite chef in the world—his wife, Karen. Karen donned the chef’s hat and took charge of the restaurant’s kitchen, designing a menu of Italian and American dishes that have since been lauded by reporters from the Post-Standard. The skilled chef showers pasta in housemade sauces and hand rubs premium steaks in piquant, robust seasonings. To craft her old-fashioned fish-fry special, Karen breads fresh haddock before plating the crispy fillets alongside nests of fries and coleslaw.
Customers await meals out in the lively dining room, sipping glasses of fine wine and nibbling on freshly baked italian bread. Soft hanging lamps and the glow of televisions bathe the room in warmth. Throughout the month, the restaurant plays host to live-music performances and energetic parties celebrating everything from Christmas to moon landings.
One part ice-cream parlor, one part indoor playground. That’s Merlin’s Ice Cream and Bounce House’s recipe for all-in-one family entertainment. After ricocheting off the walls of inflatables, navigating obstacle courses, and slipping down slides, kids aged 10 and under rejoin their parents to make their own sundaes with housemade ice creams, sherbets, and frozen yogurts, as well as a variety of toppings.