As the tanning bed's lid closes, a cool breeze starts to blow, a gentle mist cools your skin, and the scents of aromatherapy transform a 12-minute tanning session into a miniature vacation. This S-Class bed is just one of the approximately 10 tanning options that fill City Sun Tanning. Staffers help clients select the right bed, leading them down hallways to an iBed sunbed?which features rotating facial lights?or a X-2 High Pressure bronzing stand-up, which can bronze pallid skin in ten minutes. Alternatively, visitors step onto the AutoBronzer's open-air platform, which evenly sprays UV-free tanning solution. In June of 2009, this sunless system caught the eye of New York Magazine, which lauded City Sun Tanning for having one of the "top five spray tans." The tanning salon has also garnered accolades from Citysearchers, who for several years, named it "Best of Citysearch".
Amalfi On The Water woos taste buds with fresh seafood dishes peppered with organic and locally farmed ingredients, an extensive wine list, and flavorful Shag Rock Brewing Co. ale brewed on-site. The chalkboard raw-bar menu tempts tongues with local oysters ($13 for six) and a ceviche of scallops, cucumber, and red onion doggy-paddling in citrus juices ($10). The short but well-appointed dinner menu offers netfuls of fresh fish, from the baked haddock filet, conspiring with crab in a pool of lemon beurre blanc ($21), to the pan-seared scallops, dressed in a savory tux of mushrooms, sherry, and cream ($22). Unrepentant carnivores can nibble the rosemary-and-cabernet-butter-adorned New York strip steak ($24) or proudly chomp into the port scaloppini’s tenderloin medallions nestled with roasted-apple compote in a cider sauce ($18).
The dough-slinging doyens at Gerard’s Pizza have populated their expansive menu with homemade pies and sides since 1964. Eschewing the popular practice of using frozen or hand-me-down pizza crusts, Gerard’s makes its own dough from scratch before bringing it to floury fruition inside of a deck oven. Then it bedecks the large 16-inch sphere with sauce and cheese, customizing it with the customer's choice of two toppings, such as italian sausage, pineapple, chicken, and banana peppers. Gerard's also regales dine-in guests with a small side of wings, a two-liter bottle of soda, and a bottomless supply of oxygen molecules free for the breathing.
Bowlers descend upon 20 prepped and polished lanes to partake in the New England tradition of candlepin bowling at 1-7-10 Bowling & Entertainment Center or Good Times Lanes. Candlepin bowling ups the ante on normal alley games, arming competitors with three smaller balls sans holes and mercy to hurl at thinner pins standing in the place of their curvy counterparts. After the devious pins are toppled, they are left lying in the pin deck for additional pummeling until the end of each player's turn before being swept off and reset. As bowlers glide their way through multiple challenging rounds in slick-bottomed footwear, arcade games jingle and flash in the background to distract pins that have developed human intelligence. Free bumpers help tykes eliminate discouraging gutter balls, and groups of six refuel by slurping from an included pitcher or 2-liter bottle of soda. Five TVs glow on the walls of 1-7-10, reflecting the pizzas served at Splitters Sports Bar and Grille.
In addition to oven-baking pastries and confections, the staff at Sweets & Meats stocks shelves and stuffs sandwiches with a wide variety of local and fresh goods, assuring customers that they do not serve what they themselves have not sampled. Sandwiches ($6.50 each) squeeze together specialty meats and cheeses in a crusty, bready embrace, with the Cappa Goat sandwich forcing chèvre, roasted red peppers, and hot capicola to live together and get along like college freshmen. Finish off a hearty handshake with the Uncle Paul sandwich, crammed with tasso ham, cumin gouda, and chipotle mayo, with a sweet dessert on the side ($0.50+), all baked onsite and made from scratch. Matt's locally roasted coffee and glasses of milk attract looks of longing from scones, croissants, and the shop's famous chocolate-chip-and-bacon cookies. Customers can surf Sweets & Meats' web for free while in the shop, and stock up on beer and wine to ensure their next jury deliberation is a festive affair.
Live music at restaurants typically marks the end of the week, but at slates restaurant and bakery it marks the beginning. As part of the eatery?s concert series, an eclectic lineup of musicians and singer-songwriters takes the stage on Monday nights. The shows complement the art-filled atmosphere slates also exudes in its decor, with works from monthly rotating exhibits adorning exposed brick walls and sweeping murals on other walls and tables.
In the open kitchen, owner and head chef Wendy Larson demonstrates her own artistry by cooking a diverse menu from seasonal, natural, and regionally sourced ingredients. That includes plenty of fresh seafood, from the Maine lobster topping a grilled pizza on house-made whole-wheat crust to the baked scrod paired with a smoked salmon Boursin roulade.
Non-seafood options include natural Angus steak burgers or, at brunch, French toast made with fresh bread. Starting at 7 a.m. every day, Wendy?s bakers create cakes, pies, and quiches, while cooks in the deli area specialize in quesadillas with house-made salsa and breakfast sandwiches with natural meats.