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".
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.
Hand-painted tables depicting colorful images of dogs, mustaches, and maps sit beneath lustrous, polished hubcaps in the dining room of Lisa's Legit Burritos, where founder Lisa Liberatore dishes up casual Mexican cuisine with finesse that earned her profiles in USA Today and the Morning Sentinel. Amid the eatery's diverse décor, the chef and her staff slow-roast chicken, beef, and pork with an eclectic potpourri of traditional Mexican spices such as chipotle peppers and chilies. The flavorful meats join salsa and cheese to mosey across tacos, burritos, quesadillas, and unadorned cowboy hats. A smattering of quarter-pound hot dogs topped with chili and fritos bolster the south-of-the-border selection, and sweets such as chocolate-covered jalapeños and a dessert burrito cradling cheesecake and berry preserves wrap up meals.
Lisa's Legit Burritos is also home to Book It, a bookstore of lightly used books whose proceeds benefit the Gardiner Public Library's renovation efforts. Guests can settle into a rocking chair to read the collection of tomes, which includes popular genres and flavors.
John Stowe embarked on a career in the restaurant business when he started bussing tables at a local inn as a teenager. After years he amassed a dossier that includes waiting tables, bartending, sampling cuisine throughout Europe, and cooking aboard a 115-ft. luxury schooner. The self-taught chef opened his own restaurant, Rustica Cucina Italiana, in 2006.
Black-and-white photographs line his eatery's crimson and cream walls, and black linen-topped tables support the weight of large portions of rustic Italian fare prepared to order with fresh ingredients. Pasta arrives curled around seafood, meatballs, or house-made Italian sausage and cloaked in herbaceous marinara or creamy parmesan alfredo sauce. Sandwiches fill diners with homemade focaccia during lunch, and crisp pizzas fill guests with warmth any time they're used as seat cushions.
In 1977, Robert Benedict bought a red barn and quickly fashioned it into a local landmark that dishes out 100 gallons of seafood stew a day, alongside lobster rolls, steamed clams, chicken, and burgers. Robert included everyone in the family endeavor—even his 11-year-old sister, Laura, who had to stand on a milk crate to reach the counter and keep the half-and-half from escaping. She eventually took over the eatery in 1986, and the business has continued to grow in scope, size, and stature ever since. These days, the menu highlights Maine scallops, shrimp, and clams, all still dished out by Laura and her brothers Peter and Ronnie.
Frothy mugs of nine different draft beers and a belief that you can never use too many peppers complement chef Jon Russell's surfeit of steak, seafood, and pasta. He tosses hot peppers into his Peppers chicken dish and sprinkles peppercorns onto his signature steak, which is then flambéed in brandy. When taste buds are craving the saltiness of seafood and licking snowplow trails won't suffice, he grills Atlantic salmon, rubs sesame onto sushi-grade tuna steak, and weaves fettuccine around bits of lobster, shrimp, and scallops. He rounds out his menu with a selection of burgers, Mexican fare, and homemade desserts that guests can enjoy on the restaurant's patio or in the casual dining room with exposed brick and tropical stained-glass artwork.