At the helm of L.A. Dance School of the Arts is director Angela Paolino Thompson, a graduate of NYU’s dance program. Certified by the Dance Educators of America, she leads a team that instills the grace and technique needed for recreational, competitive, and professional dancing success. Their twinkle-toed repertoire includes at least 10 modalities of dance at any time, such as tap, jazz, hip-hop, and ballet. They also incorporate acting, vocal, and fitness classes into their repertoire, and offer more traditional boot-camp workouts as well.
At Melt, fresh seasonal ingredients tweak traditional American fare to accommodate culinary muses from around the globe. The succinct menu melds comfort foods, such as mac 'n' cheese or burgers shaped like childhood teddy bears, with artfully presented steaks and seafood served at candlelit tables clustered atop sturdy hardwood floors. Painstakingly selected craft beers and wines raise spirits at a softly lit bar where staffers embellish the rims of vivid cocktails with fresh fruits and herbs.
Giant photographs of sports legends sweep across the walls of Bench Sports Bar, from uniformed Dodgers lounging in the dugout to boxers getting ready for a match. Under the gaze of these athletic greats, bartenders dole out frosty of draft beer in pints and pitchers and mix up specialty cocktails. Guests dig into wings slathered in five sauces and sliders in six varieties, including grilled steak with caramelized onions and juicy short ribs with garlic mayo. As they dine, massive flat screens on the walls glimmer with the action of the day’s sporting events, from a quarterback scoring a touchdown to an MMA fighter realizing that his strength came not from his lucky socks, but his heart.
Flat-screen TVs surround the high-top tables in Two Door Tavern's downstairs bar, and a crackling fire illuminates the bench seating in the upstairs dining area. There’s a certain rustic charm to all this, which chefs successfully match with a menu of upscale comfort food. Plates include homemade pigs in a blanket, a signature three-cheese macaroni topped with crispy parmesan, and a Bonfire burger crowned with caramelized onions, toasted goat cheese, and a 10-pound log. The kitchen stays open every night until 2 a.m., and the bartenders are no slouches, either. They stay busy pouring imported wines, specialty cocktails, and beers from the tap or bottle.
Bar Tano's proprietors modeled their candlelit dining room after the conversation-filled neighborhood restaurants they treasured in Italy. Their homage to the Old Country continues in the kitchen, where chefs toss spaghetti with ragù made from grass-fed ground beef and top pizza with wild mushrooms and smoked mozzarella. Mozzarella also crowns a grilled flatbread topped with basil pesto and baked organic eggs during brunch, when the culinary team adds their own stamps to breakfast classics by serving French toast with caramelized pears and calling pancakes "Steve." To complement these feasts, bartenders can anoint glasses with draft beer or expertly mix libations by hand.
This former auto-repair shop now houses one of the coolest green bars in Brooklyn. Reclaimed wood, industrial décor, and a greenhouse-type ceiling provide plenty to talk about between sips of daily-rotating, mostly American craft brews. No drinking buddy? Occupy one of two pinball machines or bring a four-legged companion–-dogs are welcome at the bar.