More than half a century ago, three partners raised a vibrant, multicolored tent on an underdeveloped industrial site and established the Westbury Music Fair. It followed its first production, The King and I, with a decade of top-name talent and Broadway musicals. Then, recognizing its place on the theater scene was permanent, it planted its roots as a fully enclosed theater-in-the-round. Expanding its repertoire to match its new digs, the theater showcased performers such as The Who, Bruce Springsteen, and Julie Andrews. Today, past a lounge blazing in purple and red lights, guests find that same circular stage hosting equally great musical acts and musical theater.
Audiences enjoy cultural euphony amid the Spanish baroque themes of the Louisville Palace. In the lobby, a vaulted ceiling sculpted with historical faces looms above columns that swirl with flashes of cobalt and crimson. Once inside, patrons can marvel at the deep-scarlet proscenium or pull out their collapsible telescopes to gaze at the simulated night sky above.
The Fairmont San Francisco not only swaddles overnight guests in sumptuous comforts and grandly decorated suites, but also serves as the site for performances and conventions. Amid gilded, ornate adornments, linebacker-sized bouquets and glossy marble columns lead eyes to boxy relief patterns bedecking the ceilings and gold curlicues encrusting the archways. Patterned floors evoke an exotic feel while stretching between damask walls striped with fringed curtains. For the past 20 years, the hotel has made environmental friendliness one of its priorities. In June 2010, with the help of Marshall’s Farm, roughly 50,000 residents moved into beehives adjacent to the hotel's thousand-square-foot herb garden—an effort to restore and support the waning bee population. Those dining at the Fairmont, therefore, get to indulge in the taste of house-sourced herbs and honey brought to their mouths by humanely raised spoons.
With top-of-the-line air purifying equipment and special floors, Hot 8 Yoga debunks the myth that hot-yoga studios are stuffy and smelly. Its filtration system scours air with UV rays before pumping oxygen into the classroom, keeping the studio fresh and germ-free, and students breathing easily. Beneath yogis' feet, ploy-extruded matting keeps the air smelling sweet by wicking away moisture and odors atop shock-absorbent PVC floors.
These measures enhance pupils’ practice during more than 100 weekly hot-yoga classes. With the heat cranked at varying degrees to boost flexibility, metabolism, and detoxification, sessions range from classic hot yoga to yoga sculpt, which incorporates free weights. Yoga barre, on the other hand, combines ballet, yoga, body sculpting, and cardio for a comprehensive workout that makes you sweatier than wearing a vinyl spacesuit in a sauna.
During Couples Massage Class sessions, one instructor coaches five misty-eyed duos as they deliver easily mastered, Swedish-inspired strokes to their paramours. Teachers demonstrate beginner massage sequences from neck to toe before two-hour classes commence in a room ringed with mirrors, flickering candlelight, and soothing Norah Jones vocals. Clad in comfy, loose-fitting clothing, pupils de-stress while their fingers glide with provided oils and creams in an effort to fully soothe. Couples gain insight usually reserved for massage therapists and competitive jugglers, including how to keep hands moving without suffering from fatigue. Enlightened students leave with a handout that sums up all of the massage techniques necessary to easily reenact relaxation sessions at home.
The edible delights at Enoteca radiate rustic authenticity from the comprehensive menu. Antipasti anchor the easy vibes, so dive finger-first into platters of grilled polenta and wild mushrooms ($13), or beef carpaccio with foie gras ($15). The usual suspects done creatively are all present during subsequent courses, including napoletana pizza heavy with anchovies and garlic ($13), seafood and squid ink risotto ($17), veal scallopine ($27), and the meatless burrata salad with mozzarella, green lentils, roasted beets, and asparagus ($13). Complement the edibles with sippables comprising more than 250 bottles of wine from the 20 regions of Italy in glasses, flights, and quartinos.