Vernon's Café hosts feasts of classic Italian and American dishes in a warm family atmosphere. The dinner menu is populated with hearty starters such as the steamed mussels in a white-wine-garlic-butter sauce ($7) and a selection of fresh salads ($6.50–$10.50). Try the veal marsala ($17.50)—veal medallions sautéed with marsala wine and mushrooms—or entertain the handmade jumbo cheese ravioli which, like eccentric Italian uncles, are always stuffed with ricotta and spinach and bathed in a meatball-tomato sauce ($11). The lunch menu lights flavor flares with well-seasoned plates such as a bruschetta gamberetto caprese of chopped shrimp on tuscan bread with marinated tomatoes, basil, and olive oil ($8). Forge a peace treaty over a harmonious dish of cavatelli and sausage in a classic tomato sauce ($7.50) or delight enemies with a declaration of war folded in the ciabatta bun of a chargrilled chicken sandwich with roasted peppers and provolone ($7.50).
Party planners at Maximum Events specialize in decking out dessert tables in delicious sweets personalized with eye-pleasing icing. A changing selection of cupcakes may include such tasty classics such as vanilla cake with buttercream frosting or chocolate cake with chocolate ganache. Unlike black velvet, which makes for a great bathrobe but tastes like fabric, the red-velvet cupcake makes for a poor bathrobe but delights diners with a rich red crumb and a velvety cap of cream cheese. Selecting a variety of inventive flavors such as the raspberry champagne or coconut-pineapple meringue treats taste buds to sweetness and the best kind of spice—variety.
Out on the first tee at Arrowhead Golf Club, players stand on the precipice of an 18-hole gauntlet formed by heavily wooded fairways, green-guarding bunkers, and hero-minting water carries. One make-or-break shot arrives as early as the second hole’s approach shot, where anything short of the peninsula green lands in the water, anything long winds up among the evergreens, and anything too high disintegrates upon atmospheric reentry. The premium on strategic shot-making exists throughout the rest of the course as well, most notably on the 200-yard tee shot on the par 10th, the treacherous carry over the sand moat on the 15th green, and around the severe dogleg turn on 16. Upon successful completion of their round, players can dine in the club’s grillroom, where they’ll find a menu stuffed with appetizers, sandwiches, and cold drinks.
Course at a Glance:
Sushi on the Roll Sushi on the Roll's adroit chefs carefully wrap vinegar-sprinkled rice, nori, and fresh seafood into creations that won the restaurant Best Sushi on the 2010 Fox 8 Akron-Canton Hot List. Classic maki favorites such as an eel or salmon roll satisfy piscine cravings, and spicy rolls such as the Moffa, layered with spicy tuna and shrimp tempura, work their pleasing pyromancy on palates. The eatery's chefs also host periodic hands-on Sushi 101 classes, which divulge the secrets of making nigiri and maki rolls as well as how to grab a good night's sleep by stuffing pillows with perfectly fluffy rice.
Relaxing music, a beverage bar, and walls painted in soothing tones jostle for the attention of clients as they walk through the doors of Sassi Nails Salon. At a pedicure or manicure workstation, technicians render nail treatments including shellac manicures, spa pedicures, and polish changes. The Sassi team pays particular attention to sanitization, holding themselves to the strict standards of the Ohio State board and the world’s most scrupulous mother-in-law—Harry Potter’s aunt, who they actually have on staff.
As Pierogies Plus's chefs filter into the kitchen early each morning, they peek at the vast pot of potatoes they left to boil overnight, making sure each spud is tender and ready to tuck inside their signature dumplings. The multigenerational kitchen staff—some of whom have been making pierogies for four, five, or seven decades—roll out rounds of dough and top them with sauerkraut, kielbasa, potatoes, and other fillings, following a special recipe espoused by Food Network chef Bobby Flay. Then chefs center each dollop of filling, hand pinch the pierogies into scallop-edged crescents until they cry uncle, and cook them until the dough turns golden. Pierogies Plus dishes out its eponymous treats and other Eastern European dishes both in its McKees Rocks storefront and in an online store, and caters special events, such as graduation parties and weddings.